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5 Beaverton Cooking and Food- General

Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients


Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Cover

ISBN13: 9781400054350
ISBN10: 1400054354
Condition: Standard
Dustjacket: Standard
All Product Details




French Apple Tart

Serves 6

This just might be my all-time favorite dessert. It's the simple essence of sweet apples and crisp pastry with no distractions. We've all collected several similar recipes over the years, but this is the best one I've ever made. If I need to make it even faster, I use defrosted frozen puff pastry instead of making the crust (see note), but you'll want to eat it an hour or two after it comes out of the oven.

For the Pastry:

2 cups all-purpose flour 

1/2  teaspoon kosher salt

1 tablespoon sugar

12 tablespoons (1 1/2 sticks) cold unsalted butter, diced 

1/2 cup ice water

For the Apples:

4 Granny Smith apples 

1/2  cup sugar

4 tablespoons (1/2 stick) cold unsalted butter, small-diced 

1/2  cup apricot jelly or warm sieved apricot jam (see note)

2 tablespoons Calvados, rum, or water

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼ - inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Notes: For a really fast apple tart, you can use one sheet of frozen puff pastry, defrosted. Roll out to 10x10 inches and then proceed with the apples.

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bbrrtt1, August 23, 2010 (view all comments by bbrrtt1)
I absolutely love Barefoot Contessa: Back to Basics and have made several of the recipes (Parker's Beef Stew, Corn Confetti, Sweet Potato Fries, French Apple Tart) and they have all exceeded our expectation for ease of preparation as well as taste and creativity! I love Ina Garten's show The Barefoot Contessa at Food Network and couldn't sing higher praises for this cookbook. I leave it on my coffee table as the images are stunning! Do youself a favor and grab a copy, you won't be disappointed! Enjoy. Elizabeth
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Product Details

Garten, Ina
Clarkson Potter Publishers
Garten, Ina
Barefoot Contessa (Store)
Courses & Dishes - General
General Cooking
Quick & Easy
Cooking and Food-General
cookbook;cooking;food;recipes;barefoot contessa;food network;non-fiction;entertaining
Publication Date:
Grade Level:
10.22x7.80x.87 in. 2.48 lbs.

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Related Subjects

Cooking and Food » Featured Chefs » Chefs
Cooking and Food » Featured Titles
Cooking and Food » General
Cooking and Food » Quick and Easy » Time Saving
Cooking and Food » Regional and Ethnic » United States » Ethnic
Cooking and Food » Regional and Ethnic » United States » General
Cooking and Food » Regional and Ethnic » United States » New York

Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients Used Hardcover
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Product details 272 pages Clarkson N Potter Publishers - English 9781400054350 Reviews:
"Staff Pick" by ,

Back to Basics operates on a simple premise: use few ingredients, but use the best. Ina Garten encourages cooks to choose fresh herbs and seasonal produce to create simple, flavorful dishes. Plus, the photographs are as tantalizing as the recipes.

"Publishers Weekly Review" by , "The sixth cookbook from the Barefoot Contessa juggernaut contains exactly the kind of appealing, simple-yet-just-gourmet-enough recipes Garten devotees adore. There's nothing very surprising (Garten tries to claim an ingredient-focused premise), but her formula works. She offers such dishes as Lobster Corn Chowder, Creamy Cucumber Salad, Tuscan Lemon Chicken, Tagliarelle with Truffle Butter (which has just five ingredients, plus salt and pepper), and Brownie Pudding. Garten suggests tips on such things as setting the table and '10 things not to serve at a dinner party.' Her tone can be charmingly pretentious, but she comes down to earth with admissions like 'I have to admit that pastry still makes me anxious. When I discovered puff pastry, it was such a relief.' Recipes are short and simple, and she often squeezes in insightful hints for making things work perfectly." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , The essential Ina Garten cookbook focuses on the techniques behind her elegant food and easy entertaining style, offering nearly 100 brand-new recipes that will become trusted favorites. With full-color photographs and invaluable cooking tips, "Barefoot Contessa Back to Basics" is an essential addition to the cherished library of Barefoot Contessa cookbooks.
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