French Apple Tart – Take 2
A “Happy Thanksgiving” e-mail yesterday from a really lovely lady, Julia, inspires today’s posting. We met a year ago, just before Thanksgiving, when I showed her the blog I was then working on – Homemaker2words.com – and the posting titled “Oo-la-la!”, featuring the step by step recipe for a fabulous French apple tart inspired by the Barefoot Contessa (a.k.a. Ina Garten).  I think Julia loved the rustic beauty of this tart , just like I did.  And since she was hosting Thanksgiving – loved the idea of it for her dessert, but hesitated, thinking it may be too ambitious for a day we’re all up to our eyelashes in house and dinner prep.
I pointed out that other beautiful thing about this dessert, other than its good looks, is that it’s unbelievably easy to make and was a tried and true go-to recipe for me. I think I talked her into giving it a go, and she did, and it was a big hit, and she writes in her e-mail that she is making it again this Thanksgiving. Â Now that made my day. Â Maybe this is the start of a new Thanksgiving tradition.
And if you didn’t read about it last year on Homemaker2words –Â I didn’t want you to miss out.
French Apple Tart
(Adapted from ‘The Barefoot Contessa – Back to Basics’ cookbook by Ina Garten)
1-2 sheets frozen Puff Pastry, defrosted (depending on how many you are feeding, you can use 1 sheet and roll it out 10 1/2 inches square, or overlap the 2 sheets and make a longer rectangle about 10 1/2 x 18 inches)
4 Granny Smith apples, sliced
4 tablespoons (1/2 stick) cold, unsalted butter, small diced
1/2 cup granulated sugar
1/2 cup apricot jam (I love Bonne Maman Apricot Preserves)
2 tablespoons water (Calvados or rum can be substituted)
Preheat oven to 400 degrees F. Â Line a sheet pan with parchment paper or Silpat.
Peel the apples, and cut them into about 1/4-inch slices. Roll out defrosted pastry dough onto parchment or Silpat to desired size. Â Place overlapping slices of apples in vertical rows, alternating the direction of each row. Â If there are gaps between the rows, you can tuck in any extra apple slices – or just leave alone. Â I free-form roll in the edges ( I like the rustic look this gives the tart), sprinkle with 1/2 cup of granulated sugar, and dot with butter. Bake for 45 minutes to an hour or until the pastry and the edges of the apples start to brown. Â Good idea to rotate the pan at least once during baking.
When the tart is done, heat the apricot preserve with the water until a light bubble, remove from heat, and brush the tart completely with the hot mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper or Silpat. Â Serve right away while still warm with a scoop of vanilla bean ice cream, or let it totally cool, dust lightly with confectioner’s sugar, and place on a serving platter or wooden board.
Bon appétit and Happy Thanksgiving!
Love, Nora
I should know better than to read this kind of post this close to dinner. Happy Thanksgiving, Nora! You are on my list of ‘friends for which I am thankful’. xoxo