Classic French Apple Tart 苹果派

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英寸的苹果派（准备时间2-3小时，烘烤时间1小时15分钟）

8个大苹果Jonagold or Golden Delicious

1个柠檬的汁

½杯的糖和1大勺糖粉（用于撒在苹果派上）

1根香草豆（分成半）

1个11英寸的派皮

3大勺融化的黄油

½杯热杏子果酱



苹果夹馅的做法：

1个半的苹果切成一节小拇指大小的丁，1个柠檬汁（我也把柠檬皮也刮下来了加进去），1/2杯的糖（我用的龙舌兰糖浆），一根香草豆，和半杯水放在厚底锅里中火煮15-20分钟，看到苹果丁变得透明，水分收干。放一边晾凉。

派皮的做法

1杯蛋糕粉

1杯中筋面粉

½茶勺盐

¾杯冷黄油切小块（我用的1又1/2条）

1大勺水或者鲜奶油，或者2个蛋（稍微打散）

另外1大勺水或者一个蛋清备用（当面粉太干的时候）



2 杯面粉和盐混合在搅拌机里打15秒，再加黄油和鸡蛋等液体。


用点的方式开搅拌机（即打一下停一下手动操作的那种），大概30-60秒，看到面团有粘性了。千万不要让黄油化了，如果温度高了，可以放冰箱里10分钟，再用搅拌机 打。然后把面团用保鲜膜包起来，放冰箱里15分钟。


把面团擀开，我上面铺了保鲜膜，这样面团就不粘在擀面棒上。


擀开的面团应该比烤盘大2英寸，把面团倒扣进去，把底压实，再把多余的面切掉。


把苹果酱放进去，铺匀。


把剩余的6个半苹果切片，淋点柠檬汁。（我用的机器，所以先切的圆片，再对切。如果是手工，应该先对切，再切尽可能薄的片。如果苹果片太厚，就没有柔软度，不好覆盖。）


把苹果片从外向内铺好，刷上3 大勺融化的黄油。


撒上1大勺糖粉。
375华氏度烤1小时15分钟。



½杯的杏子酱烧热，刷在烤好的苹果派上。


香香甜甜的苹果派烤好了。