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Apple tart5/26/2023 ![]() ![]() However, it’s a sweet and delicious one worthy of our consideration, at least partially, even on those not-so-special days. I know, I know the apple tart with apple compote is a dessert reserved for the holidays. I hope I’ve made the case in convincing you to make and taste this delectable compote. It’s just 45 minutes to an hour of kitchen time to reduce chunks of apple and apple cider to make about one-and-a-half-cup of compote. For an eater like me, this compote makes my head spin. I wonder what his or her world will taste like thereafter. Imagine feeding a baby with this compote instead of a can of everyday applesauce. After we make the compote, we like it so much that we spread it on toasts, bagels, leftover turkey or yogurt. If you choose not to make the pastry dough, or to manually slice the apples, try not to skip the third major process of making the compote - at least once. Take one look, you see the beauty and the visual appeal of layering thin slices of apple in clusters. Meanwhile try to keep the lobes together in their original shape. Set the lobes flat-side down and slice lengthwise into thin slivers as evenly as possible. After you remove the core of the apple, cut it into 4 lobes. We’ve found a sharp Japanese knife, a chef or paring knife, is the best tool when it comes to cutting thin apple slices. But slicing the apple in a wedge shape is not the strong suit for a mandolin. You’d think a mandolin slicer may be the tool of choice. Slicing the apple is another story for two reasons: the amount and the delicate task at hand. If all else fails, the store-bought ones can be easily called into service. The rough pastry dough works so well, I’ll have to think twice about making the real dough. For some reasons, the pastry was flaky, even on the second day. Although this was her first attempt at the recipe (see the video above), the pastry turned out to be the star of the show. So making the rough puff pastry dough was the order of the day. But my daughter, the ambitious baker of the family, was willing to take on the challenge. Given it’s on a day when we were making a Thanksgiving feast. We went through some back and forth whether making our own puff pastry was feasible. But if you want the ultimate apple tart with over-the-top caramelized apple flavor from the compote, this tart delivers. Short on time, this apple tart wouldn’t be the right one to tackle. ![]() None of the steps are hard to do, except they all require significant time commitment. After all, what can be better than producing the classic tarte aux pommes that you see in Paris? There are the 1) rough puff pastry dough to make, 2) a lot of apples to cut into thin slices and 3) the apple compote that takes time to reduce. But there are capable hands gathering in the kitchen making it a fun project of sorts. It’s true that an apple tart like this takes quite a bit of work. (By the way, this is a good dessert book as a holiday gift.) Our decision has a lot to do with the flaky puff pastry that wins us over as compared to, say, a heavier pie dough. Collectively, we voted for the apple tart, a recipe from Claire Saffitz’s Dessert Person, instead of a more traditional pumpkin or pecan pie. Who doesn’t look forward to a delightful dessert at the end of a meal? You’d always find room for a sweet dessert no matter how full you may feel. Serve with Chantilly cream.Holiday baking starts with the fantastic apple tart we made for Thanksgiving. Ignite the alcohol with a match (be careful of your fingers) and pour over the tart. When ready to serve, place the tart onto a serving plate. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge.įor the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve. Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Use the largest slices on the outside and place the smallest slices in the middle of the tart. Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge. Chill in the fridge for at least 10 minutes. Combine the egg yolks, 3/4 cup sour cream, sugar, and 1/4 cup flour and beat until smooth. Overfill the crust, as apples will shrink during cooking. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Arrange the apple slices in overlapping circles on top of the crust, until it’s completely covered. Using a bowl or plate, cut a circle about 25cm/10in in diameter. Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick. ![]()
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