Sweetest Hobby

It’s based on one from Ferrandi Paris French Patisserie, and it’s seriously amazing. What I love most is that you don’t need a ton of fancy ingredients to make it taste incredible. Every element of this pie is carefully considered, from the tender, golden crust to the sweet and tart filling featuring my homemade cinnamon applesauce. It’s a symphony of flavors and textures that will leave you wanting more.

Shortcrust Pastry

Ingredients

5 ¼ tbsp (75g) butter diced

11/2 tsp (6g) sugar 

½ tsp (3g) salt

1 cup (125g)flour, sifted

1 tbsp plus 2 tsp (25g) lightly beaten egg (I used 1 egg)

1 tbsp (15ml) water

Apple topping:

1 ¾ (800g) apples

Scant 1 cup (200g) applesauce 

Melted butter for brushing

Apricot jam for glaze.

Instructions:

1. Make the Pastry: In a large bowl, combine the unsalted butter, sugar, salt, and flour. Mix until the mixture resembles coarse crumbs. Add the egg and water, and mix until a dough forms. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
2. Prepare the Applesauce: To create that beautiful, melt-in-your-mouth texture, I made a quick homemade applesauce. If making homemade applesauce, prepare it now. I began by dicing 3 medium apples and placing them in a saucepan with 2 cinnamon sticks for warmth, the juice of 1 lemon for brightness, and 3 tablespoons of light maple syrup for a touch of sweetness. Covering the saucepan with a lid helps to trap the steam and prevent the apples from drying out. Cook over medium heat, stirring occasionally, for about 15-20 minutes, or until the apples are very soft and easily mashed with a spoon. If you prefer a smoother texture, you can use an immersion blender to partially puree the applesauce. Taste and adjust the sweetness to your liking with more maple syrup. Allow the applesauce to cool completely before using it in the tart.
3. Pre-bake the Crust: On a lightly floured surface, roll out the chilled dough and carefully transfer it to a 9-inch (23cm) tart pan with a removable bottom. Trim any excess dough from the edges. Dock the bottom of the crust with a fork (this prevents it from puffing up during baking). Bake in a preheated oven at 350F for about 10 minutes, or until very lightly golden. Remove from the oven and set aside to cool slightly.
4. Prepare the Apples: While the crust is baking, peel and thinly slice the Granny Smith apples.
5. Assemble the Tart: Spread a generous layer of applesauce evenly over the bottom of the pre-baked crust. Arrange the apple slices artfully on top of the applesauce, creating a beautiful pattern.
6. Bake the Tart: Brush the apple slices with melted butter. Bake in a preheated oven at 350°F (175°C) for about 35 minutes, or until the crust is golden brown and the apples are tender.
7. Glaze and Finish: While the tart is baking, prepare the apricot glaze. Heat the apricot jam with a tablespoon or two of warm water until melted and smooth. Strain the mixture through a fine-mesh sieve to remove any lumps. Once the tart is out of the oven, brush the warm glaze evenly over the apples to give them a beautiful shine.
8. Cool and Serve: Let the tart cool slightly before slicing and serving. Enjoy!

Tips and Notes:

This tart is delicious served warm or at room temperature. A scoop of vanilla ice cream or a dollop of whipped cream is the perfect complement.

For the flakiest crust, make sure your butter is very cold.

Granny Smith apples provide a nice tartness that balances the sweetness of the pastry and glaze. You can use other apple varieties, but Granny Smith is highly recommended.

Don’t skip the step of pre-baking the crust! This ensures it will be crisp and prevent it from getting soggy.

Feel free to get creative with the apple arrangement!