French Apple Tart

Great people, good conversation and AMAZING food at last night's dinner party! On the menu was shrimp in a white wine reduction, pheasant (caught by the chef himself!), mushroom risotto and salmon in a beurre blanc sauce. Jake tends to be an overachiever in the kitchen, making us all look bad, so we knew we had to pick up our game!

I've always wanted to try this recipe from the Barefoot Contessa Back to Basic cookbook (I received the whole collection at my bridal shower - best gift in the world!) so my husband and I whipped up this tasty goodness...

Del played a key role in apple slice placement and the apricot/rum glaze. He really shined last night in the kitchen!

French Apple Tart

FOR THE PASTRY

1 cups all-purpose flour

1/2 tsp kosher salt

1 tbsp sugar

12 tbsp cold unsalted butter, diced

1/2 cup ice water

FOR THE APPLES

4 Granny Smith apples

1/2 cup sugar

4 tbsp cold unsalted butter, small-diced

1/2 cup apricot jelly

2 tbsp rum

For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with a steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and kneed quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 x 14 inches. Trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and butter pieces.

Bake for 45 minutes to an hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the rum in a small saucepan and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature. Enjoy!

It was the ideal party dessert... it's served at room temperature, so you can make it ahead of time, when it's cut into squares, it's super easy to pass (no plates necessary) and was pretty delicious!

But even more important than our perfect tart... HAPPY 3 MONTHS to the most handsome lil boy you'll ever meet, LIAM!!! :) Love and hugs and kisses!!

Now off to tailgate at the Stanford v. Arizona game! I love football :)