By SilentDay
Apple Tart by Claire Saffitz
25 steps
Prep:1hCook:50min
This is Claire Saffitz’s Apple Tart recipe from her book, Dessert Person. She released a YouTube video on how to make it and I wanted to put it in writing so it was easy to follow.
Updated at: Thu, 17 Aug 2023 09:01:35 GMT
Nutrition balance score
Unbalanced
Glycemic Index
50
Low
Glycemic Load
20
High
Nutrition per serving
Calories354.5 kcal (18%)
Total Fat21 g (30%)
Carbs40.1 g (15%)
Sugars20.7 g (23%)
Protein3.6 g (7%)
Sodium147.9 mg (7%)
Fiber3.4 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
6Baking Apples
Medium, Sweet-Tart Firm, Suggestion:
¼ cupsdark brown sugar
packed
6 tablespoonsunsalted butter
0.5vanilla bean
Seeds scraped from spoon illa extract
¼ teaspoonskosher salt
3 cups of apple cider (unsweetened)
1/2 cups of apricot jam
Instructions
Making the Compote
Step 1
Put 4 tablespoons of unsalted butter, the brown sugar, salt, and vanilla in a saucepan
Step 2
Add a splash of water and disperse the brown sugar around the bottom of the pan to help it dissolve
Step 3
Set the stovetop on medium and get it to a boil. Stir it every once in a while
Step 4
Peel and cut 3 of the apples in rough 1in cube shapes
Step 5
Carefully add the cut apples to the compote and mix. Cook it for 8-10 minutes so the apples can soften into the mixture
Step 6
Slowly pour 2 ½ cups of apple cider in with the mixture and be careful not to splash it. Bring it to a simmer until the apple cider is reduced by half
Step 7
Once the apples have softened and the liquids have been reduced, mash the apples with a potato masher (or wooden spoon) until it is a coarse apple sauce texture. If mashing it becomes difficult, allow it to simmer for a few minutes and try again
Step 8
Allow it to cook and occasionally stir for 12-18 min. The mixture should have less liquid and is able to retain its shape, much like a very thick applesauce
Step 9
Once finished, put the compote in the fridge to cool.
Preparing the Puff Pastry
Step 10
Take the puff pastry out of the freezer and repeatedly whack it with a rolling pin
Step 11
Add some flour and roll the dough out until it’s approximately ⅛ in thick
Step 12
Trim the sides with a sharp knife and transfer it onto a baking sheet
Step 13
Dock the pastry (meaning poke holes in the dough with a fork to prevent the dough from puffing up)
Step 14
Beat the egg in a small bowl. Brush it onto the border of the tart and sprinkle the sugar on top
Step 15
Put the baking sheet in the fridge to keep the dough cool
Assembling the Tart
Step 16
Preheat the oven at 425 degrees Fahrenheit with a rack in the center
Step 17
Cut the 3 remaining apples into thin slices with the skin intact
Step 18
Melt the remaining butter and 2 tablespoons of apple cider in a small bowl
Step 19
Spread the chilled compote in the middle of the pastry. Ensure that the compote is approximately ½ in thick and don’t spread over the egg wash border
Step 20
Put the sliced apples on top of the compote. You can assemble them however you’d like
Step 21
Give the top of the sliced apples a wash of the butter/cider mixture
Step 22
Place the tart in the oven and reduce the heat to 350 degrees. Bake for 40-55 minutes, rotating it 180 degrees halfway through. The tart should have golden brown borders once complete
Step 23
Once the tart is finished baking and out of the oven, put the apricot jam and 2 tablespoons of apple cider into a small saucepan
Step 24
Once the mixture is fluid, put it through a strainer to get rid of lumps. Glaze it onto the top of the tart in dabbing motions
Step 25
Let it cool for 10 minutes and serve
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