How to make, Individual French Apple Tarts

These French Apple Tarts are a real celebration of apples. When discussing fruit tarts, the British focus is as much on the pastry as the filling. The French aspect is all on the filling with the pastry been a necessary adjunct. That’s not to say that the pastry can be of poor quality, but its there to showcase the main product.

For these tarts we are using two distinct types of apples. Bramley apple for full on flavour, backed up with a dash of good cider. Green apples, Granny Smiths of French Golden delicious provide texture and a hint of freshness to the tarts. These tarts can be made the night before and stored in the fridge. The trick is to glaze and seal the apple with melted butter and lemon to stop the apple discolouring.

You will need.

• 15cm diameter plate or ring
• Small knife
• Slicing knife or mandolin
• Chopping board
• Shallow pan with lid for the puree
• Small pan for the cider syrup
• Small dish and pastry brush
• Dessert spoon
• Fish slice

French Apple Tarts.

Makes 4.

• 400g                 ready rolled butter puff pastry (1pack)
• 6                      granny smith or golden delicious apples
• Icing sugar to sweeten
• 30g                  unsalted butter
• 2tsp                 lemon juice

For the apple puree.

• 20g                   unsalted butter
• 1 large              bramley apple
• 1tbsp                 caster sugar
• 40ml                 dry cider
• Squeeze of lemon

Cider syrup.

• 6tbsp                 dry cider
• 3tbsp                 caster sugar

To serve.

• Icing sugar with a pinch of cinnamon mixed in.
• 4 balls               vanilla ice cream
• 1tbsp                 chopped pistachio nuts

The first job is to make the apple puree. This needs to be cold before use so its an ideal job to do the night before you intend to make the tarts.

French Apple Tarts -Making the Apple Puree.

Peel and core the apples then cut into thin slices. Put the slices into a shallow pan with the butter then place the pan over a low to medium heat. Sprinkle the apples with the sugar, cider, and lemon juice, then pop on a lid.

Cook slowly, removing the lid and stirring from time to time. Once the apples have softened and become a puree remove the lid and cook for a further three or four minutes to dry the puree a little. Have a taste and add a dash of sugar if you think the puree needs it, but don’t let it become too sweet   Scrape the puree into a clean bowl and let cool completely.

French Apple Tarts – dealing with the pastry.

Find yourself a small plate approximately 12cm in diameter. Next cut some squares of baking paper just a little larger than the size of the plates.

Open the puff pastry and carefully unroll onto a chopping board. Place the plate onto one edge, then using the point of small knife cut around the plate for form a disk of pastry. Use a fish slice to lift the disc into a square of baking paper, then place a second square on top. Its important not to crush the edge of the pastry, or the cooked tart will rise unevenly.

Repeat this process, laying each disk on top of the first with a sheet of paper in between. Lift the stack onto the plate then refrigerate for ½- 1 hour.

French Apple Tarts – Construction.

Before you start, melt the 30g of butter in a small dish and work in 2tsps of lemon juice, keep that handy to glaze the finished tarts.

Cut a granny Smiths apple in half from the stem downwards, then cut out the core. Then take a slice off one side and starting at the side you have just cut slice the apple into 2mm thin slices. You can do this with a knife or use a vegetable mandolin as you wish. Only cut one or two apples at a time, or they will discolour before you can use them.

Take a disk of pastry, keeping the paper base in place and set in onto the chopping board. Set a mound of apple puree into the centre of the disk.

French Apple Tarts – Adding the apple slices.

Lay a slice of apple on the pastry, sitting with one end on the puree and the other end about 6mm in from the edge of the pastry. Add a second slice, overlapping the first by approximately a third and keeping in from the edge. When you have completed the circle, tuck the last slice under the first take a small knife and gently score a grove into the pastry around the circle of apples. This will allow the pastry to rise up around the apples and form a rim. Brush the tart all over with the melted butter / lemon mix. Then transfer the tart onto a tray, and place in the fridge while you work on the next one.

Cider syrup.

To make the cider syrup simply pour the cider into a small pan and add the caster sugar. Bring the pan to the simmer and simmer gently until most of the cider has evaporated and you have a thick, but still runny syrup. Watch out as the syrup will thicken as it cools, a dash of hot water will thin it slightly if needed.

French Apple Tarts – serving.

If you are going to cook the tarts at once straight away sprinkle heavily with icing sugar and place in a hot oven 180° for 35 minutes, then remove and sprinkle with cinnamon sugar or until the pastry is crisp and golden brown and nice the apples have a nice colour. Whilst the tarts are cooking, put the mascarpone in a bowl and beat through the vanilla seeds.

Place the cooked tarts onto a serving plate and place a good scoop of vanilla ice cream, topped with chopped pistachios. Finish the place with a thread of cider syrup around the tart and a sprinkling of icing sugar laced with a pinch of ground cinnamon.

Enjoy Life!

John.

© Copywrite, John Webber. 2024