Tuesday, January 22, 2013

Tuesdays With Dorie: French Apple Tart

This week's Tuesdays With Dorie adventure was French Apple Tart. Lots of little steps for this one, but I spread it over a couple of days, which made the process manageable. I started off by making the roasted-apple filling, then refrigerating it for a day. I was pretty happy with how the filling turned out, but was skeptical about how it would fare as tart filling. Meanwhile, rather than use the pie dough recipe in Baking With Julia, I turned to my standby vodka crust from Cook's Illustrated. In addition to being easier to put together and handle, it also makes a single crust.

As I was gearing up to start putting things together, I pulled out my tart pans and discovered I have three 9-in. tart pans with removable bottoms. Only one of them, however, has the bottom ring. Good grief. 

Anyway, after I blind-baked the crust, I filled it and put sliced apples on top. In hindsight, I know I needed more apples on top as they shrunk a bit while baking. I ended up having enough leftover pie dough and filling for a mini-tart, so I made one of those as well.

Again, when it came out of the oven, the apples on top had shrunk. Even though I baked the tart 15 minutes longer than the recommended time, I didn't get the slightly blackened edges to the apples either, or much of a caramelized glaze from the sugar sprinkled on top. However, I thought it ended up looking pretty terrific.

Just out of the oven

The tart was out of the oven and cooled just in time for Downton Abbey. Couldn't have worked out any better than that!

This is a recipe I'd revisit in a heartbeat. It might be fun to make the roasted apples with some raspberries or maybe cranberries, too, to play around with the filling.

For the recipe, visit this week's host, Laws of the Kitchen.


Dawn said...

Adorable! Momma and baby tarts. :)

Cranberries would be a perfect tart addition to the filling. Great idea!

Sara said...

Both of your tarts look so lovely! Mine hardly got any coloring at all - yours look picture perfect!

Have Apron....Will Bake said...

Your tarts look great. I couldn't seem to get my apples caramelized and dark either. But I too would make this again in a heartbeat. It was really good. I like the idea of adding cranberries.

Cathleen said...

Ooohh either cranberries or raspberries sound wonderful! I had to turn on the broiler to get the edges to brown - something I forgot to mention in my post. Nice tarts.

Cakelaw said...

I didn't get blackened edges either - I knew my oven wasn't capable of it. Your tarts look great, and what could be better than finishing them in time for Downton - series 3 hasn't started here yet.

loavesandstitches said...

Cute! Both tarts look fabulous! And what a nice treat to eat while watching Downton--love that show!

Cher Rockwell said...

Mine didn't darken either - but it looks like you had a perfect snack for some DA viewing.