![]() MIX flour, sugar, and salt in a large bowl add 2 tablespoons of the butter. Let this be your go-to recipe for everything awesome.įound buried deeply within my recipe bookmarks folder!ġ cup (125 grams) unbleached all-purpose flourĦ tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1/2-inch piecesĢ pounds (910 grams) apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and slicedĢ tablespoons (30 grams) unsalted butter, melted Make plans to repeat it with pears next week, er, tomorrow. Serve with vanilla ice cream, lightly sweetened softly whipped cream or a dollop of creme fraiche, either alone or stirred into whipped cream. It might even be the hardest thing you’ve done that day. See if you can keep away until guests arrive. Brush the syrup lightly over the tart, hot from the oven. Meanwhile, boil all of the reserved peels and cores in a sugar water until it reduces to a syrup. Sprinkle it with a few tablespoons of sugar, then bake it for almost an hour, rotating it frequently until it’s a deep, golden brown. Brush the crust and apples with two tablespoons of melted butter. Pull the excess crust over the apples, crimping it at intervals. Keeping them together helps when you want to lay them out, as you can just lightly tilt them and they’ll fan out. ![]() I like to halve them and use a melon baller, which is getting a big workout this week, to remove the cores. The original recipe suggested more than I needed, not that I complained about having slices to snack on. Now, the original recipe suggested that you use a tart pan, but I think you can skip it, and go galette-style. You’re going to want to roll it out really, really thin. You start by making a very simple pate brisee, yes, that kind, but this one doesn’t demand precision. I can see why they’ve never gotten tired of it. This classic apple tart is from Alice Waters, but she says that it was actually Jacques Pepin who created it at Chez Panisse more than 20 years ago. Sure, I love an oozy, heavily spiced and lidded apple pie, but I also think there is something matchless about apples, butter and sugar, baked until bubbly. Apples at their simplest can be their very finest.
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