Its time to say goodbye to Jacques Pepin at IHCC. Its been a really fun filled and learning experience. So to say good bye I have one final dish to make by Jacques Pepin, but that doesnt mean I am going to stop making them.
This is a delicious tart , what I love about this recipe is that unlike the blind baking that you usually have to do when making tarts, this one just arranges the apples in the tart and then bakes.Pastry is delicious and crumbling, the apples are nice and caramalized . The only change I brought was when adding the apricot jam, I melted it before spreading it over the apples as the jam I bought was quite jelly like .
Recipe: Tart Maman recipe adapted from Jacques Pepin's recipe from Saveur magazine
For the pastry :
1 ¼ cups plain , flour sifted
1 tsp baking powder
3 tbsp sugar
3 tbsp butter ( that’s roughly about 40g butter ), cut into cubes
2 tbsp cold milk
1 egg , beaten
Pinch of salt
3 green apples
2 tbsp sugar
1 tbsp butter
Pinch of cinnamon
2 tbsp apricot jam ( melt in microwave at low for a few seconds)
Preheat oven to about gas mark 5, thats about 180 degree celcius lightly grease a 9” pie plate with butter, set aside.
To make the pastry shell, : Place flour, salt, sugar and baking powder in a large mixing bowl, rub in flour using your fingertips till you get a rough breadcrumb like texture. Add egg and add milk a little at time so once it starts coming together don’t add any more milk, so it’s roughly 2 tbsp of milk.
Once the pastry forms a ball, don’t over work it, so no kneading. Wrap the dough in cling film and place in fridge for 30 minutes to rest. ( unlike Jacques Pepin, I let the pastry rest before I rolled it where as he rolled and lined the pie plate and then chilled , I think both ways is ok)
While the dough is resting, peel and core the apples, cut in half, then quarters and each quarter into three pieces.
After 30 minutes, remove dough and roll the dough between two sheets cling film. Remove the cling film on top, and invert the rolled dough so the cling film at the bottom comes to the top when you plop the dough onto the pie plate. Remove that cling film and neaten the edges and do a bit of patching up if needed.
Arrange the apples on top , pushing the slices into the pastry .
Mix the sugar and generous pinch of cinnamon in a small bowl and sprinkle all over the apples. Then dot with the butter.
Pop into the oven and bake 30 minutes.
Take the tart out after 30 minutes and brush with apricot jam, return into the oven and bake another 10 minutes.
Cool for 15 minutes before serving. You can serve as it is, or with ice cream.
Linking this over to this week's event at IHCC's Au revoir Chef Pepin.