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Thursday, January 12, 2017

French Apple Tart.

From Chef Eric Lanlard /French Guy Cooking/!

Verdict on the new French Apple Tart recipe I tried...50/50!
I like idea of the applesauce.
But I prefer apples mixed with the dough not baked in crust, similar TO:
- Времена года / Four seasons: Marie-Hélène's Apple Cake!

The recipe by Chef Eric Lanlard:

French Apple Tart.
Ingredients:
Pastry:
500gr of sweet shortcrust pastry

Apple Filling:
1 1/4 cups (300 ml) (300 grams) lightly sweetened applesauce (homemade or store bought)
1 1/2 pounds (675 grams) firm textured apples (about 3 medium-sized apples) (Granny Smith, Honey Crisp, Braeburn, Golden Delicious, Jonathan, etc.)

Apricot Glaze:
1/2 cup (120 ml) (150 grams) apricot preserves
1 tablespoon Water

Method:
Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom.
On a lightly floured surface, roll the pastry into an 12 - 13 inch (30 - 33 cm) circle.
To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).
When the pastry is the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll.
Unroll over the top of your tart pan.
Never pull your pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan).
Gently press the pastry onto the bottom and up the sides of the pan.
Roll your rolling pin over top of pan to get rid of excess pastry.
Prick bottom of pastry with the tines of a fork (this will prevent the pastry from puffing up as it bakes).
Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.
Preheat your oven to 400 degrees F (200 degrees C).
Line the chilled unbaked pastry shell with parchment paper or foil.
Fill tart pan with pie weights, rice, or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
Bake crust for about 20 minutes or until crust is golden brown around the edges.
Remove from oven and remove the parchment paper and weights.
Reduce oven temperature to 350 degrees F (180 degrees C) and place the crust back into the oven for about 3-5 minutes or until the crust is dry to the touch.
Apricot Glaze:
In a small saucepan heat the apricot preserves just until boiling.
Remove from heat and strain to get get rid of lumps.
Add the Grand Marnier or water.
With a pastry brush, brush the glaze over the bottom and sides of the pastry shell. (This seals the crust and prevents it from getting soggy.)

For Apple Tart:
Spoon the apple sauce into the cooled pre-baked tart shell.
Peel, core, and cut the apples into 1/4 inch (1/2 cm) slices
Arrange the apple slices in concentric circles over the applesauce.
Place the tart pan on a larger baking sheet and bake the tart for 25 - 30 minutes or until the apples are soft but not mushy.
When cool brush with the warm apricot jam.

- Chef Eric Lanlard's easy guide to making perfect shortcrust pastry.

Ingredients:
250g (9oz) plain flour
1tsp fine salt
150g (5½oz) unsalted butter, chopped into pieces
1 egg, beaten
1tbsp milk
Method:
Sift the flour and salt into a large bowl.
Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.
Make a well in the centre and add the rest of the ingredients.
Again using your fingertips, mix to make a smooth dough.
Knead two or three times on a lightly floured surface.
Cover with clingfilm and chill for at least 30 minutes.
Leftover dough can be frozen for up to six weeks.
To Blind Bake:
This step will stop the pastry going soggy.
Before filling your case, prick it with a fork, chill in the fridge for 15 minutes, then line with baking paper and fill with baking beans, dried pasta or pulses.
Bake in a 180°C/fan 160°C/gas 4 oven for 10-15 minutes for a large tart, or 8-10 minutes for individual tarts.
Remove the paper and beans and bake for a further 10 minutes for a large tart, 4-5 minutes for individual ones, until the base is dry and the top edges have turned pale golden.

- 5 Baking Hacks by 2 Frenchmen! - YouTube:

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