Perfect and elegant apple dessert that really highlights the apple and is accented with cinnamon. If you want to impress someone who likes apple desserts this is it! It's not overly sweet and yet it still really satisfies a sweet tooth. Based loosely off a French Apple Tart.
Ingredients:
Crust:
1 1/4 cup flour (150 g)
1/4 tsp. salt
1 Tbsp. white sugar
1/2 cup cold unsalted butter, cubed (113 g)
1 egg yolk
2 Tbsp. ice water
Compote:
3 gala apples, peeled and diced
2 Tbsp. brown sugar
1/2 cup water
1/4 tsp. cinnamon
1 Tbsp. lemon juice
For topping:
2 peeled gala apples sliced thin (2 mm)
Directions:
To make crust, mix together flour, salt, and sugar in a food processor. Add butter and pulse until crumbly.
In a bowl whisk together the egg yolk and 2 Tbsp. water. Add it to the food processor and pulse a few times until a crumbly dough forms that has no dry spots. Wrap the dough tightly in plastic wrap and refrigerate 1 hour and up to 24.
To make compote, add all ingredients to a medium saucepan. Bring to a light boil and boil 10 minutes, covered.
Take the cover off and simmer until most of the liquid evaporates (15-20 minutes). Cool to room temperature.
Take the crust out and roll it on a floured surface until it fits your 9" tart pan. Place in the pan and shape to fit. You can use the scraps to add another layer to the sides and reinforce the outer edges (see picture below).
Spread compote evenly inside. Place the pan in the freezer while you prep the apples.
Slice the apples thin and add lemon juice to prevent browning (if necessary). Place in a rose pattern on the tart.
Bake at 400°F for 15 minutes and then reduce heat to 350°F and bake for 20 more minutes, or until golden brown. Then broil for 1-2 minutes just until the apples begin to lightly brown.
When out of the oven you can spread a thin layer of warmed caramel or apricot/apple jelly on the top to make it shiny and glossy. Eat warm or reheat. Best eaten the same day. Store in the refrigerator when cooled to room temperature.
Note: You can make the crust and compote a day ahead and chill in the refrigerator before making the whole tart.
Making the crust. The flour, salt, and sugar are mixed so now we will mix in the butter.
After pulsing in the butter until crumbly. Next we'll add the egg yolk and water.
After mixing in the egg yolk and water. It's ready!
Wrap the dough in plastic wrap and chill. Now we can focus on the compote!
Mix all the apple compote mixtures together and before boiling.
After boiling. Now we need to simmer until most of the juice is gone.
After simmering. See how little juice there is. Next we mash.
After mashing. The compote is finished! It just needs to cool to room temperature.
When the dough is chilled you can roll it out.
It kind of rolls out like sugar cookie dough. A bit firm but workable.
As you can see I fit the dough inside the pan but added a double layer of dough on the outside edge and added more to the bottom perimeter. No point in wasting any dough.
The spread the compote evenly inside. Chill this while you prep the apples.
This is one of the two apples, sliced. Mine were a bit thick but it didn't matter too much.
You kind of just start with one ring and then repeat that pattern inward. Use smaller and thinner slices for the center of the rose.
Before baking.
After baking. It will look shinier once we brush it with caramel.
After brushing with caramel. Stunning and ready to eat!
The recipe is modified from: https://entertainingwithbeth.com/french-apple-tart-recipe/
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