I’ve made a bunch of things from your site and they have all been oishi as they say in Japan. You always have such delicious looking and sounding dishes and I love the way you write– I even spent a good portion of May reading through all your old Smitten posts in between doing the more productive things I should have been doing (no offense). I’ve been hooked on food blogs since I “discovered” them about a year ago– figures it would happen when I move to Japan and can’t get a hold of many of the ingredients I see on your blog and others. Hi Deb, I don’t know what in particular inspired me to finally post a comment– maybe the novelty of being first– but I’m finally doing it. REMOVE tart from oven, and slide off parchment onto cooling rack. Pour in just enough water to cover simmer for 25 minutes. MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. It made a lightly sweet tart, which we found perfect.)īAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes. (Deb note: I found it nearly impossible to coat it with this much sugar, so I used a little less–more like 3 tablespoons. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. Fold any dough hanging over pan back onto itself crimp edges at 1-inch intervals.īRUSH melted butter over apples and onto dough edge. Continue inward until you reach the center. OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. (If you have a pizza stone, place it in the center of the rack.) PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Dust excess flour from both sides with a dry pastry brush. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. After at least 30 minutes, remove let soften so it’s malleable but still cold. Flatten into a 4-inch-thick disk refrigerate. Keep tossing until you can roll dough into a ball. If dry patches predominate, add another tablespoon water. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. Add remaining butter mix until biggest pieces look like large peas.ĭRIBBLE in water, stir, then dribble in more, until dough just holds together. Blend in a mixer until dough resembles coarse cornmeal. MIX flour, sugar, and salt in a large bowl add 2 tablespoons of the butter. Let this be your go-to recipe for everything awesome.įound buried deeply within my recipe bookmarks folder!ġ cup (125 grams) unbleached all-purpose flourĦ tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1/2-inch piecesĢ pounds (910 grams) apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and slicedĢ tablespoons (30 grams) unsalted butter, melted Make plans to repeat it with pears next week, er, tomorrow. Serve with vanilla ice cream, lightly sweetened softly whipped cream or a dollop of creme fraiche, either alone or stirred into whipped cream. It might even be the hardest thing you’ve done that day. See if you can keep away until guests arrive.

Brush the syrup lightly over the tart, hot from the oven. Meanwhile, boil all of the reserved peels and cores in a sugar water until it reduces to a syrup. Sprinkle it with a few tablespoons of sugar, then bake it for almost an hour, rotating it frequently until it’s a deep, golden brown. Brush the crust and apples with two tablespoons of melted butter. Pull the excess crust over the apples, crimping it at intervals. Keeping them together helps when you want to lay them out, as you can just lightly tilt them and they’ll fan out. I like to halve them and use a melon baller, which is getting a big workout this week, to remove the cores. The original recipe suggested more than I needed, not that I complained about having slices to snack on. Now, the original recipe suggested that you use a tart pan, but I think you can skip it, and go galette-style. You’re going to want to roll it out really, really thin. You start by making a very simple pate brisee, yes, that kind, but this one doesn’t demand precision. I can see why they’ve never gotten tired of it. This classic apple tart is from Alice Waters, but she says that it was actually Jacques Pepin who created it at Chez Panisse more than 20 years ago. Sure, I love an oozy, heavily spiced and lidded apple pie, but I also think there is something matchless about apples, butter and sugar, baked until bubbly. Apples at their simplest can be their very finest.

Apple tart