French Apple Tart

In French called "Tarte aux Pommes", gives you double dose of apples. It begins with a pre baked in French "Pate Sucree" which has a wonderfully crisp texture and a sweet buttery flavor. Cake is great with whipped cream or ice cream as it's not overwhelmingly sweet.

Apple Sauce Filling
 600 g Apples(core removed and squared)
 25 ml Water
 ⅛ tsp Salt
 2 tsp Sugar
 ¼ tsp Cinnamon powder(or latte spice mix for more complexity)
Dough
 250 g All Purpose Flour
 75 g White Sugar
 ¼ tsp Salt
 100 g Butter(room temperature)
 1 Egg(room temperature)
Glaze
 50 g Apricot Preserve
 1 tsp Rum(or any other spirit)
Apple Top
 600 g Apple Slices(pealed, core removed, sliced)
 ¼ tsp Cinnamon powder(or latte spice mix for more complexity)
 1 tbsp Butter

Make Apple Sauce
1

  • Load all ingredients for Apple sauce to the pressure cooker. Cook for 5 minutes and Naturally release pressure.
  • Transfer to food processor or use hand blender to mix the sauce to smooth consistency.

Make Dough
2

  • Place the butter in your electric mixer, fitted with the paddle attachment and beat until softened.
  • Add the sugar and beat until light and fluffy.
  • Gradually add the egg, beating just until incorporated. (don’t over mix or the butter will separate)
  • Add flour and salt and mix just until it forms a ball. (don’t overwork or it will be hard when baked)
  • Flatten dough into disk, cover with plastic wrap and refrigerate about one hour or until firm.

Placing Dough
3

  • Roll dough in to circle slightly bigger than the form, overlapping approximately 5 centimeters.
  • Tidy up the edges to its uniform and does not overlap over the sides of the form. Pierce dough with fork.
  • Return in to the fridge for additional 20 minutes to firm up.

Glaze
4

  • In a small saucepan heat the apricot preserves just until boiling.
  • Remove from heat and strain to get get rid of lumps. Add the spirit or water, mix and set aside.

Pre Baking
5

  • Preheat oven to 400F (200C). Place weight on the bottom of dough, you can use heavy pan, rice or peas.
  • Bake with weight for 20 minutes. Remove weight lower temperature to 350F (180C) continue to bake, for next 3-5 minutes.
  • With a pastry brush, brush the glaze over the bottom and sides of the pastry shell.
  • Rest for 5 minutes, this seals the crust and prevents it from getting soggy.

Topping
6

  • Peel, core, and cut the apples into slices.
  • Melt the butter in a large skillet over medium heat and stir in the sugar and ground cinnamon.
  • Add the apples and saute until they just begin to soften (approximately 3-5 minutes).
  • Remove from heat and let cool slightly.

Filling Tart
7

  • Spoon the apple sauce into the cooled pre-baked tart shell.
  • Arrange the apple slices in concentric circles over the applesauce.

Baking
8

  • Place the tart pan on a larger baking sheet and bake the tart for 25 minutes on 350F (180C).

Serving
9

  • Remove from heat and brush the remaining glaze on top of the pie.