| This is such an
easy and quick recipe to do.
Best
results
are
dependent
on
good
quality
puff
pastry
which
is
now
available
in
stores,
and
the
right
choice
of
apples.
When I first starting trying this recipe many
years ago using a recipe from Alain Senderen
and the Maurice Restaurant in NYC (Maurice"s
Tart) it was necessary to make your own puff
pastry. Now we have the easy option to buy excellent
sources of puff pastry.
Gordon Ramsay has an excellent video that shows
his technique for this tart. I use a combination
of some of his techniques and those of the original
recipes from Senderen and the Maurice Restaurant
in NYC.
Service for 4
4 apples --Granny Smith, Braeburn,
Golden Delicious, Jonathan, Johnagold apples,
Stayman's-Winesap, Akane Apples , Cox's Orange
Pippins, Swiss Gourmet (Arlet).
1-2 T softened butter
2-4 T fine or castor sugar (granulated sugar
is OK to substitute)
4 T confectionery sugar for dusting and caramelizing
4 scoops of vanilla ice cream of choice
What you need for a good baking
apple is one that stays firm while cooking and
does not get mushy.
Note: Use either a good quality
vanilla ice cream or see our excellent home
made recipe for Vanilla
Ice Cream
Below are shown some excellent
apples for pies and tarts. Some such as Braeburn
do not come in till November.
 |
These are Braeburn Apples. They were
first introduced into New Zealand in 1952.
They are thought to be a cross between
Granny Smith and Lady Hamilton.
The Braeburn apple is crisp and sweet
and holds up well in cold storage during
the winter months. It is a late apple
not showing up in New York State till
the beginning of November.
We consider the Braeburn the best apple
to use in the thin apple tart.
|
 |
This is a Jonathan-Worchester-Pearmain
cross that was introduced in Japan. It
has a tart taste much like the Jonathan
and makes a good thin apple tart. This
is an early season apple
Image from Samascott Richards Orchards
Kinderhook, NY.
Union Square Greenmarket
|
 |
This is a Cox's Orange Pippin a favorite
in England. These apples are tart and
very flavorful. Cox's orange pippins has
a greater range of complex flavors making
it an interesting apple for the thin apple
tart.
The Cox's Orange remains unsurpassed
for its richness and complexity of flavour.
Image from Samascott Richards Orchards
Kinderhook, NY.
Union Square Greenmarket
 |
Thin Apple tart made with Cox's
Orange Pippin gives an extremely
rich flavor.
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|
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This is a Jonathan red apple ... great
with skin on...It is classic American
variety, and widely regarded as one of
the best flavoured apples with a good
sweet/sharp balance.
Note: Red Jonathan is a deeper red than
jonathan apples but similar in taste but
perhaps more aromatic.
Image from Samascott Richards Orchards
Kinderhook, NY.
Union Square Greenmarket
|
 |
This is a Stayman-Winesap
Image from Tree Licious Orchards Kinderhook,
NY.
Union Square Greenmarket
|
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This is an Arlet also know as a "Swiss
Gourmet" apple a Golden Delicous
and Idared cross developed in Switzerland.
It ripens in early September but keeps
well much like the Golden Delicous.
It has a sweet tart taste.
Image from Samascott Richards Orchards
Kinderhook, NY.
Union Square Greenmarket
|
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This is a Jonathan Gold Apple
Image from Samascott Richards Orchards
Kinderhook, NY.
Union Square Greenmarket
|
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The first Rhode Island Greening tree
was grown in Newport RI in the 1650's.
This is a tart tender fleshed apple that
is great for baking.
Image from Samascott Richards Orchards
Kinderhook, NY.
Union Square Greenmarket
|
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This is an Elstar Apple
Image from Samascott Richards Orchards
Kinderhook, NY.
Union Square Greenmarket
|
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These are Gala Apples
Image from Samascott Richards Orchards
Kinderhook, NY.
Union Square Greenmarket
|
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This is a Cox's Heirloom Apples
Image from Tree Licious Orchards
Union Square Greenmarket
|
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These are Golden Delicous Apples
Image from Samascott Richards Orchards
Kinderhook, NY.
Union Square Greenmarket
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