Claire Saffitz Makes an Apple Tart | Dessert Person

Ingredients

6 units Pink Lady apples or Honey Crisp, for baking

2.5 cups apple cider unsweetened, unfiltered, divided

4 tablespoons unsalted butter divided

2 tablespoons apple cider

2 tablespoons unsalted butter

2 tablespoons apricot preserves or apricot jam, for glaze

0.25 cups dark brown sugar

0.25 cups demerara sugar for sprinkling on crust

1 units beaten egg for brushing the pastry

0.5 units vanilla bean or use extract

6 tablespoons unsalted butter divided

0.5 teaspoon kosher salt

0.5 units puff pastry rough or regular pie dough

servings: 4.0

per serving:

0.00g protein

0.00g fat

0.00g carbs

Equipment

potato masher

pastry brush

vegetable peeler

sauce pans

baking sheet

parchment paper

knife

rolling pin

strainer

Directions

Gather your ingredients: Pink Lady apples (or Honey Crisp), apple cider, unsalted butter, dark brown sugar, demerara sugar, all-purpose flour, kosher salt, one beaten egg, apricot preserves, and half of a vanilla bean. Also, have a potato masher, pastry brush, vegetable peeler, and a couple of sauce pans handy.

Pour 2.5 cups of apple cider into a saucepan, reserving a quarter cup for later. Add 4 tablespoons of unsalted butter (half a stick), and the dark brown sugar. Mix together and cook over medium heat.

Peel and chop three of the six apples. Prepare by slicing alongside the core to remove the flesh.

Carefully add the chopped apples to the saucepan with the cider mixture. Cook for about 8-10 minutes to caramelize the apples.

Add the reserved quarter cup of apple cider to the saucepan and bring it to a simmer. Cook until the mixture is thick and the apples are tender.

If using rough puff pastry, roll it out as a rectangle on a floured surface. Alternatively, use pie dough. Transfer the rolled dough to a baking sheet lined with parchment paper.

Dock the pastry by poking holes all over with a fork, leaving a one-inch border. Brush the border with beaten egg and sprinkle with demerara sugar.

Once the apple cider mixture has reduced and the apples are soft, mash them to break up the apples. Continue to cook until the mixture is very thick, with no pooling liquid. Let it cool.

Melt together 2 tablespoons of unsalted butter and 2 tablespoons of the reserved apple cider. This will be used to glaze the apples before baking.

Spread the cooled apple compote in a quarter-inch thick layer over the pastry, leaving the egg-washed border clear. Slice the remaining apples and arrange them over the compote, overlapping generously.

Brush the arranged apples with the melted butter and apple cider glaze to prevent them from drying out during baking.

Bake in a preheated oven at 425°F for 40 to 55 minutes until the edges are golden brown and the apples are browned in spots.

Prepare an apricot glaze by combining apricot preserves and the remaining 2 tablespoons of apple cider. Heat until fluid and strain out any solids. Dab the glaze over the baked apples using a pastry brush.

Cut and serve the tart while still warm.

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