Sweet tarts are almost the same as savoury ones, the difference being the filling and the fact that the pastry crust has sugar instead of salt in it. A french apple tart is a great way to use the slightly raw green apples that start coming in winters. The difficult part in this dessert is just rolling out the dough but to us Indians who are brought up on chappatis and rotis, it should come naturally. The tart is filled with a sauce made of apples and then it is layered with caramelized apples on top, giving it a biscuity taste from the dough and fruity taste from the apples.
1 1/2 cups all purpose flour
1/2 cup room temperature unsalted butter
1 large egg
3 medium-sized apples (Granny Smith or other firm textured apple)
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon cinnamon
Sweet Pastry Crust
- Place ½ cup butter in a mixer and beat.
- Add two spoons of granulated sugar and beat until light and fluffy.
- Gradually add one egg.
- Add 1 ½ cup of flour and 1/8 teaspoon of salt and mix just until it forms a ball.
- Add more flour if necessary.
- Flatten dough into disk, cover with plastic wrap, and refrigerate for an hour or until firm.
- Have ready a tart-tray with removable bottom.
- On a lightly floured surface, roll out the pastry dough to about 1/8 inch thickness.
- Line the base and sides of the tart-tray with pastry.
- Also put some holes with a fork.
- Trim excess dough around the edges and refrigerate for 20 minutes.
- Preheat oven to 205 degrees C and place rack in center of oven.
- Line the unbaked pastry tray with parchment paper.
- Fill tart pan with beans and bake crust for 20 to 25 minutes. (This is called baking blind)
- Peel, remove centre, and slice two apples.
- In a pan melt 1 tablespoon unsalted butter and stir in between 2 – 4 tablespoons of brown sugar, the lemon zest, and 1/4 teaspoon cinnamon.
- Add the apples and saute over moderate heat until the apples are soft.
- Add the dark rum to the mix and cook for 2 minutes.
- Gently mash the apples and stir the mixture until most of the liquid has evaporated.
- Remove from heat and let cool.
Top apples slices
- Peel, core, and cut one apples into slices.
- Melt 1 tablespoon butter in a large skillet over medium heat and stir in 2 tablespoons brown sugar and a spoon of Rum.
- Let the sugar melt and take the mixture off the heat.
- Add the apples to the mix and set aside.
Put the Tart together
- Spoon the applesauce mixture into the cooled pre-baked tart shell.
- Arrange the apple slices in concentric circles over the applesauce, and brush with 1 – 2 tablespoons melted butter.
- Bake the tart on a baking sheet in a preheated 177 degree C oven for 25 – 30 minutes.
- Serve with ice-cream or Cream fraise