Apple tart
Binging with Babish · ♥ 223.6K likes · 7.8M views · 14 min video
Read about sweet tarts in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 180 g all purpose flour
Whisk the flour, sugar and salt, add 280 grams of melted unsalted butter and mix with a rubber spatula then with the fingers until a crumbly dough forms.
- 65 g sugar
- ½ tsp kosher salt
- 280 g melted unsalted butter
Pat the dough one piece at a time into a 20 centimetre tart pan, pressing it into every crack and crevice, and trim the top edges.
- 5 whole large honey crisps
Peel, core and quarter five large honey crisp apples, then cut each quarter into four evenly sized slices.
- 1 tbsp melted butter
Cook the slices in a large saute pan with one tablespoon of melted butter, covered, over medium low heat, stirring occasionally, until flexible and translucent; tip onto a rimmed baking sheet and cool completely.
- 5 whole large honey crisps
- 2 tbsp melted butter
Peel, core and quarter five more apples, slice them and chop the slices into one inch pieces.
- ½ cup apricot preserves
Cook the chopped apples in two tablespoons of melted butter with about half a cup of apricot preserves over medium heat about 10 minutes until soft and mashable.
Mash the apples, cook five minutes more until thick, then spread into the cooled tart shell and smooth the surface.
Layer the apple slices from the outside in with the wider side facing up until they resemble a flower, then bake at 350F, 170C, about 20 minutes until the apples are completely soft.
- 2 tbsp apricot preserves
Heat a couple tablespoons of apricot preserves until runny and strain out the solids.
Brush the tart with the apricot syrup, then put it under a preheated broiler about five minutes, rotating frequently.