thoughtsfert.blogg.se - Jacques pepin apple tart recipe

Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Fold the dough over the apples in a free-form fashion. Arrange the apple slices on top in overlapping concentric circles to within approximately 3 inches of the edge. In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough.(Rolling the dough around your rolling pin helps considerably with this step!) Line a large baking sheet with parchment paper.Pat the dough into a disk and roll into a 16- or 17-inch round approximately 1/4-inch thick. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Sprinkle with ice water and process just until moistened (approximately 5 seconds). Add the cold butter and process just until the butter is the size of peas (approximately 5 seconds).

In a large food processor, pulse 1 1/2 cups flour with the salt.

4 large Golden delicious apples (peeled, cored and cut into 1/4-inch-thick slices).

1 1/2 sticks (6 ounces) cold unsalted butter (cut into 1/2-inch pieces), + 2 tbsp, melted.

If you’d like to make ahead or have leftovers (good luck!), the baked tart can be stored overnight at room temperature and reheated in a 325 degree Fahrenheit (160 degree Celsius) oven. This galette is heaven served warm with vanilla bean ice cream. If you aren’t able to find Golden Delicious at your local grocer or farmer’s market (as I wasn’t), substitute with a sweeter variety like Honeycrisp, Mutsu or Pink Lady. While they hold up well to baking, I found them slightly too tart for this recipe. As the picture above indicates, I used Granny Smiths – this was an unfortunate mistake. The dough is incredibly easy to assemble and manipulate (there’s no chilling required!), and bakes up like an absolute dream! Second, I highly recommend following Pépin and Parisi’s instruction to use Golden Delicious apples. I’ve experimented with dozens of recipes over the past decade, and this one beats them all by leaps and bounds.

With buttery, flaky crust and insanely delicious filling, this tart is already lodged in my ‘make this again ASAP’ folder!Ī couple of notes: first, this is – HANDS DOWN – the best and easiest pie crust I’ve ever made. I made only minor variations (because seriously, you don’t fool around with a Pépin creation!), and absolutely LOVE the result. I found the recipe – originally contributed by the legendary Jacques Pépin and Grace Parisi – in the September 2003 edition of Food & Wine magazine. The first dessert feature of the season goes to this rustic apple galette: a free-form, crusty tart filled with lightly sweetened apples. Happy first day of Fall, baking gods and goddesses!