Top 4 Alice Waters’ Apple Tart Recipes

This divine-tasting apple tart recipe comes from the great Alice Waters herself, and it’s perfect if you’re looking to serve a sophisticated dessert this Thanksgiving. We have complete faith in her to provide us and you with the best apple tart recipe available. Although it requires some work to prepare, your guests will appreciate it.

Here is 4 recipe(s):

Alice Waters’ Apple Tart Recipe

It’s glazed over with a special apple-flavored sugar glaze for a uniquely sweet topping to your standard tarts, and it’s an easy apple tart recipe to follow for your upcoming Thanksgiving gathering.

Prep: 50min

Yield: 8

Serving Size 1, 295 calories, 48 grams of carbohydrates, 30 mg of cholesterol, 12 grams of fat, 3 grams of fiber, 2 grams of protein, 7 grams of saturated fat, 40 mg of sodium, 32 grams of sugar, 1 gram of trans fat, and 3 grams of unsaturated fat.

Ingredients:

• 1 cup all-purpose flour
• 6 tbsp unsalted butter
• 3½ tbsp water
• ½ tsp granulated sugar
• ⅛ tsp salt
• 2 lb baking apples
• 5 tbsp granulated sugar
• 2 tbsp unsalted butter
• ½ cup granulated sugar
• apple peels and cores
• water
• ice cream

Instruction:

1. In a food processor, add flour, sugar, and salt. Pulse until just blended.
2. Add the chilled butter. Pulse in 5-second bursts until it resembles coarse cornmeal.
3. Add chilled water gradually while continuing to pulse until a dough forms.
4. Transfer your dough to the floured surface you’ve prepared for working.
5. Knead for roughly 10 minutes until it turns smooth. Approximately 1 tablespoon of chilled water at a time may be required to be added.
6. Once the dough is smooth, shape it into a ball and then press it into a roughly 4-inch disk.
7. Cover it with plastic wrap, place it somewhere cool, and give it 30 minutes to rest.
8. Take the dough out and allow it to warm up so that it is malleable but still cold. Smooth down the cracks at the edges.
9. Roll it out into a 14-inch circle with a 1/8-inch thickness on a lightly dusted surface. Dust the excess flour from both sides.
10. You can either roll this onto a greased 9-inch pie pan or a baking sheet that has been lined with parchment paper.
11. Preheat the oven to 400 degrees F.
12. If you’re making a galette, place the apples on the dough in a ring 2 inches from the edge, or up the sides if you’re using a tart pan. Continue inward until you reach the center.
13. Any dough overhanging the pan should be folded back on itself before the edges are crimped every inch.
14. Melted butter should be applied to the dough edge and over the apples.
15. Spread 3 tablespoons of sugar over the apples and 2 tablespoons over the dough’s edge.
16. The tarts should be baked for 35 minutes in the center of the oven, or until the crust has caramelized and turned a deep golden brown color. Make sure to rotate the tart every 15 minutes.
17. Place the sugar and the saved apple peels and cores in a large saucepan.
18. Stirring on low heat for 30 minutes after adding just enough water to cover the mixture
19. Strain the syrup and discard any solids.
20. Put the tarts on a cooling rack after removing them from the oven or from the parchment. Let it cool for at least 15 minutes.
21. Slice the tarts, top with the glaze, and serve with a scoop of ice cream. Enjoy!.

Apple Galette

Some say this is an Alice Waters recipe. She says it’s actually a Jacques Pepin recipe. I say this apple galette is delicious!.

Prep: 0min

Yield: Makes 8 servings

Ingredients:

• 1. Slices of 1/8-inch-thick Granny Smith apples, weighing 5 pounds, should be peeled and cored.
• 4 tablespoons sugar, divided
• 1 teaspoon finely grated lemon peel (1 lemon)
• ¼ cups apricot preserves
• 2 tablespoons milk
• 1 ¾ cups unbleached white flour
• ¼ teaspoons salt
• 3.5 cups (1 12 sticks) of chilled, cubed, unsalted butter
• 2 tablespoons (or more) of ice water

Instruction:

1. Making the crust involves combining flour and salt in a stand mixer, such as a KitchenAid. Add the butter and blend. Continue blending, intermittently turning the stand mixer on and off. You’re done when the mixture resembles coarse meal. When the dough starts to clump together, blend in two tablespoons of ice water. Normally, I wait until everything is adhered to the beater blade. ‘Remove the dough from the blade and roll it into a ball,’ ‘@type’: ‘HowToStep’, ‘text’ Refrigerate for at least an hour after wrapping in clear food wrap. (You can keep it refrigerated for up to two days. ) Store the dough in the fridge until you’re ready to use it. “Take the dough ball out of the fridge and place it on a flat surface,” with the @type attribute set to “HowToStep,” in the text. It should be rolled out between two parchment paper sheets into a roughly 1/8-inch thick round. I create the round using a large, unrimmed pizza pan that is 15 inches across as a guide. Gently remove the top sheet of parchment. Place the uncovered dough directly on a pizza pan (or baking sheet) that has been inverted. Remove the second parchment paper from the dough once more with care. Place in the refrigerator to chill for 15 minutes. ‘}, {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 450°F. Prepare the apples by coring, peeling, and slicing them while the dough chills. Then, combine them with 2 tablespoons of sugar and the lemon zest in a medium bowl. Remove the dough from the refrigerator and spread the apricot jam over the center of the round, leaving 1 to 1 12 of the border plain. Place the apple slices in concentric circles, beginning with the outermost circle. Overlap them slightly. Typically, you’ll cut three circles of apple slices that overlap, and then you’ll be able to add a few more slices to the center. Gently fold the crust to create a rustic border. Sprinkle the remaining 2 tablespoons of sugar on the apples and the edges after brushing the crust with milk. Put the object in the oven and reduce the temperature to 425°F. Bake for 20 minutes. After that, lower the heat to 375°F and bake for an additional 30 minutes or so, or until the crust is nicely browned. Remove from oven, then let cool for about 30 minutes. at least 10 minutes. Cut into wedges and serve. Makes 8 servings. ‘}].

