French Apple Tart Recipe
Recipe for French sugar apple tart with ingredients easy to follow instructions and photograph
This delicious French apple tart recipe comes from The French Market Cookbook: Vegetarian Recipes from My Parisian Kitchen by Clotilde Dusoulier and is reproduced here with kind permission. It is known as tarte au sucre aux pommes in her native language. The pastry is not very sweet but the topping is and when baked in the oven gives a delicious caramelised flavour. If you can source it Clotilde recommends using the brown beet sugar vergeoise brune which has hints of butterscotch for an intense flavour. This will provide six generous portions.
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160mls of amber beer or milk to provide lighter dough
Half a teaspoon of active dry yeast
2 cups of plain flour
A quarter of a teaspoon of fine sea salt
115g of soft light brown sugar
1 large organic egg
100g of high quality unsalted butter which has been softened. You will also need a bit extra for the pan
450g of baking apples such as Jongold, Gala or Braeburn
Creme fraiche, sour cream or vanilla ice cream for serving
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Heat the beer or milk to a lukewarm temperature in a small saucepan. Then add the yeast and let it rest for ten minutes. This should form into a slightly foamy layer on the surface. If it does not do this then you will need to try again with a fresh package.
Use a mixer fitted with a dough hook and then combine the flour, salt and two tablespoons of brown sugar in the bowl.
Add the yeast mixture, egg and butter and knead at a low speed for ten minutes. Or you can work them in by hand in a large bowl using a wooden spoon or dough whisk. It will be too soft to work by hand.
Cover with cling film and let it rest at room temperature for 90 minutes or overnight in the fridge. If it has been refrigerated then you will need to remove it to room temperature for 30 minutes before using.
Preheat the oven to 200C or 400F and then grease a 12 inch tart pan with butter.
Scrape the dough into the pan and spread it with a spatula until it covers the dish. Sprinkle with two thirds of the remaining sugar. This may seem too much but do bear in mind that there is little in the dough.
Peel and core the apples and then slice them horizontally into very thin rounds. Starting from the outside place these on the dough in a circular tight overlapping pattern but leave a 2cm margin of uncovered dough all round. Sprinkle with the remaining sugar.
Bake for 20 minutes. Then cover loosely with foil and bake for a further 15 to 35 minutes until it is golden brown and caramelized.
Serve warm with your favourite topping.
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Dips & Sauces