Basic Professional French Cooking

Tarte aux Pommes

   The Tarte aux Pommes is different from the traditional American apple pie in several ways. Tarts have no pastry covering the top and are cooked in straight sided tart rings or molds. Pies, on the other hand, are usually covered (in French these are called Tourtes) and baked in pie plates with sloping sides.

   Apple tarts are lined with pâté brisée, which is then cooked with a layer of apple compote. In America, pie dough is sometimes made with lard pr shortening. In French pastry making only butter should be used.

Ingredients (for one tart, serving 8)

For the Pâté Brisée

200 g Flour (7 oz)

20 g Granulated Sugar (1 oz)

5 g Salt (.2 oz)

100 g Butter (3 oz)

1 Egg

10 ml Water (1/2 fl oz)

25 g Flour for rolling out pastry (1 oz)

10 g Butter for pastry ring (.3 oz)

For the Apple Compote

3 Apples, preferable Reinettes de Canada or Golden Delicious (600 g / 21 oz)

1/2 Lemon

40 g Granulated Sugar (1.5 oz)

Garnish

3 Apples, preferable Reinettes de Canada or Golden Delicious (600 g / 21 oz)

1/2 Lemon

To Finish

100 g Apricot Glaze

1 Whole Egg, beat (for egg wash)

Procedure

1. -Prepare the Pâté Brisée as directed. Flatten the dough into a disk about 1 inch thick and wrap it in plastic wrap. Refrigerate for at least an hour and preferably overnight before rolling it out.
   

Preparing the Apples

1. -Peel the apples. Slice them in half from top to bottom and remove the core woth a melon baller (ceuilliére a racines) or a small pairing knife.
   

2. -Rub with a cut lemon. Do not soak the apples in water as this will leach out their natural sugar and flavor.
   

Preparing the Apple Compote

1. -Cut half of the apples into cubes.
   

2. -Put the cubes into a sauce pan with a little water and granulated sugar. Cover with parchment paper and cook until they are purée tender.
   

3. -Remove the lid and continue cooking until all excess moisture has evaporated, Stir the frequently to prevent them from sticking. Be especially careful of the corners of the saucepan.
   

4. -With a fork crush the apples - it’s best to leave them a little chunky. Put the compote in a bowl and let cool.
   

Rolling out the Dough and Baking the Tarts

1. -Butter a tart ring and place it on a tourte pan or heavy bottomed sheet pan.
   

2. -Poll out the dough until it is about 1/8 inch thick.
   

3. -Roll the dough up onto the rolling pin. Unroll it over the tart ring.
   

4. -Make sure that at least two inches of dough are left hanging over the edges of the tart ring so there is enough to cover the sides to form a decorative border.
   

5. -Press the dough in along the sides of the ring, leaving an excess to form the border.
   

6. -Form the border with your fingers and pinch it with the pastry tweezers.
   

7. -Dock the bottom with a fork.
   

8. -Refrigerate of freeze until very cold.
   

Cutting Apples for the Tart

1. -Slice the other apple halves about 3 mm thick (about 1/8 inch). Slice them so they stay together - it will be easier to arrange them in the tart.
   

Filling the Tart

1. -Cover the base of the raw cold tart shell with the apple compote. Don’t use to much - the layer should be no thicker than 1/2 inch thick.
   

2. -Arrange the apple slices in even layers around the tart. Start with the outside ring, first using the larger slices. Form another ring with the smaller apple slices, layering the apples in the opposite direction from the first ring. Fill the center of the tart with apples arranged in a rosette design or in an even row.
   

Baking the Tart

1. -Bake the tart in a 375 F over for 30 - 35 minutes
   

2. -After the tart is 2/3 baked, remove the tart ring and brush the sides of the tart with the egg wash. Continue baking.
   

3. -Put the apricot glaze in a small saucepan with an equal amount of water. Bring it to a simmer and stir it with a pastry brush into the glaze has dissolved.
   

4. -When the tart comes out of the oven, remove it to a cooling rack. Let cool for about 10 minutes and then brush it lightly with the glaze, just enough to give the glaze a light sheen.
   

5. -The tart can be served sliced on plates, but it is certainly more appealing to present it whole in a dining room and sliced in front of the customer.
   

6. -Garnish with crème chantilly and sliced strawberry.

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