It may look rustic, but this flaky, buttery dessert is pure elegance. Inspired by the famous French bakery Poilâne, the recipe makes one large tart or four individual ones.
HISTORY OF A BAKERY
In 1932, Lionel Poilâne moved from Normandy to Paris and opened a bakery on the Left Bank. Famous for its sourdough bread, the shop also made sablés, or sugar cookies, and tartes aux pommes. You can still get them at Poilâne’s original Rue Cherche-Midi location. For those stuck stateside, we’ve tried to recreate the tart to give you a taste of old-world Paris.
To form one large tart, roll the dough into a 12-inch circle and place all of the apples in the center. Increase the baking time by 8 to 10 minutes.
Wow, you’ve got some beautiful ingredients! Once you’ve unpacked your Red Velvet kit, take 1 egg out of your refrigerator. Ensure butter (for tart shell) is slightly chilled, not at room temperature. You may want to prepare a work surface (ideally not near heat) with the parchment paper and a sprinkle of the flour you received. Alternatively, you can do this when it's closer to the time to roll out your dough.
In a large bowl, using a large spoon, beat butter (for tart shell) with salt. Add confectioner’s sugar, almond flour, and vanilla extract. Add egg and mix well. Add the flour and mix with your hands until the pastry begins to *just* hold together in the form of a ball. Do not knead it or it will get sticky. Wrap in plastic film and refrigerate for at least one hour.
Preheat the oven to 425°F. Using a flour-dusted surface, divide the dough into four equal portions with a butter knife. Then, using the parchment paper as your surface, roll each ball of dough into a six-inch circle with a rolling pin. Do not roll out your dough too many times or it will get sticky and difficult to work with! Transfer circles of dough on parchment paper onto a baking sheet and refrigerate until step 4 has been completed.
Peel and core the apples, then cut them into 12 equal pieces each. In a large frying pan over medium heat, heat butter (for filling) until it starts to bubble. Add the apple slices and granulated sugar and sauté until lightly browned, about 10 minutes. Remove and let cool for 5 minutes.
Remove the dough from the refrigerator and spoon half the cooked apples into the center of each prepared pastry round, dividing them evenly. Fold the edges of the dough over every ½ inch to form a one-inch thick border. Tuck the other half of the apple slices into each tartlet. Sprinkle with half the brown sugar.
Bake tartlets (on parchment paper) until golden, about 18-22 minutes. Remove from oven and sprinkle the apples with remaining brown sugar. Serve warm or at room temperature. You can even serve these à la mode!