RECIPE TITLE " French Apple Tart" recipe from Baking with Julia: Sift, Knead, Flute, Flour, And Savor...
© Copyright 1996 by Julia Child, Contributing Baker Leslie Mackie
... more great recipes by Julia Child on our GREAT CHEFS page!
preparation time: 10 minutes; baking time: 28 to 30 minutes; assembly
Time: 20 minuteseasy
This open-faced tart is beautiful. The top is a blossoming rosette
of dark-edged, paper-thin apple slices, a pattern considered classic
among French patissiers and one that's easier to reproduce at home
than you'd think at first glance. Beneath the gossamer blossom is
what the French call a compote, a sweet, thick puree of oven-roasted
Granny Smith apples. Each forkful delivers the butter and crackle
of the crust, the sweetness and smoothness of the puree, and the
pure apple flavor of the topping. All this, and the pride of presenting
a polished tart any professional baker would be happy to claim.
1/4 recipe Flaky Pie Dough, well chilled
6 Granny Smith apples
3/4 cup sugar
1 tablespoon all-purpose flour
Pinch of cinnamon
1/2 cup fresh, fluffy bread crumbs
2 teaspoons (approximately) fresh lemon juice
On a lightly floured surface, roll the dough into a circle about
1/8 inch thick and fit it into a 9-inch fluted tart pan with a removable
bottom. Press a little of the overhang against the edge of the pan
so that it produces a small ledge protruding over the inside of
the pan. The best way to do this is to press the index finger of
one hand against the dough running up the side of the pan and use
the thumb of the other hand to form the inner ledge by pressing
the overhanging dough against the rim of the pan and the top of
your inside finger. The ledge will be about 1/2 inch wide. Press
it against the edge of the pan to cut off the excess dough. Now,
working with your thumb perpendicular to the bottom of the pan,
press against the ledge you've created so that some of the ledge's
dough is pressed down against the side of the pan and the rest of
it is lifted up above the rim of the pan. Use the back of a knife
to decorate the edge by pressing it diagonally at each flute or
at 1/2-inch intervals around the tart.
Chilling the Crust Chill the crust for at least 30 minutes.
Baking the Crust Center a rack in the oven and preheat the oven
to 400 F
Fit a piece of parchment paper or foil into the tart shell and
fill with pie weights, rice, or dried beans. Bake for 20 to 25 minutes,
until golden brown. Transfer the crust, with the paper and weights,
to a cooling rack and let cool while you make the filling. Lower
the oven temperature to 375 F.
Making the Filling Peel and core the apples, cut each one in half,
and cut each half into 12 pieces. Put the apples in a large bowl
and toss with the sugar, flour, cinnamon, and bread crumbs. Add
just a squeeze of lemon juice to startyou'll be able to adjust
the flavor later. Spread the apples on a jelly-roll pan and bake
for 15 to 20 minutes, or until the apples give up their juices,
start to form a sauce, and are soft enough to mash. Scrape the apples
into a bowl and mash with a potato masher or a heavy spoon. Don't
be overzealousa few small lumps and bumps will add interest
to the filling. Taste and add more lemon juice if you think it needs
it, then cool the filling for about 15 minutes.
Filling the Shell Spoon the puree into the cooled tart shell and
smooth the top with an offset spatula. The filling should come to
just below the rim you've created. (If you have too much, you can
serve the extra as a simple dessert topped with whipped cream.)
2 to 3 Granny Smith apples
1 tablespoon fresh lemon juice (or more to taste)
2 tablespoons unsalted butter, melted
1 1/2 teaspoons granulated sugar
Confectioner's sugar, for dusting
If you have turned off the oven, reset it to 375 F.
Peel, core, and quarter the apples (cutting from end to end), then
cut them into slices that are between 1/8 and 1/4 inch thick. As
you work, toss the slices with the lemon juice to prevent discoloration.
Save the smaller pieces from the ends of the applesthey'll
make good packing and "even-outers."
Working slowly and carefully and starting at the edge, arrange
the apples in a circle on the puree. The slices should overlap and
the points should just touch the shell. Since these will shrink,
make a well-packed circle. Lay on another circle overlapping the
first by just about 1/8 inch, tucking a few small pieces under the
circle to level it and trimming the slices as necessary so that
they fit. You'll probably have enough room for two circles and a
center rosette. For the rosette, choose a large, thin slice of apple,
cut it into a round, and place it, propped up slightly, in the center
of the tart. Or, if your apples were small and the opening in the
center is too large to be covered by one slice of apple, arrange
as many slices as needed to create an attractive rosette.
With a light hand, evenly brush the apple slices with the melted
butter (use a feather brush if you have one) and sprinkle with the
Baking the Tart Put the tart on a parchment- or foil-lined jelly-roll
pan and bake for 25 to 30 minutes, or until the top is beautifully
glazed and the apple slices are edged in black, a stunning effect.
Check that the apples are baked through by piercing a couple with
the tip of a sharp knife. if the apples aren't baked but the tart
is very brown, cover the tart with a foil tent and bake a few minutes
longer. Transfer the tart to a cooling rack. Just before serving,
remove the tart from the pan and dust its edges with confectioner's
Storing This tart is at its prime ever so slightly warm or at room
temperature. You can cover any leftover tart tightly with plastic
wrap and refrigerate it, but don't expect it to retain its just-baked
|Julia and Jacques Cooking at Home
The companion volume to the public television series Julia and Jacques Cooking at Home
Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.
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Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared. More info...
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"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for forty years, has been teaching Americans how.
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|The Way to Cook
In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus--the distillation of a lifetime of cooking. And she has an important message for Americans today. . .
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In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed--in shorthand form--by innumerable variations that are easily made once the basics are understood.
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