Tarte aux Pommes - Apple Tart

This simple rustic apple tart does not require a tart pan and it tastes so incredible. Apples, butter and sugar are all it takes to make this classic filling. It was inspired by Lionel Poilâne’s mini apple tartlets. Monsieur Poilâne’s daughter, Apollonia, now runs the family business known for its amazing sourdough bread. The original store is located on Rue du Cherche-Midi in Paris, definitely worth a stop if you are in the hood.

Tarte aux Pommes - Apple Tart

1 recipe pâte sucrée - basic sweet pastry dough (see below)

5 Golden Delicious or Granny Smith Apples

4 tablespoons Unsalted butter

¼ cup granulated sugar

1 egg white, beaten

Preheat over to 425 degrees

Peel and core the apples, then cut them into 12 pieces (an apple corer and slicer can be used for this). In a large frying pan heat the butter on medium high until hot.  Add the apples and sprinkle them with the sugar, then sauté until lightly browned, about 15 minutes. Allow to cool.

Roll out your pastry dough into a 13” circle and place on a sheet pan lined with parchment paper. Pour the sautéed apples in the middle leaving a 2” border of dough. Fold over the edges of the dough (making 5 folds or more, one fold at a time) and pressing lightly on the corners to gently seal the tart.  Brush the beaten egg white on the 2" dough border and then sprinkle with the turbinado sugar.

Bake for 25 minutes or until the crust is golden brown.

Pâte Sucrée - Basic Sweet Pastry Dough

I use this basic dough recipe for most of my dessert tarts. This recipe makes dough for 2 tarts. The dough freezes well so it is nice to have it on hand for easy use. Defrost the dough in the refrigerator. The key to a successful and flakey crust is to work quickly and keep the dough cold. You want the butter to remain in tiny pieces throughout the dough for a flakey crust.

300 grams flour (2 cups)

¼ teaspoon salt

1 tablespoon + 1 teaspoon sugar

14 tablespoons unsalted butter - chopped

¼ cup + 2 tablespoons ice water

In a food processor add the flour, sugar and salt and pulse until combined. Add the chopped butter and pulse until the mixture resembles coarse crumbs. Add the water and pulse until the dough just comes together.

Put the dough out to a floured surface and make into a large mound and cut in half with a pastry scraper. I like to weigh the halves so that they are equal. Put each half onto a square of wax paper and form into a disk. Wrap with the paper and chill for at least one hour.

If you are freezing at this time, then wrap again in foil and freeze. Let dough defrost in the refrigerator before use.