I can’t think of a better recipe than an apple tart to use the apples we picked at the orchard, the tart is simple, yet delicious and full of apples. I adapted this recipe from my mom’s classic French apple tart, she uses a pate brisee which I replaced with tender cookie dough type crust and used agave nectar to sweeten it. This tart is the perfect dessert to serve after dinner or an afternoon tea. The tart has a barely sweet crust that is covered with thick home made apple sauce and topped with apple slices tossed in butter and agave. I used ginger gold apples for both the apple sauce and for the topping, they are very sweet and have a great apple flavour, if you are using a tart apple variety or prefer a sweeter tart, you can add a few tablespoons of sugar to the applesauce, I would highly recommend tasting the apple sauce first.
- 1 stick butter, at room temperature
- 2 tbsp agave nectar or honey
- 1 egg yolk
- 1 1/4 cup all purpose flour
- Apple sauce (1 2/3 cup)
- 2 tbsp agave nectar
- 2-3 medium apples
- 2 tbsp agave nectar
- 1 tbsp butter, melted
Preheat the oven to 350°F. Cream the butter and sugar until pale and light, add the egg yolk, mix in the flour until the dough forms a ball. Wrap the dough in plastic wrap and chill for about half an hour. Roll the dough into about a ¼ inch thick and place into tartlet pans or a 9 inch tart pan with a removable bottom. Chill in the fridge for 20 minutes, dock with a fork and bake until golden. Remove and let it cool. Bake the tart shell for 12-15 minutes, until the dough looks dry and barely takes on a colour.
Meanwhile make the apple sauce according to the instructions here, the applesauce should be fairly thick, so, a store bought apple sauce would be too runny for this. If the apple sauce looks too runny, cook stirring frequently until it thickens enough to look almost spreadable.
Peel and halve the apples, remove the seeds with a melon baller and cut into very thin slices, toss the apples with the agave nectar and melted butter.
Preheat the oven to 400F. To assemble the tart, pour the apple sauce into the tart shell, arrange the apple pieces like a rosace pattern and bake for about 15 minutes, or until the apples are slightly golden around the edges. Let the tart cool for 20 minutes and serve while still warm.