Tarte Pine Aux Pomme Recipe
petit apple tart, cointreau butter glaze
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Ingredients
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Tart Crust
Apple Filling
Cointreau Butter Glaze
Method
Tart Crust
- 1
Prepare the Tart Crust
In a mixing bowl, combine all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- 2
Add Ice Water
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork the dough.
- 3
Chill the Dough
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 4
Roll Out the Dough
After chilling, roll out the dough on a floured surface to fit your tart pan. Place the rolled dough into the pan and trim any excess.
- 5
Pre-Bake the Crust
Preheat the oven to 375°F (190°C). Prick the bottom of the crust with a fork and bake for 15-20 minutes until lightly golden. Remove from oven and set aside.
Apple Filling
- 6
Prepare the Apples
In a large bowl, combine the sliced apples, brown sugar, cinnamon, lemon juice, and vanilla extract. Toss until the apples are evenly coated.
- 7
Fill the Tart Shell
Arrange the apple mixture in the pre-baked tart crust, spreading it evenly.
- 8
Bake the Tart
Bake the tart in the preheated oven at 375°F (190°C) for 25-30 minutes, or until the apples are tender and the crust is golden brown.
Cointreau Butter Glaze
- 9
Prepare the Glaze
In a small saucepan over low heat, melt the unsalted butter. Stir in the Cointreau and powdered sugar until smooth and well combined.
- 10