Brandy-Apple Tart
Ingredients
Directions
For the crust:
2 ½ c
(320 grams) all-purpose flour
1 ½ tsp
Diamond Crystal kosher salt
1 c
(2 sticks/227 grams) unsalted butter, cold, cut into thin slices
6 to 8 tablespoons (90 to 120 grams) whole milk, cold
For the filling:
4
tart apples, preferably Granny Smith, peeled, thinly sliced, and divided
¼ to ⅓ cup (50 to 65 grams) granulated sugar (depending on the sweetness of the apples)
1 tbsp
lemon juice
3 tbsp
unsalted butter, cut into slices
2 tbsp
brandy or calvados
½ tsp
vanilla extract
½ tsp
Diamond Crystal kosher salt
Milk or cream for brushing
Sparkling or granulated sugar for finishing
Brandy-Apple Tart
This brandy-apple tart combines a smooth, Italian-inspired apple filling with a classic, all-American pie crust. Half the apples are cooked down on the stove into a smooth compote, and the remaining fruit is added in the last few minutes of cooking to retain their shape and a bit of texture. Brandy and butter are stirred in at the end to add richness and a warm depth of flavor. Calvados, a French brandy made from apples, would be ideal here, but any style of brandy will do. The dough is a standard pie crust but made with milk in place of water (half-and-half, or even a dairy-free substitute, would work as well), which makes for a tender, flaky crust that’s also easy to work with. Serve warm, topped with a big scoop of vanilla ice cream, for the ultimate autumn dessert.
8 servings
- Make the crust: Add the flour and salt to a large mixing bowl and mix briefly to combine. Add the butter and use your hands to work it into the flour using a rubbing motion. Continue to work the mixture until it resembles a coarse meal and the pieces of butter are no larger than peas.
- Add half of the milk and toss the mixture to combine. Don’t press or squeeze yet—the idea is to evenly hydrate the mixture, so be sure to break up any wet clumps of dough and redistribute them. Test the hydration of the mixture by taking a small handful and giving it a squeeze. The mixture should clump together and hold its shape—if it doesn’t, add another tablespoon of milk before proceeding. Give the handful of dough a firm poke with the flat of your finger. If it mostly holds together, the dough is properly hydrated. If the dough falls into pieces and appears floury and crumbly, add milk 1 tablespoon at a time until the dough passes this test.
- Fold and press the dough a few times to bring it together into a ball. If it does not come together easily, add a few drops of milk in areas that are particularly dry. Divide the dough in half and form it into two disks. Wrap each disk tightly in plastic and chill in the refrigerator for at least 30 minutes and up to 2 days. For longer storage, keep in the freezer.
- Make the filling: Add half the apple slices to a large saucepan along with the sugar and lemon juice. Place over medium heat and cook, covered, for about 5 minutes, or until the apple slices begin to break down. Uncover and cook, stirring occasionally, until the apples are completely broken down and the mixture resembles a smooth, thick apple sauce.
- Add the remaining apples and cook until just tender, about 5 minutes more. Stir in the butter, brandy, vanilla extract, and salt. Set aside to cool before using. The filling can be made up to 3 days ahead and stored in an airtight container in the refrigerator.
- Assemble the tart: Heat the oven to 375°F and generously grease a 9.5-inch tart pan.
- Place one half of the dough on a clean, lightly floured surface and roll it into an 11-inch circle (about 1/8-inch thick). Fold the dough into quarters and transfer it to the prepared pan. Unfold the dough and lay it neatly into the tart pan, ensuring that there is no space between the dough and the pan. Trim the edges of the dough so there is about 1 inch of overhang. Fold the overhanging dough down underneath itself to create a double layer of dough around the edge of the pan. Use a knife to trim the edge so that the dough is flush with the rim of the pan.
- Transfer the apple filling to the pastry-lined pan and use an offset spatula or the back of a spoon to spread it into a flat, even layer. Place the pan in the refrigerator to chill while you roll out the other half of the dough.
- Place the second piece of dough on the floured surface and roll it into another 11-inch circle. Use a sharp knife or rotary cutter to cut the dough into 8 equal strips.
- Remove the tart from the refrigerator and arrange the strips in a lattice pattern: Place 4 parallel strips, evenly spaced, across the top of the apple filling. Fold the first and third strips all the way back over themselves and place a new strip of dough perpendicular to the first set of strips. Return the first and third strips back to their original positions. Next, pull the second and fourth strips back over themselves and add another strip of dough next to the previous one (again, perpendicular to the first set of strips). Repeat this process to add the remaining 2 strips of dough to the lattice.
- To trim the excess dough, roll a rolling pin firmly over the top of the tart. The overhanging strips of dough will break away.
- Lightly brush the lattice with milk or cream, then sprinkle generously with sugar. Place the tart pan on a rimmed baking sheet and bake for 30 to 35 minutes or until the crust is a deep golden brown. Serve warm with vanilla ice cream.
- This tart keeps well for up to 3 days. Store leftovers in an airtight container in the refrigerator. Reheat in a 350°F oven for 5 to 10 minutes before serving.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.