flipParisian Apple Tart
Parisian Apple Tart
Why this dish? Paris revealed to Rosalind real pastry, which she spoke of with relish. The fine apple tart, golden and glazed, embodies the French pleasure she brought back to her London dinners to close the meal.
A thin pastry base filled with light compote and apple slices arranged in a rosette, glazed with apricot jelly. Tart and golden, it's the sweet note that ends a refined dinner.
In Paris, I understood that a dessert is not a concession, it's a courtesy to your guests. The apple tart charmed me with its honesty: no fuss, neatly arranged apples, a pastry that cracks, a touch of apricot to make it all shine. I chose slightly tart apples, so they would stand up to the sugar. It was my way of keeping a little Paris at my table, even under the grey London sky.
- •Shortcrust or puff pastry — 1 base (base)
- •Tart apples — several (filling)
- •Sugar — to taste (sweetness)
- •Butter — a few knobs (tenderness)
- •Apricot jelly — a little (glaze)
Parisian Apple Tart
A thin pastry base filled with light compote and apple slices arranged in a rosette, glazed with apricot jelly. Tart and golden, it's the sweet note that ends a refined dinner.
Why this dish? Paris revealed to Rosalind real pastry, which she spoke of with relish. The fine apple tart, golden and glazed, embodies the French pleasure she brought back to her London dinners to close the meal.
In Paris, I understood that a dessert is not a concession, it's a courtesy to your guests. The apple tart charmed me with its honesty: no fuss, neatly arranged apples, a pastry that cracks, a touch of apricot to make it all shine. I chose slightly tart apples, so they would stand up to the sugar. It was my way of keeping a little Paris at my table, even under the grey London sky.
Ingredients (period version)
- Shortcrust or puff pastry — 1 base (base)
- Tart apples — several (filling)
- Sugar — to taste (sweetness)
- Butter — a few knobs (tenderness)
- Apricot jelly — a little (glaze)
Ingredients
- Shortcrust pastry — 1 sheet (base)
- Apples (Boskoop, Reine des Reinettes) — 5 (filling)
- Sugar — 60 g (sweetness)
- Butter — 30 g (tenderness)
- Apricot jam — 2 tbsp (glaze)
Method
- Line a tart tin with the pastry, prick the base.
- Make a quick compote with 2 apples, a little sugar and butter; spread over the base.
- Thinly slice the remaining apples and arrange in a tight rosette.
- Sprinkle with sugar, dot with butter.
- Bake 35-40 min at 190 °C until the apples are golden at the edges.
- Melt the apricot jam with a little water and brush over the warm tart to glaze.
How it was made : The rosette apple tart, glazed with apricot, is a classic of Parisian pâtisseries that Rosalind would have encountered on every street corner in post-war Paris. It was also made at home, replacing the puff pastry of the pâtissier with simple shortcrust.
The contemporary twist : A pinch of cardamom in the compote and a veil of almond powder under the apples, for an even more fragrant rosette.
Rosalind Franklin · Charactorium
