![]() ![]() ![]() Today I have a classic French Apple Tart. The same simple pastry Julia makes for the pot pie is perfect base for a rustic apple and dried fruit tart. Used by permission of Houghton Mifflin Harcourt. 1M views, 33K likes, 7.8K loves, 1.4K comments, 7.3K shares, Facebook Watch Videos from Jacques Pépin: Hello. Serve lukewarm or at room temperature.Ĭopyright © 2011 by Jacques Pépin. Before it hardens and makes the disks stick to the sheet, lift the tarts with a broad spatula and transfer them to a cooling rack or platter. Add the maple syrup, honey and 2 tablespoons of the butter and bring to a boil. Some of the juice from the fruit will have leaked out onto the cookie sheet. In a 7- or 8-inch ovenproof nonstick skillet, arrange the apples snugly, cored side up. Bake for 30 to 35 minutes, until the fruit is soft and the dough nicely browned. Carefully transfer the disks to a large cookie sheet lined with a nonstick baking mat, leaving a few inches of space between the disks.Īrrange the apricots and plums, alternating them in a spiral on top of each dough disk. ![]() Using a round cutter with a 5-inch diameter, cut our 4 disks or use a lid as a guide and cut out with a knife (gather up and reroll the trimmings if required). The apples slices form a beautiful pattern, and the glistening caramel sauce is like. Lightly flour a work surface and roll the ball of dough into a very thin square, no more than 1/8 inch thick. 2 For a recipe as visually stunning as tarte tatin, youd think that it must be one thats difficult to make. (The dough can be made ahead and refrigerated.) His mother made this famous apple tart every day in her small Lyon restaurant, Le Pelican. If it is still dry to the touch, add the tablespoon of ice water and process for another 5 or 6 seconds, then remove from the bowl and form into a ball. About Posted by: marthabernie AugMEME’s APPLE TART (Jacques Pepin) Revisited This is a recipe for an apple tart that I found in one of Jacques Pepin’s cookbooks, Essential Pepin. Feel the dough if it is soft enough to gather together into a ball, remove it from the bowl and form it into a ball. Thin disks of dough are baked with a topping of lightly sugared apricot and plum wedges until the pastry is crisp and the fruit soft.ģ tablespoons cold unsalted butter, cut into 3 equal piecesĤ small ripe apricots (8–10 ounces), pitted and cut into 8–10 thin wedgesĤ small ripe dark plums (8–10 ounces), pitted and cut into 8–10 thin wedgesįOR THE DOUGH: Put the flour, butter, oil, sugar, and salt in a food processor and process for about 10 seconds. Recipe: Tartelettes Aux Fruit Panaches (Mixed Fruit Tartlets) ![]()
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