A classic French dessert recipe – It’s the simple essence of sweet apples and crisp pastry with no distractions.
Ingredients to make apple tart
1 stick unsalted butter, cut into1-inch cubes, plus 1 tablespoon, melted
11/2 cups all-purpose flour, plus extra for rolling
1/4 teaspoon salt
2 tablespoons sugar
3 Granny Smith apples
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 cup whipping cream
2 tablespoons buttermilk
Apple strawberry jell
4 cups Granulated Sugar
2 cups halved strawberries
2 cups (1 pt.) canned apple juice
2 Tbs. lemon juice
1 pkg gelatin
To Make Apple Tart
Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside.
Place 1 1/2 of the flour, salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine.
Take the butter out of the freezer and add it to the flour.
Pulse the mixture until it looks like wet sand, about 10 seconds.
Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch square, sprinkling more flour under and on top of the dough as necessary.
Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch tart pan (ideally one with a removable bottom).
Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim.
Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
Preheat the oven to 175 degrees Celcius.
Peel, core, and quarter the apples and then thinly slice them lengthwise.
Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt.
Remove the baking sheet with the tart shell from the refrigerator.
Arrange the apples in concentric circles so they overlap slightly.
Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour.
To Make Crème Fraîche
Combine 1 cup whipping cream and 2 tablespoons buttermilk in a glass container.
Cover and let stand at room temperature from 8 to 24 hours, or until very thick.
Stir well before covering and refrigerate up to 10 days.
To Make Apple strawberry jell
Wash, halve strawberries
Combine drained berries and juices in blender and blend
Add gelatin and mix well
Bring to a boil over high head, stirring constantly
Blend in Granulated Sugar, continuing to stir
Boil 1 or 2 minutes
Remove from heat; skim
Pour into hot sterilized glasses
Blackberries are fragile and poaching them gently preserves them and enables them to keep their texture and shape – here, they are gently cooked in syrup infused with rose geranium.
Cool the apple tart for 15 minutes before slicing and serving.
serve with Crème Fraîche and apple strawberry jell