Star chef Philippe Etchebest has shared his recipe for apple tart, describing it as a nostalgic classic learned during his culinary training. The French television personality, known for hosting 'Cauchemar en cuisine,' revealed his techniques for perfecting the pastry and assembling the dessert. [1]
The recipe highlights the effort required to achieve professional results at home. Etchebest notes that while ingredients are affordable, precision and patience are necessary, particularly when slicing apples individually and preparing the broken crust without it rising during baking. [1]
The preparation begins by cooking three peeled apples cut into cubes with butter, sugar, star anise, cinnamon, and a pinch of salt to enhance flavor. Once compounded and mashed, this filling is poured into a pre-baked crust. The remaining apples are sliced thinly using a mandoline and arranged in a decorative rosette pattern over the compote. [1]
Etchebest’s technique for the crust involves mixing flour, softened butter, water, salt, and egg yolks. The dough is rolled out, placed in a greased mold, and the edges are folded inward and thickened by pressing against the pan wall. Before adding the filling, the blind bake includes dried beans to weigh down the crust for 20 minutes at 200°C. [1]
After placing butter pieces on top, the tart bakes for 15-20 minutes at 180°C. To finish, apricot jam thinned with water is brushed over the hot tart for a glossy, sweet glaze. [1]
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