I wanted to share this beautiful and delicious recipe that I got from Nothing To It Culinary Center years ago. It is still a favorite of mine and my family after all these years. It takes a bit of time to make, but it is so worth the outcome both visually and gastronomically.
Tart Pastry
Yield one pastry
1⅔ cup flour, unbleached
¼ cup superfine sugar
½ tsp salt
10 Tbsp unsalted butter, cubed
2 egg yolks, cold
1 tsp vanilla
2 - 3 tsp water, ice cold
One 9-inch tart pan
In a small bowl, sift in the flour, sugar, and salt. In a food processor, add the flour mixture and the cubed butter. Pulse until the butter is in pea-size pieces and combined with the flour.
In a small bowl, combine the egg yolks, vanilla, and 2 tsp water and add it to the flour mixture. Pulse to combine. Do not over pulse or the dough will become tough. If you need more water, add the additional teaspoon.
Pour the dough on a clean work surface, and using the heel of your hand, smear the dough until it is combined. Gently form the dough into a one-inch disk and wrap it with plastic wrap. Place the dough in the refrigerator for two hours.
Roll the dough out between 4 pieces of plastic wrap. Two on the bottom and two on the top to cover all the dough as you roll it out and as it spreads. The dough should be a circle measuring 10 inches. Remove the top plastic wrap and using the bottom plastic wrap gently lay it dough side down in the tart pan. Remove the plastic wrap and press the sides into the pan. Chill again for 30 minutes.
Preheat oven to 425℉
Line the dough in the tart pan with aluminum foil and weight it down with pie weights or dry beans. Bake the dough for eight minutes. Remove the foil and the weights and prick the bottom of the crust with a fork. Continue baking for 10 minutes and cool on a wire rack.
Apple Tart Filling
Yield one 9-inch tart, serving 8 people
2 large egg yolks
6 Tbsp sugar
1 Tbsp cornstarch
⅓ cup of whipping cream
⅓ cup frozen apple juice concentrate, thawed
3 Tbsp unsalted butter
4 large apples, peeled, and cut into ¼ inch slices
In a large bowl, whisk the eggs, 2 Tbsp sugar, and the cornstarch.
Heat a saucepan to medium-high and heat the cream and the apple juice concentrate until it simmers. Place ⅓ cup of the warm mixture into the egg mixture and whisk until combined. Pour that mixture into the saucepan and continue whisking until it simmers and thickens. Remove from heat to cool.
Preheat oven to 375℉
Using a large skillet melt the butter over medium-high heat. Add apples to the pan in one layer and sauté until they are golden on one side. Turn the apples over, sprinkle with 2 Tbsp sugar and sauté until the second side is golden brown. Place the apples on a platter to cool. You may need to do this sautéing process a couple of times over, depending on the size of your pan.
Spread the cream filling on the bottom of the tart crust. Arrange the apples on top of the filling in a circular fashion and sprinkle with the remaining sugar. Bake the tart for 10 minutes.
Serve at room temperature.
Just Salt It, and enjoy!
