Apple Tart Print Recipe Here
From Julia Child
For 8 People
For a 9-to 10 inch shell
For the Tart:
For a 9 to 10 inch shell by hand
Combine the flour, sugar, butter, vegetable shortening, and baking powder in a large mixing bowl by rubbing with the tips of your fingers to fully combine the fat with the dry ingredients. Do this quickly until the mixture resembles oatmeal flakes, do not overmix. Add the water and continue to blend with your fingertips until the dough comes together (add up to 1 more tablespoon of water if needed). Form a ball, it will be pliable but no longer sticky.
for a 9 to 10 inch shell in the food processor
Add all of the dry ingredients for the dough to the bowl of a food processor with a steel blade. Cube the butter into 3/8″ pieces and add to the bowl of the food processor with the chilled shortening. Pulse the machine 4-5 times. With the machine turned on, pour in a scant 1/2 cup of iced water. Dribble in more water, if necessary. Stop when the dough comes together and form a ball.
how to Fraisage
Turn dough ball onto a lightly floured surface. Rapidly press the dough away from you, firmly and quickly, with the heel of your hand. You do not want the dough to warm too much, so do not use the palm of your hand.6 inches.
Use a spatula to gather all of the dough together and then knead into a ball. Sprinkle the pastry dough with flour and wrap it in waxed paper. Freeze the dough for 1 hour or refrigerate for 2 hours (up to 24 hours). You can prepare the dough ahead of time, 2-3 days before using or freeze for several weeks. Make sure to store covered in wax paper in a plastic bag.
Rolling out the dough
You need to work quickly when you roll out the dough as to not soften the butter in the dough too much. On a lightly floured surface knead the dough to soften a bit, enough to roll out (beat with a rolling pin, if necessary). Flour the top of the dough and use a rolling pin to a circle at least 2″ larger than your tart pan and 1/8″ thick (flour along the way, if needed).
Immediately transfer the tart crust to a buttered tart pan. Press lightly into the pan. Trim off excess dough. Prick the bottom of the pastry with a fork, in 1/2″ intervals.
Line the pastry with foil and weigh it down with dry beans, this will help prevent the pastry from puffing up too much while baking. (If you aren’t baking immediately, refrigerate.)
To partially bake the pastry, place on the middle rack of a 400 degree preheated oven and bake for 8-9 minutes. Remove from oven and remove the foil and beans. Prick the pastry bottom again. Return to oven and bake for an additional 2-3 minutes. As soon as the pastry starts to turn color and shrink inside the pan, remove from oven.
For the Tart
Wash, peel, core, and quarter the apples and slice into 1/8″ slices, you’ll want 3 cups of apples. Toss the apples with lemon juice and sugar in a bowl, these will be the apples for the top of your tart.
Continue to wash, peel, core, quarter, and roughly slice the remaining apples (about 8 cups). Place apples in a pan and cook over low heat for 20 minutes, stirring occasionally until tender. Beat in the apricot preserves, vanilla, sugar, and 3 tablespoons of butter. Increase heat and bring to a boil. Stir until the apples become a thick applesauce.