A classic French dessert. Caramelized apples and flaky puff pastry with just a hint of lemon.
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I made this dessert for a Sunday dinner at the last minute and was impressed how quickly it came together. In fact I could probably make this recipe next time from memory. I did notice how important it is to crowd the apples together because they shrink a lot during cooking. I made this dessert using granny smith apples which is what appears to be used in the video? The print recipe calls for golden delicious which I imagine would be sweeter. Alas…just a picky observation. The final result is delicious and perfect with vanilla ice cream.
You can absolutely make it ahead of time. This tart is great even if it's served at room temperature.
If however you would like to reheat it, I would put it in a preheated (about 350°F) just to heat it up a bit. You don't really want to serve it piping hot, so 5 minutes or so should be enough to just warm it through. Hope this helps. Good Luck!
You could certainly eat any leftovers the next day, but as far as making it for the next day, it is not recommended. The crust will become soft as it sits. Also, this dessert is really good while it is still slightly warm from the oven. Hope this helps!
OK, my mom used to make this all the time, so I know how tempermental this recipe can be...I did not leave the apples or caramel unattended at any time. I used a copper pan along with an oven thermometer.
Everything seemed to go fine until I flipped the tart. The apples appeared mushy and fell apart, at least the ones in the middle. The ones along the outer edge looked better, but the apples lost their shape a little. My guess is I overcooked the apples when I initially had them in the pan for about 8 minutes. Is this correct?
We used Golden Delicious as stated in the text recipe attached. Ian is right, you can also use Granny Smith apples. You will often find in the "Notes" section at the bottom of the text recipe additional information about the recipe. Here we also state that Crispin, Cortland, and Winesap apples can also be used. Cheers!
Puff pastry needs to stay cold. Thaw puff pastry in the refrigerator - not at room temperature. Once it has thawed, make sure to work with it as quickly as possible before getting the product in the oven. If you are taking too long to work with it at room temperature, it's better to keep returning the dough to the fridge in between steps to keep it as cold as possible. It's the cold butter between the layers of dough that will create the necessary steam when the product hits the oven. This steam will "puff" up each layer in the dough to its maximum potential. Hope this helps!
Currently, we do not have a recipe for puff pastry. If you search "puff pastry" on the site, you will see that there are quite a few discussions on this. Here is a link to a post that someone else commented on and also provided a link to another video. Cheers!
I have a lot of Macoun and MacIntosh apples frozen from last season's harvest. Would I use them the same way in the intial cooking? I have made apple crisp with them and found the apples are a bit soft but have wonderful flavor. The apples were peeled, dropped in slightly salted water and frozen individually. I am really enjoying the site!
It is best to use crisp, fresh apples in this tart (or any other apple that is listed in the Notes section at the bottom of the recipe). You can definitely try using the apples that you froze, but they will likely have too much water content. You can try caramelizing them and if they are too soggy, don't top with the pastry crust. They will be yummy in the caramel regardless. Cheers!