Thursday, May 28, 2015

Apple Rosette Tart

It's summer, which means it's not quite apple season.  No worries, as this apple tart, from Cook's Illustrated, uses golden delicious apples, which are widely available year round. However, you could also try this recipe with nectarines, particularly if you want to avoid the bother of the lovely yet ulcer-inducing tart of death.



The procedure is fairly easy and straightforward. My only moments of confusion were twofold. First, the crust is a press-in affair, using melted butter, to create a play-do-like dough that's greasier than I expected. The recipe claims you don't have to freeze it before baking, as I usually do with any tart dough, but I bet it wouldn't hurt, as my crust did shrink a bit more than I expected.

Second, I wasn't quite sure how long to cook the apples, as mine did not seem to become "translucent" as directed by the recipe. Really, they just need to be a bit pliable so you can use them to form a rosette, as in the picture. And if they're not perfect, no worries, as they get folded into tart and no one will notice anyway.

I brought this tart to a party, where it attracted oohs and aahs, and after it was tasted, many requests for the recipe. The taste is pretty straightforward:  apple all the way. Some commenters on other blogs have said they found it bland, but I and everyone I talked to thought it was sweet and delicious. You decide!

French Apple Tart
from Cooks Illustrated

Note: You may have extra apple slices after arranging the apples in step 6. If you don’t have a potato masher, you can puree the apples in a food processor. For the best flavor and texture, be sure to bake the crust thoroughly until it is deep golden brown. To ensure that the outer ring of the pan releases easily from the tart, avoid getting apple puree and apricot glaze on the crust. The tart is best served the day it is assembled.

Serves 8

CRUST
1 1/3 cups (6 2/3 ounces) all-purpose flour
5 tablespoons (2 1/4 ounces) sugar
1/2 teaspoon salt
10 tablespoons unsalted butter, melted

FILLING
10 Golden Delicious apples (8 ounces each), peeled and cored
3 tablespoons unsalted butter
1 tablespoon water
1/2 cup apricot preserves
1/4 teaspoon salt

FOR THE CRUST:

1.  Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element. Heat oven to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir with wooden spoon until dough forms. Using your hands, press two-thirds of dough into bottom of 9-inch tart pan with removable bottom. Press remaining dough into fluted sides of pan. Press and smooth dough with your hands to even thickness. Place pan on wire rack set in rimmed baking sheet and bake on lowest rack, until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking. Set aside until ready to fill.

FOR THE FILLING:

2.  Cut 5 apples lengthwise into quarters and cut each quarter lengthwise into 4 slices. Melt 1 tablespoon butter in 12-inch skillet over medium heat. Add apple slices and water and toss to combine. Cover and cook, stirring occasionally, until apples begin to turn translucent and are slightly pliable, 3 to 5 minutes. Transfer apples to large plate, spread into single layer, and set aside to cool. Do not clean skillet.

3. While apples cook, microwave apricot preserves until fluid, about 30 seconds. Strain preserves through fine-mesh strainer into small bowl, reserving solids. Set aside 3 tablespoons strained preserves for brushing tart.

4. Cut remaining 5 apples into 1/2-inch-thick wedges. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add remaining apricot preserves, reserved apricot solids, apple wedges, and salt. Cover and cook, stirring occasionally, until apples are very soft, about 10 minutes.

5. Mash apples to puree with potato masher. Continue to cook, stirring occasionally, until puree is reduced to 2 cups, about 5 minutes.

6. Transfer apple puree to baked tart shell and smooth surface. Select 5 thinnest slices of sautéed apple and set aside. Starting at outer edge of tart, arrange remaining slices, tightly overlapping, in concentric circles. Bend reserved slices to fit in center. Bake tart, still on wire rack in sheet, on lowest rack, for 30 minutes. Remove tart from oven and heat broiler.

7. While broiler heats, warm reserved preserves in microwave until fluid, about 20 seconds. Brush evenly over surface of apples, avoiding tart crust. Broil tart, checking every 30 seconds and turning as necessary, until apples are attractively caramelized, 1 to 3 minutes. Let tart cool for at least 1 1/2 hours. Remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto serving platter. Cut into wedges and serve.

TO MAKE AHEAD: The baked crust, apple slices, and apple puree can be made up to 24 hours in advance. Apple slices and apple puree should be refrigerated separately in airtight containers. Assemble tart with refrigerated apple slices and puree and bake as directed, adding 5 minutes to baking time.

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