Classic French Thin Apple Tart Tarte Fine Aux Pommes Recipes

CLASSIC FRENCH TARTE AUX POMMES

Steps:

• Gather the ingredients for the dough.
• In a small bowl, mix the flour, sugar, and salt.
• Using a pastry cutter , large-tined fork, or a food processor on pulse setting, cut the chilled butter into the flour until it resembles coarse sand with a few pea-sized pieces of butter still visible.
• Sprinkle 2 tablespoons of the cold water onto the mixture and toss a few times gently, just until starts to hold together. Add another tablespoon of cold water if necessary; the dough should hold together when squeezed but not be so wet it's sticky.
• Gather the dough into a ball, flatten into a thick disk shape, wrap in plastic wrap, and chill for several hours before working with it. Make the Frangipane
• Gather the ingredients for the frangipane.
• Place the butter and sugar in the bowl of a stand mixer (or use a handheld mixer) and cream together.
• Add the almond meal and mix to combine.
• Add the egg yolk and vanilla, gently beating until all is mixed.
• Finish by adding the flour and combining until well mixed. Refrigerate until ready to use. Assemble and Bake
• Gather remaining ingredients along with the dough and frangipane. Preheat the oven to 400 F.
• On a lightly floured surface, roll the dough a circle large enough to fit a 9-inch or 10-inch fluted tart pan. It should be about 11 to 12 inches wide and 1/8 inch thick.
• Lay the dough into the tart pan and press it into the bottom and up the sides.
• Roll the rolling pin across the top of the pan to trim off the excess dough. Chill the pastry for 20 minutes.
• Place the tart pan on a baking sheet.
• Spread the frangipane evenly over the bottom of the chilled pastry shell, arrange the apple slices in a fan or spiral shape over the frangipane, and bake the tart for 12 to 15 minutes until the crust begins to turn golden brown.
• Reduce the heat to 350 F and continue cooking for 20 to 30 minutes until the apples are tender, but not overly soft, and the frangipane is cooked through and not sticky. Remove the baking sheet from the oven and allow the apple tart to cool for 10 minutes.
• Brush the melted apricot jelly over the warm apples and serve the tart at room temperature.