But, since I am tethered to my job at the moment, as most of us are, I thought I'd bring a little Paris to me and to you.
I am thrilled to share with you one of my new favorite desserts. After traveling for the first time in France, I, as many do, fell in love with their pâtisseries and all of the delicious treats that can be found at each one. What impressed me the most was the attention to detail and the seemingly simple ingredients. However, upon laying my hands on a recipe, while the ingredients may be simple in certain desserts, the attention to detail is what makes French pastries so attractive to the eye, and more importantly, so difficult to master.
Thanks to Ina Garten, again, I used her recipe for a
French apple tart found on page 191 in her most recent cookbook
Back to Basics: Barefoot Contessa and found, with her help, it wasn't so difficult after all.
Ingredients:
For the pastry (full disclosure: I use a Puff pastry sheet, and it tastes lovely and saves time too!)
*2 cups all-purpose flour
*1/2 teaspoon kosher salt
*1 tablespoon sugar
*12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
*4 Granny Smith apples
*1/2 cup sugar
*4 tablespoon (1/2 stick) cold unsalted butter, small-diced
*1/2 cup apricot jelly or warm sieved apricot jam
*2 tablespoons Calvados, rum or water
Directions:
*For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
(For a really fast apple tart, you can use one sheet of frozen puff pastry, defrosted. Roll out to 10 1/2 x 10 1/2 inches and then proceed with the apples.)
*Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
*Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
*Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. 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. (Barefoot Contessa tends not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter.
*Bake for 45 minutes to 1 hour, 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 is 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.
*Enjoy!
(I find it to be a great treat in the morning as well with a warm cup of tea - Yum!)
So, I'm off to have a nibble and reminisce about my days in Paris and the Loire Valley. Some day, some day, I will return.
To all of my readers, have a lovely weekend and thanks so very much for entering my most recent
giveaway, becoming a new follower or continuing to follow, following me on
Twitter or simply taking a moment to revel in a few simply luxurious discoveries on
Simply Luxurious. I thoroughly enjoyed hearing from you this week, and don't forget, to stop by tomorrow for Saturday Style and a quick recap of the week.
Au revoir for now!
Labels: Barefoot Contessa, bruschetta recipe, CheckYourParis, French apple tart, guest blog, Kirsten Lobe, Paris
