French Apple Tart

Use two different apple varieties—one to cook into a puree, and the other to create a sliced apple topping that holds its shape.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

French Apple Tart

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    Ingredients

    1 refrigerated pie dough round for 9 in (23 cm) pie 2 tbsp Calvados or brandy
    3 tbsp butter grated zest and juice of 1/2 lemon
    1 lb 10 oz (750 g) McIntosh apples, peeled, cored, and chopped 2 Granny Smith apples, peeled, cored, and thinly sliced
    2/3 cup sugar 3 tbsp apricot preserves, warmed and strained

    directions

    Prep: 20 min Total:
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    • 1

      Preheat the oven to 400°F (200°C). Fit the pie dough into a 9in (23cm) tart pan with a removable bottom, fitting it tightly into the corners, and trim the excess dough. Prick the dough with a fork. Line with wax paper and fill with baking beans. Place on a baking sheet and bake for 15 minutes, until the dough looks set. Remove the paper and beans and bake until lightly browned, about 5 minutes more. Transfer to a wire rack and let cool. Reduce the oven temperature to 350°F (180°C).

    • 2

      Melt the butter in a medium saucepan over low heat. Add the McIntosh apples and cover tightly with a lid. Cook, stirring occasionally, for 15 minutes, or until broken down into a chunky sauce.

    • 3

      Strain through a coarse sieve into a bowl, then return to the saucepan. Stir in all but 1 tbsp of the sugar, the Calvados, and lemon zest. Cook and stir over medium heat about 5 minutes, until quite thick.

    • 4

      Spoon the applesauce into the tart shell. Arrange the Granny Smith apple slices in concentric circles over the applesauce. Brush with the lemon juice and sprinkle with the reserved sugar.

    • 5

      Bake for 30-35 minutes, or until the apple slices are golden and tender. Brush the top with the warm apricot preserves. Let cool on a wire rack for 15 minutes. Remove the sides of the pan. Serve warm or cold.

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