Apple Tart Recipe Featuring Pillivuyt
There’s nothing quite like the feeling I get when I bake my first fall recipe of the season. The scent of warm, hearty spices wafting throughout the kitchen, and, if I’m lucky, an open window with a cool breeze creeping in. Oklahoma is not cooling down anytime soon though but I don’t mind blasting the A/C in exchange for a little fall comfort. Especially since it’s almost official now!
See ya later summer! You won’t be missed by me!
Nothing says fall is here quite like the arrival of crisp, sweet apples at the local market. I can’t resist filling up bag after bag from the bins overflowing with varieties I haven’t seen since last year’s debut. So, what better way to celebrate fall’s arrival, than with one of my fave apple tart recipes from NYT that celebrates its most-loved fruit?!!
Plus what’s a girl to do too when Pillivuyt sends over their 11’ Round Tart Dish?! I have always wanted a larger size for the holidays especially. This one is so beautiful in a gorgeous white that will blend into everyone’s tablescapes. The uniformly thin walls allow for even heat distribution that results in perfectly baked desserts and beautifully browned crusts. This tart dish is available in six sizes too!
Now I know what you might be thinking..Why do I need a Tart pan?!
Pie Pans vs. Tart Pans
The main difference between a tart pan and a pie pan is the shape and depth of the sides. A tart pan has straight sides (some fluted, some not) that turn out neat, more “professional” looking pastries than the slope-sided pie pans. Most tart pans are made of metal, and some even have a removable bottom, allowing you to slip off the outer ring without marring the beautiful crust. ( all though if your tart dish is properly floured and oiled..you will be just fine)
Unlike pie pans, tart pans come in an endless variety of shapes and sizes. They may be round or rectangular, and they range from 4 to 12 inches across and from 3/4 to 2 inches deep. (Smaller than 4 inches would be a tartlet pan.)
Round tart pans are also sometimes referred to as quiche pans. With their upright sides, you get more filling into the shell and a neater, more regular slice of quiche when serving. I believe tart pans make for the most superior crusts and that’s why I love them! They can also double as serving dishes.
The Pillivuyt Factory has been producing fine porcelain in the heart of the Berry region for 200 years, making it home to some of the oldest and most prestigious porcelain brands in France. Pillivuyt represents a tradition of excellence, handed down from generation to generation of master artisans and industrial porcelain makers. Each item is made entirely and uniquely in France, and the company is a beacon for French excellence and expertise around the globe. I know you will be so impressed with everything they offer, especially these tart dishes! It’s the time of year for baking and entertaining and you just might need to stock up on some things with the promo code I am going to give you at the end of this post!
I love this tart recipe because it’s simple!! You don't even need to roll out the crust. And you don't need to chill it either! It’s inspired by the good 'old graham cracker crust, it's a simple stir-and-press mixture that uses a lot of melted butter. Only instead of graham crackers, you use all-purpose high quality flour! The results are way more delicate and not as sweet as a shortbread shell.
Everything bakes together too!
In a classic French recipe, you're supposed to cook down an apple compote to go on top of the crust and under the spiral of apples. Not here. You can skip the sauce completely and macerate the apple slices in brown sugar, lemon juice, cinnamon, and vanilla to make sure they get nice and jammy in the oven.
See…..soooooo simple!!
APPLE TART ReCIPE
INGREDIENTS
FOR THE FILLING
5 apples, peeled, cored, and sliced
1/3 c. packed brown sugar
Juice of 1/2 lemon
1 tsp. ground cinnamon
1 tsp. pure vanilla extract
FOR THE CRUST
1 1/3 c. all-purpose flour
1/4 c. packed brown sugar
1/2 tsp. kosher salt
1/4 tsp. ground cinnamon
10 tbsp. butter, melted
1 tbsp. granulated sugar
2 tbsp. butter, cut into small cubes
DIRECTIONS
Preheat oven to 350°. In a large bowl, toss apples, brown sugar, lemon juice, cinnamon, vanilla, and salt together.
In a large bowl, whisk together flour, sugar, salt, and cinnamon. Add melted butter and stir until dough forms. Press mixture into a 10” or 11” tart pan pressing until dough is smooth.
Arrange apples over crust, ( stack a dozen or so slices together tightly, then place them over the crust cut side-down, shingled slightly) sprinkle with granulated sugar and dot top with butter. Bake until crust is golden and apples are tender, about 1 hour.
Brush with melted butter and let cool slightly before slicing and serving.
So very excited because my friends over at Pillivuyt are giving my readers 20% off everything they carry now until October 17th! This will be such a great time to stock up on everything you need for your holiday gatherings and even holiday presents! Just use promo code GOFRENCHYOURSELF at checkout!
It’s truly the most exquisite exceptional quality French porcelain since 1818 and is unbeatable in the kitchen and beautiful on the table.
I highly recommend the tart dishes! You will create uniformly thin walls for even heat distribution resulting in perfectly baked desserts and beautifully browned crusts.
They are lead and cadmium free too plus oven, freezer, microwave and dishwasher safe! They are also thermal shock resistant making them able to safely transfer from the freezer to a hot oven!
