{ apple tart }

I'm really in a harvest kind of mood. I picked a big bag of apples from the garden on our visit to the cottage. Wrapped in pate brisée and simply accompanied by butter and sugar, this apple tart is the most simple and tasty way to use those beautiful new harvest apples. 

Ingredients

{ dough, enough for 2 tarts }

- 2  1/2 cups (6 dl) flour

- 1 teaspoon salt

- 1 teaspoon sugar

- 8 oz (230 g) butter, cold

- 1/4-1/2 cup ice water

{ filling for 1 tart }

- 6 small new harvest apples

- 3 tablespoons butter, melted

- 5 tablespoons sugar

{ serve with}

- 1 cup (2.4dl) creme fraiche

- 2 tablespoons sugar

- a touch of cinnamon

The base of this recipe is the traditional pie dough, pate brisée. You might remember it from the pot pie recipe earlier this week. This tart uses the exact same dough. I love it - it's so versatile. Remember to prepare the dough an hour before you want to make the tart, so it has time to set in the fridge.

I like to make pate brisée in a bigger batch, so this dough recipe is enough for two tarts. If you want to make only one tart, you can refrigerate half of the dough for a couple days, or freeze it for up to a month. I marked the filling measurements for one tart, so if you are making two - double the amounts. One tart serves around 6 people.

For pate brisée, mix flour, salt and sugar. Cut cold butter into little cubes. Using your fingers, rub the butter into the flour mixture until roughly crumbly. Add 1/4 cup (0.6 dl) ice cold water and keep working the dough. To test the right consistency, pinch a bit of the dough between your fingers. If the dough holds together, it won't need more water. Add water a spoon at a time if more is needed. Flatten the dough into two discs, and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Core and slice the apples.

Roll out one of the dough discs. I like the tart base quite thin - it'll make one 10 inch (25 cm) circle. You can use a pan or a pie dish to build your tart in. Place the apple slices in the middle and sprinkle with a few tablespoons of sugar and melted butter. Save some melted butter for brushing the crust.

Pull the excess crust on top of the apples and brush with butter. Sprinkle with sugar to finish, and bake at 375 F (190 C) for 4o minutes or until the edges are golden brown. Serve with creme fraiche sweetened with sugar and spiced with cinnamon. Vanilla ice cream works pretty nice as well - enjoy!

 

Comments

[Laura Gaskill]

Oh goodness, Tiina - this is beautiful and scrumptious looking!! I love how you can see the little red skins of the apples peeking out, and that pastry looks flaky and wonderful.

Hooray for Fall and apple season!

[Cookie Cutter]

I'm sure this is will taste as good as it looks! I can almost taste the sweetness right now.

[tiina]

Thanks BYW friends, good to see you here! Happy Autumn♥

[Sonia]

this tart screams "Autuuumn", Tiina ! Thanks so much for sharing all of your yummy recipes ! :) xoxo

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favourite of mine too. I like to mix it with some protein powder and blueberries

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