French Open Apple Tart
French Open Apple Tart
French Open Apple Tart
There are several types of French Open Apple Tart. This classic Apple Tart is my favorite. It is always a hit. Serve with whipped cream, vanilla sauce or ice cream.
You will need my recipe for Pate Brisée 1 (pie crust) to begin with
French Open Apple Tart
On our last trip to Paris I spent my time ordering apple tarts after every meal. Sorry to say but this one was far better than almost all the restaurants we hit. There are several types of French open Apple Tart. This French classic is one of my very favorite. It's always a hit. Serve with whipped cream, vanilla sauce or ice cream.
Ingredients
- 5 Granny Smith apples
- 3 tbsp sugar, be generous. plain white
- 2 teas vanilla essence very best quality
- 3 cloves finely ground in a morter
- 1/2 teas nutmeg ground
- 1 tbsp cinnamon use a level tbsp not more.
- 1 grated rind of one lemon
- Juice of 1/2 lemon
- apricot jam or marmalade strained for glazing.
Instructions
- Assembling the recipe: See the links above and below to get the Pate Brisée recipe. I often make the pie crust the night before to save time.
- Preheat the oven to 200°C or 400°F
- Prepare the pie crust as in the Pate Brisée 1 recipe, line a 24cm, tart pan and place in the fridge for at least one hour before assembling the tart for baking.
- Take a large bowl big enough to hold all the apples when sliced. Fill with cold water and add a few spoonfuls full of white vinegar. Any type of white vinegar will do.
- Take the apples and peel, core and quarter them. Placing them into the acidulated water as you go. Then with a small pairing knife take the quarters and slice them length wise into 2 millimeter or 3/16th's of and inch slices. Put them back into the water as you work.
- When all the apples are sliced toss them into a strainer and return to the bowl. Sprinkle over all the ingredients and toss to coat really well.
- Start at the outer edge of the pie. Lay each slice over laying the last making a fan pattern until you have the first ring of apple slices in. Then start the next row and repeat the process.
- I then take all the smaller slices that didn't seem to fit and place them between the outer ring of slices and the pie crust, over lapping them by half, around the perimeter of t the pie to make a kind of fancy edge. If I have more I then repeat the process between the first and second ring of apples.
- Take any liquid left in the bottom of the bowl - there will be a few small spoon fulls and distribute it evenly over the tart.
- Bake in 200°C or 400°F in the middle of the oven for 1 hour or up to 1 hour and 10 minutes. Keep an eye on it once it has been in for 1 hour as the sugar can make the edges of the apples brown too much. (burn).
- Remove from the oven and let cool on a rack to room temperature, in its pan.
- When cool melt the apricot marmalade in a small sauce pan and then using a pastry brush, brush a lite coating of it over the entire top of the tart to make it shiny and beautiful.
- Serve this a little warm or at room temperature.
Notes
You will need my recipe for Pate Brisée 1 (9 pie crust) 1 to begin with
Preheat the oven to 200°C or 400°F I would love to say that this will keep well but it never seems to stay around more than 24 hours. You don't need to cover it in the fridge if it is only there for say 24 hours. You do if you will keep the left over's longer. Normally mine just sits on the dinning table, like I said its never around long enough to worry about. It is best eaten at room temperature and on the day it is made. Serve with whipped cream, vanilla sauce or vanilla ice cream. Terrific. There are as many ways of decorating or should I say arranging the apples on the top of the tart as there are Frenchmen. But the main aim is that it is thin and the crust has a chance to get fully cooked. Tried this recipe?Let us know how it was!