Mrs. Regueiro's Plate: Easy French Apple Tart

Thursday, November 12, 2009

Easy French Apple Tart

Seriously, this was an easy treat for the hubby & I. I knew that after eating fish & veggies that he would want something delicious and sweet for the perfect ending. Apple pie is his favorite dessert, and I knew this would be a comparable for him. I cheated by not making the pastry dough, but come on now, I was exhausted after preparing the first 2 components of the meal. Besides, I only wanted 2 servings of this dish because this dessert is best to serve fresh and warm. My grocery store sells them in the perfect 10 x 10 sheets, too. So less work for me, yeah! I loved the mixture of the apricot jam & rich cuban rum that was drizzled over the tart was heavenly.

French Apple Tart
Adapted from Ina Garten
Puff Pastry sheets
or use Ina's recipe
For the apples:
2 Granny Smith apples
1/4 cup sugar
2 tablespoons (1/4 stick) cold unsalted butter, small diced
1/4 cup apricot jelly
1 tablespoons Rum

1. Remove the pastry sheets and thaw as directed.
2. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
3. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
4. Bake for 25 minutes or until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the rum and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Review: What an easy and sweet little treat. We both had the tart with a large glass of my favorite milk. What a perfect "Ina Garten" day of food.
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