Michel Roux’s Apple Tart

This recipe calls for a 1/8 inch (3mm) deep x 9½ inch (24cm) loose bottom tart pan. I couldn’t find such pan in any of the malls in my little city. I used a 1-inch deep pan but it wasn’t the most ideal since there is only one layer of apples. The sugar syrup is very thick and very pleasant. Original recipe called for water, but I decided to use some fresh orange juice.

To make the apple puree: Put the McIntosh apples into a small pan. Add the water, vanilla bean butter and sugar to the apples in the pan and cook until tender. Take off the heat, discard the vanilla bean, and using a wooden spoon smash the apples into a puree.

Drain over a fine sieve and cool completely.

To make the orange glaze or sugar syrup: in a small pan, dissolve the sugar in the orange juice or water

Bring to the boil stirring until sugar is dissolved then simmer for 4-5 minutes

then remove from the heat and cool.

Roll out the dough to a 13-inch circle (about 1/8 inch (3mm) thick) and use to line a lightly buttered 9½ inch (24cm) x 1/8 inch (3mm) loose bottom tart pan or ring. Pinch up the edges with your index finger and thumb at ½ inch (1cm) intervals to make a fluted edge a little higher than the rim. Chill for at least 20 minutes.

Prick the base of the pastry shell lightly. Pour in the cold apple puree and spread gently with a spoon.

Arrange a border of overlapping apple slices around the tart, then arrange another circle inside with the slices facing the other direction. Fill the centre with a little rosette of small slices, trimming to fit as necessary.

Brush with the melted butter.

Bake, about 35 minutes or until the pastry and apple are a light golden colour. Remove from the oven and brush the top with the orange glaze.

Let cool for at least 20 minutes before removing the tart pan or ring and transferring to a wire rack. Transfer to a plate

and serve warm.

Apple Tart

Difficulty: easy
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Ingredients

Apple Puree

4 McIntosh apples peeled, cored and chopped
60ml (¼ cup) water
1 vanilla pod (bean) or essence (extract) of vanilla
60g (4½ oz, 4 tablespoons) butter
1 tablespoon sugar

Tart

300g (10oz) Tart Pie Dough (Pâte à foncer) or Pâte brisée
3-4 large dessert apples (golden delicious or granny smith)
2 tablespoons melted butter

Orange Glaze or Sugar Syrup

80g (½ scant cup, 2.8oz) superfine sugar
3 tablespoons (45ml) fresh orange juice or water

Instructions

Preheat the oven to 400ºF (200ºC) ten minutes before using.
To make the apple puree: Put the McIntosh apples into a small pan. Add the water, vanilla bean butter and sugar to the apples in the pan and cook until tender. Take off the heat, discard the vanilla bean, and using a wooden spoon smash the apples into a puree. Drain over a fine sieve and cool completely.
Roll out the dough to a 13-inch circle (about 1/8 inch (3mm) thick) and use to line a lightly buttered 91/2 inch (24cm) x 1/8 inch (3mm) loose bottom tart pan or ring.
Pinch up the edges with your index finger and thumb at 1/2 inch (1cm) intervals to make a fluted edge a little higher than the rim. Chill for at least 20 minutes.
Peel, core and slice the dessert apples into 1/16 inch (2mm) thick slices. Keep the apples packed together to stop them from discolouring.
Prick the base of the pastry shell lightly. Pour in the cold apple puree and spread gently with a spoon. Arrange a border of overlapping apple slices around the tart, then arrange another circle inside with the slices facing the other direction. Fill the centre with a little rosette of small slices, trimming to fit as necessary. Brush with the melted butter.
Bake, about 35 minutes or until the pastry and apple are a light golden colour. Remove from the oven and brush the top with the orange glaze. Let cool for at least 20 minutes before removing the tart pan or ring and transferring to a wire rack. Transfer to a plate and serve warm.
To make the orange glaze or sugar syrup: in a small pan, dissolve the sugar in the orange juice or water. Bring to the boil stirring until sugar is dissolved then simmer for 4-5 minutes then remove from the heat and cool.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml, American cup.

Points to Note

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the pie at 400ºF (200ºC) for 35 minutes.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 237ml American cup.

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