Thin Apple Tart

Name: Thin Apple Tart
Yield: Serves 4 to 6
Ingredients: 1/4 cup sour cream, chilled; 1 large egg yolk; 1 1/4 cups plus 2 tablespoons all-purpose flour; 1/4 teaspoon fine salt; 8 tablespoons (1 stick) unsalted butter, cut into pieces, chilled; 1/2 cup sugar; 1 1/2 cups apple juice; Juice of 1/2 lemon; 1/4 cup granulated sugar; 1 tablespoon light brown sugar; 1/4 teaspoon ground cinnamon; 1 to 2 Granny Smith apples, peeled, cored, and halved; Cinnamon Crème Anglaise (recipe follows), for serving; 1 cup whole milk; 1 cup heavy cream; 1/2 teaspoon ground cinnamon; 1 cinnamon stick; 1/2 vanilla bean, split and seeds scraped; 6 large egg yolks; 1/2 cup sugar; (makes about 2 cups)

December 14, 2011

The apple tart is France’s answer to American apple pie. (Or maybe it’s the other way around, but really, who’s keeping score?) The light and buttery crust is a delicious home for overlapping slices of lightly seasoned apples. Rolling the dough over a bed of sugar fuses the granules to the crust, creating a sugary layer that caramelizes into a tantalizingly crisp outer shell as the tart bakes. I like to serve this with crème anglaise—a silky vanilla-infused pourable custard—flavored with apple’s favorite spice, cinnamon. It adds just the right amount of richness to the elegant tart. A little ice cream on the side—vanilla or caramel, for example—wouldn’t hurt either.

Recipe notes

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