![]() ![]() Bake for 20 minutes, then remove the beans and paper and bake for 10 minutes until golden. Prick the base of the tart case all over with a fork, then line with baking paper and fill with baking beans or uncooked rice. Line a 24cm round fluted tart tin with the pastry, and trim the edges, leaving a 1cm overhang. Roll the pastry out to a 5mm thickness on a lightly floured surface. ![]() ![]() Preheat the oven to 200☌, fan 180☌, gas mark 6.I sprinkled sugar and a little salt on top of the apples, and dotted the fruit with butter before baking. So while the strips of apple peel around the exterior of the tart were pink, the apples in the interior had gold peels. The tart ended up as a sort of two-tone affair, because I used Honeycrisp apples around the outside of the tart, and after I ran out, I switched to Gold Rush apples. So I ended up using only the tallest slices of apple, with the shorter slices going into a pile that I was happy to munch on later. (Of course it would be possible to make this tart without a mandoline, but the very thought cutting the apples by hand gives me a headache.) The problem was that I ended up with quite a few slices of apple that were quite short, and that would not have been conducive to forming a beautiful rose shape. I followed the recipe directions to cut large pieces of apples off of the cores and then sliced them using a mandoline. Given that I was using a 10-inch pan instead of the 9-inch pan specified in the recipe, I wasn't surprised that I ended up needing more than three apples - but I was a little surprised about how much apple got wasted during the process of making the tart. The recipe calls for three Honeycrisp apples and I had two and a half Honeycrisps, and a bunch of Gold Rush apples. The crust was a little puffy after baking, but I used a tart tamper to flatten it out and restore the right angle between the bottom and the sides.Īfter the crust is slightly cooled, you sprinkle on a little flour and sugar and then arrange thinly-sliced apples in concentric circles. Also, the crust did shrink a fair amount - in the future, I would consider using pie weights. It took longer than the 20-25 minutes specified in the recipe, and I baked it for a few minutes with the foil removed the get more color on the crust. I froze the tart crust until it was firm, lined it with non-stick aluminum foil, and baked it until lightly golden. (I do own several 9-inch tart pans, but I find that tart recipes often generate both excess crust and excess filling - so I have gotten into the habit of using tart pans one-inch larger than specified.) Even though the recipe calls for a 9-inch pan, I used a 10-inch pan. I needed to add very little water to get the dough to hold together, and it wasn't difficult to pat the dough into a tart pan with a removable bottom. You make the crust in the food processor by mixing flour, powdered sugar, salt, cold cubed butter, an egg yolk, vanilla, and cold water. It's basically just a sweet pastry crust with apples - no custard, no frangipane, no other filling. I was in the mood for something light and I had a lot of apples on hand, so I decided to make Yossy Arefi's Rose Apple Tart from The New York Times. When our friend Jim recently hosted us at his home to watch a football game, I volunteered to bring not only some soft pretzels as a pre-game snack, but also a dessert to follow dinner.
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