![]() ![]() ![]() Spoon the glaze over the apples and spread it evenly with the back of the spoon so that the whole tart top is glazed. Let cool to room temperature.įor the glaze: Combine the apricot jam, liquor, and water in a bowl. Quickly stir the water into the mixture and then gather up the dough onto a sheet of plastic wrap and press it into a flat dish shape. For the dough: Mix the flour, butter, sugar, and salt quickly with your fingertips until the butter is in pieces about the size of dried beans. Sprinkle with the sugar and dot the top with the butter, cut into small pieces.īake for 1¼ hours, or until the apples are tender and the pastry has browned. Steps: Preheat the oven to 375 degrees F. Arrange the slices, overlapping, in concentric circles on top of the frangipane. Slice the halves crosswise about ¼-inch thick. Other episode recipes are available by purchasing Jacques’ book, Essential Pepin. ( Only the linked recipes are available online. Finally his granddaughter Shorey joins him to make and taste Individual Chocolate Nut Pies. Preheat the oven to 400☏, with a rack in the center.įor the apples: Peel, halve and core the apples. 1 1/2 teaspoons sugar 1/4 teaspoon salt 1 stick plus 2 tablespoons (10 tablespoons) cold unsalted butter, cut into small pieces 1/3 cup ice water 4 Golden Delicious apples (or other variety of your choice) 2 tablespoons sugar 1/2 teaspoon cinnamon (I used 1/4 tsp. Jacques then shares his mother’s recipe for Mm’s Apple Tart using an unusual method to make the pastry. Spread the frangipane evenly over the dough. Add the egg, vanilla, and melted butter and blend for a few seconds to make a smooth paste. Roll and press the excess dough in on itself to create a thicker border all around.įor the frangipane: Grind the almonds and sugar to a coarse powder in a food processor. Roll the dough up on the rolling pin and unroll over a 9- to 10-inch pie pan or pizza pan, then carefully fit it into the pan. On a floured board, roll the dough out to about a 13-inch circle. Remove the dough from the processor and press it into a disk (there should still be visible pieces of butter). Add the water and process for another 10 seconds, until the dough just begins to come together. It is best enjoyed at room temperature.įor the dough: Put the flour, sugar, salt, and butter in a food processor and process for about 5 seconds. The almond mixture rises around the apples as a soft, fragrant dough, and the tart is coated with an apricot glaze. This is an excellent quick dessert, but I would like to submit a few corrections: oven temp was 400 degrees, and cooking time 25-30 minutes. In this tasty apple tart, a layer of frangipane, or almond paste, is spread on the dough and covered with apple slices. ![]()
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