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French Apple Tart

Source: Casual Cuisines of the World - Bistro
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Active Time:  35 Minutes
Total Time:  1 Hour 55 Minutes
  Serves 6-8
French chefs have been perfecting the apple tart for centuries, creating numerous variations of this classic dessert. This recipe, combining a layer of custard under one of browned apple slices, is one of the most traditional. Brushing the fruit generously with butter before baking will ensure a beautiful golden brown top. Serve warm or at room temperature with crème fraîche or whipped cream, if you like.
Sweet pastry dough
5 tart green apples, such as Granny Smith
1 cup pastry cream, cooled
2 tablespoons unsalted butter, melted
1 tablespoon sugar
Other necessary recipes:
Sweet Pastry Dough Pastry Cream
French Apple Tart Recipe at
On a lightly floured work surface, roll out the dough into a round 12 inches in diameter and 1/8 inch thick. Drape the dough over a rolling pin and transfer it to a 10-inch tart pan with a removable bottom. Unwrap the dough from the pin and press it gently into the pan. Trim the pastry even with the pan rim and place the pastry-lined pan in the refrigerator.

Preheat an oven to 375 degrees.

Peel the apples, then cut them in half and core them. Slice the apples lengthwise as thinly as possible.

Remove the pastry shell from the refrigerator and spread the cooled pastry cream evenly over the bottom of the shell. It should be about 1/8 inch deep. Arrange the apple slices on top of the pastry cream in concentric circles. Brush the apple slices with the melted butter, coating them evenly, then sprinkle with the sugar.

Bake in the oven until golden brown and slightly caramelized, about 50 minutes.

Transfer to a rack and remove the pan sides. Place the tart on a serving plate and serve warm or at room temperature.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6-8
Calories: 395
Fat. Total: 24g
Fiber: 2g
Carbohydrates, Total: 42g
Sodium: 55mg
% Cal. from Fat: 55%
Cholesterol: 143mg
Protein: 5g
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