Apple Tart Recipe
Escoffier Chef Instructor Stefanie Bishop-Schmidt shares her apple tart recipe made from scratch. This recipe is perfect for fall festivities.
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Cooking tools:
- Stand mixer
- Potato ricer
- Fine-mesh sieve
- Melon baller
- Tart pan
- Pie weights
- Piping bag
- Rolling pin
- Sifter
- Kitchen scale
- Cheesecloth
- Offset spatula
- Slotted spoon
- Pot
- Chef's knife
- Paring knife
- Cutting board
- Mixing bowl
- Oven
- Stove
- Baking sheet
- Baking dish
- Aluminum foil
- Parchment paper
- Plastic wrap
- Airtight container
- Refrigerator
- Measuring cup
- Spoon
Ingredients
- 1000 g Apples
- 120 g Apple cider vinegar
- 240 g Water
- 2 g Gr. ginger
- 2 g Gr. Cinnamon
- 376 g Sugar
- 10 g Vanilla paste
- 2 g Salt
- As needed Apples – braeburn, pinklady, or honey crisp
- As needed Sugar
- As needed Water or apple cider
- As needed Cinnamon sticks
- Pinch of Salt
- To taste Vanilla – extract or paste
- As needed* Sweetened condensed milk
- 375 g All purpose flour
- 46 g Powdered sugar
- 94 g Powdered sugar
- 47 g Almond flour*
- 225 g Unsalted butter – room temp
- 1/2 Vanilla bean
- 56 g Eggs
- Baked tart shell
- Apple butter
- Dulce de Leche
- Poached apples
- Gold leaf
- Crumble
- Chantilly cream
- Apple jelly for glaze
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