That said, I completely understand if even the proximity to cyanide is enough reason to scare someone into removing the seeds from their glaze. Shake well. Use your favorite and enjoy! Thank you! I don’t have a tart pan though, and I don’t really want to bake it on a baking sheet because I want it to have some form. Our apples are not quite ready to pick yet …. I’m just worried about the apples turning brown or affecting the dough, while in the fridge. But I just didn’t use a ton of the glaze and this still tasted (and looked) amazing. You always have such delicious looking and sounding dishes and I love the way you write– I even spent a good portion of May reading through all your old Smitten posts in between doing the more productive things I should have been doing (no offense). Made this as directed but also poured 1-2 Tbsp of amaretto over the top in addition to the glaze. Notify me of follow-up comments by email. See if you can keep away until guests arrive. Thank you Thank you Thank you. thanks, as always, for your epic recipes that continue to impress! But to save time, I roll it out the night before and keep the ready crust in the fridge. Next, peel apples. I was able to form a dough roll but I was not able to lift it off the table once I rolled it out ..help please! Make sure that there is 1 inch overhanging the sides of the pie plate. I wanted to make it for a baby shower I am hosting in a few weeks, can I make ahead and freeze? You say you’re going to start by making a ‘pate brisee’ and you link over to your cranberry, caramel & almond tart. I had some left over apple (probably only need three apples, not 4) and it turned out wonderful! YUMMMMMMMMM…………. It might even be the hardest thing you’ve done that day. Thanks! Keeping them together helps when you want to lay them out, as you can just lightly tilt them and they’ll fan out. Added vanilla essence as well to the glaze and walnuts to the pastry which was a REALLY GREAT COMBINATION! I even used cheater crust from the store. Can I make and assemble to pie Friday night, but just wait to bake it? Both were delicious and held up well to baking. Also, I did the gallete and it was beautiful. And the heavenly smell of it in the oven is seriously therapeutic. Love your blog–especially your photos. I use all whole wheat flour and it turns out great! Overall a delicious success. Brush the syrup lightly over the tart, hot from the oven. It’s almost convinced me that I can make a beautiful tart too. I tried quite a bit of apple tart recipes and this has been my favorite by far because it’s simple and turns out very flavorful and moist. Love the term “armadillo it.” Such an accurate and descriptive phrase. The crust folded over the entire outer ring of apples, leaving just a small circle in the middle, which made it look a bit more like a giant danish. I used to try and lay them slice by slice tediously and gaps formed. I put a tiny dribble of lemon juice in the butter before brushing it on because I like the way lemon highlights the apple flavor. Thanks! ANY THOUGHTS? Set mixture aside (Salt is necessary here to begin softening the apples) Print Recipe. I feel like I can leave a comment now that I have made this tart not once, but 5 times in the last few weeks. I did it in the galette form and it was crispy and tender and flaky all over the place. Will definitely make this again. I love apple desserts, but have shied away from making tarts because I don’t like the apricot preserves they seem to all be glazed with. This looks gorgeous – I can never resist the apple, butter, sugar combination either! I just made this, and wow its so simple and easy and yet it tastes so good! Had am extra 1/2 recipe pie dough in fridge so didn’t make crust called for in recipe but made everything else exactly as directed. Bake your tarts until browned around the edges, between 16 to 20 minutes. Apple Pie. I added grated ginger and lemon zest to both the pie and the glaze which added some zing – everyone loved it! thanks deb. Heat oven to 400°F. it couldn’t have been more successful. I’m going to do the syrup glaze tomorrow when I reheat the tart for their visit. Sooooo good! PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. I was surprised at how way the crust was to make. And so very apple-y. i also made 6 (6!) But one thing that I learned and really liked is the way Deb slices her apples. She is most recently the co-author of The Kitchn Cookbook, to be published in October 2014 by Clarkson Potter. Am thinking of either lemon zest or cinnamon the next time. the results were stellar! I also like the way the crust browned from the bottom up on the free-standing tart( golden) The next time a make these I will be sure to have lemon juice, as the apples I worked with were extremely small due to lack of rain in my region. oooooooooooooooooooh Can I have the roasted onions and the apple tart for my birthday next month? Un bacione. soooo yummy. I can’t wait to share this with all my friends tonight. I would love to get it right as it looks amazingly delicious. How many baked good can you make with one bowl? It will be good longer, but may not seem as fresh. Flour a large wooden cutting board or pastry slab. it stuck to the counter and wasn’t going to make any kind of pretty shape. I NEED TO KNOW ASAP PLEASE!!!!!!! Love the fan techinque. I added a few slivers of ginger and a half-teaspoon of apricot jam to the syrup, and used even less sugar. Actually I found the streusel topping and the apples to be the best part! This looks so good, really hope to make it soon! It’s not thick like jelly, but thicker than juice. How long do you bake an apple pie from scratch? Thanks for the user friendly pics as well! I’ll definitely be experimenting with other fruits (in fact, right now, I’m using pear and apple cores and peels to put on top of small pear and apple tarts I’m making.). I tried this one today! looks amazing and i will be trying it!! I’m planning to make this for Thanksgiving. Thanks a lot S. I made this last night for dessert using apples that we picked from a local apple orchard last weekend. I love that when I make your recipes they actually look like the photos you posted! It’s just half a teaspoon. *sigh* If only all men would leave such a good, long-lasting impression…. I am looking forward to trying a pear version as well, though I’m not sure how it could top the apple one. i also added cinnamon to the sugar for the filling. 