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Apple Crunch Tart

Adapted from The Art of Cooking by Jacques Pépin
The French, it's not automatic to add vanilla or cinnamon to apple desserts. Those are considered things that detract from the apple flavor, whereas in America, they are added as an adjunct to the apple flavor. So if you want to add a small pour of vanilla extract and/or a dusting of cinnamon to them, you are welcome to. I told Romain that I was pretty sure that at Chez Panisse we used to soak some dried currants in brandy for a day or so, then add them to the apple filling, but he didn't like the idea. Next time he's not looking, I may give that a go.
Be sure to note that in step 5, you either chill or freeze the tart before baking. I don't know if that's entirely necessary but Jacques did it before making a more decorative design in the top than I did. So you can possibly omit that step, although I did it out of habit.
I do like to sprinkle the top with granulated brown sugar, called "cassonade" in France. The English equivalents are turbinado and demerara sugars. It gives the top crust an especially pleasant crunch but you can use regular granulated sugar, or skip the sugar on top if you'd like.
Course Dessert

For the dough

  • 2 cups (280g) flour
  • 1 teaspoon kosher or flaky sea salt
  • 3/4 cup (6oz, 170g) unsalted butter, cubed and chilled
  • 1/2 cup (120ml) ice water, plus a tablespoon or two more, if necessary

For the apple filling and assembling the tart

  • 1 3/4-2 pounds (800-900g) apples, peeled, cored, and cut in 1/4-inch (.5cm) slices
  • 1-2 tablespoons granulated sugar, (use the lesser amount if the apples you are using are sweet)
  • 2 1/2 tablespoons (36g) unsalted butter, finely cubed
  • 1 egg yolk, mixed with a teaspoon of milk or water
  • 2 tablespoons granulated brown sugar, see headnote (optional)
  • To make the crust, mix the flour and salt in the bowl of a stand mixer fitted with the paddle attachment. (You can also make this by hand in a mixing bowl using a pastry blender or your hands, or make it in a food processor.) Add the chilled butter and mix until the butter pieces are the size of blueberries. Don't overmix; it should be quite lumpy. Add the ice water and stir until the dough comes together. I find, even if using a stand mixer, that I use the mixer only to mix the water partially in, then do the rest by hand with gentle folding in the mixing bowl, so as not to overwork the dough.
  • Divide the dough in two, shape both pieces into disks, and wrap and chill them for at least 30 minutes. (The dough can be made up to two days ahead.)
  • To assemble the tart, line a baking sheet with parchment paper or a silicone baking mat. Toss the apple slices with 1 to 2 tablespoons of sugar in a bowl.
  • Remove one piece of dough from the refrigerator and roll it out on a lightly floured countertop until it's a 14-inch (36cm) circle. Place the round of dough on the prepared baking sheet. (I fold it in half and work quickly to transfer it then unfold it on the baking sheet, but when I made this with Jacques, he rolled his dough around the rolling pin first, before moving it, and unrolling it on the prepared baking sheet.) Place the apples in an even layer over the dough leaving a 2-inch (5cm) exposed border. Distribute the diced butter bits over the apples. Fold the outside edges of the dough up and over to tuck in the apples.
  • Roll the other disk of dough to the same size as the first. Brush the bottom crust that's folded over the apples liberally with water then place the second round of dough over the apples and bottom crust, tucking the edges underneath the bottom of the tart. Place the tart on the baking sheet in the refrigerator or freezer for 15 minutes.
  • Preheat the oven to 400ºF (200ºC) and set the rack in the middle of the oven. Mix the egg yolk with the water or milk in a small bowl and brush it over the top of the tart. Sprinkle the granulated brown sugar evenly over the top, cut four slits in the top and bake until the top is well-browned and crunchy. When done, thick apple juices should be bubbling up in the slit holes, indicating they are cooked. The tart should take about 30 to 35 minutes to bake, depending on the apples and your oven. Remove the tart from the oven and let cool a few minutes, then slide onto a wire rack.

Notes

Serving: Server the tart warm or at room temperature on its own, with a bit crème fraîche, or a scoop of ice cream.