Sunday, October 11, 2009

Kitten Patissierie

The other day I found this great cookware store near my apartment. It has everything that any cook/chef/baker could ever dream of! I was in heaven...
Seeing all the baking materials really inspired me to bake something classic and delicious with something seasonal. Apple are perfect for fall, especially warm apple tart! So that is exactly what I decided to make.
Flaky Pie Dough:
5 & 1/4 cups flour
1 tablespoon kosher salt
1 & 1/2 sticks of butter
1 & 3/4 cups solid vegetable shortening, chilled
1 cup ice water
First, mix together the flour and salt in a large bowl. Then with your hands or a mixer, cut the butter first into the flour until it looks like course corn meal. Then cut in the shortening until it has clumps. This may take a while if your using your hands but be patient. Make sure the butter and shortening are really cold too.
Then after the butter and shortening are mixed in, pour in the water and mix together until a dough forms. Wrap it in plastic wrap and chill in the fridge for 2 hours.

2 Granny Smith apples, peeled
1/2 cup of fresh bread crumbs
pinch of cinnamon
3/4 cup of sugar
1 tablespoon flour
2 teaspoons lemon juice
Slice the apples thinly and mix with the lemon juice. Then, in a bowl, mix the other ingredients together with the apples. Bake in the oven in a jelly roll pan until the apples give up some of their juices and they are tender.
When the dough is done chilling, roll it out on a floured suface till about 1/4 inch thick. Fold and place very gently into tart pan. Make the sides real pretty making slices into the dough. Bake in the oven at 400 degrees for 20 minutes. Dont forget to poke holes on the bottom with a fork!
When the pie crust is cooked, take it out and let it cool. Prepare the topping.
2 Granny Smith apples, peeled
1 tablespoon lemon juice
2 tablespoons melted butter
1 & 1/2 teaspoons sugar
When the pie crust is cooled, fill the crust almost to the top with filling. The assemble the topping. Slice the apples thinly and toss in lemon juice to prevent browning. Then cover the top, anyway your heart desires. I decided to do it classically by fanning them. Brush melted butter over top of the whole tart and sprinkle with sugar. Bake at 375 degrees until the top apples are browned.
This French Apple Tart turned out so well! I worked so hard to make the crust flaky and it really was delicious. The filling was sweet and soft while the top was crusted with sugar.
:) I'm so glad I tried this recipe because it has opened me up to many other classics in baking!

No comments:

Post a Comment