Welcome to my blog and first post! 😀 If I got a dollar every time someone tells me to start a blog or asks for a recipe, I’d have enough money to buy a loaf of bread from every bakery in the country. I’ve been wanting to start a baking blog for a long time, and to go with the whole Buns N’ Roses thing, lets start with a ROSEtte tart!
If you wanna get fancy, its tarte aux pommes in French. This may look very complicated, and it kind of it since it is done in 3 parts, but its really more time consuming than difficult.
I’ve tried lots of tart shell recipes and tart pans. A good recipe and method certainly helps, but a good quality pan makes a huge difference! My favorite is the Chicago Metalic 10inch tart pan. Together with this recipe I don’t need pie weights and the crust doesn’t shrink after par baking!
- Tart Crust:
- 1½ cups all purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup very cold butter
- 1 egg
- ½ cup marmalade or apricot jam
- ½ tbsp Triple Sec
- ½ tbsp Grand Marnier
- Apple Filling:
- 2 lbs apples* (peeled, cored, sliced)
- 2 tbsp butter
- 3 tbsp white sugar
- ¼ tsp cinnamon
- STEP 1: Tart Crust
- Cut butter into little pieces, put into the freezer.
- In a food processor, pulse flour, sugar, and salt together. Drop frozen butter in a few at a time, and pulse until butter is roughly incorporated.
- Add egg, and mix until the machine can no longer mix the ingredients any further.
- Empty contents onto a clean work surface, gently mix the dough to ensure everything is mixed together. Roll it into a ball, and refrigerate for at least 1 hour wrapped in plastic wrap.
- Butter and flour your tart pan.
- Using a rolling pin, roll your chilled dough into a flat disk on a lightly floured surface until its big enough to cover your tart pan including its raised sides.
- Carefully transfer your dough over the pan, press down along the bottom and sides. Remove any over hanging excess by rolling the rolling pin on top of the pan.
- Wrap your pan with plastic wrap and refrigerate for at least an hour. Overnight works too!
- Preheat oven to 375F. Butter one side of a piece of foil large enough to cover the dough, and press the buttered side down tightly against the crust. Bake for 20 mins.
- STEP 2: Glaze
- Microwave the jam until its almost hot, about 45seconds.
- Add in alcohol.
- Spread evenly across the tart shell with a pastry brush.
- STEP 3: Apple Filling
- Melt butter in a pan and add sugar, cinnamon, and apples.
- Cook gently for a few minutes until just a little softer. Do not over cook (or they'll be too mushy to arrange).
- Neatly arrange apple slices into a rosette starting from the outer rim.
- Bake at 350F for 20-25mins. **
And that’s it! That was my first post! Really hope you enjoy making and eating this beautiful delicious French Apple Tart. I have a looot of recipes I need to catch up on, so keeping checking more for more! 😀