I’ve seen
this recipe a number of times, and it always looked like too much work. After my husband bought me a Victorio apple
peeler-slicer, I had to try this right away!
I will say that Ina Garten warns about burned juices from this tart –
she just doesn’t mention the mess it can make on your pan. Trust me, line your half-sheet with foil,
overlapping the edges, and then lay your parchment on it. It will save you some serious clean-up. Follow the directions, and keep your crust
cool while getting your apples ready. I
couldn’t justify buying Calvados for 2 tablespoons; I used apple cider from our
local orchard.
That said, I'll be making this again, the peeler-slicer makes this a snap!
Pastry Dough
2 Cups Flour, All-purpose
1/2
Teaspoon Salt
1
Tablespoon Sugar
1 1/2
Sticks Butter -- diced, cold
1/2 Cup
Ice Water
Apples
4 Each Granny Smith Apple
1/2 Cup
Sugar
1/2
Stick Butter -- small diced, cold
1/2 Cup
Apricot Jelly
2
Tablespoons Calvados -- rum or
water
Pastry: Place the flour, salt and sugar in the bowl
of a food processor fitted with the steel blade. Pulse for few seconds to combine. Add the butter and pulse 10-12 times, until
the butter is the size of peas. With the
motor running, pour the ice water down the feed tube and pulse just until the
dough starts to come together. Dump onto
a floured board and knead quickly into a ball.
Wrap in plastic and chill at least one hour.
Preheat oven
to 400°. Line a sheet pan with parchment
paper.
Roll the
dough slightly larger than 10 x 14 inches.
Using a ruler and small knife, trim the edges. Place the dough on the prepared sheet pan and
refrigerate while preparing apples.
Peel, Core
and slice apples crosswise in 1/4" thick slices. Place overlapping slices of apples diagonally
down the middle of the tart. Continue
making diagonal rows on both sides of the first row until the pastry is covered
with apple slices. Don't use the apple
ends to make the arrangement more beautiful.
Sprinkle with the full 1/2 cup of sugar and sprinkle with butter.
Bake for 45
minutes to 1 hour, until the pastry is browned and the edges of the apples
start to brown. Rotate the pan once
during cooking.
When done,
heat the jelly together with the calvados and brush the apples and pastry
completely with the jelly mixture. Loosen
with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room
temperature.
6 Servings
"Barefoot Contessa Back to Basics"
2012
Cost: $3.57 or 60¢ per serving if using
apple cider instead of Calvados
Even if it made a mess it looks delicious!! I think I made it a long time ago, pre-bloging days and had very much the same results. I agree with you and hold Ina Garten in high esteem.
ReplyDeleteI’ve made this so many times. I find it to be a very forgiving recipe. I use different apples, a little more this or that; it turns out great every time. A go to recipe for me. I’ve tried it with cherries too, I liked the apples better but it worked.
ReplyDeleteI definitely recommend the Calvados. When I make it with Calvados, the flavor reminds me of my student days in Normandy, France. And the delicious apple tarts famous in Normandy style cooking.
ReplyDelete