Apple Tart
Heather HartmanShare
Apple Tart
Rated 5.0 stars by 1 users
INGREDIENTS
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106 grams butter, room temp
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62 grams maple syrup, room temp
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1 each egg, room temp
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175 grams flour
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.25 teaspoon salt
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4 each apples
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2 each eggs
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.5 cup maple syrup
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1 teaspoon vanilla extract
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.5 teaspoon salt
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1 cup heavy cream
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2 tablespoons calvados or another liquor (optional)
Tart Dough
Apple Filling
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!