I repeated this until the entire tart was full.
To create the look above, I fanned 10 slices in my hand, then placed the group of slices onto the tart. You can also do this by hand, but I got much more even slices with the mandoline. With a mandoline, slice the apples crosswise in 1/4″ thick slices. Remove the stems and cores with a sharp knife and a melon baller. Note, the first time I made this tart, I left the peel on and didn’t like the texture when eating the tart.
#PINK PEARL APPLE TV#
This is the most tedious part of the process so put on your favorite music or TV show. Place the tart in the fridge while you work on the apples. I twisted each strip and laid it on top of the edges of the tart and pressed down at the corners to seal. At this point, you can fold the edges over 1/4″ to create a border or, as shown above, I re-rolled the scraps of dough into strips. Line a half sheet pan with parchment paper.
Wrap in plastic and refrigerate for at least 1 hour. Dump onto a floured board and knead quickly into a ball. With the motor running, pour the ice water, a tablespoon at a time, into the feed tube, and pulse just until the dough starts to come together. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. I’ve done a round, mini rounds and this year, rectangle.Īdapted from Ina Garten’s French Apple TartĨ tablespoons (1 stick) cold unsalted butter, dicedģ-4 tablespoons granulated sugar, adjust based on sweetness of applesĢ tablespoons cold unsalted butter, dicedįor the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. When I bake with them, I tend to use less sugar than called for.Įvery year, I make the French Apple Tart recipe from Ina Garten, adjusting the sugar and the design to my liking. As far as taste, they have the perfect balance of sweet and tart. The intensity of pink can vary across farms and even within a farm’s pick. What’s so special about them, you ask? They have a blush hue on the outside, but once peeled, you’ll discover a vibrant deep pink interior. Apples may be more of a fall fruit, but considering these don’t last into September, I call them late-summer season fruits. My obsessive nature is partially due to the fact that they’re only available about 3-4 weeks of the year, so I frantically snatch up as many as I can. Here in San Francisco, come August, I am like a hawk, ready to pounce the moment these apples arrive at the market. On Instagram, I tried to give myself the title “unofficial pink pearl apple ambassador” so it sounds less obsessive but honestly, I am truly, madly, deeply in love with these fruits.
If I am forever known as the crazy pink pearl apple girl, I’ll gladly accept it.
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