To create the PERFECT APPLE
TART, make up pâte brisée, smear
the bottom with pear jam, then add
a sour cream custard and an
extravagance of Golden Delicious
apples. Pot, cutting board, William
Ashley China; white bowl, Waterford
Wedgwood; brown bowl, Hollace
Cluny; placemat, French Country.
This bakery-calibre tart can be made easily in your kitchen. You do need
to start the day before to prepare the apple slices properly, but we think
the luscious result is worth it. A golden buttery pastry (you’ll need a
loose-bottomed 7" x 10" tart pan) holds layers of sweet jam, custard
and impeccable slices of apple glazed with glossy apple jelly.
THE SECRET TO PERFECT APPLE SLICES
Use only Golden Delicious apples for this tart. Their flesh has a
gorgeous satiny yellow colour, and the texture is soft, not mushy,
and holds its shape. The secret to unwithered apple slices is to
lightly poach them in a warm bath of sugar syrup to almost
“candies” them before baking. The magic combo of the sugar
infusing the apple and the low temperature of the syrup allows the
slices to lightly cook while retaining their shape. Afterwards, the
slices can be baked up to 30 minutes without any significant
shrivelling, a picture-perfect bake-shop look.
You must begin the poaching a day ahead because it takes several
hours or even overnight for the sugar syrup to gradually drop
from a simmer to room temperature.
4 cups water
2 cups white sugar
1/2 cup lemon juice
3 Golden Delicious apples, peeled, cored and uniformly sliced no thicker than
1/4” (squeeze additional lemon juice over slices to prevent browning)