Wednesday, October 18, 2017

Sassy Sweets: Tartlettes aux Pommes

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***I am reporting this from my 2014 post as I remade this lat weekend and retook some photos that really does these delicious apple tartlettes much more justice!  They are seriously still one of my favorite apple recipes EVER, and not just because Paris still owns my heart.  Plus I'll be there in a few weeks, what better to get in the mood?!**


In about 12 hours, I will be on a plane to Paris (aka one of my favorite places on Earth).  I'm both slightly anxious (read:  terrified) and excited.  I'm going for work and it's the first time I'm being trusted to go all on my own.  Granted, I'll have a few guys from the London office there with me but I'm the only one coming from stateside.  Plus, John isn't coming with me so I have a whole weekend entirely by myself.  I try to wonder if I've EVER had a weekend like that before in my life and I'm hardpressed to think of one.  It should be fun, and lonely, and Parisian.

Since I booked my tickets a few weeks ago, I've been alternatively dreading / loving watching the few weeks fly by.  John will be meeting me in London in a week's time (where I'm working next week) and when we get back it will be November.  And I'm sitting here feeling like - did this year even happen?!  What the heck have we done to show for it??

In the midst of all this anxiety, I have lost the kitchen.  Not completely but a lot.  So last weekend, when I decided to use up the last of our apples from apple picking into something dramatic and French and autumnal and lovely, this was the only thing I could think of.  Truth?  The recipe was so good that I felt like we were in Paris.  I'll be there soon enough but if you're not as lucky, these tartlettes will do the trick!
Tartlettes aux Pommes (adapted from Joy of Baking)
Serves:  6 (6 6-inch tart pans)
Crust:
1/2 cup butter
1/4 cup sugar
1 egg
1 1/2 cups flour

Apple Filling:
8 medium-sized apples, peeled and cored
1/4 cup sugar
2 tablespoons water
2 tablespoons Calvados
2 teaspoons cinnamon
1 tablespoon butter, melted

Crust:  Beat butter until softened; add the sugar and beat until sugar is fully incorporated and mixture is light and fluffy.  Add egg beating until just incorporated.  Add flour and with your clean hands, mix until the dough forms a ball.  Flatten the dough into a large round disk and cover with plastic wrap.  Refrigerate about 60-90 minutes, until firm. 

Preheat the oven to 400 degrees F.  Have six 6-inch tartlette pans with removable bottoms ready.  Cut the pastry into 6 even pieces.  Remove one piece keeping the rest refrigerated.  On a lightly floured surface, carefully roll the pastry into a 6-inch circle.  Folding the circle in half, then half again.  Pick it up and transfer it to the tart pan, unrolling it onto the top of your tart and using your fingers to press the pastry onto the bottom of the pan.  Prick the bottom of the pastry with a fork.  Cover and refrigerate for 20 minutes.  Repeat so all 6 tartlette pans are used. 

Remove the unbaked shells from the fridge.  Bake crust for 12-15 minutes, until the crust is only golden brown on the edges.  Remove from oven.  Let cool

Apple Filling:  Take 5 of the apples and chop into bite-sized pieces.  In a small saucepan combine apples, sugar, water, Calvados, and cinnamon.  Cook over medium heat, stirring occasionally for 8-12 minutes, until the apples have reduced and the compote is still slightly chunky (consistency is like apple sauce with small apple chunks).  Slice the remaining 3 apples in thin slices.

Fill the crusts evenly with apple compote.  Then, top the apple compote with thin slices of apples.  Brush butter over the tops of the tartlettes and bake for 15-18 minutes until the crusts are browned.  Allow to cool slightly.  Then, remove the tartlettes with the removable bottoms.

Serve warm or at room temperature.  Store the tarts for up to 3 days at room temperature in an airtight container.

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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