Apple Tart
3h+
3h+
21
Apple Tart, also known as tarte aux pommes, is a classic you get in pretty much every French pastry shop or bakery.
It's filled with delicious almond cream that has been baked together with thin apple slices arranged across the top.
Ingredients
Braeburn Apple
4Apple Juice
150mlCinnamon Powder
to tasteWhite Sugar
2tbsp
Shortcrust Tart Shell
Butter
165gVanilla Bean
½All-Purpose Flour
335gAll-Purpose Flour
to dustPowdered Sugar
100gLemon
½Egg
1Salt
a pinch
Frangipane
Almond Flour
185gVanilla Bean
½Softened Butter
185gWhite Sugar
160gAll-Purpose Flour
50gEgg
2Lemon
1Rum
40mlSalt
a pinch
Equipment
Parchment Paper
Stand Mixer
Removable Bottom Tart Pan
Baking Weights
Stand Mixer
Whisk Attachment
Apple Tart
Nike Roessler
Cut 165g of butter into cubes and reserve it refrigerated
Scrape the seeds out of ½ vanilla bean
Add 335g of all-purpose flour and a pinch of salt to a stand mixer bowl
Add the vanilla seeds and 100g of powdered sugar
Add the zests of ½ lemon
Mix on low speed with the paddle attachment. Add the cold cubed butter and mix until the mixture resembles wet sand
Add 1 egg and mix to roughly bring it together. Transfer it to the workbench
Knead it 3-4 times until the dough comes together
Shape the dough into a flat disk and wrap it in cling film
Let the dough rest in the refrigerator for at least 1h
Preheat the oven to 180°C
Take the dough out of the refrigerator. Dust the workbench and dough surface with all-purpose flour
Roll out the dough to a thickness of 2mm. Add more flour if it sticks to the workbench
Use your tart tin as an indicator and cut off excess pastry, leaving a 3cm rim around your tin
Prick the dough with a fork
Transfer the dough to the tart tin
Gently press the dough into the tin, ensuring it reaches the corners without stretching it, as this may cause the dough to shrink in the oven and create an odd-shaped tart
Trim the dough by running a small knife along the edges of the tart tin
Using your thumbs, press the rim of the dough out and slightly over the edge of the tin. This will help to hold up the sides during baking
Crumple up a square piece of parchment paper that is slightly larger than your tin. Flatten it out again and place it over the dough
Add 500g of baking weights. You can use grains such as beans or chickpeas
Bake for 12-15m until the edges are lightly golden. Remove the baking weights
Bake until the color is evenly light golden brown. The shortcrust tart shell is ready
Scrape the seeds out of ½ vanilla bean
Place 160g of white sugar and 185g of softened butter in a stand mixer bowl
Beat with the whisk attachment at medium speed for 5m, until lightened and fluffy
Add 50g all-purpose flour, the vanilla seeds and a pinch of salt
Add 185g of almond flour and mix until everything comes together
Add the zest of ½ lemon, 2 eggs, and 40ml of rum
Blend to a creamy texture
Add more lemon zest and refrigerate until needed. The frangipane is ready
Fill a Shortcrust Tart Shell with the Frangipane and level with a spatula
Core and slice 6 Braeburn apples
Place the apple slices on top of the frangipane
Sprinkle with cinnamon powder to taste
Place the tart in the oven and bake for 30m until the frangipane and the apples are golden brown
Place 150g of apple juice and 2tbsp of sugar in a small saucepan
Simmer to reduce until you get a thick syrup
Brush the top of the tart with the syrup while it is still warm and let it cool down before serving. The apple tart is ready
Set your afternoon tea with this tart. Enjoy!
Braeburn Apple
4Apple Juice
150mlCinnamon Powder
to tasteWhite Sugar
2tbsp
Shortcrust Tart Shell
Butter
165gVanilla Bean
½All-Purpose Flour
335gAll-Purpose Flour
to dustPowdered Sugar
100gLemon
½Egg
1Salt
a pinch
Frangipane
Almond Flour
185gVanilla Bean
½Softened Butter
185gWhite Sugar
160gAll-Purpose Flour
50gEgg
2Lemon
1Rum
40mlSalt
a pinch
Equipment
Parchment Paper
Stand Mixer
Removable Bottom Tart Pan
Baking Weights
Stand Mixer
Whisk Attachment