As the simple black dress is my go-to evening attire, this simple apple tart is my go-to dessert. It is so easy. I make my own pastry but if you don’t want to do that, get the best quality pastry you can find.
Preheat the oven to 425F (220 C)
Roll out the pastry, and fit it into the pastry tin(s) of your choice.
Roll over the edges of the pastry to even out the edges. Poke the pastry with the point of sharp knife in several spots, so it bakes evenly. Then, chill the pastry for at least 30 minutes. If you’re in a real hurry, put the pastry in the freezer for 10 to 15 minutes.
Line the pastry tin(s) with aluminum foil. Fill them with pastry weights or dried beans, to further help the pastry bake flat. Bake the pastry on the lowest rack, until the edges are golden. This can take anywhere from 10 to 15 minutes.
Remove the pastry from the oven, and remove the foil and pastry weights from the pastry. If the bottom of the pastry is still very undercooked, put it back in the oven on the lowest rack and bake until the pastry is golden.
Peel, core, and thinly slice the apples. If they start to turn brown, don’t worry. If you’re worried, sprinkle them with lemon juice. Arrange the apples in the pre-baked pastry shell. By “arrange” I mean gently pile them in, making sure they cover the bottom of the pastry, and are mounded above it.
Bake the tarts until the apples are cooked and golden, about 30 minutes. Remove from the oven and drizzle with 1. Honey 2. Red Currant Jelly 3. Apricot or Quince Jelly. Or serve them as is.
Miam! And merci to Poilane for the inspiration. They serve their tarts neat, no honey or jelly.
Petites Tartes aux Pommes
Small Apple Tarts
1 recipe for Tender Tart Pastry
6 to 7 medium apples, preferably firm and tart, peeled, cored, and thinly sliced
6 tablespoons Honey, Red Currant Jelly, or Quince Jelly – optiona
- Preheat the oven to 425F (220C).
- Roll out the pastry until it is about a 13-inch (32.5cm) circle.
- Fit the pastry into either an 11-1/2 inch to 13-inch (28.75 – 33.75cm) removable bottom tart tin, or six 5-inch (12.5cm) tart tins. Poke the bottom of the pastry with the point of a sharp knife or the tines of a fork. Refrigerate for at least 30 minutes.
- Line the pastry with foil, fill it with pastry weights or dry beans. Bake on the bottom rack of the oven until the edges of the pastry are golden, 15-20 minutes. Remove from the oven, remove the foil and pastry weights.
- Carefully pile equal amounts of apple into the tart tin(s). Return to the oven and bake until the apples are golden and tender, about 30 minutes. Remove from the oven and drizzle with honey, red currant jelly, or quince jelly, and return to the oven for 5 minutes. Or, leave the tart(s) as is, and bake for an additional 5 minutes.
- Remove from the oven and transfer the tart(s) to a cooling rack. Serve at room temperature.
6 to 8 servings