4 teaspoons salt; 2 chocolate bar biscuit croissant topping; 1 jelly cotton candy; ½ jelly gummies; 2 cups liquorice chocolate; 2 jelly … But to save time, I roll it out the night before and keep the ready crust in the fridge. Thanks! I would like to make it for my Friday dinner at home. I’m a big fan of your blog and of your amazing recipes. Help.:(. We are simple – mostly organic and easy eaters, so this tart was easier than the one I make…(I must admit, that I have an even easier short cut – especially, when you need to make a dessert for “out the door” in an hour!) All the teenagers at the table thought my dessert was the coolest! It turned out fabulous !! So simple and absolutely delicious. Return the apple tart to the oven for 5 to 10 more minutes, until the caramel glaze bubbles. I made it in a cramped dorm kitchen with one bowl and no other equipment, and it turned our beautifully! This looks so good im gonna make it right now. THANKYOUSOVERYMUCH for such a wonderful recipe, pictures and all! My guests were quite impressed. Let's get to baking! I had the same problem with the glaze as a previous poster – after 45 minutes of boiling, it was still pretty thin. Anyway, sorry for the novel but basically this recipe saves my life every time I need to impress and I am SO grateful to have found this recipe forever ago (when you posted it!) This looks gorgeous – I can never resist the apple, butter, sugar combination either! I really didn’t want to do yet another apple pie, and am so glad I happened upon this recipe. Not only was it fabulous, it was cute. It solves for me the the problem of butter leaking out of the crust and the tart ending up in a puddle of melted butter coming out of the oven. While the crust is baking, make the apple pie filling mixture. This tart looks very pretty, and it tastes fabulous while still just warm. mmmm, that looks really yummy, can’t wait to try it, thanks :). It is really lovely. Also, is it okay for me to use two knives to make the dough(don’t have a pastry blender) or if I do use a mixer, what attachment will I use? Great recipe, but you know, Alice knows what she’s doing. Coarsely grate 2 sticks (1 cup) of the butter on the large holes of a box grater onto one of the prepared baking sheets. So exciting. i’ve tried it twice now, and it’s been a big hit! Classic Apple Pie Classic Apple Pie. Simply amazing. An avid at home cook in British Columbia, Canada, Fantastic! Using a pastry blender, metal pastry scraper, two knives, or your fingers, cut or rub the butter into the dry ingredients until the mixture resembles a coarse meal. I love how easy you make it sound with your summary of the recipe….and it was easy! It is such a keeper recipe. MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. You start by making a very simple pate brisee, yes, that kind, but this one doesn’t demand precision. I made it gluten free with blitzed almonds and rice flour but kept everything else the same. Our sky-high apple pie emerged golden brown and chock-full of tender apples, filling our kitchen with the homey, comforting aromas of this autumn favorite. First time commenting, very exciting :) I’ve made this tart before and love it, but I’d like to make it for my mom & grandma who are pre-diabetic and can’t have much sugar. This isn’t in a standard tart pan, but would fit in one. I’ve made it two days in a row. I’m a nectarine addict and just saw your galette but love the look of this. I did throw a little cinnamon on the apples, since I’m kind of a cinnamon fiend. I use all whole wheat flour and it turns out great! Help! Could you help me maybe for the measurements of the dough?? I’m also making your wedge salad and stuffed mushrooms (the bacon ones not the sundried tomato ones)… yes, I am mildly obsessed with your blog…. Am about to try this for a dinner tomorrow. If you liked the cookie pies (genius) then you might like these as individual tarts too – one half sliced apple on a 10cm round of pastry, crimped around the edges. Meanwhile, boil all of the reserved peels and cores in a sugar water until it reduces to a syrup. I doused it a bit in the glaze but didn’t use too much. This Free-Form Apple Tart is one of those recipes that will prove to you what rubbish it is to believe that baking is too scientific for your culinary skill set. Next time I will make a recipe and 1/2 of the dough for a larger galette, I also added cinnamon and a cinnamon stick and I think I might add a little brandy to the glaze. and hope your holiday is fabulous. Preheat oven