This bowl of apples reminded me I need to experiment with that Pineapple Lavender Syrup. I’ve made apple pies before, so this time I went for a slight twist and went with a tart. (Also I’ve been looking for a reason to use the new tart pan)
Instead of a sweetened pastry crust, I decided on a pate brisee. Its a quick and easy French pastry dough that turns out nicely flaky and buttery. Usually I use it to make a swiss chard rustic torte, so it’s pretty versatile whether you are going for savory or sweet. (Of course I didn’t know that for certain until I tried this apple tart!)
3 medium size apples
1 1/2 Tbsp brown sugar
2 Tbsp white sugar
1/3 c Pineapple Lavender Syrup (divided)
1 c flour
7 Tbsp unsalted butter
1/8 tsp salt
3 Tbsp cold water
Combine flour, butter and salt in a medium bowl or mixer until it becomes crumbly, like this.
Add the cold water and mix it a bit longer until it forms a sticky dough. Wrap it in plastic wrap and refrigerate 45-60 minutes.
Work quickly with the dough while it’s cold. (or it will be a sticky, impossible mess) Roll out the dough into an approximate 10 inch circle and put it into the pie or tart dish. You can trim the edges by using your rolling pin to roll across the top edges.
Stick it back in the fridge for 20 min.
While I waited, I played with the dough trimmings and made this cute flower.
Line the shell with aluminum foil so the crust is completely covered and fill with dried beans to weigh it down and keep it from losing it’s shape. I keep a couple baggies full of dried beans in my pantry to reuse! Why buy pie weights?
Partially bake at 375 for 20 min.
Remove the aluminum and dried beans, prick the bottom of the pie shell with a fork, and bake uncovered another 10 min. I hover at the oven window toward the end, so I can take it out early if it looks like its browning too much.
Meanwhile, peel and cut the apples into thin slices. Sprinkle with sugars and stir until coated.
Remove the tart shell. Bump up the oven to 400 degrees.
Brush bottom and sides of shell with 3 Tbsp of Pineapple Lavender Syrup. It helps to do this right away while the shell is warm so the syrup gets melty and spreads easier.
Arrange the apples into any pretty design you want.
Bake 400 for 25-30 min.
Remove from oven and brush with remaining Pineapple Lavender Syrup to cover the apples and crust.
You can eat it warm or cold, I think it’s good either way. Although if I had guests over, I’d definitely serve with whipped cream!