French Apple Tart

An excellent, even if seemingly simple tart. The trick is to have

• a good shell (you can easily start with the adaptation of Jamie Oliver’s),
• matching size tart pan, so that the pastry comes out thin but strong, and
• some esthetically pleasing finish – I used diluted (with brandy) prune butter in my first attempt, because they were handy – great success in taste, even if rather ugly in appearance… Will keep testing, it is a well worth exercise.

Makes 8-10 servings

• 1 crust for an 11″ tart loose bottom pan
• ½ tsp lemon zest and
• 2 tbsp lemon juice
• 4 large Granny Smith apples (2 pounds), peeled and cored
• 4 large Golden Delicious apples (2 pounds), peeled and cored – I only had some Cortlands, and used those instead of Granny Smith and Golden Delicious – very good results, too.
• 6 tablespoons butter
• 1/2 cup plus 2 tablespoons sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoons nutmeg
• 1/3 cup apricot preserves, pressed through a sieve

1. Reserve 2 Granny Smiths and 1 Golden Delicious apples for the top.
2. Slice remaining apples.
3. In large skillet, melt 4 tablespoons butter over medium-high heat.
4. Add sliced apples and cook 5 minutes.
5. Cover, reduce heat to medium, and cook 15 minutes or until very tender.
6. Stir in lemon peel and juice, 1/2 cup sugar, vanilla and nutmeg.
7. Cook, stirring frequently, 25 to 30 minutes until puree is very thick and has reduced to 2 1/4 cups.
8. Cool to room temperature.

9. Meanwhile, preheat oven to 375° F.

10. Thinly slice remaining apples.
11. Spoon purée into baked, cooled tart shell and spread evenly.
12. Arrange apple slices, overlapping in concentric circles, on purée.
13. Melt remaining 2 tablespoons butter.
14. Brush apples with butter
15. Sprinkle with remaining 2 tablespoons sugar.
16. Bake 45-50 minutes, until apples are tender when pierced with a knife.
17. Cool tart on a wire rack 10 minutes.
18. Remove side of pan and cool completely.
19. When cool, brush apple slices with sieved preserves.