Friday, May 7, 2010

Apple Tart

Continuing the list of things I made when guests came over last time is apple tart. Now, apple tart is not the same as apple pie. Apple pie has a top layer of pastry, and tarts do not. I think apple tarts are easier to make solely because you don't have to fiddle around with another layer of pastry. I've never actually made an apple pie before - shocking, I know. Another reason why I prefer to make tarts is I don't have a pie plate, and it's the shape of the plate that gives the pie its rounded shape. But I will get around to making an apple pie, promise.

This apple tart is a recipe by Paula Deen, from When I first read the recipe, I was surprised that the crust had no sugar or salt, and had sour cream. Always curious, I decided to make it as apples were on my mind.

I do not have a food processor, so I simply rubbed the butter into the flour until it resembled fine breadcrumbs, and added the sour cream. I used about half a tablespoon more sour cream, because I was working by hand and the cream wasn't distributed evenly enough. The dough was... interesting to work with. Don't worry if the base of the tart looks a bit thin - it's perfectly fine. The recipe doesn't call for it, but I blind baked it with weights, although I doubt it made much of a difference though, so next time I won't weigh it down.

The 'custard' mixture almost overflowed, but didn't which was good, but the glaze made too much. I would recommend halving the recipe for the glaze. Oh, and if you can't get orange juice concentrate, just use plain orange juice, much cheaper and I don't think you can get the concentrate in Australia. This tart was a hit with the guests who each had two slices. I will be definitely making this again.


Obtained here.

Makes 6 servings.


1 1/4 cups all-purpose flour
1/2 cup (114 grams) butter, room temperature
2 tablespoons sour cream


About 6 medium apples, peeled, pitted, and sliced (I used Granny Smith)
3 large egg yolks
3/4 cup sour cream
3/4 cup sugar
1/4 cup all-purpose flour


1/2 cup apricot preserves or jelly
1 tablespoon frozen orange juice concentrate (Or just plain orange juice)
Mint, for garnish
Whipped topping, for garnish

1. Preheat the oven to 375 degrees F (190 degrees C).

To make the crust:

2. Place the flour, butter, and sour cream in a food processor and pulse to combine. When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2-inch sides, or a round au gratin dish.

3. Bake for about 18 minutes, until the crust is set but not browned. Let cool while preparing the filling.

4. Lower the oven temperature to 350 degrees F.

To make the filling:

5. Peel and thickly slice the apples. Arrange the apple slices in overlapping circles on top of the crust, until it's completely covered. Overfill the crust, as apples will shrink during cooking.

6. Combine the egg yolks, sour cream, sugar, and flour and beat until smooth. Pour the mixture over the apples.

7. Place the tart pan on a baking sheet and bake for about 1 hour, until the custard sets and is pale golden in color. Cover with an aluminum foil tent if the crust gets too dark.

8. Transfer the tart pan to a wire rack to cool. When cool, remove the side wall of the pan.

To make the glaze:

9. Combine the preserves or jelly and orange juice. Spread with a pastry brush over the top of the warm tart.

10. Serve the tart warm, at room temperature or chilled. Garnish with fresh mint.

1 comment:

  1. Just stumbled on your blog. Wow I can't believe you are only 13! I am super impressed by your writing and the recipes/photography are great! As a fellow aussie I just wanted to say hi and best of luck for your cooking future :)