Tarte Aux Pommes
2 cups all purpose flour
1/4 cup sugar
pinch of salt
1/2 cup unsalted butter, room temperature
2 eggs
for the tart:
1/2 of the above recipe
1 pound pippin apples
1/2 cup sugar
1/4 cup best quality honey
In food processor with steel blade in place, combine the flour, sugar,
and salt. Whirl to blend. Add the butter and eggs, and blend to form a
ball. Shape into a ball with your hands and wrap in Stretch-Tite and
refrigerate about 1 hour. This makes enough dough to make 2 tarts, or
freeze half for another day. Preheat oven to 350 degrees. On lightly
floured work surface, roll out half of the dough into a round about 1/8
inch thick. Transfer to a non-stick baking sheet. Roll up and crimp the
edges to shape a free-form circular tart shell with a rim about 1/4 inch
high. Make a decorative rim. Peel, core, and slice the apples about 1/8
inch thick. Arrange the slices in circles overlapping. Sprinkle with the
sugar. Bake for about 40-50 minutes, or until both pastry and apples are
golden brown. Warm the honey for 30 seconds in microwave and then brush
the apples gently with it. Sprinkle with just a smidgin of lavender, if
available. Slip the tart onto a platter and serve warm.
France Pies and Tarts
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