Butter - Butter makes everything better, right? And this apple tart is no exception! Just like in apple pie, adding cold, diced butter just before baking adds a bit more richness to the filling.Egg - The egg wash on the puff pastry dough is going to add a bit of a sheen and a help the crust to get beautifully dark golden brown.Cinnamon - You could add a dash of nutmeg or allspice in addition to the cinnamon, but I find that the cinnamon alone tastes delicious!.Lemon Juice - The acidity from the lemon juice helps to balance out the sweetness of the sugar and also prevents the apples from browning.Flour - The flour is included in the mixture to thicken the apple filling and prevent it from getting too soupy.The granulated sugar gives that signature sweetness that you expect and the brown sugar adds that deep molasses flavor that pairs so well with the cinnamon. Sugar - I like to use a mixture of granulated sugar and brown sugar for this apple tart.I find that they hold up well to the baking process and offer the best flavor. Apples - I like to use Granny Smith or Honeycrisp apples for this recipe.It also adds a beautiful shine to the tart after it's cooked. Apricot Jam - You can use another type of jam if you prefer, but I love the sweet tang that apricot jam gives.As mentioned below, the puff pastry dough works it's magic (getting puffy and flaky) best when it's cold, so be prepared to work quickly with your dough - just like you would with a pie crust! I prefer to thaw it in the fridge overnight, but you can leave the frozen puff pastry out on the counter for about 30-40 minutes until it's thawed as well. Puff Pastry - Frozen puff pastry dough makes this apple pie tart super simple to throw together.If you loved this puff pastry fall favorite, be sure to check out my Giant Homemade Puff Pastry Pop Tart, my Asparagus Prosciutto Puff Pastry Bundles, or my BLT Puff Pastry Tart.It's got everything you love about your favorite apple pie - flaky, buttery crust perfectly tender cinnamon-infused apples cool, creamy vanilla ice cream - but in a hand held, easy-to-eat, rustic form! It's basically an apple pie, but wayyyyyy easier to make.Ignite the alcohol with a match (be careful of your fingers) and pour over the tart. When ready to serve, place the tart onto a serving plate. Brush the border with the beaten egg and bake in the oven for about 30 minutes, or until golden-brown and risen around the edge.įor the Chantilly cream, whisk the cream, icing sugar and seeds from the vanilla pod in a bowl until very soft peaks form and set aside until ready to serve. Once all the apples have been laid out, sprinkle over the caster sugar and dot with the cubed butter. Use the largest slices on the outside and place the smallest slices in the middle of the tart. Slice the apples the thickness of a two-pound coin and place them onto the pastry sheet, fanning them out, starting from the outside and working in. Remove the pastry from the fridge and spread the apple compôte all over the base of pastry, leaving a 1cm/½in border at the edge. Chill in the fridge for at least 10 minutes. Crimp the edge before turning the whole sheet over and laying it directly onto a flat baking tray. Using a bowl or plate, cut a circle about 25cm/10in in diameter. Roll the puff pastry out on a clean work surface to a large sheet, 3mm thick.
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