Wednesday, June 22, 2005

French Apple Tart

The apple tart is made with France's basic pastry dough - pate brisee. Literally meaning broken paste - differs from its American and English counterparts in that it is a blended dough, intended to tbe crisp and sturdy, not flaky. To achieve this texture, the dough is kneaded using a technique the French call fraisage: actually smearing the dough against the work surface to incorporate the fat. The perfect crust for both sweet and savory fillings alike. Granny smith apples are used for its tartness and firm texture but golden delicious are also very good

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Pate Brisee

1 1/2 cups all purpose flour
4 ozs cold butter, cut into bits
2 tbsps cold vegetable shortening
1/4 tsp salt
1/4 - 1/2 cup ice water


2 medium size granny smith apples, peeled,slice thinly and soak with 1 tsp of lemon juice
1 cup of unsweetened apple sauce(store bought is just as good)
2 tsp fine sugar

1/4 cup of apricot preserves, strain and microwave for 30 seconds and add in 1 tbsp of dark rum.


Pate Brisee:

In a bowl, combine the flour, butter, shortening and slat. Blend with fingertips until mixture resembles coarse meal. Add 1/4 cup ice water, and toss until incorporated, adding more of the water, if needed, to form a soft dough.

With the heel of your hand, press batches of the dough away from you on a floured surface, smearing it about 6 inches in order to blend and smooth it completely. Form the dough into a ball, wrap it in plastic wrap, and chill for 30 minutes.

This dough freezes well, wrapped first in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months, then defrost in the refrigerator overnight.

Makes enough dough for one 10 inch tart.

To Make the tart:

Preheat the oven to 400F.

Line a 10-inch tart pan with the pastry and trim the edges. Prick with a fork to dock pastry. Chill for 30 minutes.

Spread the applesauce over the bottom of the shell.

Drain the sliced apples and wipe dry, then arrange them on top of the apple sauce in a pattern. and sprinkle with fine sugar.

Place the tart on a baking sheet and bake in the lower third of the oven for 45 minutes, or until the apples slices are brown at the edges.

Glaze the apples with glazing.

Let the tart cool on a rack.

To Make Apple Sauce:

3 Golden Delicious apples, peeled, cored, and quartered
3 Fuji apples, peeled, cored, and quartered
1 cup unfiltered apple juice
2 tablespoons cognac or brandy
2 tablespoons butter
3 tablespoons honey
1/2 teaspoon ground cinnamon

In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes. Using a hand blender or potato masher, blend to desired consistency.

Chill for later use.



Anonymous said...


I am from your blog and going to try some of your have use the measurement by cup..How much does 1 cup in gm or oz. Your reply will be appreciated.

Unknown said...


i think this link will be valuable to you

1 cup = 120 gm of plain flour

Unknown said...

hi lily,
if i buy the applesauce from the store, do i hv to add the others ingredients from To Make Apple Sauce...Because as i know a store brought applesauce is just a plain unsweetened applesauce...pls help...i want to make this on this Christmas....thanks alot!!

Unknown said...


store bought is fine as mentioned

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