Ingredients:
For the crust:
· 4 ounces butter, unsalted
· 8 ounces, all purpose flour
· 3 ounces, ice cold water
· ½ tsp. salt
For the tart:
· 2 apples of your choice
· 3 tablespoons butter
· 1 teaspoon vanilla extract
· 1 tablespoon brown sugar
· 1 teaspoon cinnamon
· Pinch of salt
· 1 egg
· Sugar, to sprinkle
· 3 tablespoons fruit jam
· 6-8 sprigs lacquered thyme (recipe below)
· Whipped Cream, to serve
Method:
1. Cut the butter down into chunks, measure out the flour, and measure out the water. Place all separately in the freezer for 20-30 minutes. Take out of the freezer and combine the flour, salt and butter in a bowl or on the counter. Combine with a pastry cutter. Add the water one tablespoon at a time until dough comes together. Form into a disc and refrigerate for 20 minutes.
2. Preheat oven to 450° F.
3. Melt the butter in a small saucepan. Swirl it around a few times. It will foam and spatter. After 3 to 4 minutes, it will start to smell nutty and brown. When it forms small brown bits in the bottom remove from heat. Cool. Stir in vanilla, brown sugar, cinnamon and salt.
4. Core and quarter the apples and slice into thin slices.
5. Remove the dough from the refrigerator and roll into desired shape. Place on or in baking vessel or pan.
6. Starting about 2 inches in from the border of the rolled out dough, brush a thin layer of jam on the surface. Then make a circle with the apple discs, having them overlap. Continue with a second layer that overlaps the bigger circle. Finish it off with a few discs in the middle in a flower pattern. Paint all exposed apple surface with the brown butter vanilla mixture.
7. Fold the outer border of the dough over the edges of the tart, to leave the middle exposed.
8. Paint exposed border of dough with a thin layer of egg wash. Sprinkle the sugar on the edges of the dough.
9. Bake until apples are golden brown and the crust is crisp, about 20 to 25 minutes.
10. Top each piece with a stem of lacquered thyme and freshly whipped cream.
Lacquered Thyme:
· 2 T. lime juice
· ¼ c. powdered sugar
· ¼ tsp salt
· 1.5 oz whole stem on thyme
Method:
Mix lime juice, sugar and salt. Line a sheet pan with parchment. Place the thyme in the lime juice sugar mixture and roll around until well coated. Lay out in a single non-touching layer on a sheet tray and place above the line for 12 hrs. to dry. After 12 hrs, place on a new parchment lined sheet tray so the thyme can finish drying.