Apple Tart
Heather HartmanApple Tart
Heather Hartman Health
INGREDIENTS
Tart Dough
- 106 grams butter, room temp
- 62 grams maple syrup, room temp
- 1 each egg, room temp
- 175 grams flour
- .25 teaspoon salt
Apple Filling
- 4 each apples
- 2 each eggs
- .5 cup maple syrup
- 1 teaspoon vanilla extract
- .5 teaspoon salt
- 1 cup heavy cream
- 2 tablespoons calvados or another liquor (optional)
METHOD
Tart Dough
The ingredients have to be room temp, otherwise this will not work.
Beat butter and maple on medium-low until just combined. Add egg and beat until just combined. Mix in flour and salt. Do not over mix!
Roll into a disk with your hands. Place the disc between parchment paper and roll out with a rolling pin. Cool in the fridge while you get the filling ready.
Apple Filling
Thinly slice the apples with a mandolin. You can peel the apples, but the peel makes the tart prettier.
Combine the remaining ingredients in a bowl.
Assembly
Roll the tart dough into a tart pan with a removable bottom. Trim any excess and use that to fill any holes.
Arrange the apples starting from the outside. There should be a max .25” gap between slices. Pour the liquid over the apples. It will look like there’s too much liquid, but it will fit.
Bake on a sheet pan lined with foil at 350F for 45-50 minutes. Let cool at room temp, and remove from the pan.
Serve with maple whipped cream!