This classic French Apple Tart gives you a the clean crisp flavor of apples alongside the sweetness from the Blood Orange Syrup - and nothing beats a homemade crust!
3 pippin apples, peeled and cored, sliced into 1/8” thick slices
Ingredients for Sauce (bottom of tart)
2 ounces unsalted butter
3.5 ounces almond paste
2 Tbsp dark rum
½ tsp lemon zest
1/8 cup milk
¼ tsp baking powder
Ingredients for Sauce (top of tart)
½ cup sugar
1/3 cup all purpose flour
2 Tbsp cornstarch
¼ cup milk
¼ cup heavy cream, whipped
3 Tbsp Round Pond Blood Orange Citrus Syrup
Ingredients for Pie Shell
1-1/4 cup all purpose flour
6 Tbsp chilled butter, cut into pieces
2 Tbsp chilled shortening, cut into pieces
¼ tsp salt
3 Tbsp ice water
*Makes: 1 – 9” tart
Pre-heat oven to 375.
For Sauce (bottom of tart)
In mixing bowl, fitted with a paddle, mix first 4 ingredients, butter, almond paste, dark rum and lemon zest for about 5 minutes. Then add 1 egg, milk and baking powder. Mix to incorporate. Set aside.
For Pie Shell
Place flour and salt in a food processor fitted with a metal blade and process a few second to combine. Add butter and shortening and pulse until fats are the size of large peas. Add ice water and pulse until mixture just starts to come together. Do not over mix.
Roll dough into a ball and flatten into a disk. Wrap in plastic wrap and refrigerate 30 minutes. Remove dough and roll out to about 11” disk. Place in a 9” tart tin with removable bottom, trim edges to fit. Cut parchment paper or aluminum foil to fit on top of crust. Fill with beans or rice to weigh down. Place in oven for 20 minutes, remove foil and bake an additional 5 minutes. Remove and let cool.
For Sauce (top of tart)
In mixing bowl fitted with a whisk, mix first 5 ingredients, sugar, flour, cornstarch, egg and milk for about 5 minutes. Fold in whipped cream.
Spread bottom sauce onto pre-baked tart shell. Arrange sliced apple decoratively on top, then spread top sauce over apples. Bake pie for 40 minutes or until top is golden brown, drizzle Round Pond Blood Orange Syrup on top and serve.
`Recipe by chef Jeffrey Bernys, Napa Valley