to 350°. the dough was impossible to manage and would break into pieces! That looks amazing! Thanks for sharing this recipe! i made this tart except halved the recipe because i had one apple and a leftover peach – just cut them up and made the tart very rustic and hand-formed First time I made this, it was for my next door neighbor during Thanksgiving’s weekend. This was so easy baking it right on the parchment. Line a baking sheet with parchment paper or a baking mat. Do you think I could freeze this and then bake it a day later? Of course, I added some homemade vanilla and a sprinkle of cinnamon to the apple peels. Oh well it’s my first time ever making anything like this. GOOD. Thanks for the terrific recipes. Crunchy Apple … Firmly prick the base with a fork, top with ground almonds and sugar. This recipe gives you an exceptionally delicate pie and a filling that is both sweet and spicy but also really fruity. Add the apples in a ring on the … Oh well….I’m sure it’ll come out fine. I’m making another this morning for friends who missed it. :). Your email address will not be published. I was worried it would be too simple without extra spices, but it was delicious. PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. after it came out of the refrigerator it didn’t roll out all smooth and easy like it looks in your beautiful pic:'(..i just checked this link to Jacques Pepin’s original (i think:P) recipe and it’s the same except for a half cup more of flour..do you think..maybe..the missing link??? Tried the zucchini ricotta one too and loooved it. I CAN MAKE A CRUST! But I think I will pick some ‘newly tart’ apples anyway & try this recipe. I made this for Thanksgiving w/an apricot glaze…it was absolutely beautiful! I’m making it tonight and will be using a food processor. For those having trouble reducing the apples to a syrup, my trick was to use almost double the sugar and boil the water (not simmer, contrary to the recipe) for about 45 minutes, stirring every few minutes to break up the apples. Preparation 1) Preheat your oven to 375 degrees, grease a 9 inch tart pan with a removable bottom. Seriously. This is in the oven right now!! It was my second time trying any sort of dough- which, I admit, I was rather intimidated by at first. But I just didn’t use a ton of the glaze and this still tasted (and looked) amazing. Hello, I love all your recipes but am struggling with the measurements in teaspoons, tablespoons and cups!! I made this apple tart galette-style(!) Sorry, your blog cannot share posts by email. I did make 50% more crust, which seemed perfect. I’ve never posted a review … but this recipe really deserved one. So… I made this for the Pittsburgh 3rd Annual Pro-Am Apple Pie Baking contest, and won the “Most Elegant, Fanciest, Almost-Not-Even-A-Pie” award. I’m wondering mainly because, in the photo at the top, it does not look as though the crust has been glazed – those sugar crystals look so perfect and crunchy! My neighbor asked if it is ok for them to give me the money and I would continue to bake this tart again, again, again, and again for them! My Grandma’s Apple Pandowdy. The whole family found it to be delicious! Definite keeper. Here are some of my other favorite apple recipes just in case you are interested. Absolutely wonderful recipe, very simple, and came out both beautiful and completely scrumptious. This was my first time to make any sort of pie crust, and I think it was a good first attempt. DID YOU GO TO COOKING SCHOOL? Anyone have a similar issue? WOW, this recipe looks amazing! Can I make it a day or two before and then bake it day of, should I bake it the night before? Pat topping lightly to adhere. MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Grace — You are very sweet. I also used less sugar on the top–probably 3 tablespoons. I’ve been making this tart a lot with great success. why didn’t I think of that– kind of moment. It is soooooo good and so easy. I didn’t bother cutting myself a piece and just took forkfuls directly from it. Invert a 10-inch ovenproof nonstick skillet over the pastry. I love that nothing goes to waste. I did add cinnamon because I found some in the cupboard. I just wanted to let you know that apple seeds contain arsenic. It’s an extra step that takes only 30 seconds but adds a really beautiful layer of flavor (that is, if you’re an apple almond fan … Period. May never go back. I also had a hard time fitting 5 tbsp of sugar on the fruit so only used 3. 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