Classic French Apple Tart 蘋果派

Makes 10-11-inch tart ( preparing time 2-3 hours, baking 1 hour 15 minutes)


8 large ( about 4 pounds) Jonagold or Golden Delicious apples
1 lemon

½ cup sugar plus 1 tablespoon for the tart top

1 vanilla bean, split in half

1 basic pie

3 tablespoons melted butter

½ cup hot apricot glaze

Peel, halve, and core the apples and rub the the halves with the lemon.


Making Filling:
Cut one and half of the apple halves into 1/3-inch cubes and put them in the pan with the lemon juice. Add the ½ cup sugar, the vanilla bean, and water. Cook medium heat for about 15-20 minutes until the apples soften and all the liquid relaeaw evaporates. Let cool.

Making 1 pound 8 ounces dough( to line one 11-inch pie pan):
1 cup cake flour

1 cup all-purpose flour

½ teaspoon salt

¾ cup cold butter, cut into 1/3-inch cubes

7 tablespoons water or heavy cream, or 2 eggs( lightly beaten)

2 tablespoons additional liquid, or 1 egg white, if dough is too dry


In a food processor: combine both flours and the salt in a food processor and process for 15 seconds, add the butter and liquid ( or eggs), process for 30 seconds or 10 to 30 seconds more, until the dough clumps together or clings to the sides of the food processor. Wrap the dought in plastic wrap and refrigerate for about 10-15minutes.

Roll the dough into a round 2 inches large than the nonstick pie pan. Press the dough into the edges of the pan. ( Wrap the pan with plastic and refrigerate)Halve and core the apples, and rub the halves with lemon. Slice the 6 and ½ the apples as thin as you can.


Making apple topping

Halve and core the apples, and rub the halves with lemon. Slice the 6 and ½ the apples as thin as you can.
Preheat the overn to 375F.

Spread the cooked apple mixture in the dough pan.

Arrange the apple slices around the outside of the tart so that each slice covers the indentation where the core was removed of the slice beneath it.

Make another ring of apple slices inside.

Brush apples with melted butter, sprinke with 1 tablespoon granulated sugar.

Bake for about 1 hour and 15 minutes, or until golden brown.
Brush with the hot apricot glaze.


做11英寸的蘋果派（準備時間2-3小時，烘烤時間1小時15分鍾）

8個大蘋果Jonagold or Golden Delicious

1個檸檬的汁

½杯的糖和1大勺糖粉（用於撒在蘋果派上）

1根香草豆（分成半）

1個11英寸的派皮

3大勺融化的黃油

½杯熱杏子果醬



蘋果夾餡的做法：

1個半的蘋果切成一節小拇指大小的丁，1個檸檬汁（我也把檸檬皮也刮下來了加進去），1/2杯的糖（我用的龍舌蘭糖漿），一根香草豆，和半杯水放在厚底鍋裏中火煮15-20分鍾，看到蘋果丁變得透明，水分收幹。放一邊晾涼。

派皮的做法

1杯蛋糕粉

1杯中筋麵粉

½茶勺鹽

¾杯冷黃油切小塊（我用的1又1/2條）

1大勺水或者鮮奶油，或者2個蛋（稍微打散）

另外1大勺水或者一個蛋清備用（當麵粉太幹的時候）



2 杯麵粉和鹽混合在攪拌機裏打15秒，再加黃油和雞蛋等液體。


用點的方式開攪拌機（即打一下停一下手動操作的那種），大概30-60秒，看到麵團有粘性了。千萬不要讓黃油化了，如果溫度高了，可以放冰箱裏10分鍾，再用攪拌機 打。然後把麵團用保鮮膜包起來，放冰箱裏15分鍾。


把麵團擀開，我上麵鋪了保鮮膜，這樣麵團就不粘在擀麵棒上。


擀開的麵團應該比烤盤大2英寸，把麵團倒扣進去，把底壓實，再把多餘的麵切掉。


把蘋果醬放進去，鋪勻。


把剩餘的6個半蘋果切片，淋點檸檬汁。（我用的機器，所以先切的圓片，再對切。如果是手工，應該先對切，再切盡可能薄的片。如果蘋果片太厚，就沒有柔軟度，不好覆蓋。）


把蘋果片從外向內鋪好，刷上3 大勺融化的黃油。


撒上1大勺糖粉。
375華氏度烤1小時15分鍾。



½杯的杏子醬燒熱，刷在烤好的蘋果派上。


香香甜甜的蘋果派烤好了。