64,395. I used Pink Lady and Jonagold apples. It was delicious. I want to make this with a small bit of almond paste (like this one:http://www.epicurious.com/recipes/food/views/French-Apple-Almond-Tart-4665) spread on the bottom…do you foresee any problems? for those who dont want to bother with the glaze reduction step, i have used warmed up jam/jelly to glaze tarts with very good results….much easier! Excellent! Using the skillet as a guide, cut a 10-inch round of pastry. Hello, I love all your recipes but am struggling with the measurements in teaspoons, tablespoons and cups!! It was okay, but not a stunner for us. This is a little different, more of a pie dough, thus, flakier. Do I have to brush the glaze on just before serving or can I do it ahead of time? Today I added a bit of lemon juice to the glaze and a pinch of cinnamon (ok everyone, stop shaking your fingers at me. So my lesson learned is that a moister fruit requires a different crust! I made this apple tart galette-style(!) Oh Wow! Apple Almond Tart; Laura's Newest Recipe. Thank you so much! When the tart case has chilled, arrange the apple segments in concentric circles, overlapping the apple slices as you go. All I had was flour, sugar, butter and apples (college student) so this recipe was perfect. thank you for sharing all your awesome food with us :). )… they came for Thanksgiving tonight and they are my future in-laws (wedding in March!) Less water? Meanwhile, boil all of the reserved peels and cores in a sugar water until it reduces to a syrup. It’s very “Alice” and I love it. If done in a slinky machine, make 3 cuts through the spiraled apple for pieces roughly 1/6th in size. This was amazing and ridiculously easy. Better late than never. A confession, though- I’ve been cheating on your pie crust recipe since I’ve tried this one: This could not have been any easier, it is gorgeous too! Pie and Filling Materials: 2 packages of cinnamon … You might want to check out the comment guidelines before chiming in. To store apple pie: You can store your apple pie at room temperature for one day. Your glaze is delicious! You can still fold over/in the dough for a rustic look. First time posting but I’ve lurked on your site for years. That’s more shortbread-y, firmer. I want to make it for Thanksgiving, but given my cooking schedule/oven availability, it will HAVE to be made Wednesday night. I usually get ready to make a standard recipe, then hit the web for any interesting twists – and lucky me, I found Smitten!!! Your email address will not be published. My husband just can’t get enough of it. I made it free-form on parchment paper and was worried it wouldn’t keep it’s shape but it turned out beautifully. It is already gone. I made my tart with 3 tbs sugar which came out perfect for me (I also tend to like things on the tart side). THANK YOU FOR PROVIDING IT. This one’s a keeper! The crust – delicate, flaky, delicious. Thank u!! Episode 194. I am really tickled that it isn’t sickly sweet, and I just added cinnamon for my spice fix. The glaze will not get mushy and soggy. The crust was amazing…I wish it made more so I could have rolled it a little thicker, since I am a big fan of crust. I also substituted honey for the main sweetener and used dark brown sugar for the crust. Flatten into a 4-inch-thick disk; refrigerate. thank you SO MUCH for adding grams and ml to the recipe, that helps a lot. I don’t think it’s going to survive long enough for someone other than myself to get to taste it. How do you ensure that the apple doesnt turn into that moldy looking colour? TIP: When making the pie filling, cut the apples into ½" thick slices.Thick apple slices create a sturdy pie that keeps the crust from caving into the middle.. Preheat Oven: Place the oven rack in the … This morning I tried it again and it tasted wonderful… how weird huh. This looks drooly, drooly delicious. What a beautiful thing to behold! Absolutely wonderful! Just made two of these. oh my gosh, this was absolutely delish What does ‘toss through fingers’ and ‘ropy’ mean? As for the glaze, I can suggest adding some cornstarch to thicken it up–after trying to cook my syrup down for 45 minutes I tried this and was happy with the result. I simmered it for half an hour or so (actually adding water to keep the peels under) then squeezed them out through sack cloth and boiled the liquid down to a nice thick goo, which was a pretty red from the fuji apple peels. I’m trying to be proactive this year for Christmas, and I wondered can I make this dough and freeze it for 2-3 weeks. Especially with “cups”, I’m always a bit suspicious if the “internet converter” is giving me the correct answer. Thanks for yet another great recipe! The only thing I changed was adding some cinnamon to the apples… Maybe that’s it? Oh dear – my pastry attempt was a complete disaster! Thanks! Help from pastry experts welcome! http://www.seriouseats.com/recipes/2011/07/easy-pie-dough-recipe.html. I absolutely adore the step by step photos. Serve immediately with ice cream, whipped cream and/or caramel sauce. This is in the oven right now!! Sorry, your blog cannot share posts by email. I made this tart for a second time tonight (first time was last year) and made a few minor changes– I sprinkled the apples with about a teaspoon of kosher salt, browned the butter (as you once said, brown food tastes best! To prepare the tart dough, whisk together the flour, sugar, and salt in a bowl until blended thoroughly. So simple and absolutely delicious. Any thoughts would be appreciated. Join Carla in the Test Kitchen as she makes an apple tart! Hit it out of the ballpark! Classic Apple Pie Classic Apple Pie. and bore her flaky pastry tips in mind when making this tart – and it was so so good. It may have been any easier, it is keep before you start by a... 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