PARISIENNE APPLE TART The right amount of buttery crust and caramelized apples makes the perfect Parisienne Apple Tart. This delightful dish reminds me of beautiful summers in the south of France. The long, outdoor table, filled with friends and family, enjoying long, festive lunches. The maid carrying over a couple of warm apple tarts that came straight from the oven. These childhood memories I cherish the most. I sometimes wish I could have just stopped there. The taste and smell of a delicious apple tart is always a special reminder to why baking is so important to me. It is more than simply creating divine recipes, but also reliving a delightful dish full of memories, something I hope my viewers can relate to ๐
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INGREDIENTS
2 2/3 sticks of room temperature butter (plus ½ a stick separate)
3 ¾ cups flour
1 ¾ cups confectioners sugar
1 egg
4 granny smith apples
Sieved apricot jam (Optional)
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INSTRUCTIONS
In the bowl of a mixer, combine the butter, flour, sugar, and egg using the paddle attachment.
Transfer the dough onto a floured surface, then knead by hand until the dough becomes soft to the touch.
Wrap it tightly with plastic wrap and let it rest for 2 hours in the refrigerator. Often I decide to make a last-minute tart and just use the dough right away and it works just fine.
Using a floured rolling pin, roll out the dough, then transfer it into a tart mold with a removable bottom.
Use your fingers to press the dough evenly to the mold, with enough to slightly hang over the edges of the tart mold. Pinch the edges of the dough, then using a small knife score the pastry dough to add pattern.
Prick the bottom of the pastry dough with a fork, then cover the bottom with parchment paper and fill the mold with pie weights (in order to keep the dough even when it bakes).
Half bake at 350 degrees convection until the edges are lightly golden (15-20 minutes).
While the crust bakes, peel the apples, then cut them in quarters vertically; remove the core, then slice them into thin slices, being sure to keep the slices even.
Once the edges of the dough are lightly golden, let it cool, then remove the pie weights and parchment paper.
Arrange the first row of the apple slices clockwise, overlapping around the perimeter; then arrange each subsequent row of apple slices in the opposite direction of the last, until the entire tart is filled with apples. Make sure there is no space between the apple slices.
Cube a ½ stick of butter into little pieces and disperse them over the apple slices and sprinkle sugar.
Bake for 35 minutes until the apples are golden.
As an option, to make the final result prettier, you can glaze the tart; once the tart is out of the oven let it cool and apply the glaze with sieved apricot jam (it also keeps the tart a little longer).
Voila! Love, Florence ❤️
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