As we prepare to bring you fine rustic cuisine from the French countryside, and the supreme wines that go with it, I have come across some fantastic recipes.  This particular recipe won’t be featured at the event on April 3rd, but you may want to make it for yourself at home.  I baked it for one of our family dinners this week, and we enjoyed it tremendously!

Rustic French Apple Tart

Pastry Ingredients:

  • 2 cups flour
  • 2 Tbsp. sugar
  • 6 oz. (1.5 sticks) cold butter, cut into pieces
  • 1/4 – 1/2 cups ice water
  • 2 Tbsp. milk, for crust
  • 1 Tbsp. sugar crystals (sanding sugar)

In a food processor, place flour, sugar and butter, fitted with steel blade.  Fitting the lid, pulse this mixture until it resembles breadcrumbs.  Through the  feed tube, pour ice water (no ice) in a slow steady stream while the processor is running.  Pastry dough should just start coming together.  Turn off, and remove dough to a clean, floured countertop.  Without over-handling, knead dough into a ball.  Cover tightly with plastic wrap and place in refrigerator until ready to use (up to 1 hour.)

Preheat oven to 400˚ F.  Line a jelly roll pan with parchment paper, lightly sprayed with no-stick spray.  On a lightly floured surface, roll dough out slightly larger than 10 X 14 inches.  Place the rolled out dough into the prepared pan, decoratively crimping the  edges.  Brush edges with milk, and sprinkle with sanding sugar.  Cover with plastic and place back in refrigerator.

Apple Filling Ingredients:

  • 4 Granny Smith apples, peeled, cored and sliced 1/4 inch thick
  • 1/2 cup sugar
  • 1 tsp. cinnamon
  • 2 oz. (1/2 stick) cold butter, in little pieces
  • 1/2 cup apricot jam, warmed and sieved
  • 2 Tbsp. Calvados or Grand Marnier

Mix sugar and cinnamon together.  Toss apple slices with sugar mixture.  Arrange apple slices, over lapping, in a uniform, diagonal orientation over the crust.  Dot apples with butter.  Bake for 45-60 minutes, until the pastry is golden and the apples start to caramelize on the edges.  Once tart is finished baking, combine jam and liqueur, making a glaze.  Brush this glaze over the top of all the apples.  Loosen the tart from the parchment and allow tart to cool.  Serve warm, or at room temperature.  Don’t forget some vanilla ice cream!