Apple Tart


Welcome back to Pastry Mastra! I’m Tereza and today
I’m making apple tart! Apple tart is, simply said, everyday, unglamorous
down to earth comfort food. It will never be a showstopper, but it tastes great,
doesn’t have too many calories and is easy to make! It is a French classic, of course, although,
its history is unknown. Who invented it, how, when, nobody knows. Now, during my research I’ve noticed that the terms
“pie” and “tart” are often used interchangeably,
which is a mistake! In fact, pie and tart are quite a different beasts! Yes, they belong to the same family, and yes,
both have crust and a filling,
but similarity stops there! So, let’s see what’s what, shall we? Now – a pie is baked in a pan with sloped sides and
fixed bottom, and the crust can be just at the
bottom, just at the top, or both. Most often, the two crust version is used,
but it is not the rule. The edge of the pie can be designed as
purely flat or slightly fluted. Main goal is a crisp, flaky crust, that should
be big enough to cover the entire pan, from
the base towards its lipped edges. A pie pan, often called a pie plate, pie dish,
or pie tin, is a round, shallow, slope-sided dish… …with a flat or fluted rim to hold
the edge of a pie crust. While the most popular American pie pan is made
of Pyrex glass, pans made of aluminum, tin, heavy
black steel, and fired clay are also available. After the filling has all been placed inside,
the crust is then cut in a circular manner about its
lip, and then pressed towards the edge. Pies are served straight from the dish
in which they were baked. Tart is a dish with shallow sides
and only a bottom crust. Tart crusts are usually made from pastry dough;
traditionally flour, unsalted butter, cold water,
and sometimes sugar. The goal is a firm, crumbly crust. A tart pan has straight sides (some fluted, some not)
that turn out neat, more “professional” looking
pastries than the slope-sided pie pans. Most tart pans are made of metal, and the best
have a removable bottom, allowing you to slip off
the outer ring without marring the beautiful crust. Unlike pie pans that are always round, tart pans
come in an endless variety of shapes and sizes. Tart should always be baked in a pan with a removable
bottom, or in a pastry ring, sometimes called… …a flan ring, which is a thin metal circle
(1/2 inch to 1 inch deep and in varying diameters)… …that sits directly on a baking sheet,
resulting in a much crisper bottom crust. Tart is always unmolded before serving
and that is the rule! OK, now you know why pies and tarts are not
identical twins, so we can focus on the most
important thing and that is – to make sweetness! Like I’ve said, the sweetness of the day is apple tart,
and yes – I know – there are hundreds of recipes… …for this dessert on the web, but what you are
about to see is my version, so hopefully,
you’ll like it best, fingers crossed! As usual, the recipe is on my site
and the link is down below. First thing I’m gonna do is make apple filling. I’m gonna peel and core the apples
and cut them into cubes. Then I’m gonna put butter and sugar in a pan
and heat until butter melts. I’m gonna add apples and spices and cook until
all the liquid evaporates and apples become soft. Then I’m gonna leave them to cool. While my apples are chilling,
I’m gonna make pâte sucrée. I’m gonna cream my room temperature butter
and powdered sugar into a bowl of a stand
mixer fitted with paddle attachment. When my mixture is creamy I’m gonna add
an egg yolk and continue mixing. Finally, I’m gonna fold in flour with salt,
wrap the dough into plastic film
and chill it for about half an hour. While my dough is chilling,
I’m gonna make my hazelnut crumble. I’m gonna mix sifted flour and powdered sugar
into a bowl and add cold butter cut into cubes. Then I’m gonna rub the dry ingredients into
the butter with my fingertips
until I get crumbly mixture. Now I’m gonna mix in hazelnuts. I’m gonna spread my crumble onto a parchment paper
lined baking tray and bake it at 180°C (350°F)
for about 10-15 minutes until golden brown. Then I’m gonna take it out and leave it to cool. My shortcrust pastry is nicely chilled and
rested, I took it out from the fridge,… …and now I’m gonna break it with the
palm of my hand, and press it over the… …table surface a few times
until it gets more elastic. I won’t do it too long; the pastry
has to stay as cold as possible. Now I’m ready for rolling. At this stage, it is important to
rotate the dough as you roll, so it
doesn’t stick to the surface. If you need more flour, add it carefully –
if you add too much flour it will
affect the texture of the pastry. I’m gonna keep rolling and rotating until I
get even, 3mm-5mm (1/8″-1/4″) thick sheet,
which should be larger than my mold. I’m happy with the thickness and size of
my rolled dough, so it is time to roll… …it onto my rolling pin, put it over
the mold, and gently unroll the pastry. The next step is to quickly lift the sides
of the pastry and tuck it into the mold… …without breaking it, which isn’t simple,
especially at this moment when the dough
is at room temperature for some time. Now it’s time to remove the excess dough. The easiest way to do that is to take
my rolling pin, press it in the middle… …of the mold, and roll out to one side,
and then to the other one. And now I’m gonna gently press the sides
of my tart with my thumb, all around. If your hands are too warm, you can
take some of the remaining pastry
and form it into a ball. Roll the ball into the flour, so it
doesn’t stick, and gently press the ball
to the sides of the pastry in the mold. Now I’m gonna remove the excess dough
with my small knife by cutting it from the
inside out at the top of the tart mold. I’m happy with my tart shell and now I’m
gonna put it in the fridge for 10 minutes. Before baking I have to fill my
tart shell with baking weights. Without weights, the sides of my tart shell
would melt and slide down while baking,… …and the bottom of the tart would
rise –I’m putting thermo stable foil
and baking weights inside. You can use some dry beans or
chickpeas instead of weights. I’m gonna bake my tart shell at 180°C (350°F)
for approximately 10-15 minutes. Now I’m gonna remove the weights and put the
tart shell back into the oven for another
10-15 minutes until it is completely baked. My tart shell is fully baked. At this point I will lightly brush the
inside of my tart shell entirely with an… …egg wash and take it back into the oven
for another 2 minutes to cook the egg. The egg wash will act like a varnish to
my baked tart shell – any filling I … …put inside of my tart won’t soak my
crispy tart shell and make it soggy. My tart is done and cooled. First I’m gonna fill it with apple filling. Then I’m gonna top it with hazelnut crumble. I’ve dusted my apple tart with some powdered sugar. All I need now is a cup of coffee and I can
enjoy my perfect sweet treat!

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