How to Make Anna's French Apple Tart! | LIVESTREAM w/ Anna Olson
Recipe below! This French tart is a sheet of puff pastry topped with a single overlapping layer of thinly sliced apples basted with butter and sprinkled with sugar. The apples caramelize at the edges and the result is uncomplicated and entirely satisfying. Add a dollop of Chantilly Cream or ice cream if you wish. The simplest desserts sometimes show off the complexity of puff pastry best!
Tune in and bake with Anna!
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• Recipe •
Makes one 8-inch (20 cm) tart
Serves 6
Prep Time: Under 15 minutes
Cook Time: 35 minutes
The tart will keep, loosely covered, in the fridge for up to 3 days.
• Ingredients •
½ lb (225 g) all-butter puff pastry
1 large or 2 small baking apples, such as Honeycrisp, Granny Smith or Cortland
3 Tbsp (45 g) butter, melted, divided
3 Tbsp (37 g) granulated sugar, divided
¼ cup (60 mL) apple jelly or apricot jam
• Directions •
1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a circle about 9 inches (23 cm) across and just under ¼ inch (6 mm) thick. Use a plate or bowl to trace and cut a disc of pastry 8 inches (20 cm) across. Place on the baking tray and dock the pastry with a fork.
3. Assemble the tart. Peel the apples, cut in half and core. Cut the apples into slices about ⅛ inch (3 mm) thick. Arrange the apples over the puff pastry, overlapping them in a single layer that reaches almost to the outside edge of the pastry. Brush the apples with half of the butter and sprinkle with half of the sugar.
4. Bake the tart for 10 minutes, brush it with the remaining butter and sugar, and return to the oven to bake for 20 to 25 minutes more, until the puff pastry is golden brown at the edges. The butter and sugar may caramelize a little, adding a nice crunch once cooled.
5. Cool and glaze the tart. Let the tart cool on its tray on a rack for 15 minutes. Melt the apple jelly (or apricot jam) in the microwave or in a small saucepan over medium heat and use a pastry brush to apply a thin layer to the apples. Serve warm or at room temperature.
Tune in and bake with Anna!
--------
• Recipe •
Makes one 8-inch (20 cm) tart
Serves 6
Prep Time: Under 15 minutes
Cook Time: 35 minutes
The tart will keep, loosely covered, in the fridge for up to 3 days.
• Ingredients •
½ lb (225 g) all-butter puff pastry
1 large or 2 small baking apples, such as Honeycrisp, Granny Smith or Cortland
3 Tbsp (45 g) butter, melted, divided
3 Tbsp (37 g) granulated sugar, divided
¼ cup (60 mL) apple jelly or apricot jam
• Directions •
1. Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a circle about 9 inches (23 cm) across and just under ¼ inch (6 mm) thick. Use a plate or bowl to trace and cut a disc of pastry 8 inches (20 cm) across. Place on the baking tray and dock the pastry with a fork.
3. Assemble the tart. Peel the apples, cut in half and core. Cut the apples into slices about ⅛ inch (3 mm) thick. Arrange the apples over the puff pastry, overlapping them in a single layer that reaches almost to the outside edge of the pastry. Brush the apples with half of the butter and sprinkle with half of the sugar.
4. Bake the tart for 10 minutes, brush it with the remaining butter and sugar, and return to the oven to bake for 20 to 25 minutes more, until the puff pastry is golden brown at the edges. The butter and sugar may caramelize a little, adding a nice crunch once cooled.
5. Cool and glaze the tart. Let the tart cool on its tray on a rack for 15 minutes. Melt the apple jelly (or apricot jam) in the microwave or in a small saucepan over medium heat and use a pastry brush to apply a thin layer to the apples. Serve warm or at room temperature.
