It’s time for some redemption with this apple tart. Desserts have been a challenge for me, but I REFUSE to let this tart fail. Learning to cook a French Apple Tart with Anthony Bourdain’s Les Halles Cookbook.
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📚 Chapters
00:00 – Anthony Bourdain’s French Apple Tart
00:47 – Breaking Down The Ingredients
01:30 – Prepping The Dish
02:57 – Accepting Imperfection
05:37 – Comment Of The Week!
09:25 – Plating, Tasting, What I Would Do Different
Basic 10-inch Piedough
🍎 Ingredients
• 9 ounces / 250 g pastry flour
• pinch of salt
• 1 1/2 tbsp / 20 g sugar
• 1/2 cup / 125 g unsalted butter, chilled and cut into small cubes
• 1 egg, beaten
• 1 1/2 tbsp / 20 ml cold water
🫕 Equipment
• sifter or sieve
• clean wooden board or large bowl
• plastic wrap
• rolling pin
French Apple Tart
🍎 Ingredients
• 3 tbsp / 42 g unsalted butter
• 3 oz / 75 g sugar
• 4 Golden Delicious apples, peeled, cored, cut into 1/2 inch slices
• 4 eggs
• 1/2 cup / 110 ml whole milk
• 1/2 cup / 110 ml heavy cream
• 1 tsp / 5 g vanilla extract
• 1 10 inch prebaked piecrust
🫕 Equipment
• 2 baking sheets
• 2 sheets of parchment
• paper large
• mixing bowl
• whisk
• small saucepan
#anthonybourdain #appletart #baking
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