Rustic French Apple Tarts

Rustic French Apple Tarts

Inspired by the best apple tart in Paris, these individual tarts pair tender-crisp pastry with a generous, buttery apple filling. The pastry, made using a simplified version of the technique professional chefs use, stays crisp on the bottom. Serve these tarts still warm, with a dollop of ice cream melting over the warm fruit, or eat one out of hand at room temperature.

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Recipe from Agave In The Raw«
SERVINGS
4

Rustic French Apple Tarts

Inspired by the best apple tart in Paris, these individual tarts pair tender-crisp pastry with a generous, buttery apple filling. The pastry, made using a simplified version of the technique professional chefs use, stays crisp on the bottom. Serve these tarts still warm, with a dollop of ice cream melting over the warm fruit, or eat one out of hand at room temperature.

Recipe from Agave In The Raw«
Recipe from Agave In The Raw«
Rustic French Apple Tarts
SERVINGS
4
not yet rated
add your rating
add a comment
Ingredients
  • 1   cup whole-wheat pastry flour
  • 1   cup unbleached all-purpose flour + 1/4 cup additional for rolling dough out
  • 1/2  teaspoon salt
  • 8   tablespoon (1 stick) unsalted butter + 2 additional tablespoons
  • 1/2  cup ice water
  • 1   tablespoon Agave In The Raw®
  • 1   teaspoon cider vinegar
  • 3   Golden Delicious apples, peeled, cored, and cut into 12 pieces
  • 1/4  cup Agave In The Raw®
  • 1   large egg white, lightly beaten
Related Video
What is Aioli--Counter Intelligence

A´oli is a garlic mayonnaise, originally from the Provence region of France. It's used as a condiment for potatoes, fish, and vegetables.

Directions
1. 
In a large bowl, combine the whole wheat flour, one cup all-purpose flour and the salt. Place the bowl with the flour in the freezer for 15 minutes. Cut one stick butter into 1/2-inch cubes and place it in the freezer for 15 minutes. Set the cup with the ice water in the freezer until ready to use.
2. 
Toss the cubed butter with the flour to coat the pieces, then cut it into the flour using a pastry cutter or 2 knives until the mixture begins to look sandy and still has many pea-size pieces of butter. Make a well in the center of the flour. Combine 1/4 cup of the ice water with the agave and vinegar and pour it into the center of the bowl. Using a fork, pull the flour into the water, combining them and sprinkling on more ice water, 1 tablespoon at a time as needed, until a shaggy dough forms. Turn the dough out onto a work surface and press it together to combine the loose bits and leaving patches of butter. Do not overwork the dough. Divide the dough into 4 pieces, shaping each into 4-inch disks. Wrap the disks in plastic wrap. Refrigerate the dough 2 hours to overnight.
3. 
Place 1/4 cup flour in a small bowl. Lay a 12-inch square of wax paper on a work surface and flour it lightly. Center a disk of dough on the wax paper. Flour the top lightly and roll the dough out into a 9-inch round, working from the center out and rotating the paper 90 degrees after every push. Occasionally flour the top, and lift and flour under the dough, to prevent sticking. Using an inverted plate or bowl as a template, cut the dough into a 6 1/2-inch round, discarding the excess. Invert the wax paper over a baking sheet and drop the dough onto the baking sheet. Repeat with the remaining rounds. Cover the baking sheet with plastic wrap and refrigerate while making the filling.
4. 
In a large skillet, melt 2 tablespoons butter. Add the apples in a single layer and cook for 3 minutes. Turn and cook the apples 2 minutes. Pour in the agave nectar. Cook apples in the bubbling liquid, turning with tongs occasionally until thinner slices are flexible and larger ones are firm but starting to brown, about 5 minutes. Transfer the apples to a plate and cool. Reserve the liquid remaining in the pan.
5. 
Let the baking sheet stand at room temperature just until the dough are pliable, 4-5 minutes. Pile apple slices in a mound in the center of the rounds, leaving a 1-1/2-inch border. There may be 4 or 5 slices left over. Fold the dough in, pleating it around the filling. Press the pleats firmly against the filling. Brush the pleated pastry generously with the egg white.
6. 
Bake the tarts for 30 minutes, or until deep golden brown. Transfer the tarts to a wire rack and cool. The tarts are best served the day they are baked.
Note:
1. 
Bob's Mill Organic Whole Wheat Pastry flour works particularly well.

nutrition information

Per Serving: cal. (kcal) 595, Fat, total (g) 28, sat. fat (g) 20, carb. (g) 78, fiber (g) 5, pro. (g) 8, sodium (mg) 310, Percent Daily Values are based on a 2,000 calorie diet
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