Tarte Aux Pommes

This elegant dessert is an American apple pie with a Julia Child twist, inspired by the movie Julie & Julia. Layers of apples prepared two ways dress up a sweet and buttery crust.

Britt Kurent

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Fruit

American

Pie

Ingredients

8 Granny Smith apples, for the filling		1/3 cup sugar, plus 2 tablespoons, for the dough
2 tablespoons unsalted butter, for the filling		1/2 teaspoon vanilla extract, for the dough
1 teaspoon vanilla extract, for the filling		1/4 teaspoon salt, for the dough
1/3 cup sugar, for the filling		3 eggs yolks, for the dough
1/2 lemon, juiced, for the filling		ice water, for the dough
1 1/2 cups all-purpose flour, for the dough		1/4 cup apricot jam, for the glaze
6 tablespoons unsalted butter, cold and cubed, for the dough		2 tablespoons water, for the glaze

directions

Total:

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1
To make dough, add flour, sugar and salt to food processor fitted with blade. Pulse to combine. Add butter and process until the butter is evenly distributed, approximately 20-30 seconds. Add egg yolks and pulse until dough forms a ball. If necessary, a very small amount of ice water can be added if dough needs a bit more moisture to come together. Remove dough and knead on a clean surface approximately one minute until dough is smooth and even in texture. Form dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2
Peel and core 4 of the apples and chop into a small dice. In a saute pan over medium-high heat, melt 2 tablespoons of butter and add the apples, vanilla, and sugar. Cook for approximately 15 minutes until the apples are lightly browned and very tender. Adjust sugar if necessary. Set aside apple mixture and let cool.
3
Peel and core the remaining 4 apples. Slice into thin pieces and toss in a large bowl with the juice of half of a lemon. Set aside.
4
Preheat the oven to 400 degrees F. Remove the chilled tart dough from the refrigerator and roll out to 1/4-inch thickness onto a floured surface. Lightly butter a 12-inch tart pan. Line the tart pan with the dough, making sure to press firmly around the bottom and sides of pan. Trim the edges by rolling a rolling pin across the entire top edge of the pan. Fill the tart shell with the sautéed apple mixture. Press down gently on the apples with a spoon to create a flat surface. Beginning on the outer edge of the tart, cover the sauteed apples with the slices in a spiral, overlapping circle. Sprinkle apples with 2 tablespoons of sugar and place tart pan in oven on a baking sheet. Bake for approximately 15 minutes until edge of tart shell begins to turn light brown. Lower heat of oven to 350 degrees F and continue to bake for approximately 20 minutes longer, or until edges of all of the apples begin to turn a dark, golden brown. Remove from oven and let tart cool for about half an hour.
5
In a small saucepan, heat apricot jam and water over low heat until combined. Press mixture through a small strainer and return to pot over low heat for another minute. Brush the apricot glaze gently over the apple tart and shell, being careful to not move the apple slices out of place. Tart can be served either warm or at room temperature.

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Tarte Aux Pommes

Ingredients

directions