tuesdays with dorie / baking with julie: french apple tart
This week’s recipe for Tuesdays with Dorie was a patisserie-worthy French Apple Tart.
Tarts are my favorite kind of dessert. I’m not clear on the difference between a tart and a pie, but somehow when something is baked in a tart pan with its fluted edges and served freestanding on a pretty plate, it tastes that much better to me. Come to think of it, I’ve baked most pie fillings in tart shells for years and couldn’t say the last time I actually made a pie.
This tart has a number of components, so it takes a while to make from official start to end. However, with advanced planning, it would be much quicker.
Once again, I found myself without an occasion to share and no need to eat an entire tart singlehandedly. All I can say is thank heavens for miniature baking dishes. Rather than make one 9-inch tart, I halved the recipe and made two 4-inch tarts with some leftover un-tarted ingredients.
As with any tart, you start with the flaky pastry crust. I didn’t use the book’s recipe for this one, preferring my favorite all-butter crust from Mark Bittman to one that contains shortening.
Next, you make an apple compote which is like a thick oven-roasted applesauce. Tart Granny Smith apples are roasted with sugar, cinnamon, flour, bread crumbs, and a bit of lemon until they are soft enough to mash up. The compote is used to fill the partially-baked tart shells.
Finally, the filled shells are topped with a circle of thinly sliced apples brushed with melted butter and sprinkled with sugar. The tart is baked until the apples are tender and start to burn on the edges. I was surprised that step took the full baking time for a whole tart even for my mini-tart.
The tarts looked very professional. I impressed myself. The contrast of the tender apple slices and the compote was delicious. If you didn’t know what was inside and were expecting all apple slices, it would be a pleasant apple-y surprise. French Apple Tart will definitely go on the list of desserts to make again. Next time, I hope my apples end up a little browner.
For the recipe, visit this week’s host Gaye (a fellow Dorista) at Laws of the Kitchen. The recipe can also be found in Dorie Greenspan’s book, written with Julia Child, Baking with Julia.
To read about other bakers’ tarts. follow their links from the LYL link for this recipe on the Tuesdays with Dorie site.
Posted on 22 January 2013, in Baking, Tuesdays with Dorie and tagged apples, baking, tart, Tuesdays with Dorie. Bookmark the permalink. 15 Comments.
Love your minis!!! So cute :)
Your minis look great! I always make one mini additionally to the “normal” tart to have a tasting piece but next time maybe I should just make minis…
I adore these mini tarts! I need to get myself a couple small tart pans – there’s just too much tart for two people here! I thought this one was okay, but nothing spectacular. Too bad, because it does make for a very pretty tart!
Your tarts do look quite professional. I liked the apple puree and slice combination, but maybe it appeals more to real apple lovers as some friends liked it better when I jazzed up the filling second time round.
Betsy, Your tartlets look so pretty! I really enjoyed this one, too!! Totally delicious!!
I”m a tart lover too and your mini’s are so cute…actually beautiful.
Your mini tarts look great! I love the look of mini tarts. And I loved this tart. So glad we made it. I thought it was going to be hard, but was surprised at how easy it was…..just time consuming. But like you said, with advanced planning would be quicker.
I have four Mark Bittman books but somehow have never tried his crust. What is wrong with me? (No, you don’t have to answer that… :-) )
Your tarts came out beautifully.
Now, If only the shrimp & cellophane was as successful as my tart…
Your little tarts are so beautiful, Betsy. I especially love how you did the edges of the crust. I liked this crust even though I had some problems with it, but I will have to try Bittman’s sometime. I really liked the filling for this tart. :)
I love how you made little mini ones! I was thinking about doing that myself.
Betsy, you made such very pretty French Apple Tartlets with such a nice border! I think you used Mark Bittman´s recipe in of of your posts before and already said that iit is a wonderful crust to work with. Now, I have to really look it up and try for myself, I am curious to see how good it tastes and will let you know how it turned out for me!
Have a great Wednesday!
I love your mini tarts – such a great idea.
I love the look of mini tarts.. I did use the tart dough from the book but used all butter instead. Not a shortening fan myself.
Petite tarts are so much fun to serve. I was tempted to use my own tart dough but i’m glad i tried this recipe, it really produces a flaky crust. I’ll try yours sometime soon just to compare!
Nice! I love all the mini tarts people have made. I must try this next time.