Apple tart

Name: Apple tart
Yield: 2 tarts (18 cm)
Cuisine: French
Ingredients: 200 g All-purpose flour (T65); 120 g Butter; 80 g Powdered sugar; 16 g Almond powder; 40 g Eggs; 2 g Salt; 4 Golden Delicious apples; 10% Superfine sugar; 0.5 g Vanilla powder; 0.5 g Cinnamon powder; 8 Golden Delicious apples; 50 g Superfine sugar; 50 g Butter; 200 g Neutral glaze, for hot use; 10 g Non-melting powdered sugar

A sweet pastry shell, a dry apple compote and a rosette of apple slices cut 1 mm thick. The tart bakes at 155 °C (300 °F) for 45 minutes to 1 hour and is glazed once cold.

Makes: 2 tarts (18 cm)
Total: 769 g, plus the apples

By weight. Golden Delicious apples counted at about 180 g each.

Scale tarts

Sweet pastry

Ingredient	Grams	Baker’s %
All-purpose flour (T65)	200 g	100%
Butter	120 g	60%
Powdered sugar	80 g	40%
Almond powder	16 g	8%
Eggs	40 g	20%
Salt	2 g	1%
Total	458 g

Rub the dry ingredients and the butter together until sandy.
Add the eggs and mix briefly.
Chill the dough quickly.
Roll it out 2.5 mm thick, line two 18 cm tart rings and dock the bases.
Refrigerate until needed.

Apple compote

Ingredient	Grams
Golden Delicious apples	4
Superfine sugar	10%
Vanilla powder	0.5 g
Cinnamon powder	0.5 g
Total	1 g

Cut the apples into brunoise, a very small dice.
Cook them covered with the sugar, seasoning them if you like.
When the apples turn translucent, uncover and keep cooking to dry out the compote.
Chill quickly.

Apple filling

Ingredient	Grams
Golden Delicious apples	8
Superfine sugar	50 g
Butter	50 g
Total	100 g

Slice the apples 1 mm thick.
Use them right away.

Assembly and finishing

Ingredient	Grams
Neutral glaze, for hot use	200 g
Non-melting powdered sugar	10 g
Total	210 g

Spread the compote in the lined rings.
Lay the apple slices over it in a rosette, overlapping them evenly.
Butter the slices, then sprinkle them with the sugar.
Bake at 155 °C (300 °F) for 45 minutes to 1 hour.
Once the tarts are cold, glaze them and dust the edges with decoration sugar.

For bakers in the US

All-purpose flour (T65): French type 65 flour; in the US, an all-purpose flour
Powdered sugar: Powdered (confectioners’) sugar; US powdered sugar contains about 3% cornstarch
Almond powder: Almond flour (finely ground blanched almonds)
Brunoise: Very small dice, about 2 to 3 mm
Sand: Rub the butter into the dry ingredients until the mix looks like sand (sabler)
Neutral glaze, for hot use: A clear neutral glaze (nappage) that is heated before brushing

Baking classes in San Francisco

Hands-on, for home bakers and for teams. Eight guests, one baker, and everything you bake goes home with you.

Public classes open soon, and people on the list hear first. Team and private classes are open now.

Notify me about public classes Plan a team class

Hear first when ordering and classes open.

One email when pastry ordering and public classes open. Texts only if you ask.

salteosf.com