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French Apple Tart
Pate Brisee
- 1 1⁄4 cups all-purpose flour
- 1⁄4 t. salt
- 2 T. sugar
- 4 T. chilled unsalted butter, diced
- 4 T. chilled lard (or use all butter), diced
- 1⁄4 cup ice cold water
Apple Tart
- 2 Granny Smith apples, cored, peeled and thinly sliced
- 1 egg
- 1⁄2 cup heavy cream
- 1⁄2 t. vanilla paste (or vanilla extract)
- 1 t. Kirsch or Calvados or brandy
- 1⁄2 cup sugar
- 1⁄2 cup apple jelly, melted for glaze
Pate Brisee
- Place the dry ingredients in the bowl of a food processor. Pulse to combine. Add the butter and the lard. Process until consistency of “sand”. With the machine on, add the water. Process until the mixture starts to form a ball of dough. Remove and pat into a disc, wrap with plastic wrap and chill for at least an hour.
Apple Tart
- Preheat oven to 375 degrees.
- Roll out the chilled dough into an 11 inch circle. Using a 9 inch tart pan with a removable bottom, place the dough in the pan.
- Mix the egg, heavy cream,vanilla paste (or extract), sugar, and Calvados together in a bowl. Set aside.
- “Dock” the bottom of the dough with a fork and blind bake for 15 minutes. Remove from the oven.
- Overlap apple slices on top of the blind baked shell in a circular design. Bake for 10 minutes. Remove and pour the custard over the apples. Place back in the oven. Bake for 15-20 minutes until the custard is set. Cool on wire rack.
- Brush the cooled tart with the melted apple jelly.
Notes
- Pate Brisee makes enough for an 8 inch pie or 2 -9 inch tart pans. This dough can be prepared several days before using. It also freezes well for up to 3 weeks.
- A nice addition is to drizzle caramel sauce over the top of the tart.
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