Easy as Pie (and Tarts)

Whenever I teach a class on pies and tarts, I include this recipe for a classic French Apple Tart.
The combination of the sweet apple puree on the bottom with the top layer of beautifully caramelized apples on top is so lovely and incredibly delicious!

Classic French Apple Tart

8 large (about 4 lbs) Golden Delicious apples
1/2 lemon
1/2 cup sugar plus 1 Tbsp for top
1 tsp vanilla or 1 vanilla bean, scraped
1/2 cup water
1 recipe sweet tart dough (pate sucre)
3 Tbsp butter, melted
2 Tbsp apricot preserves, heated and strained


Peel and core HALF the apples and cut into 1/2" cubes. Place in a saucepan with the juice of 1/2 lemon, the sugar, vanilla and water. Cook over medium heat, stirring occassionally, for 15 minutes or until apples are soft and water is evaporated. Cool. Peel, core and half the remaining apples and slice as thin as you can.


Preheat the oven to 375F. Line 8" or 9" tart pan with dough. Spread cooked apple mixture in pan and press the slice apples into a spiral on top, starting on the outside edge and working toward the middle in concentric circles that slighly overlap. Brush generously with butter and sprinkle with sugar. Bake for about 1 hour and 15 minutes, or until apples have browned edges and crust is golden. Brush with apricot glaze while still hot.


(from Baking by James Patterson, adapted by crc)