french apple tart

After months of build up, it's finally happening. Four debates, countless speeches, infinite attack ads and heated political debates have all led to this one day. Today. The presidential election. And I have two vital questions to ask you:

1. Are you going to vote? Because...you should. I don't care which way you vote. Obama/Biden. Romney/Ryan. Whatevs. Just get out there and do the damn thang. Think of it this way: after all the excruciating attack ads we've all sat through over the course of the past several months, don't we owe it to ourselves to make sure it was all worth it? Just do it.

2. Are you sick of it all yet? I mean, really. I recognize the national import of election season. But, seriously, enough is enough. Those who had any real interest in the issues have long known where they stand and which candidate they support. Those who don't care, still don't and probably won't. Maybe we could condense election season down to one solid month? Or, better yet, one intense and fun-filled week? I doubt the results would be much different and it would save us all a lot of unnecessary strife. Let's think about this for 2016, eh?

Moving on to the food, I do realize the irony of posting a french apple tart directly after urging you to do your American duty this November 6th. This recipe may have "french" in the title. But apples and flaky crust? Nothing more American than that.

This particular recipe comes from my homegirl, Ina Garten. I swear, give that woman a stick of butter and she'll transform it into an over-the-top five-star dessert. This particular tart is nothing more than pastry topped with apples, butter, and sugar. Oh, and glazed with a little jam and bourbon. The bourbon was my addition, natch. If you wanted to, you could even make this tart easier by using a store-bought puff pastry crust. Just a thought. Either way, look at how gorgeous it turns out! This is one of those show-stopper desserts perfect for a dinner party. One of those desserts people rave over. And it's totally okay if you "forget" to tell them how easy it is.

Your mission: make this tart AND vote. Not at the same time, but that'd be cool, too.

French Apple Tart

For the Pastry:
2 cups all-purpose flour
1/2 tsp kosher salt
1 Tbsp sugar
12 Tbsp (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water

For the Apples:
4 apples (the original recipe calls for Grannysmith, but I used Honeycrisp)
1/2 cup sugar
4 Tbsp (1/2 stick) cold unsalted butter, small diced
1/2 cup orange marmalade
2 Tbsp bourbon

Directions:
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 F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14 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 (or small teaspoon). Slice the apples crosswise in 1/4-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. Sprinkle with the full 1/2 cup of 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. The apple juices will burn in the pan but the tart will be fine. When the tart's done, heat the orange marmalade together with the bourbon and brush the apples and the pastry completely with the 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.

Yield: 6 servings

Source: barely adapted from Ina Garten