Recipe courtesy of Food Network Kitchen
Double Apple Tart
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 549
- Total Fat
- 28
- Saturated Fat
- 17
- Carbohydrates
- 73
- Dietary Fiber
- 3
- Sugar
- 42
- Protein
- 5
- Cholesterol
- 84
- Sodium
- 300
- Total: 4 hr 15 min (includes chilling and cooling times)
- Active: 45 min
Ingredients
2 1/3 cups all-purpose flour (see Cook's Note)
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/4 cups sugar
10 tablespoons (1 stick plus 2 tablespoons) cold unsalted butter, cubed
1 cup heavy cream
1/3 cup crème fraiche, plus more for serving
4 Honeycrisp apples
Directions
- Pulse the flour, baking powder, salt and 2 tablespoons of the sugar in a food processor to combine. Add the butter and process until pea-size pieces. Whisk together the cream and crème fraiche in a measuring cup or small bowl until smooth. Remove the top of the food processor and add the cream mixture (do not use the food processor feed tube). Secure the top and pulse until the dough just comes together. Transfer to a piece of plastic wrap, pat into a 12-by-8-inch rectangle and wrap tightly. Refrigerate for at least 2 hours and up to overnight.
- Position an oven rack in the middle of the oven and preheat to 425 degrees F.
- Cut 2 pieces of parchment to fit a baking sheet. Place the dough between the parchment and roll into a 12-by-18-inch rectangle. Transfer to the freezer to firm up, about 20 minutes.
- Meanwhile, peel the apples and reserve the peels. Slice off the cheeks of each apple and reserve, leaving the core. Cut the cores in half and add to a medium pot along with the peels, 1 cup of the sugar and 2 cups water. Bring to a boil over medium-high heat, then lower to a strong simmer and cook, pushing down on the cores with a wooden spoon or potato masher to break them apart as they soften, until the liquid reduces to about 1/2 cup, about 30 minutes. Strain through a fine-mesh sieve into a medium bowl, pressing the solids with a wooden spoon to extract all of the liquid. Set aside the liquid and compost or discard the solids.
- Meanwhile, cut the apple cheeks into 1/4-inch-thick slices. Transfer the dough on the parchment to a rimmed baking sheet. Remove the top piece of parchment. Shingle the apple slices on the dough in 4 lengthwise rows, leaving a 1/2-inch border of dough all the way around. Sprinkle the apples and border with the remaining 2 tablespoons sugar. Bake until the dough is lightly golden around the edges, about 45 minutes.
- Drizzle the apples with half of the apple syrup and return the tart to the oven to bake until the dough is dark golden brown, about 15 minutes more. Let cool on a wire rack for 5 minutes.
- Drizzle the tart with the remaining apple syrup. Serve warm or at room temperature with a dollop of crème fraiche.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)