Sunday, June 2, 2013

Apple & Pear French Tart

Let's play two truths and a lie. I like most things geekery. I don't like math. Math was my worst subject in school.

What did you guess? If you said geekery…. EEEEEEHHHH. WRONG. Guys, my iPhone cover is a TARDIS, I saw Star Wars when it was rereleased in theaters in elementary school, Mark Hamill was my first crush, I make "A" see the Star Trek movies with me and I celebrate Pi Day every year.

Which brings me to my lie. Math was not my worst subject in school, but it was my least favorite. Writing aside, math was an anomaly that made its way to the top of my standardized test scores. To this day, I have no idea why. But secretly? I think I'm a math genius who will solve the world water crisis with a math equation I casually doodle on the back of a letter I have yet to open. Apathetic enough for you?

While my prophecy hasn't come true yet, I'm prepared for the day it does by celebrating Pi Day every year. Last year I made some mini vegan roasted apple pies. The Year of the Epic Cherry/Apple Venn Pieagram crowned my first March in Seattle. This year? I christened my new Nordic Ware tart pan by making "A's" pie of choice: an apple & pear French tart.

Math isn't ever going to be something you see me begging to do, but I will keep up appearances by making a pie every March 14th.

Apple & Pear French Tart
Adapted from La Fete Blog

  • 1¼ cups flour, plus more for dusting
  • 12 tablespoons unsalted goat butter, cubed and chilled
  • ¼ teaspoon kosher salt
  • 3 baking apples, peeled, cored and slices
  • 3 Bartlett pears, peeled, cored and sliced
  • ⅓ cup sugar with a shake a cinnamon combined
  • ½ cup apricot jam
  • 2 tbs. rum

  1. Combine flour, 8 tablespoons goat butter, and salt in a food processor and pulse until pea-size crumbles form. When properly (not over!) mixed, it should feel like wet sand.
  2. Drizzle in 3 tablespoons ice-cold water and pulse until dough is moistened, about 3-4 pulses.
  3. If dough seems too dry, drizzle in additional water 1 teaspoon at a time until dough is the correct consistency. 
  4. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour.
  5. Unwrap dough and place between two pieces of parchment paper.
  6. Using a rolling pin, flatten dough into a 13″ circle and then transfer to a 11″ tart pan with a removable bottom.
  7. Using fingertips, lightly press dough into the bottom and sides of tart pan.
  8. Using a rolling pin, gently press down on top edge of tart pan to trim excess dough.
  9. Chill for 1 hour.
  10. Meanwhile, heat oven to 375°F.
  11. Gently move the slices to the crust and make a pattern with the apples overlapping so there are no gaps of crust showing through.
  12. Once tart shell is completely filled with apples, sprinkle with cinnamon sugar and dot with remaining 4 tablespoons of goat butter.
  13. Bake until golden brown, 60-70 minutes.
  14. Meanwhile, heat apricot jam and rum in a small saucepan until warmed and thin.
  15. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam rum glaze.
  16. Let cool completely before slicing. Serve with ice cream of choice!

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