Apple Galette

Apple Galette

Prep: 0min

Total: 0min

Calories 0, Carbohydrate, Cholesterol, Fat, Fiber, Protein, Saturated Fat, Serving Size, Sodium, Sugar, and Trans Fat are included in the nutritional information.

Ingredients:

• 1 cup all-purpose flour
• ¼ tsp salt
• ⅛ tsp sugar
• 1 ½ sticks unsalted butter, chilled and cubed
• 3 tbsp ice water
• 2 tbsp pistachios or almonds, roughly ground
• 5 tart Honeycrisp or Pink Lady apples, peeled, cut into slices that are 1/8-inch thick.
• 3 tbsp sugar
• 3 tbsp apricot jam
• ¾ cup cream, lightly whipped

Instruction:

1. In a large bowl, mash together the flour, salt, and sugar to make the dough. With a fork or your hands, incorporate half of the butter into the flour mixture until it resembles cornmeal. Work the remaining half of the butter into the dough for about a minute, leaving chunks about the size of marbles.
2. Once all the flour is moistened and the dough is coming together, add the ice water gradually while continuing to combine the dough with a fork.
3. Divide and gather the dough into a ball. Wrap in plastic and chill until ready to use. (It may be prepared up to a day ahead of time or frozen for later use. To make the dough soft enough to roll, let it sit at room temperature for 15 to 20 minutes.
4. While you make the filling, roll out the dough into a circle with a 10-inch diameter and chill.
5. Preheat oven to 350°F.
6. Lay rolled-out pastry on a parchment-lined baking sheet. Sprinkle ground pistachios or almonds onto dough. Lay out the apple slices over the pastry in a circular pattern, leaving a 1-inch border around the edges.
7. Fold dough border over apples, and crimp to seal.
8. Sprinkle sugar on top of apples and border.
9. Bake for 45 to 60 minutes with the lid off, or until the pastry is nicely browned and the apples are tender and lightly colored. Take the food out of the oven and let it cool before serving.
10. Apricot jam should be melted in a small pot or microwave just before serving. water to thin. Apply the apricot glaze to the apples with a pastry brush. Serve warm or at room temperature with lightly whipped cream.

Apple Tart Recipe

This is Alice Waters’ apple tart recipe from Smitten Kitchen, even though I’ve read that she claims it’s a Jacque Pepin recipe. Regardless, it’s delicious. Here, I baked it in a rectangular tart pan, and the filling fills it beautifully (I doubled the dough portion of the recipe for this). So feel free to use a standard tart pan or follow my example. You are welcome to prepare the dough in advance and put everything together when you are ready to bake. Just keep in mind to reserve the apple cores and peels for the glaze!

Prep: 15min

Total: 1h55min

Ingredients:

• 1 cup unbleached all-purpose flour
• 1/2 teaspoon granulated sugar
• 1/8 teaspoon salt
• 6 tablespoons (3/4 stick) of softened, chopped, unsalted butter
• 3 1/2 tablespoons chilled water
• 2 pounds of apples, peeled, cored (saving peels and cores), and sliced (I used Honeycrisp Apples, but you can use Golden Delicious or another tart, firm variety).
• 2 tablespoons unsalted butter, melted
• 5 tablespoons sugar
• 1/2 cup sugar

Instruction:

To make the dough, combine 2 tablespoons of the butter with the sifted flour, sugar, and salt in a large bowl. Blend the dough in a mixer until it resembles coarse cornmeal, or use a pastry blender or two hands to do it. Add the remaining butter and combine everything until the largest pieces resemble large peas. Stirring after each addition, gradually add more water until the dough barely holds together. When it becomes ropy with some dry patches, toss it with your hands while letting it fall through your fingers. If dry patches predominate, add another tablespoon water. Continue tossing the dough until you can roll it into a ball. Flatten into a 4-inch-round disk; refrigerate. Remove after at least 30 minutes and allow it to soften until it is malleable but still cold. Smooth cracks at edges. Roll the dough into a 14-inch circle that is about 1/8 inch thick on a lightly dusted surface. Roll out the dough into a rectangle if you’re using a square tart pan. Using a dry pastry brush, remove any extra flour from both sides. Place the dough in a 9-inch round or square tart pan that has been lightly greased (read the headnotes), or simply on a baking sheet that has been lined with parchment paper if you want to make it free-form or galette-style. Preheat oven to 400ºF. If using a round tart pan, place the apples on the dough in a ring 2 inches from the edge. Then, bake the apple tart. Use even columns of overlapped apples in a rectangular tart pan. If making a galette, or if using a tart pan, up to the sides Continue inward until you reach the center. Whenever dough overhangs the pan, fold it back in on itself and crimp the edges every inch. Brush melted butter over apples and onto dough edge. Spread 3 tablespoons of sugar over the apples and 2 tablespoons over the dough’s edge. (You can’t possibly sprinkle this tart with all five tablespoons of sugar. It’s just too much, but if you can handle it, then all the better.) Bake in the center of the oven for about 45 minutes, rotating tart every 15 minutes, or until apples are soft with browned edges. To make the glaze, combine the sugar with the reserved peels and cores in a large saucepan. Simmer for 25 minutes with just enough water to cover the ingredients. Strain syrup through cheesecloth. Tart from oven, then place cooling rack after peeling off parchment Let cool at least 15 minutes. Brush glaze over tart, slice, and serve.

How To Make ALICE WATERS’ APPLE TART | Recipes.net