I know it's probably a bit late to be blogging about Thanksgiving festivities, but this time of year I always feel like I have too much to do, and no time to do it in. For this year's Thanksgiving, my family had a pretty normal spread, but I did bring a newcomer to the table. For dessert I contributed a French Apple Tart that I saw Sara Moulton cook, but it's in Gourmet magazine, and much harder to make than she lets on. Everything was delicious, and we all ate until our stomachs were ready to split open, so I feel the cooking was successful in every way!
Tarte au Pommes (French Apple Tart)
From Sara Moulton
1 recipe Pastry Dough
6 Golden Delicious apples, peeled, cored, halved and sliced ⅛-inch thick
¼ cup granulated sugar
4 tablespoons (½ stick) cold butter, sliced thin
½ cup apricot jam, heated and strained
Vanilla ice cream or sweetened whipped cream, as an accompaniment
Preheat oven to 375°F.
On a lightly floured surface, roll out dough into a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess. Arrange the apples decoratively on the pastry shell, overlapping them. Sprinkle the sugar on top of the apples, top with butter slices, and bake in the middle of the oven for 45 minutes or until the crust is cooked through and the apples are golden. Brush with the heated apricot jam while the tart is still hot. Serve each portion with a small scoop of ice cream or a small spoonful of whipped cream.
1 stick cold unsalted butter
1¼ cups all-purpose flour
¼ teaspoon salt
2 to 4 tablespoons ice water
To blend by hand: Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender until most of the mixture resembles coarse meal (roughly pea-size lumps). Drizzle 2 tablespoons ice water evenly over and gently stir with a fork until incorporated.
To blend in a food processor: Pulse together flour, butter, and salt in a food processor until most of the mixture resembles coarse meal (roughly pea-size lumps). Add 2 tablespoons ice water and pulse 2 to 3 times, or just until incorporated.
Test mixture: Gently squeeze a small handful: it should hold together without crumbling apart. If it doesn't, add more ice water, 1 tablespoon at a time, stirring or pulsing 2 to 3 times after each addition until incorporated (keep testing). If you overwork the mixture or add too much water, the pastry dough will be tough.
Form dough: Turn out onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once in a forward motion to help distribute the fat. Gather the dough together and form it, rotating it on the work surface, into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.