Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Recipe courtesy of
Ginevra Iverson
for
Food Network Kitchen
Watch how to make this recipe.
Double Apple Tart
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- Level: Easy
- Total: 4 hr 15 min (includes chilling and cooling times)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 549
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 84 mg
- Sodium
- 300 mg
This party-ready tart strikes the ideal balance between elegant and rustic. The super-rich dough comes together quickly and is topped with thinly sliced Honeycrisp apples that are shingled to create an eye-catching pattern. While it bakes, double down on the apple flavor (and eliminate waste!) by turning the apple peels and cores into a quick glaze. Brush the finished tart with the glaze and serve it with a tangy dollop of crème fraiche.
- Level: Easy
- Total: 4 hr 15 min (includes chilling and cooling times)
- Active: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 549
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 73 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 5 g
- Cholesterol
- 84 mg
- Sodium
- 300 mg
Ingredients
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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.)
