This simple recipe which you can do it at home is called Tarte Aux Pommes in French, which
simply mean Apple Tart.
This are
the ingredients needed;
For the dough which also known as Pâte Sucrée
190 grams
Flour
95 grams
Powdered Sugar (Icing Sugar)
A Pinch of
Salt
Zest from
One medium size Lemon
95 grams of
Golden Churn Avocado Oil or Extra Virgin Olive Oil
(choose either
one according to your preference, in this instance I used Avocado Oil)
3 pieces of
egg yolk
For the Apple Compote or Compote de Pommes
3 pieces’
large granny smith Apples, peeled, cored and sliced
(since I didn’t
manage to find those large ones, I use 6 smaller apples. You can use Red Apples
for a sweeter note or Green for that slight tangy taste)
Juice from
One Medium Lemon
1 pod of
Vanilla Bean (Optional)
1 star
anise
1 stick of
cinnamon
65 grams of
Granulate Sugar
45 grams of
Golden Churn Avocado Oil or Extra Virgin Olive Oil
(choose either
one according to your preference, in this instance I used Avocado Oil)
… and This is how you do it
1. Preheat your oven to 205 degrees Celsius
or 400 degrees Fahrenheit.
2. Lightly grease with Golden Churn Butter the tart mold you
are using. Recommended size for this measurement is 25 cm or 10 inches.
3. Now it time to work on the dough, on
a clean marble surface sift the flour and the powdered sugar together. Bring
the pile neatly together and make a well in the center, then add the chill Golden Churn Butter which in this
picture I cut them in cubes.
4. Now add the lemon zest and sprinkle
the salt in.
5. Use your hand and incorporate all
the ingredients together. Use both of your palms to rub the butter and the
flour until you attain a sand like texture.
6. Make a well, and add the egg yolks. Keep
on mixing until you get a lumpy texture, then bring the ingredients all together
to for a big round dough.
7. With the heel of your palm, firmly
smear the dough away from you to ensure no lumps of Golden Churn Butter are left.
8. Now leave the dough in the fridge
for a minimum of 30 minutes, preferably overnight.
9. Now it’s time to cook the apple. Melt
the Golden Churn Butter and sugar in
a pan on a medium heat, then add 1 star anise and 1 stick of cinnamon (it’s ok
if you don’t have this vanilla bean). As it colors put the apples in and cook
till its medium soft, then add the one pod vanilla bean. Don’t overcook the
apples because, bear in mind you are going to bake it later. We want the apples
to have some texture when you bite it, or else it will turn like baby food.
10. When the time your dough is ready to
use, roll out the dough with a rolling pin and on to you tart mold. Trim the
edges accordingly, and bake filled it in with the delicious apple compote you
made.
11. Into the preheated oven, and set
your timer to 10 minutes. Once it’s in the oven, reduce the temperature to 185
degrees Celsius or 370 degrees Fahrenheit.
12. If you are in advance level of
baking or maybe have some knowledge in baking, I suggest you blind bake the
dough. So that the crust will be nice and crusty. Do this only if you
experience in baking, if not it’s going to be a disaster .. Haha
13. After 10 minutes when your oven
Beeps.. rotate the tart the have even color through the tart. If your using
those high tech stuff which has a rotating function instead, set the timer to
20 minutes. You must achieve a golden color on the tart shell and a slight coloring on the apple. Wait the tart
to cool and brush it with apricot glaze for that shiny effect. In this image I use
a torch for some effects on the apple and glaze them shortly after.
Now go on.. Take a bite!
p/s; I
also do conduct private baking sessions, for more info you can always drop me
an email at leoniel@hotmail.com
