Silver Palate Cookbook Iconic Apple Tart Recipe | Ellen’s Apple Tart
Posted on: September 5, 2017 | Posted in: Silver Palate Cookbook Recipes
“He that plants trees loves other besides himself.”
~ English Proverb
“All millionaires love a baked apple.”
~ Ronald Firbank
It’s time! This fall’s apple picking began Labor Day weekend with varietals such as: Gala, MacIntosh, and Golden Supreme … all ripe and ready. Honey Crisp season kicks off this week! The picking is easy, rather idyllic, in our area orchards. The gorgeous scenery, combined with prices around just $1 / pound … you probably should go ahead and drive the larger vehicle. You wouldn’t be the first of us to go a little overboard out there in the orchards!
Whether you’re gathering by the bag, bushel, or Buick … come spend some time amidst nature’s finest. After loading up your apples, enjoy a crisp pint of cider.
Then, get inspired to eat, bake, poach, and sauce.
In fact, we have just the recipe to be your crowning jewel of apple season. Be prepared to receive compliments and requests for more. This iconic Silver Palate Cookbook recipe for apple tart remains a standout favorite. Yes, it takes some effort, but is SO worth the time. In fact, it’s my very favorite in the whole world!
Ravishingly caramelized apples on a circle of flake puff pastry; this recipe makes the best apple tart we have ever eaten. Serve it warm with a dollop of cool whipped cream or a scoop of ice cream. Prepare to swoon.
4 medium-to-large tart cooking apples, peeled, cored, halved, and poached (instructions below)
3/4 cup sugar
3 tablespoons water
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice
1 teaspoon freshly grated nutmeg
2 tablespoons Calvados or applejack
1 pound Puff Pastry
To Poach the Apples:
1 1/2 cups sugar
Piece of a cinnamon stick
6 whole cloves
1/2 vanilla bean
Zest of 1 lemon, cut into fine julienne
4 prepared cooking apples
- Combine the sugar, cinnamon stick, cloves, vanilla bean, and lemon zest in 1 quart water.
- Simmer for 10 minutes.
- Add the apples (peeled, cored, and halved). Bring the syrup back to a simmer and cook the apples until they are tender but not mushy. About 12 minutes. Do not overcook.
- Remove the pan from the heat.
To Prepare the Tart:
- Remove the apples from the syrup while they are still slightly firm. Transfer the apples to a strainer set over a bowl and allow them to cool completely.
- Meanwhile, pour the sugar and water into a 10-inch cast-iron frying pan and stir to combine. Set over medium heat and brown. Remove immediately from the heat and set the pan on a cool surface. The caramelized sugar will harden.
- Place 1 apple half, rounded side down, on the caramelized sugar in the center of the pan. Surround with 6 of the remaining halves, placing them close together. Slice the last half into 6 slices and place them in the spaces between the apples in the ring, with their rounded edges outward.
- Melt the butter in a saucepan. Whisk in the lemon juice, nutmeg, and Calvados, and drizzle over the apples.
- Preheat the oven to 425 degrees F.
- Roll out the puff pastry to 1/4” thickness, and cut out a round 12” in diameter. Place over the apples and roll the edges of the pastry back 1” all around to give the edges a finished look.
- Place the tart in the oven (make sure it has reached 425; preheating is very important to ensure the puff pastry rises). Bake until the pasty is a deep golden brown and the syrup is bubbling around the edges, 30 to 35 minutes. If the pastry browns too quickly, cover it with a piece of aluminum foil.
- When the tart is done, remove it from the oven and let it sit for 15 minutes. Invert onto a serving platter. Serve warm or at room temperature.