Theresa Souther - Program Director
& Instructor Pastry Arts Program
The apples for this tart need to be pre-baked, but they can be cooked and
held in the refrigerator for two days prior to assembling and baking the
tart. The tart dough can be made a week in advance and kept in the fridge.
Once the tart is baked, it will hold at room temperature for two days.
For the tart dough (enough
to make two 8- inch tart shells):
1) 1 cup unsalted Butter at room temperature
2) ½ cup granulated Sugar
3) 1 tsp Vanilla Extract
4) 1 large Egg
5) 3 cups all-purpose Flour
6) ½ tsp. Salt
1) In a mixer, cream the butter and the sugar together on low speed for two
to three minutes on low speed. Add the vanilla extract and the egg.
2) Sift and add the flour and salt.
3) Continue to mix the dough until it holds together. Divide the dough into
two portions. Flatten each piece into a disk, wrap in plastic and refrigerate
until firm, about one hour. (Dough can be frozen for four weeks or
refrigerated for one week).
4) On a lightly floured surface, roll one portion of the chilled dough about
1/8 inch thick and 10 inches in diameter. Move the dough as you roll it, to
keep it from sticking to the table. Line an 8-inch tart pan with the dough.
5) Refrigerate or freeze the dough-lined tart pan a minimum of thirty
minutes, or until ready to proceed with the remainder of the recipe.
For the Apple Tart Filling
1) Raw 8” Tart Shell
2) 8-9 medium Apples, (about 3 ½ pounds) - peeled, halved and cored
3) ½ cup (8 tbs.) unsalted Butter - chopped into small pieces
4) ½ cup (8 tbs.) granulated Sugar
5) ¾ cup Apricot Jam or Jelly
1) For the pre-baking...preheat the oven to 350 degrees. Cut three of
the apples into half-inch cubes. Arrange the apples in a layer on a
cookie sheet. Place about 2 tablespoons of the chopped butter on
top of the cubed apples. Sprinkle with about 2 tablespoons of the
sugar. Cover with foil and bake until the apples are tender, 20-30
minutes. Stir every 8-10 minutes for best results.
2) Slice the remaining apple halves horizontally into very thin (less
than 1/8” slices). Place the halves on a second cookie sheet. Divide
about 2 tablespoons of the butter among the apples and sprinkle
with about 2 tablespoons of the sugar.
3) Cover with foil and bake until tender (a knife should easily pierce
the apple halves), about 30 minutes. This completes the pre-baking.
4) Let the apples cool 30 minutes after removing them from the oven.
(Well wrapped, the apples will keep in the refrigerator for two days.
Leftover apples can be frozen for one month.)
5) Increase the oven temperature to 375 degrees. Spread the cubed
apples in the bottom of the tart shell. Place an apple half along the
edge of the tart shell and press gently with the palm of your hand
to fan the slices. Repeat this process until the perimeter of the tart
is covered. Continue in the center of the tart until the entire surface
is covered with apple slices.
6) Dot the tart with the remaining butter and sprinkle with the
6) Bake the tart until the crust is golden and the apples are nicely
browned on the edges, 45-60 minutes.
7) In a small saucepan, bring the apricot jam or jelly to a simmer.
Brush a thin layer of jam over the entire surface of the tart. If the
jam is very thick, thin with a little bit of water.
8) Let the tart cool one hour before removing from the tart shell and
Cinnamon Creme Anglaise
Crème Anglaise is a rich dessert sauce, but is also an ice cream base.
If you have an ice cream maker, follow the manufacturer’s
instructions for freezing the crème Anglaise. For best
results, use an instant read thermometer to confirm
that the sauce is thoroughly cooked.
1) Bring milk and cream to a simmer in a stainless steel saucepan.
Add cinnamon stick. Cover the mixture, remove from the heat
and let steep for 30 minutes.
2) Remove the cinnamon stick from the milk and cream and return
the liquid to a simmer.
3) While the milk and cream are heating, whisk the egg yolks and
sugar together in a bowl until thick.
4) Stirring constantly, slowly add the simmering liquid to the egg yolks
and sugar. When all the liquid has been mixed into the egg yolks
and sugar, return the mixture to the saucepan.
5) Over medium-low heat, stir the mixture constantly with a wooden
spoon, and cook until the mixture reaches 165 degrees Fahrenheit.
6) Pass the cooked crème Anglaise through a fine-mesh sieve into a
bowl and chill.
7) The crème Anglaise will keep in the refrigerator for 5 days.
In the Studio Kitchen with Theresa Souther (left)
and Lindsey Gustin (right)