When apples are in season there is nothing more impressive than a classic apple tart. This is one of my favorite dessert recipes that is as pretty to look at as it is delicious to eat!
Filled with an assortment of diced apples, the trick is to let the apple filling mixture sit at room temperature, or in the refrigerator for several hours to macerate and thicken before filling the tart shell. Once filled, it's covered with a beautiful lattice decorated crust, This incredibly delicious tart can be served as is or with a scoop of vanilla ice cream. Note that the entire tart can be assembles in advanced and frozen before baking.
Pate Brisee ( Tart Dough )
Ingredient
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (2 sticks) unsalted butter, chilled and cut into small pieces
1/4 to 1/2 cup ice water
Directions
In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.
With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.
Apple Tart Filling :
Ingredients
3 tablespoons all-purpose flour, plus more for dusting
10 Granny Smith apples, peeled, cored, and cubed
3/4 cup sugar, plus additional for pie top
Zest and juice of 1 lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
2 tablespoons unsalted butter
1 large egg, beaten
Note: I prefer to prepare the apples mixture a day before which gives allows them to
soften and breakdown a bit.
Directions
Heat oven to 375 degrees. On a lightly floured surface, roll out pate brisee into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch tart pan. Press one pastry circle into the tart tin making certain that the walls of the tart are even in thickness. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter.
Begin cutting 1/2" strips of pastry and place perfectly straight and even on cookie sheet. Cut enough strips to create lattice effect. With remaining pie dough cut leaves using sharp knife or pastry wheel, Create leaf veins with knife.
Place lattice and leaves in refrigerator or freezer until firm. This will make delicate pastry easier to handle.
Begin weaving lattice pattern alternating each piece creating woven basket effect. Moisten edges with water to attach leaves around entire edge being sure not to have leaves hang over edge of tart rim. Roll small berries and attach to leaves using water. Once tart is released from pan all leaves should be inside tart shape not extending over edge.
Put back into refrigerator ( or freezer ) until ready to bake. ( The colder the better )
Right before baking beat one egg with a teaspoon of water. Brush entire crust with egg wash and sprinkle with sugar.
Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before releasing tart from tart form.
Serve warm or rom temperature.
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