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French Apple Tart
Serves 10
6 tart apples, peeled and cored
4 Tbs. sugar
1 recipe Basic Short Pastry (recipe follows)
1⁄2 cup apple jelly
Cut 4 of the apples in half, and place in a small saucepan with the sugar. Cover and cook over a low flame until softened, about 15 minutes. Mash into an applesauce and cool. Slice the 4 remaining apples thinly.
Roll the dough out and line an 11-inch tart tin. Spread the bottom with the cooled applesauce. Cover the applesauce with the apple slices in an attractive design. Bake the tart about 30 minutes, in a preheated 400-degree oven. Unmold and cool. Melt the jelly and brush the apples for a beautiful clear glaze.
Basic Short Pastry
1 1/3 cups flour
1/2 tsp. fine sea salt
4 oz. unsalted butter, cut into small pieces and frozen
4-5 Tbs. ice water
Combine the flour and salt in a food processor. Add the frozen butter and process until the mixture is crumbly. Add the water gradually until the dough gathers together.
Flatten the dough, sprinkle with a little flour, wrap in plastic and refrigerate until ready to use.
(Rebecca Ets-Hokin)
J. does not guarantee that all recipes posted on its Web site will adhere to the highest standards of kashrut. We reserve the right to edit, remove or reject submitted recipes.
6 tart apples, peeled and cored
4 Tbs. sugar
1 recipe Basic Short Pastry (recipe follows)
1⁄2 cup apple jelly
Cut 4 of the apples in half, and place in a small saucepan with the sugar. Cover and cook over a low flame until softened, about 15 minutes. Mash into an applesauce and cool. Slice the 4 remaining apples thinly.
Roll the dough out and line an 11-inch tart tin. Spread the bottom with the cooled applesauce. Cover the applesauce with the apple slices in an attractive design. Bake the tart about 30 minutes, in a preheated 400-degree oven. Unmold and cool. Melt the jelly and brush the apples for a beautiful clear glaze.
Basic Short Pastry
1 1/3 cups flour
1/2 tsp. fine sea salt
4 oz. unsalted butter, cut into small pieces and frozen
4-5 Tbs. ice water
Combine the flour and salt in a food processor. Add the frozen butter and process until the mixture is crumbly. Add the water gradually until the dough gathers together.
Flatten the dough, sprinkle with a little flour, wrap in plastic and refrigerate until ready to use.
(Rebecca Ets-Hokin)
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