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Posts Tagged ‘French tart’

French Apple Tart

French Apple Tart

French Apple Tart: recipe by Barefoot Contessa

I was watching Barefoot Contessa on Foodnetwork and Alexander suddenly grabbed a pencil and piece of paper and started writing down the recipe as we watched along (with many pauses of course). He said he was writing down the recipe so I could make it:). I originally wasn’t into it , but for the hard work that Alexander put in to write the ingredients and steps of making it, I decided to give it a try.

Some recipes calls for round tart with apple slices fanned out and formed a flower at the center. But this version of Ina Garten is a rectangular tart with apple slices fanned out diagnoc pattern. I made some changes to the tart pastry by adding some ground almond, and I just rolled it out to be roughly rectangular without any trimming. Apple slices certainly made beautiful presentation. However, I think the oven temperature stated in the recipe is too high. My tart pastry was pretty much burnt except for a few spots:( The apples didn’t taste as good as they look, kind of plain in my opinion… I still prefer apples in Tart Tatin. Sorry Ina, but hey at least I tried…

I suddenly got an idea: There are some yellow peaches on the trees in the backyard, maybe I’ll make a peach with almond cream tart, using similar design…

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Tarte aux Noix

Tarte aux Noix

Yes, I made this again with some changes–  increasing ingredients portions to1.5 times of original recipe to fit my tart pan. I also remembered to toast the ground almond this time; it does make a difference. I found the tart tastes much better the next day with the rum adding depth to the flavor.

Tarte aux Noix Recipe (makes 1 tart of 9.5 inch diameter)

Ingredients:

Tart shell:
1 cup cake flour
5 tbsp ground almond (with skin)– toasted
3 tbsp sugar
5 tbsp unsalted butter (room temp.)
2 tbsp beaten egg (see note below in almond cream ingredients)

Almond cream:
2 tbsp cake flour
1 cup ground almond(with skin)– toasted
1/2 cup brown sugar
9 tbsp unsalted butter (room temp.)
1 1/2 beaten egg (I beated 2 eggs in a bowl, scooped 2 tbsp for tart shell and used the remaining for almond cream)

4-5 tbsp raisin– soaked in rum, drained but keep the rum
4-5 tbsp chopped walnuts– toasted
2 tbsp rum (I used the ones that I soaked the raisin with)
extra almond flakes to sprinkle on top

apricot jam for glazing

Method:

Make tart shell:

  1. Combine cake flour and ground almond then set aside. Using a whisk, cream butter and sugar until fluffy. Slowly add beaten egg, whisk to combine.
  2. Sift in 1/3 of flour mixture. Using a spatula gently mix the flour on the top, then press down the flour to the bottom of the bowl to combine. Repeat with the remaining flour in 2 batches. When all mixture starts to form a dough, take it out and shape it to a ball with both hands (avoid kneading the dough!).
  3. Put the round dough between 2 pieces of plastic wrap, roll it out large enough to fit tart pan. Remove plastic wrap and transfer the dough to tart pan and fold inwards any extra dough so all sides have same thickness.
  4. Brush the edge with egg wash, prick the bottom of tart and blind bake at preheated 350°F oven for about 15 minutes. Cool the tart in the tart pan.

Make Tarte aux Noix:

  1. Cream butter and brown sugar with a whisk until fluffy. Slowly add beaten egg and whisk to combine.
  2. Add ground almond. Using a spatula, mix until all incorporated. Sift in cake flour and mix gently until just combined.
  3. Add raisin, walnuts and rum and mix gently.
  4. Pour filling into baked tart shell. Smooth the surface and sprinkle almond flakes on the top.
  5. Bake at preheated 350°F oven for 40 minutes until almond cream is nicely browned. Cool in the pan on the rack. When completely cool, glaze tart with apricot jam.

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Tarte aux Noix

Tarte aux Noix

I searched tarte aux noix online but couldn’t find out much about it because a lot of search results show the websites are not written in English. All I know is that it is a French tart. A lot of pictures online shows the tart is made with walnuts, but the recipe I followed uses almonds. Maybe there are several versions of tarte aux noix??…

Anyway, this recipe is from one of my cookbook titled “Oishiixtu!! Yakikashi” by Ikuko Omori (mine is Chinese version). When I was making the tart shell, I made a boo boo: I thought all tart pans are pretty much standard size, it’s only until I rolled out the dough that I realized my tart pan is quite larger than the suggested 18cm diameter by the recipe. Since the dough could barely cover the bottom of my large tart pan, I opted to use 2 small personal size tart pans instead. Next time when I make it again, I will increase the original recipe portion by 1.5. One thing worth mentioning: the tart shell recipe is very easy and doesn’t require chilling at all, and yet it is crispy and full of almond flavor even the next day. I think I might keep it as my default tart shell recipe.

Tarte aux Noix

Tarte aux Noix

Tarte aux Noix Recipe (makes 1 tart of 18cm diameter, or 2 small personal tarts)

Ingredients:

Tart shell:
2/3 cup cake flour
3 tbsp ground almond (with skin)– toasted
2 tbsp sugar
3 tbsp unsalted butter (room temp.)
1 tbsp beaten egg

Almond cream:
1 tbsp cake flour
2/3 cup ground almond(with skin)– toasted
1/3 cup brown sugar
6 tbsp unsalted butter (room temp.)
1 beaten egg

2 tbsp raisin– soaked in rum, drained
2 tbsp chopped walnuts– toasted
1 tbsp rum
extra almond flakes to sprinkle on top

apricot jam for glazing (I didn’t have apricot jam, so I brushed the tart with remaining beaten egg from tart shell before baking)

Method:

Make tart shell:

  1. Combine cake flour and ground almond then set aside. Using a whisk, cream butter and sugar until fluffy. Slowly add beaten egg, whisk to combine.
  2. Sift in 1/3 of flour mixture. Using a spatula gently mix the flour on the top, then press down the flour to the bottom of the bowl to combine. Repeat with the remaining flour in 2 batches. When all mixture starts to form a dough, take it out and shape it to a ball with both hands (avoid kneading the dough!).
  3. Put the round dough between 2 pieces of plastic wrap, roll it out large enough to fit tart pan. Remove plastic wrap and transfer the dough to tart pan and fold inwards any extra dough so all sides have same thickness.
  4. Brush the edge with egg wash, prick the bottom and side of tart and blind bake at preheated 350°F oven for 10-12 minutes. Cool the tart in the tart pan.

Make Tarte aux Noix:

  1. Cream butter and brown sugar with a whisk until fluffy. Slowly add beaten egg and whisk to combine.
  2. Add ground almond. Using a spatula, mix until all incorporated. Sift in cake flour and mix gently until just combined.
  3. Add raisin, walnuts and rum and mix gently.
  4. Pour filling into baked tart shell. Smooth the surface and sprinkle almond flakes on the top. (I brushed the top with remaining egg wash before baking since I don’t have apricot jam for glazing)
  5. Bake at preheated 350°F oven for 15-20 minutes until almond cream is nicely browned. Cool in the pan on the rack. When completely cool, glaze tart with apricot jam.

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