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  • Christmas apple tart of Provence, France (Panade la table du comtat)

    2 votes
    Christmas apple tart of Provence, France (Panade la table du comtat)
    Prep time:
    Cook time:
    Servings: 10
    by Marlin Rinehart
    25 recipes
    		 >
    I came across this apple tart recipe in the 70's, contributed by an author in France writing about regional holiday foods of Provence. It's very simple, with few ingredients and no spice, just the pure flavors of apples and orange-flower water. The filling has a hint of the exotic. It's not very sweet and has a nice buttery crust. It's great served with coffee, hot tea or a dessert wine.

    Ingredients

    • FILLING:
    • 5 Granny Smith apples (about 2 1/2 lbs.), peeled and chopped
    • 1 1/2 tablespoons orange-flower water
    • 1 recipe pate brisee (recipe follows)
    • 1/4 cup sugar
    • 3 Granny Smith apples (about 1 1/2 lbs.), peeled, halved, and cut crosswise into thin slices
    • PATE BRISEE:
    • 2 1/2 cups all-purpose flour
    • 1 1/2 sticks (¾ cup) cold unsalted butter, cut into bits
    • 4 tablespoons (1/4 cup) cold vegetable shortening
    • 1/2 teaspoon salt

    Directions

    1. MAKE THE FILLING:
    2. In a large heavy saucepan cook the apples and orange-flower water, covered, over moderately low heat, stirring occasionally, for 20 minutes, or until the apples are very tender and are the consistency of a chunky puree.
    3. MAKE THE PASTRY:
    4. In a large bowl blend the flour, butter, vegetable shortening, and salt until the mixture resembles meal. Add 6 tablespoons (or less) ice water, toss the mixture until the water is incorporated and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute fat evenly and re-form it into a ball. Chill the dough, wrapped in plastic wrap, for 1 hour.
    5. ASSEMBLING THE TART:
    6. Roll out three-fourths of the dough 1/8-inch thick on a floured surface, fit into a 10-inch tart pan with a removable fluted rim, and prick the shell. Sprinkle 2 tablespoons of the sugar over the bottom of the shell and chill the shell for 30 minutes. Spread the cooked apple filling in the shell, arrange the apple slices decoratively over it, and sprinkle the apples with 1 tablespoon of the remaining sugar.
    7. Roll out the remaining dough 1/8-inch thick on a floured surface, cut it into ¼-inch-wide strips, and arrange the strips in a lattice pattern over the apples, pressing the ends of the strips onto the rim of the shell. Sprinkle the lattice dough with the remaining 1 tablespoon sugar and bake the tart in the bottom third of a preheated 350° F. oven for 50 minutes, or until the apple slices are very tender and the crust is golden brown.

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