Individual French-Style Apple Tarts
France is considered the home of perfect, round fruit tarts, and when autumn comes you simply cannot avoid the traditional tarte aux pommes (apple tart). This the kind of classic French dessert you can find in almost every bakery, but according to Sophie Bellard of Mirabeau Wine, it is never as good as the one your grandmother makes.
French-Style Apple Tarts
For the Shortcrust Pastry:
- 70 g (2.5 oz) Butter
- 40 g (1.5 oz) icing sugar
- 15 g (1/2 oz) Ground Almonds
- 1/2 Egg beaten
- 1/2 tsp Vanilla extract
- 125 g (4.5 oz) Flour
- a pinch of Salt
For the Filling:
- a few tsp of Apple Compote
- 4 Apples washed
- 1 Egg white lightly beaten
- brown sugar
- icing sugar
Prepare the Shortcrust Pastry:
- Mix together butter, icing sugar, ground almonds, salt and flour.
- Incorporate egg and vanilla extract. Mix until homogeneous (if you own a stand mixer, we recommend using the paddle attachment, works like a charm!).
- Flatten roughly between two sheets of parchment paper and refrigerate for at least 1 hour (or overnight).
- Preheat the oven to 175°C (350F).
- Roll the pastry and line 4 individual tart tins (you can freeze the leftover pastry).
- Blind-bake for 10 minutes.
- Brush the bottom of the tart crust with the lightly beaten egg white, and blind-bake for 10 minutes.
- Remove from the oven and increase the temperature to 180°C (356F).
Assemble the Tarts:
- Spoon a thin layer of apple compote on the bottom of each tart crust.
- Core the apples then cut into quarters. Cut the apples into very thin half-moon shapes using a mandoline.
- Arrange the apple slices into a flower on each tart: place the slices one by one, each one slightly overlapping the one before.
- Start on the outside and work your way to the middle.
- Sprinkle with icing sugar, then a bit of brown sugar.
- Bake for about 45 minutes.