French Apple Tart from Patisserie at Home by Melanie Dupuis

Patisserie at Home is the ultimate French pastry and dessert cookbook, featuring 100 sumptuous, easy-to-master recipes, stunning full-color illustrations, and a breathtaking design that helps home cooks create the perfect dessert.

In this essential baking bible, patissiere Melanie Dupuis and molecular gastronomist Anne Cazor demystify the art of French baking for home cooks, giving them the tools, instructions, and recipes to create the most delicious and elaborate desserts. Patisserie at Home begins with the fundamental base recipes for pastry dough (broken, puff, brioche, and more) and fillings (creams, custards, ganache, butters, mousses), techniques for mastering chocolate, and the art of transforming sugar. Then come the recipes—dozens of the most famous French pastries and desserts, from meringues to Madeleines, croissants to Chantilly cream, brioche to biscuits, as well as cakes, cookies, creams, and tarts. The authors provide a technical breakdown and unique graphic for each recipe, explaining the science of the composition and the technique, along with step-by-step photos and a large full-page image of the final dish. It’s a unique and essential reference for bakers, and a gorgeous package for all admirers of pastries.

We’re sharing this recipe for French apple tart—perfect for fall indulgences, as well as a fun Thanksgiving recipe to share with family! Purchase a copy from your favorite retailer.

French Apple Tart

french-apple-tartWHAT IS IT?
Tart on a brioche-style base filled with stewed apple and very fine apple slices.

TIME TO MAKE
Preparation: 30 minutes
Proofing: 1 hour
Baking: 30 minutes to 1 hour

EQUIPMENT
Electric mixer with dough hook attachment
12 in × 16 in cookie sheet
Pastry brush

VARIATION
Make a puff pastry base and cook the
tart squashed between two cookie sheets.
The apple will be soft and shiny.

ORGANIZATION
Croissant dough – stewed apple – assembly – baking

TO SERVE 15
CROISSANT DOUGH

  • 1/4 oz fresh baker’s yeast
  • 2 oz (1/4 cup) water
  • 2 oz (1/4 cup) milk
  • 9 oz (about 2 cups) all-purpose flour
  • 7/8 oz egg (about 1/2 egg)
  • 3/16 oz (2 tsp) salt
  • 1 oz (2 1/4 tbsp) superfine sugar
  • 4 3/8 oz (8 1/4 tbsp) dry butter

TOPPING

  • 4 lb 6 oz royal gala or pink lady apples
  • 2 3/4 oz (5 1/2 tbsp) butter
  • 2 2/4 oz (about .4 cup) superfine sugar
  • 10 1/2 oz (about 1 1/3cups) thick crème fraîche

STEWED APPLES

  • 1 lb 2 oz royal gala or pink lady apples
  • 1 3/4oz (3 1/2tbsp) water
  • 3 1/2 oz (1/2 cup) superfine sugar
  1. To make the stewed apples, peel, core and dice the apples, then put them in a saucepan with the water and sugar. Cook over high heat until very dry, almost candied, taking care to stir regularly with a spatula. Blend using a hand-held blender, then set aside to cool.
  2. Take the croissant dough out of the refrigerator 30 minutes in advance. Roll with a rolling pin, turning regularly to avoid the dough going out of shape. Roll into a 1/8 in thick rectangle, then aerate the pastry and roll again if it is still too thick. Place the pastry on a cookie sheet lined with baking paper and spread the stewed apple over it using a frosting spatula or pipe it on in a zigzag using a pastry bag.
  3. Peel and core the apples for the topping, then cut in half and cut each apple half in thin slices. Arrange them over the stewed apple; cover it completely in rows of apple slices. Leave to proof for 1 hour at 90°F.
  4. Preheat the oven to 360°F. Melt the butter in a saucepan, then, using a pastry brush, cover the tart with butter and sprinkle it with sugar. Bake for at least 30 minutes. Check whether it is cooked by lifting the tart using a frosting spatula to look at the bottom: it should be uniformly golden. At the end of cooking, transfer the tart to a wire rack to cool. Cut and serve with a quenelle of thick crème fraîche.

patisserie

Comments
One Response to “French Apple Tart from Patisserie at Home by Melanie Dupuis”
  1. Margaret Woods says:

    Do you happen to know what is the difference between this book and “Patisserie” by the same author and published in March rather than November? The covers are the same but are the contents?

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