The French apple tart, or tarte aux pommes, is a timeless classic. But elevate this beloved dessert to new heights with a luscious pastry cream filling – a combination of textures and flavors that will leave your taste buds singing. This recipe isn't just about throwing apples and pastry together; it's about mastering the delicate balance of buttery crust, creamy filling, and perfectly caramelized apples. Get ready to impress your friends and family with this elevated take on a French baking staple.
Why This Recipe Stands Out
While countless apple tart recipes exist, this one focuses on achieving superior quality in every element:
- Exceptional Pastry: We'll explore techniques for creating a flawlessly flaky and tender crust, avoiding the common pitfalls of tough or soggy pastry.
- Creamy Pastry Cream Perfection: Learn to make a smooth, velvety pastry cream (crème pâtissière) that perfectly complements the tart apples. No grainy texture or lumpy disappointments here!
- Perfectly Caramelized Apples: Discover the secrets to achieving beautifully caramelized apples with a delightful balance of sweetness and acidity. We'll cover optimal apple varieties and cooking techniques.
Ingredients:
For the Pastry:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, very cold and cubed
- ½ cup ice water
For the Pastry Cream:
- 2 cups whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
For the Apple Filling:
- 6-8 medium apples (Granny Smith, Honeycrisp, or a mix are ideal)
- ½ cup granulated sugar
- 2 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 tbsp unsalted butter, cut into small pieces
- 1 tbsp lemon juice
Instructions:
Making the Pastry:
- Combine Dry Ingredients: Whisk together flour and salt in a large bowl.
- Cut in Butter: Add cold, cubed butter and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Water: Gradually add ice water, mixing until the dough just comes together. Do not overmix.
- Chill: Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
Making the Pastry Cream:
- Scald Milk: In a saucepan, heat milk and granulated sugar over medium heat until just simmering.
- Whisk Dry Ingredients: In a separate bowl, whisk together cornstarch and egg yolks until light and frothy.
- Temper Egg Yolks: Gradually whisk a small amount of the hot milk into the egg yolk mixture to temper them, preventing the yolks from scrambling.
- Combine: Pour the tempered egg yolk mixture into the saucepan with the remaining milk.
- Cook: Cook over medium-low heat, stirring constantly, until the pastry cream thickens and comes to a simmer (about 2-3 minutes).
- Finish: Remove from heat, stir in butter and vanilla extract. Pour into a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely.
Assembling the Tart:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Roll Out Dough: On a lightly floured surface, roll out the chilled pastry dough into a circle large enough to fit your tart pan (approximately 12 inches).
- Transfer to Pan: Carefully transfer the dough to the tart pan. Trim and crimp the edges.
- Blind Bake (Optional): For a crispier crust, prick the bottom of the pastry with a fork and line it with parchment paper and pie weights. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes.
- Prepare Apples: Peel, core, and thinly slice the apples. Toss with sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice.
- Assemble Tart: Spread the chilled pastry cream evenly over the pre-baked (or unbaked) tart shell. Arrange the apple slices over the pastry cream in a decorative pattern. Dot with butter pieces.
- Bake: Bake for 35-45 minutes, or until the crust is golden brown and the apples are tender.
- Cool: Let the tart cool completely before serving. Dust with powdered sugar, if desired.
Tips for Success:
- Use Cold Ingredients: Cold butter is crucial for a flaky crust.
- Don't Overmix the Dough: Overmixing develops gluten, resulting in a tough crust.
- Chill the Dough: Chilling allows the gluten to relax and the flavors to meld.
- Prevent a Skin: Press plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming.
- Adjust Sweetness: Adjust the sugar amounts to your preference.
This French apple tart with pastry cream is a showstopper dessert, perfect for special occasions or simply treating yourself to a taste of pure indulgence. Enjoy!
