Lionel Poilane's Apple Tart
- 1 recipe flaky sweet pastry dough (see below)
- 4 Golden Delicious or Granny Smith apples
- 4 tablespoons unsalted butter
- 1/4 cup granulated sugar
- 1 egg, beaten
- 1 tablespoon light brown sugar
- Preheat the oven to 425 degrees.
- Divide the dough into four equal portions and, on a flour-dusted surface, roll each portion into a six-inch circle.
- Place the circles of dough on a baking sheet and refrigerate until ready to bake.
- Peel and core the apples, then cut them into 12 pieces (an apple corer and slicer can be used for this).
- Heat the butter until hot, but not smoking, in a large frying pan over medium-high heat.
- Sprinkle the apples with the granulated sugar, then saute until lightly browned, about 15 minutes.
- Remove the pastry from the refrigerator and spoon the apples into the center of the prepared pastry rounds, dividing them evenly.
- Fold the edges of the dough up over the rim of the apples to form a one-inch border.
- Brush the border with the beaten egg.
- Bake until golden, about 20 minutes.
- Sprinkle the apples with brown sugar and serve warm or at room temperature.
- (Alternatively, to form a single large tart, the dough can be rolled into a 12-inch circle and all of the apples can be placed in the center.
- Increase baking time by about 10 minutes to bake the tart fully.)
pastry, golden delicious, unsalted butter, granulated sugar, egg, light brown sugar
Taken from cooking.nytimes.com/recipes/12132 (may not work)