Posted by: Patty | January 22, 2013

TWD French Apple Tart

WOW! This is the essence of apples in a flaky, crisp crust.

french apple tart

french apple tart

This week the Tuesdays with Dorie group has chosen the French Apple Tart from “Baking with Julia”. The guest pastry chef is Leslie Mackie, owner of Macrina Bakery in Seattle. You might want to read Leslie’s November blog which included updated tips for pie crust here. She is the author of two cookbooks which I hope to find at the library.

At first glance the recipes seem to be typical: blind bake a crust, make a fresh applesauce for the filling, decorate the top with carefully sliced apples and bake.

baked applesauce

baked applesauce

But when you carefully read all the instructions there are some techniques that were new to me. Her applesauce is baked rather than simmered on the stove.

And her directions for blind baking are different from any that I have taught. After baking the crust, Leslie says “Transfer the crust, with the paper and weights, to a cooling rack and let cool while you make the filling”.

blind baking

blind baking

Most blind baking recipes have you remove the lining of paper and weights, and then return the crust to the oven to finish baking the underdone bottom. You are always fighting the crust which wants to puff up in the oven once the weights are gone. I really thought leaving the weights on the crust would create a soggy bottom but I was wrong!! The heat of the weights seems to finish cooking the crust. When I cut into the finished tart, the bottom was so flaky. I certainly will try this technique again. I think this was the best crust I have made for a tart. And I’ve made lots of tarts.

I did change the finishing touch, instead of confectioners sugar I glazed the tart with homemade rhubarb jelly; the recipe is from my favorite jam book, Food in Jars Cookbook.

IMG_1301

Our host this week is Laws of the  Kitchen by an Aussie lawyer. You can find the complete recipe on her blog.

IMG_1308

Enjoy! Patty


Responses

  1. Rhubarb jelly sounds wonderful! Your tart is beautiful.

  2. Your tart looks so beautiful. Thanks for the tip on Leslie Mackie’s blog. I too did a glaze.

  3. Thanks for the link to Leslie Mackie’s blog. I will look for palm shortening and am interested in her revised proportions of butter/shortening. Your tart looks beautiful…good idea to glaze with a jelly.

  4. Lovely – I really enjoyed this tart too! And I liked leaving the pie weights in – I always hate when I spend time making a crust and fitting it in the pan perfectly and then it puffs or shrinks in the pre-bake.

  5. Love the rhubarb glaze. Your tart does look wonderful – an it even has some beautiful browned edges!

  6. What a beautiful tart! I totally missed the instructions on leaving the weights in the shell while it cooled. I’ll have to try that technique next time.

  7. I made a tart from an Ina Garten recipe that had apricot jam on top, and it caramelized much better than this recipe. I think part of the reason you got such gorgeous color is the extra sugar from the jelly. Awesome idea. Plus I’m addicted to the rhubarb jam recipe from BWJ, so it’s a nice excuse to make that again. Spring is coming!

  8. The rhubarb glaze was a lovely idea. Beautiful tart.

  9. Looks delicious!

    • Thanks Trudy!

  10. The rhubarb glaze gave your tart a lovely finish and I bet enhanced the flavor.

  11. Your tart is beautiful…and your rhubarb glaze is also beautiful…you have given me a great idea! Thanks!

  12. Your tart turned out beautifully! And thanks for the pastry tips. I didn’t glaze mine, but I thought of salted caramel (from a Smitten Kitchen apple mosaic tart recipe). Idea for next time maybe.

  13. The tart looks perfect – as you, I really like the dough-recipe! And rhubarb jelly was an escellent idea!

    • Your post looks great but I wasn’t able to post a comment: sorry!

  14. I love the extra color your tart got!

  15. Lovely tart! I have to admit, I thought the apple filling was okay – but I love this pie crust! Every time I’ve used it, it’s come out so well. I was intrigued by the different blind-bake technique too, and I definitely liked the effect. yours certainly came out beautiful!

  16. Gorgeous!!!

  17. The rhubarb glaze sounds wonderful! Kristine

  18. Your tart looks wonderful! I love the higher edges. Now I’m thinking I put too much filling in mine. I think the higher edges make it look nicer. Well done! Crust making is new to me, so I am always learning something. I will have to look at your link Leslie Mackie’s tips.


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