APPLE TART for the pastry 2 cups all-purpose flour ½ teaspoon kosher salt 1 tablespoon sugar 12 tablespoons (1½ sticks) cold unsalted butter, diced ½ cup ice water for the apples 4 Granny Smith apples ½ cup sugar 4 tablespoons (½ stick) cold unsalted butter, small-diced ½ cup apricot jelly or warm sieved apricot jam (see note) 2 tablespoons Calvados, rum, or water

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Barefoot Contessa's French Apple Tart : This is one of Ina's all-time favorite recipes. It looks fancy, but it really is easy. Use crisp, tart apples like Granny Smith for the best flavor.

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This is a perfect dessert that blends apple pie and custard with a flaky puff pastry crust.

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This French Apple Cake is packed with apples and has a dense, creamy base with a cake-like top layer.

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