French Apple Tart - my collab with Alex from French Guy Cooking!
06:46
Today is a special Baking Mad Monday, as I'm baking with my friend Alex, AKA French Guy Cooking! We're baking a French Apple Tart for you. Please let us know what you think in the comments below, and don't forget to subscribe to Alex's channel here:
Ingredients :
Pastry :
500gr of sweet shortcrust pastry
Apple Filling:
1 1/4 cups (300 ml) (300 grams) lightly sweetened applesauce (homemade or store bought)
1 1/2 pounds (675 grams) firm textured apples (about 3 medium-sized apples) (Granny Smith, Honey Crisp, Braeburn, Golden Delicious, Jonathan, etc.)
Apricot Glaze:
1/2 cup (120 ml) (150 grams) apricot preserves
1 tablespoon Water
Method :
Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll the pastry into an 12 - 13 inch (30 - 33 cm) circle. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
When the pastry is the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll. Unroll over the top of your tart pan. Never pull your pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently press the pastry onto the bottom and up the sides of the pan. Roll your rolling pin over top of pan to get rid of excess pastry. Prick bottom of pastry with the tines of a fork (this will prevent the pastry from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.
Preheat your oven to 400 degrees F (200 degrees C). Line the chilled unbaked pastry shell with parchment paper or foil. Fill tart pan with pie weights, rice, or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for about 20 minutes or until crust is golden brown around the edges. Remove from oven and remove the parchment paper and weights. Reduce oven temperature to 350 degrees F (180 degrees C) and place the crust back into the oven for about 3-5 minutes or until the crust is dry to the touch.
Apricot Glaze: In a small saucepan heat the apricot preserves just until boiling. Remove from heat and strain to get get rid of lumps. Add the Grand Marnier or water. With a pastry brush, brush the glaze over the bottom and sides of the pastry shell. (This seals the crust and prevents it from getting soggy.)
For Apple Tart: Spoon the apple sauce into the cooled pre-baked tart shell.
Peel, core, and cut the apples into 1/4 inch (1/2 cm) slices
Arrange the apple slices in concentric circles over the applesauce,. Place the tart pan on a larger baking sheet and bake the tart for 25 - 30 minutes or until the apples are soft but not mushy.
When cool brush with the warm apricot jam
Happy Baking!
Eric Lanlard xx
Ingredients :
Pastry :
500gr of sweet shortcrust pastry
Apple Filling:
1 1/4 cups (300 ml) (300 grams) lightly sweetened applesauce (homemade or store bought)
1 1/2 pounds (675 grams) firm textured apples (about 3 medium-sized apples) (Granny Smith, Honey Crisp, Braeburn, Golden Delicious, Jonathan, etc.)
Apricot Glaze:
1/2 cup (120 ml) (150 grams) apricot preserves
1 tablespoon Water
Method :
Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll the pastry into an 12 - 13 inch (30 - 33 cm) circle. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
When the pastry is the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll. Unroll over the top of your tart pan. Never pull your pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently press the pastry onto the bottom and up the sides of the pan. Roll your rolling pin over top of pan to get rid of excess pastry. Prick bottom of pastry with the tines of a fork (this will prevent the pastry from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.
Preheat your oven to 400 degrees F (200 degrees C). Line the chilled unbaked pastry shell with parchment paper or foil. Fill tart pan with pie weights, rice, or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for about 20 minutes or until crust is golden brown around the edges. Remove from oven and remove the parchment paper and weights. Reduce oven temperature to 350 degrees F (180 degrees C) and place the crust back into the oven for about 3-5 minutes or until the crust is dry to the touch.
Apricot Glaze: In a small saucepan heat the apricot preserves just until boiling. Remove from heat and strain to get get rid of lumps. Add the Grand Marnier or water. With a pastry brush, brush the glaze over the bottom and sides of the pastry shell. (This seals the crust and prevents it from getting soggy.)
For Apple Tart: Spoon the apple sauce into the cooled pre-baked tart shell.
Peel, core, and cut the apples into 1/4 inch (1/2 cm) slices
Arrange the apple slices in concentric circles over the applesauce,. Place the tart pan on a larger baking sheet and bake the tart for 25 - 30 minutes or until the apples are soft but not mushy.
When cool brush with the warm apricot jam
Happy Baking!
Eric Lanlard xx
Recipes
Cake
Victoria sponge cake
Savoury recipes
Turkey, ham and leek pie
Tart recipes
Strawberry and almond crumble tarts
Cupcake recipes
Rugby cupcakes
Savoury recipes
Pork and egg picnic pie
Tray bake recipes
Plum tray bake
Sweet dough recipes
Orange and cranberry hot cross buns
Sweet dough recipes