French apple tart is great for the holidays or anytime time of year!
- Begin by preheating your Fornetto to 200C (390F).
- Prepare the glaze by heating the jam/jelly with the alcohol over high heat.
- Remove it when it begins to bubble and has liquified. Strain out any chunks using a fine mesh strainer.
- Grease the tart pan lightly and line it with the pastry. Don’t press or overwork the pastry but be sure there are no air bubbles present under it. Prick the pastry several times with the tines of a fork.
- Line the pastry with a piece of parchment paper and place pie weights or dried beans over top to keep the pastry weighed down and to avoid rising or air bubbles forming while the dough bakes.
- Bake for 20 minutes and remove the crust from the oven. Prepare the apple sauce while the crust is baking (see below).
- Brush the crust all over with the glaze using a pastry brush and allow it to cool thoroughly.
- In a saucepan, cook the apples with the water, cinnamon, lemon juice and sugar.
- When the apples have fallen and are ready to be mashed (or puréed) add in the vanilla and mash the whole mixture into the sauce.
- Allow it to cool completely before adding it to the crust.
- Prepare the apple slices.
- Slice the apples as described above and place them in lemon water to avoid them oxidising.
- Melt the butter and the sugar over medium-high heat and add the apple slices.
- Sautée the apples until they go limp, not mushy.
- remove them from the heat and allow them to cool.
- Spread the apple sauce evenly over the baked crust.
- Arrange the apple slices over the sauce in concentric circles. Be creative!
- Sprinkle the top of the apple slices with powdered sugar and bake in a preheated 190C (375F) Fornetto for 30 to 45 minute on the centre rack. Move the tart higher to brown of the edges of the apples. Monitor it regularly.
- Remove the tart from the oven and brush lightly with the glaze.
- Allow cooling before slicing.
To serve, dust it lightly with confectioner’s sugar and accompany it with vanilla or caramel ice cream! Enjoy!