![]() ![]() 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. Slice the apples crosswise in ¼-inch-thick slices. Remove the stems and cores with a sharp knife and a melon baller. Peel the apples and cut them in half through the stem.Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Using a ruler and a small knife, trim the edges. Roll the dough slightly larger than 10 x 14 inches. Wrap in plastic and refrigerate for at least 1 hour. ![]() Dump onto a floured board and knead quickly into a ball. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. ![]() Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. If making your own pastry instead of using frozen puff pastry sheet, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade.½ cup apricot jelly or warm sieved apricot jam (see note).4 Tbsp. (½ stick) cold unsalted butter, small-diced.Recipe from: Barefoot Contessa Back to Basics, by Ina Garten, 2008įor the pastry (OR use 1 sheet of frozen puff pastry, defrosted, rolled out to 10 1/2 x 10 1/2 inches) : The apple tart was a pretty to look at, lightly sweet, and flaky crusted alternative to the average dessert. I topped my piece with a scoop of vanilla ice cream. After letting it cool on a rack for about 10 minutes, we dove in. “At the end of the day, you want everybody to have something absolutely delicious to eat and it doesn’t mean that you have to spend the entire day in the kitchen making it,” Garten said during her appearance.When it came out of the oven it looked pretty, but it wasn’t until I brushed on the apricot jam wash that it shimmered with golden tones. She also stopped by Studio 1A in November to bestow her tips for hosting Thanksgiving without a side of stress using store-bought foods. “Spoiler alert: he loved it.”Īlthough Garten has quite a few easy holiday appetizer recipes in her arsenal that folks can whip up with the time and energy to do so, this is far from the first time that she has touted the benefits of store-bought entertaining. “Now, you might raise an eyebrow when you notice that our French Apple Tart is made here in the U.S.A., but before you raise that other eyebrow, consider this: the Master Pastry Chef who developed this recipe once made this exact tart-which is constructed and baked according to French tradition-for the President of France himself,” reads TJ’s website. TJ’s French Apple Tart may be fit for a Contessa, to be sure, but according to the creative grocer, it’s worthy of a world leader as well. “A thing of rustic beauty,” the description reads. The pie is then topped with a fan of “even more” sliced apples, finishing it with apricot glaze. The tart is described as a “masterpiece of a Tart,” taking buttery apricot, Granny Smith and Northern Spy apples to create a filling baked in a shortbread crust. “Our French Apple Tart will have you saying, ‘More, s’il vous plaît!’” reads the description on Trader Joe’s website. Trader Joe's French Apple Tart, an Ina Garten-favorite. “By the way, Trader Joe’s stock just skyrocketed,” replied Savannah.Īccording to Trader Joe’s, the limited-time French Apple Tart offers a fancy-looking dessert at a price fit for the everyday eater: $7.99 for a 20-ounce dessert. I put it in the oven - it was absolutely delicious.” “The other day I had some friends over and I got an apple tart from Trader Joe’s. ![]() “No,” replied Garten, agreeing with Savannah before making her enlightening admission. “When you’re hosting, you don’t want to be stuck in the kitchen the whole time.” “You were saying … you might go to the grocery store and buy some cookies and it’s all about the display,” said TODAY’s Savannah Guthrie to Garten about having guests over, especially during the holidays. ![]()
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