Panini Girl

My obsessions-Italy and Cooking

October 13, 2010


Autumn Means Apples

As we were walking through the grocery store the other day J. spied a table piled high with apple pies from a well known bakery from up in the local mountains. He stood there a little too long and I knew what that meant, so I steered him away from the pastry boxes with the promise of baking something with apples when we got home. I’m not much for pies so I knew immediately that it would be a tart.

One of my favorite fall desserts is apple crisp. Yes, apples are delicious, but I’m a fool for that crumb topping-crispy and buttery with a touch of cinnamon and lots of brown sugar. I decided to bake an apple crumb tart and satisfy J.’s urge for a pie and my love of apple crisp.

I went to the Tartine cookbook for a crust recipe. I wish I could say that I knew one off the top of my head, but I always check a recipe when making a crust. Of course, I got sidetracked once I opened the book and spent at least an hour pouring over the book and making a list of what I’ll be baking next. If you’ve never been to Tartine, you have to make a point of visiting this incredible bakery on your next trip to San Francisco.

Apple Crumb Tart

Pate Sablee (Sweet Tart Dough) makes 4-9″ tart shells

1 cup (2 sticks) plus 2 tablespoon unsalted butter at room temperature
1 cup sugar
1/4 teaspoon salt
2 large eggs at room temperature
3-1/2 cups all-purpose flour

Using a stand mixer with the paddle attachment, combine the butter, sugar and salt and mix on medium speed. Mix in 1 egg and then add the second egg and mix until smooth. Stop the mixer and scrape down the sides of the bowl with a spatula. Add the flour all at once and mix on low speed until just incorporated.

On a lightly floured surface, divide the dough into equal balls and flatten each into a disc. Wrap in plastic and chill for at least 2 hours. Preheat the oven to 350 degrees. Roll the dough on a lightly floured surface into an 11″ circle. Ease the dough into tart pan, without stretching it. Trim the dough level with the top of the pan. Place the shell in the refrigerator or freezer until form, about 15 minutes.

Make small holes in the bottom of the dough using a fork. Place in the oven and partially bake the crust for 10 minutes, until it is lightly colored (if your recipe calls for a fully baked crust, bake 5 minutes longer until golden brown).

Apple Filling

4 Granny Smith or Golden Delicious apples, peeled, cored and sliced
1 tablespoon lemon zest
Pinch of freshly grated nutmeg
3 tablespoons sugar

Mix all together and place in partially baked crust.

Crumb Topping

1 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
Pinch of salt
1 stick butter (cold), cut into pieces

Mix flour, sugar, cinnamon and salt together. Using a pastry blender or fork, cut the butter into dry ingredients until crumbs form. Sprinkle crumbs over apples. Place in preheated oven and bake for 40 minutes. Remove from oven and serve warm topped with vanilla ice cream. Serves: 6-8

Check Cook with Panini Girl in Italy up above the header for all the details on the spring trip to Lucca.


4 thoughts on “Autumn Means Apples

  1. I love Tartine! I may have to flip through mine this weekend!

  2. My daughter is home from college and we made Apple Crumb Pie last night. Delicious. What is the difference between a pie and a tart? Also, that recipe had a cup of sugar in the crust. That seems like a lot. Any ideas why? It looks tasty either way.

    • Paulita-first off, there’s 1 cup of sugar in the crust because that recipe malkes 4 crusts (so really it’s 1/4 cup per crust). As for the pie versus tart-tarts have only a bottom crusts, whereas many pies have a top crust too. Also the type of dough differs-pies typically have crusts that have avery flaky crusts and tarts have crusts that are more of a short crust-this crust makes awesome sugar cookies. A tart is also usually baked in a pan with a removable bottom. At any rate-apples and crumbs-how can you go wrong!

  3. Pingback: Apple Cake With Cinnamon Sugar | Panini Girl

Leave a Reply

Required fields are marked *.

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: