Ina turns a classic French bistro dessert into individual mini apple tarts ????
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French Apple Tart
Recipe courtesy of Ina Garten
Total: 2 hr 20 min
Prep: 20 min
Inactive: 1 hr
Cook: 1 hr
Yield: 6 servings
Level: Easy
Ingredients
For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
Directions
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.
This recipe has been updated and may differ from what was originally published or broadcast.
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Ina’s French Apple Tart | Barefoot Contessa: Cook Like a Pro | Food Network
https://youtu.be/9v8vpZwKlvk
Make sure you find some Calvados. That apple brandy plus the apricot jam makes it more apple tasting. Kicks it up. I've made this over a dozen times with the dough from scratch. Easy, and sensational
So simple and easy to make. I use just 2-3 thin slivers of butter and less than a teaspoon of sugar on each square. If I'm out of apricot preserves, I use any fruit jam. My husband loves it!
I love you Ina
Saturday, April 2nd,2022 to Sunday, April 3rd,2022 to Monday, April 4th,2022
Just a warning here — the video doesn't show the finished product and I think the time she says to cook is wrong. I found that the sugar melted on to the baking pan and in a 400 degree oven, that quickly started to fill the kitchen with smoke. At 22 minutes I pulled it out of the oven a put it on the porch to cool. I ran the fan and opened doors and windows to avoid activating the smoke alarm. Recommend: Arrange so sugar can't escape to pan (and use less sugar) and bake for 20 min, checking at 15. Aside from the burnt sugar on the bottom, it was delicious and crunchy.
Could you freeze these and cook from frozen?
Can you put something else other then apricots glaze?
Can anyone tell me the name of the piece of music that plays from 2:04 to 2:37? Been trying to find it for years. Hoping for success this time…
What is her full name?
What's that liquid she mixed the apricot jelly with ?
Its not french Appel tart
I’ve made this several times. It’s scrumptious, simple to make, looks gorgeous! So good!! ❤️❤️❤️❤️
I would never use granny smith , they are too acidic. Golden delicious is much better choice. Also pieces need to be thinner. Needs cinnamon too.
I don`t think what she made tastes all that good to be honest.
Tight shots are so 2001.
see you again
Any recipes that Ina has created using almond flour or coconut flour?
In the netherlands we don’t use cups we used grams
Can we use healthy sugar instead ?