Apple Sugar Tart

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This is another one of Clotilde Dusoulier’s recipes (from Chocolate and Zucchini), and it is so pretty as a dessert, but it is also not too sweet and I find it makes a nice (if somewhat decadent) breakfast. The dough has very little sugar in it at all and you do get the slight flavour of the beer and yeast that make up the batter. I don’t have an apple corer, so I couldn’t produce the lovely rounds of thinly sliced apple, so I did the best I could with my little apple crescents. I think it ended up looking quite nice.

Apple Sugar Tart

Ingredients

2/3 cup amber beer or milk

1/2 tsp active dry yeast

2 cups flour

1/4 tsp fine sea salt

2/3 cup light brown sugar

1 large egg

7 tbsp butter, softened, plus more for the pan

1 pound of baking apples

Creme fraiche, sour cream or vanilla ice cream, for serving

In small saucepan, heat the beer to lukewarm. Add the yeast, and let rest of 10 minutes. Active yeast will form a slightly foamy layer at the surface.

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In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt and 2 tbsp of the brown sugar. Add the yeast mixture, the egg, and butter, and knead at low speed for 10 minutes. (Alternatively you can work by hand in a large bowl, using a wooden spoon or dough whisk; the dough is too soft to knead by hand.)

Cover with plastic wrap and let rest at room temperature for 1 1/2 hours, or overnight in the refrigerator (after refrigeration, let rest at room temperature for 30 minutes before using.)

Preheat the oven to 400F and grease an 11 – 12 inch tart pan with a pat of butter

Scrape the dough into the pan and spread it with a spatula to cover the surface of the pan evenly. Sprinkle with 2/3 of the remaining sugar; it will seem like a lot of sugar, but remember there is hardly any in the dough itself.

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Peel and core the apples and then slice horizontally into very thin rounds. Arrange on the dough in a circular, tightly overlapping pattern, starting from the outside and leaving a 3/4 inch margin of uncovered dough all around. Sprinkle with the remaining sugar.

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Bake for 20 minutes. Cover loosely with foil and then bake until golden brown and caramelized, 15 to 25 minutes more.

Serve slightly warm or at room temperature, with vanilla ice cream.

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Word of the day:

Imprimatur: sanction or approval; support: our plan has the company president’s imprimatur

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