![]() It would actually create a pretty pop of red color to your tart, and look a bit like my Easy Pear Spice Cake which has the skins left on and creates a beautiful pop of color. Sure! If you are trying to save time, feel free to leave the skin on the apples, and slice them. Once your apples are peeled, the best way to begin is by cutting off all 4 sides of the apples. This will help you arrange the apples in a more decorative fashion. The apple slicing is key for making sure that all the apples are roughly the same size. This one has the same "escargot pattern" but it's made with puff pastry is comes together in a flash! How Do You Slice Apples for a French Apple Tart? If you'd like a recipe that is a bit quicker, but equally impressive then you must try my Easy Pear Tart recipe. This is where you can let your artistry flourish! I won't lie it takes time, but none of it is hard and the results are well worth the effort! The arrangement of the apples on an apple tart is really what makes this dessert a true "showstopper". Once they are tender, you can mash the apples up with a fork, just until coarse compote forms. You'll cook the apples in a heavy-bottom saucepan with the sugar, cinnamon, lemon juice, and apple juice for about 10 minutes. Other good apples to use for baking include Golden Delicious, Granny Smith, and Honey Crisp. They are sweet and don't need much cooking time to enhance their sweetness. Personally, for most apple recipes, this apple tart included I prefer a Gala apple. The best type of apple to use for baking depends on how tart you like your apples and what the apple is being used for. What are the best apples to use for baking? The second step to this French Apple Tart is the apple compote which adds a wonderful homemade sweetness and to this tart recipe. Both are equally delicious so it really comes down to the type of presentation you are after. Whereas, an apple pie tends to be more rustic. Personally, I think apple tarts tend to be more elegant, we can thank the French for that. What's the difference between a tart and a pie?Ī tart has only the bottom crust, and a pie has the bottom crust as well as a top layer of dough over the filling. This is handy for making extra dough that you could put to good use in my Pear Almond Tart Recipe. Then defrost the dough placing it in the refrigerator overnight to thaw. Yes! Once made, wrap it in plastic wrap, then in foil, and freeze. If you are really in a hurry you can also swap out the homemade apple compote for store-bought applesauce. While the dough chills, you can make the apple compote. Refrigerating the dough will prevent your crust from shrinking as it bakes. Press the dough into a disk and then wrap in plastic and refrigerate for at least 1 hour. Then you'll add an egg beaten with ice water and a dough will form. It will create a more delicate crust and prettier pastry. Since this tart has such a beautiful fluted edge, I take the time to make the dough in the food processor. In a food processor, you will combine flour, salt, and sugar, then slowly add butter until a coarse meal forms. Read more about the Mirabeau Wine story here.Subscribe to My YouTube Channel and Never Miss a Video Step 1: Make The Pastry Dough Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence. Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap. Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family.
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