Learning Tarts: Pate Brisee into an Apple Tart

There was a lot of baking happening last weekend and to start I made Pate Brissee. I used the traditional recipe from The Fundamental Techniques of Classic Pastry Arts book and it really wasn’t too hard. Then turning it into an apple tart wasn’t too hard. I had to stew some minced apples with vanilla and then chop some apples. What I was surprised about was the apricot jam reduction thing that was applied to give it the right color and seal the tart. It really does look pretty. The recipes are both available in the book.

I still need to work on my rolling techniques but it still came out really pretty and even. This is a great tart to practice as it allows you to practice traditional tart doughs while also working on knife skills.