I have been eyeing the cover of the 2015 Best of Test Kitchen magazine for a few months now, wanting to make the French Apple Tart. I took the suggestion of the article and ordered the 9.5 inch Kaiser quiche pan with removable bottom they recommended for making the dish, available from Amazon.com.
After receiving the pan in the mail I bought 10 golden delicious apples from the grocery last week, along with 9 gala’s and 3 jazz apples. The kids ate all those …. and again I had to buy 10 more golden delicious apples this week and promptly made the dish on a Monday night before they could eat their way through the weeks apples.
You make the dough, comprised of 1.5 cups AP flour, 10(!!!!!) tablespoons butter, and 1/2 teaspoon salt, and bake for 30 minutes until golden brown.
Meanwhile I ran 5 apples through the Norpro Apple Peeler to churn out slices.
The first 5 apples are lightly sautéed for 3 minutes with 1 tablespoon butter and 1 tablespoon water.
After mashing the apples you flatten 2 cups of the sauce on top of the crust, and then the apple slices are arranged in the pan.
This cooks for an additional 30 minutes on the wire rack.
After cooking for 30 the tart is brushed with apricot glaze and placed under the broiler for 1 minute. My broiler really heats up, after just one minute the edges were past caramelized and burning. If I had to do it again I would place the pan a little further away from the broiler element, having said that all folks present for the eating said it looked like the photo and they liked the look of the burnt edges.
The pan is allowed to cool for 1.5 hours before you remove the rim and slide a spatula under the crust to transfer to a serving dish. The finished result:
Not much survived, I can’t wait to have this with coffee in the morning before work. The crust tastes like a shortbread cookie, the golden delicious apples provided the perfect tartness to balance this.