![]() ![]() Using a small, sharp knife, trim away the excess pastry from the edge of the tin. Bake blind for 15 minutes, then remove the parchment and baking beans and return the pastry to the oven for approximately eight minutes, or until it looks dry and faintly coloured. Line the pastry case with baking parchment or foil, then fill with baking beans, or uncooked rice or lentils. Keep a little uncooked pastry back in case you need to patch any cracks later. Roll out the pastry on a lightly floured surface to about a 3mm thickness and use it to line the tart tin, leaving excess pastry hanging over the edge. Wrap in cling film and rest in the fridge for at least 15 minutes. When the dough begins to stick together, use your hands to gently knead it into a ball. If it seems too dry, add a splash more water. Using a table knife, work the liquid into the flour to bring the pastry together. Make a well in the centre of the flour mixture and pour in the egg mix. Mix the egg with the lemon juice and a tablespoon of water. Alternatively, do this in a food processor or a mixer and then transfer to a bowl. Add the butter and rub it in lightly with your fingertips until the mixture resembles fine breadcrumbs. Cut into 8 rectangles and serve with whipped cream if you care to.To make the pastry, mix the flour and icing sugar together in a bowl. It always sticks a little, and often the very edges of the tart burn slightly. Use a long, wide spatula to get the tart off the sheet pan.You want to end up with a crisp, flaky pastry, rather than one that rises. If so poke the puffed part with the tip of a paring knife to deflate and use the tip of the knife to rearrange gently any slices that have moved. After twenty minutes, check to make sure the tart hasn’t puffed up and forced away the apples. Bake for about 1 hour, or until the edges are a deep golden brown, here and there gently charred.Sprinkle the tart evenly with the sugar, and cover evenly with the butter slices. ![]() Arrange the apple slices in 4 rows along the length of the tart, overlapping the slices so that each slice covers about half of the one before it.Gently press the sliced apple halves to fan out. Thinly slice the apple halves crosswise.Trim the edges of the rectangle so they are even. Roll the dough loosely around the rolling pin and unroll it over the pan.The water will keep the bottom of the tart from burning. Sprinkle or spritz cold water on a 13-by-17-inch sheet pan.On a floured work surface, roll out the puff pastry into a 12-by-15-inch rectangle between 1/8 and 1/16 inch thick.4 large apples, peeled, cored, and sliced.1 package puff pastry (usually two to a box).Of course, you can still make the dough from scratch, but if you keep a few packages of puff pastry in the freezer, you can have a not-too-sweet dessert in no time, so why wait? RECIPE The great thing about this recipe is that it can be adapted to whatever fruit is available–peaches, pears, plums. There is little easier, more sophisticated or a delicious than this basic apple tart.Īnd with apple season at hand, here’s a sweet that is nearly foolproof and can be made in 20 minutes, from rolling out thawed frozen dough, slicing apples, sprinkling sugar and dotting butter–it’s in the oven, done.Īt Scott’s Yankee on the Post Road in East Lyme, I picked up a half peck of Honey Crisp apples, a can’t-miss variety that’s in season in September, but most any other pie apple will do. ![]()
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