French apple tart

--- used anna's crust recipe, good flaky and shortness, should've blind baked tho, apple sauce soaked through


For Crust:
1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)

For the compote:
3 gala apples, peeled, cored and cut into chunks
2 tbsp sugar (25 g)
¼ cup of apple juice (60 ml)
¼ cup of water (60 ml)
1/8 tsp of cinnamon (2 g)
zest of 1 lemon


For the topping:
2 gala apples, peeled, cored and sliced 1/8 " thin
½  tsp of sugar (2 g)
2 tbsp apricot jam, heated until liquefied (30 ml)
juice of ½ a lemon

用料  

French apple tart的做法  

1. ---- crust -----
   1. whisk together flour, salt, and sugar.
   2. pulse in butter till a coarse meal
   3. add egg mixture until the dough comes together
   4. on the floured surface, roll into a ball and pat down into a disk
   
   5. fridge for 30 mins OR pop in the freezer for 10 mins

2. ---- compote ------
   1. place apple chunks, sugar, juice, water, cinnamon and zest in a heavy-bottomed sauce pan.
   
   2. Cover and bring to a boil and let cook for 10 mins.
   
   3. Simmer uncovered until most of the liquid is evaporated.  Mask apples into a paste with a fork.  
   
   
   4. Allow to cool completely, it will thicken as it cools.

3. ----- top layer-----
   cut apples into paper-thin slices

4. ---- assemble ------
   1. roll out the crust and place to the pan
   2. spread a layer of apple compote
   3. place apple slices to create an apple swirl
   4. sprinkle with some sugar

5. ----bake -----
   400  F for 15 mins
   then 350F for 20 mins until golden brown
   
   then broiler for 1-2 mins till the apples get lightly charred

6. --- brush -----
   Place the jam in the microwave and heat on high for 15 secs or until melted.  
   
   Brush tart with jam to create a nice shine

7. ---- serve -----
   Serve with vanilla ice cream or a dollop of homemade whipped cream.

8. btw ----- whipped cream ---------
   Serves 8
   
   Ingredients:
   2 cups of heavy cream (480 ml)
   2 tbsp powdered sugar (13 g)
   1 tsp vanilla extract (5 ml)