Put on a good album and MAKE AN APPLE TART RIGHT NOW. Stop waiting for a special dinner or lunch with friends. Just use those amazing organic apples you just bought and make a tart. Here, to help you hurry up here’s the recipe. For more pictures on how we ended up enjoying the thing, check out our first guest post on the Lululab blog.
Yields 1 8-inch tart
Sweet Tart Dough – (from the Tartine cookbook)
1 cup + 2 tablespoons unsalted butter, room temperature
1 cup granulated sugar
¼ tsp kosher salt
2 large eggs, room temperature
3 ½ cups all-purpose flour
Combine the butter and sugar in a stand mixer and mix on a medium speed until completely smooth, approximately 3-4 minutes. Stop the mixer and scrape down the sides. Return mixer to medium speed and add the eggs one at a time until completely combined. Stop the mixer and add the flour. Mix on low speed until a loose dough is formed. On a lightly floured surface, divide the dough into 4 equal balls and wrap in plastic wrap. Chill for at least 2 hours or overnight. This recipe makes extra tart dough, which can be frozen for up to 2 months. For one 8-inch tart shell, you will need one quarter of the dough.
5-6 medium sized apples, we used both granny smith and gala
1 ball sweet tart dough, recipe above
2 tablespoons granulated sugar
¼ cup unsalted butter, diced small
1 tablespoon Beta 5 yuzu marmalade, lightly warmed
Pre-heat the oven to 325 F. Bring the dough to room temperature and roll on a lightly floured work surface until approximately 1/8th of an inch thick. Line an 8-inch tart pan with the dough and gently press the dough into the mold. Use a knife to trim the excess dough around the edge of the pan. Peel the apples, quarter and remove the core. Thinly slice the apples to 1/8th of an inch thick. Begin to arrange the apples from the outside in. Sprinkle sugar on each layer, as well as a few small pieces of butter. Continue until the shell is full and bake the tart in the oven for 45-60 minutes, or until the apples are tender and the tart shell is golden brown. Using a pastry brush, glaze the top of the tart with the warmed marmalade. Cool to room temperature and enjoy.