Between April and October of 2015 we cooked with Chef Jacques Pepin. Now we are visiting with Pepin again as our chef of the month.
I was in need of a dessert this week and this apple tart from Pepin hit the spot.
Pepin says his classic dough is suitable for any baking need.
Dough:
- 3 Tbl unsalted butter, cold
- 3/4 cup AP flour
- 1/2 tsp sugar
- 2 Tbl ice-cold water
Place the flour, butter – cut into 1/4″ pieces – and sugar in a food processor. Process for 5 seconds and add the water. Process another 5 seconds. Remove he dough from the processor and work it until all the dry pieces are incorporated. Roll into a 10″ circle and refrigerate.
Filling:
- 2 large Golden Delicious apples {I used three medium}
- 2 Tbl apricot jam {Not a fan so I used some homemade Pear Honey}
- 1 Tbl sugar
- 1/2 Tbl unsalted butter
Peel the apples, cut in half and scoop out the core. Remove a little more apple from the center and chop fine. {I used the third apple for this}. Fill each core with 1/2 Tbl {I used a little more} jam and arrange the apples in the center of the dough cut side down. Sprinkle the chopped apple around the apple halves.
This is a galette so bring the edges of the dough up over the apples with a 1″ – 2″ border. Sprinkle the top with sugar and butter pieces.
Bake at 400 degrees for 45 minutes – 1 hour {Mine took about 50 minutes.} until well browned.
Mine did not get as brown as I would like. I brushed the top of the whole tart additional Pear Honey. It added a lot of flavor. {Plus it made it look pretty!}
The recipe is from Jacques Pepin’s Table page 357.
For more of Pepin’s dishes visit I Heart Cooking Clubs.
Tea and Scones 