APPLES & PEARS
APPLE-MAPLE TART
Makes 1 (9-inch) tart
Set in our buttery Pâte Brisée and topped with Candied Apple Slices, this simple yet refined tart is even tastier when topped with the remaining reduced maple syrup.
Pâte Brisée (recipe follows)
1½ cups (506 grams) pure maple syrup
¼ cup (60 grams) heavy whipping cream
3 large egg yolks (56 grams)
⅛ teaspoon kosher salt
¼ cup (32 grams) cornstarch
¼ cup (60 grams) water
1 tablespoon (14 grams) unsalted butter
1 teaspoon (5 grams) fresh lime juice
Candied Apple Slices (recipe follows)
1. Preheat oven to 350°F (180°C).
2. On a lightly floured surface, roll Pâte Brisée into a 12-inch circle. Transfer to a 9-inch round removable-bottom tart pan, pressing into bottom and up sides. Top with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights.
3. Bake for 20 minutes. Carefully remove paper and weights. Bake 5 minutes more. Let cool completely on a wire rack.
4. In a medium saucepan, bring maple syrup and cream to a boil over medium-high heat. Cook for 5 minutes. Reduce heat to medium.
5. In a medium bowl, whisk together egg yolks and salt. In a small bowl, whisk together cornstarch and ¼ cup (60 grams) water. Whisking constantly, add maple syrup mixture to egg yolk mixture in a slow, steady stream. Return mixture to pan. Stir in cornstarch mixture; bring to a boil. Cook, stirring constantly, until mixture is thickened, about 10 minutes. Stir in butter and lime juice. Remove from heat; let cool slightly. Pour filling into prepared crust. Refrigerate until filling is set, about 2 hours.
6. Top with Candied Apple Slices. Serve immediately.
PÂTE BRISÉE
Makes 1 (9-inch) tart shell
3 cups (375 grams) all-purpose flour
1 teaspoon (4 grams) granulated sugar
1 teaspoon (3 grams) kosher salt
½ cup plus 3 tablespoons (155 grams) cold unsalted butter, cubed
2 large eggs (100 grams), lightly beaten
1 tablespoon (15 grams) cold water
1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add eggs and 1 tablespoon (15 grams) cold water in a slow, steady stream just until dough comes together. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 2 hours.
CANDIED APPLE SLICES
Makes enough for 1 (9-inch) tart
½ cup (170 grams) pure maple syrup
2 tablespoons (30 grams) fresh lime juice
2 small red apples (298 grams), thinly sliced crosswise
1. In a large skillet, combine maple syrup and lime juice. Arrange apple slices in a single layer in pan. Bring to a boil over medium-high heat; cook until apples are
