Easy French Apple Tart / Rustic Apple Tart

If you have a party at home and want to impress your guests, then go bake this. This is one of our family favorites and I have made it for almost all parties at home.

For the pastry, place the flour, salt, and sugar in the bowl of a food processor (an Indian mixie works perfectly well too). Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.

Dump onto a cling wrap surface and knead quickly into a ball. Do not knead for a long time. Just try to gather everything together and thats all there is to it. Wrap in plastic and refrigerate for at least 1 hour.

Roll the dough directly on a parchment paper slightly larger than 10 x 14 inches. Cut the parchment roughly to that size so you know that you need to roll to the size of the paper. Spread a plastic cling wrap sheet on top of the dough while rolling. This will help in smooth rolling as the dough wont stick to the rolling pin when rolled. Just roll to a rough rectangle. Its a rustic tart. The measurement or the shape need not be accurate. Using a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate for another one more hour.

Preheat the oven to 200 degrees Celsius.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch-thick slices. I love my Melon Baller for removing the stem and seeds and I use it almost every single day.

Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full ½ cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. Don’t worry! The apple juices will burn in the pan but the tart will be fine!

When the tart’s done, heat the apricot jelly or orange marmalade with water until its completely melted. Brush the apples and the pastry completely with the jelly mixture.

Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

For the pastry

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 150 grams cold unsalted butter, diced
• 1/2 cup ice water

For the apples

• 4 Apples (preferably tart apples like Granny Smith)
• ½ cup sugar
• 4 tablespoons cold unsalted butter, small-diced
• 1/3 cup apricot jelly or orange marmalade
• 2 tablespoons water

1. For the pastry, place the flour, salt, and sugar in the bowl of a food processor (an Indian mixie works perfectly well too). Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
2. Dump onto a cling wrap surface and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
3. Roll the dough directly on a parchment paper slightly larger than 10 x 14 inches. Place the dough on the prepared sheet pan and refrigerate for another one more hour.
4. Preheat the oven to 200 degrees Celsius.
5. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch-thick slices.
6. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full ½ cup sugar and dot with the butter.
7. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. Don’t worry! The apple juices will burn in the pan but the tart will be fine!
8. When the tart’s done, heat the apricot jelly or orange marmalade with water until its completely melted. Brush the apples and the pastry completely with the jelly mixture.
9. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 1 hour
• Category: Dessert
• Cuisine: French

For the pastry

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 150 grams cold unsalted butter, diced
• 1/2 cup ice water

For the apples

• 4 Apples (preferably tart apples like Granny Smith)
• ½ cup sugar
• 4 tablespoons cold unsalted butter, small-diced
• 1/3 cup apricot jelly or orange marmalade
• 2 tablespoons water

1. For the pastry, place the flour, salt, and sugar in the bowl of a food processor (an Indian mixie works perfectly well too). Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
2. Dump onto a cling wrap surface and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
3. Roll the dough directly on a parchment paper slightly larger than 10 x 14 inches. Place the dough on the prepared sheet pan and refrigerate for another one more hour.
4. Preheat the oven to 200 degrees Celsius.
5. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch-thick slices.
6. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full ½ cup sugar and dot with the butter.
7. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. Don’t worry! The apple juices will burn in the pan but the tart will be fine!
8. When the tart’s done, heat the apricot jelly or orange marmalade with water until its completely melted. Brush the apples and the pastry completely with the jelly mixture.
9. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 2 hours
• Cook Time: 1 hour
• Category: Dessert
• Cuisine: French

Find it online : https://www.kannammacooks.com/easy-french-apple-tart-barefoot-contessa-apple-tart/

This recipe is very special. This recipe is from Priya Sidharth. Remember “Metro” Priya??? When we were young, there used to be a channel called DD Metro and the anchor was Priya. Oh golden days they were 🙂 This Ulli theeyal is from her and her mother. This is one delicious curry to be had with rice. If you like coconut flavour, this is a must try. I love traditional recipes like these a lot. This is a very classic traditional Kerala style curry. The flavor of the nicely roasted coconut is to die for. The gravy is simmered in a tamarind sauce and goes very well with rice. I have used coconut oil today. You can use any oil of your choice but I strongly suggest you to use coconut oil. It imparts a distinct aroma and flavour to this dish. Here is how to do it.

Here are other recipes from the site using Shallots Onions / Shallots Recipes

Here is the video of Kerala Style Ulli Theeyal Recipe

Here is how to make Kerala Style Ulli Theeyal Recipe Soak a lime size tamarind in one cup of water for 20 minutes. Squeeze the tamarind in the water to extract all the juices. Strain the juice and set aside the tamarind pulp. Discard the tamarind seeds and the pith.

Also chop the shallots (small onions). The shallots needs to be chopped as it gives a different flavor than adding shallots whole. Set aside.

The main prep work for this curry is the theeyal masala and here is how to do it. Heat 2 tablespoon of coconut oil in a pan. Add in the coriander seeds, dried red chillies and fresh shredded coconut. Fry on medium flame, sauteing constantly until the coconut turns golden. Its important to fry well till the coconut turns really golden. I call it fiery gold!

Grind the masala to a fine paste without adding any water. The oil from the coconut will separate while grinding and the mixture will become into a paste. Set aside.

Heat oil in a pan and add in the curry leaves and the chopped shallots. Fry till the shallots are soft and slightly starting to brown. Add in the tamarind juice, the theeyal masala, turmeric and the salt. Add in half a cup of water. Let it simmer in medium flame for 10 minutes. Stir once in a while.

After 10 minutes, the oil will separate and float on top. Now add in the coconut milk and let it simmer for a couple of minutes. Switch off the flame.

Tempering Ulli Theeyal Now lets do the tempering for the curry. Heat oil in a small kadai and add in the mustard seeds, fenugreek seeds (vendayam) and curry leaves when the oil is hot. Let the mustard seeds splutter. Add it to the curry.

Ulli Theeyal is ready for serving. It goes amazingly well with rice and some ghee.

For the Theeyal Masala

• 2 tablespoon coconut oil
• 1 cup fresh shredded coconut
• 2 teaspoon coriander seeds
• 6 dried red chillies

For the Gravy

• 1 teaspoon coconut oil
• 20 shallots, chopped (about 200 grams )
• 2 sprigs curry leaves
• small lime size tamarind
• 1 teaspoon turmeric powder
• 1 teaspoon salt
• 1/2 cup thick coconut milk

For the Tempering

• 1 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon fenugreek seeds
• 2 sprig curry leaves

1. Heat 2 tablespoon of coconut oil in a pan. Add in the coriander seeds, dried red chillies and fresh shredded coconut. Fry on medium flame, sauteing constantly until the coconut turns golden. Grind the masala to a fine paste without adding any water.
2. Heat oil in a pan and add in the curry leaves and the chopped shallots. Fry till the shallots are soft and slightly starting to brown. Add in the tamarind extract (soaked in a cup of water and extracted), the theeyal masala, turmeric and the salt. Add in half a cup of water. Let it simmer in medium flame for 10 minutes.
3. After 10 minutes, the oil will separate and float on top. Now add in the coconut milk and let it simmer for a couple of minutes. Switch off the flame.
4. Heat oil in a small kadai and add in the mustard seeds, fenugreek seeds (vendayam) and curry leaves when the oil is hot. Let the mustard seeds splutter. Add it to the curry.

Notes

For a fiery dark colour, add in a couple of Byadagi red chillies / Kashmiri red chillies. They impart a deep red colour to the gravy.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 20 mins
• Category: Side Dish
• Cuisine: Kerala, South Indian