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Sep 30, 2011 06:09 PM

Free form apple tart

I want to make one of those rustic French tarts with pate brisee and folded over edges.
What type of apples are recommended for cooking?

Anyone have a recipe they really love?

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  1. I can't guarantee it (not having tried it), but I recently tasted a new variety: Envy (by ENZA). Very tasty!

    1 Reply
    1. re: Joebob

      Interesting. I'm not a fan of golden delicious and many recommend that. I love eating Honey Crisp but I am not sure how much they will maintain their shape and not fall apart.

    2. My all time go to are Goldens and Grannies, in a mix, but since we're in apple season, where I am, anyway, you could mix it up with whatever is at the market, Jonathans, Macs, Braeburns, Empires, Pippins, Spys, Romes, Gravensteins. Ask your apple vendor at your local farmer's market for what's good for baking.

      I'd try smitten's recipe to start, from Alice Waters; it's basic, attractive and her use of the springform pan is a good technique. I usually form the tart on a sheet pan for a very rustic look. I'd consider glazing the apples after baking with a bit of strained apricot jam or apple jelly, or reduce apple cider down until slightly thickened, unless you want to use her reserved peels and syrup glaze.

      2 Replies
        1. re: magiesmom

          Do you live it for the flavor, or the fact that you're using up every part of the apple, or both?

          I would be inclined to make/use it also, and not buy apricot just for this tart. However, I do like reduced cider as well.

      1. I like Jonathans if I can get them.

        1. I've had wonderful success with the Free-Form Apple Tart from "Julia and Jacques Cooking At Home." The recipe calls for golden delicious, granny smith, Rome beauty or McIntosh apples. It has an apricot glaze and calls for mixing in dried apricots & currants with the apples. I serve it on a large wooden cutting board. Gorgeous & delicious.

          1 Reply
          1. re: jessinEC

            The OP's recipe from Smitten Kitchen came via Alice Waters, who professed to have gotten it from Jacques Pepin.

          2. These look interesting too. I am looking for new recipe for Canadian Thanksgiving; going to visit family that weekend.





            I still like the idea of using skins and core to make the glaze versus the apricot glaze.

            This recipe below has a crust that looks like it would be foolproof, but is there a different between pate brise and pie dough? Also, what about ground tapioca for a thickener; anyone used that?