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    French Apple Tart with Currant-Rum Butter

    Published December 29, 2015. This post may contain affiliate links. Please read my disclosure policy.

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    Stop the show, because this French Apple Tart with Rum-Currant Butter was not only stunning but ridiculously delicious!  This French Apple Tart with Rum-Currant Butter may have been the best thing I’ve had in awhile and quite frankly may be my new favorite dessert, seriously it’s that good!

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    It was crazy because while making this I realized it was really a component of a few different things.  For instance, the crust is a simple crust that I’ve made a million times.

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    When making this you can use a few different apples, honey crisps, galas or golden delicious.  Just simply peel, remove the seeds and slice it thin.  Not paper thin, but about an 1/8” thick.  The bottom part to the French Apple Tart with Rum-Currant Butter underneath the apples is something called frangipane.  It’s almost like an almond butter and is really, really delicious.  Try not to eat too much of it :-).

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    I know it’s a “French Apple Tart” but I literally felt like was in France after I laid eyes on this thing.  It reminded me of advanced baking class in culinary school and a few little French cafes I’ve visited over the years.  It really looks beautiful!

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    The top of that apple tart is brushed with apricot jam.  It’s as simple as heating it up in a pan until it liquefies.  From there you brush the top of the tart when it comes out of the oven and then it cools all shiny and stuff :-).

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    And now for the rum-currant butter. DUDE!!!!!! It’s like magic in my mouth, I want to drink it!  Cook up ½ cup of dark rum, juice of ½ lemon and ½ cup brown sugar until it is reduced in the amount to 1/3, and then finish with 4 ounces of unsalted butter.  When serving it sprinkle on some currants.

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    I served all of this deliciousness with a nice scoop of salted caramel ice cream. A perfect combo, literally.

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    Let's Cook - Chef Billy Parisi

    French Apple Tart with Currant-Rum Butter

    Sink your teeth into this tempting French Apple Tart with Currant-Rum Butter that is sure to satisfy your sweet tooth!
    Servings: 8
    Prep Time: 45 minutes
    Cook Time: 1 hour
    Freeze: 30 minutes
    Total Time: 2 hours 15 minutes

    Ingredients 

    For the Crust:

    • 2 cups of Bob’s Red Mill® All-Purpose Flour
    • 1 tablespoon of sugar
    • ½ teaspoon of salt
    • 12 ounces of cold cut up unsalted butter
    • 4 to 6 ounces of ice cold water

    For the Frangipane:

    • 1 cup of Bob’s Red Mill® Almond Meal/Flour
    • ½ cup of sugar
    • 5 tablespoons of cut up cold unsalted butter
    • 2 tablespoons of dark rum
    • 1 egg
    • Kosher salt to taste

    For the Apples:

    • 3 peeled, cored and thinly sliced gala apples
    • 1/3 cup of sugar
    • 3 ounces of cut up cold unsalted butter
    • 2 tablespoons of melted apricot jam

    Instructions

    • Preheat the oven to 350°.
    • Dough: In a food processor, process flour, sugar and salt until combined. next add in the butter and bacon fat and process until the fat is the size of a small pea. At this point add in 1 tablespoon of cold water at a time until the dough moistens up.
    • Next, sprinkle on some flour to a cutting board and place the pie dough on the floured surface.
    • Form, do not over work, two dough balls from the pie dough.
    • Once formed chill immediately in the refrigerator over night or in the freezer for 30 minutes.
    • Once it is chilled sprinkle more flour onto a surface and roll out the dough balls until they are large enough to fill up a 14" long spring form tart tin.
    • Lay down one of the rolled out dough balls into the pie tin and set the other aside.
    • Frangipane: Combine all ingredients together in a food processor and blend until smooth.
    • Spread the frangipane down into the center of the formed pie dough.
    • Next, layer on the sliced apples and then sprinkle on the sugar and evenly place on the butter chunks.
    • Bake in the oven for 60 minutes or until the apples are soft and lightly browned.
    • Remove the tart from the oven and brush on the apricot jam all over.
    • Cool to room temperature and serve with optional rum-currant butter and salted caramel ice cream.

    Nutrition

    Calories: 756kcalCarbohydrates: 68gProtein: 7gFat: 51gSaturated Fat: 32gCholesterol: 154mgSodium: 384mgPotassium: 358mgFiber: 3gSugar: 28gVitamin A: 1765IUVitamin C: 14.8mgCalcium: 73mgIron: 3.8mg
    Course: Dessert
    Cuisine: American
    Author: Chef Billy Parisi