Quick and Easy Apple Tart
Every year, we go through the same scenario. It is my birthday, and I tell my wife that I want to cook my favorite meal. She wants to take me out, but what I want is a perfect steak frites with Bearnaise and a simple apple tarte. Lisa seems to think I don’t like desserts, but what I don’t like are cloyingly sweet ones. Most apple pies you find in bakeries are way too sweet. Try making this very simple tarte that allows the flavors of apples to shine through.
What I love best about this tarte is that it uses relatively few ingredients and is quick and easy to make. I usually cook it while we are eating the main course; that way, it is nice and hot when we are ready for dessert. You can use whatever apples you like; I prefer Granny Smiths.
Warm Apple Tarte
PREP: 10 minutes, 1 hour for resting | COOK: 30 minutes | MAKES: 6 servings
ingredients
14 ounces puff pastry (Dufour brand is good)
3 apples, peeled, quartered, and cored, then sliced as thin as possible
1 orange zested
1 - 2 tablespoons of unsalted butter
1 - 2 tablespoons of sugar
1 egg yolk, mixed with a teaspoon of water
Directions
On a floured work surface with a floured pin, roll the dough out to a 12-inch circle. Dock your dough by using a fork to poke holes all over the surface. Docking will prevent the puff pastry from rising irregularly when you are cooking it. Refrigerate for 1 hour.
Preheat the oven to 400°F.
Top the dough with apples, arranged in whatever way looks pretty to you. I like concentric circles that leave a 1-inch border on the edge. Sprinkle orange zest over the apples and dot with butter. Evenly sprinkle sugar over the top. Brush the pastry edge with the egg wash and bake for 30 minutes, or until well puffed and golden brown.
Sometimes I serve it as is. Sometimes I dust it with confectioner’s sugar, and other times I brush it with apricot jam. I suggest serving it with plain vanilla or caramel ice cream or even sweetened whipped cream.
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Francois de Melogue is a photographer, reformed chef, cookbook author, and bon vivant. He lives in Saint Albans, Vermont, with his wife Lisa and 13-year-old son Beaumont. Francois’s photography is available for sale at his online gallery. Click here for Video recipes.
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