This past week a nice article about my book, Pastry and Dessert Techniques, came out in the on-line edition of Mizzou Weekly. In the book many techniques and recipes were not included due to size and edit decisions. Below the address of the link to Mizzou Weekly is one such sequence for the technique to make sheet pan size French Apple Tart. These outtakes, taken by Robert Watson, were not included in the book. Making tarts in sheet pans is a large production technique that is used for banquets or buffets. It’s best to chill the sheet pan tart after it is baked and then cut it into portions; then rewarm them prior to service. For a home version of this tart see my recipe page.

http://mizzouweekly.missouri.edu/archive/2014/36-7/cookbook/index.php

 

Peel apples and remove the core with a melon baller (Parsienne scoop) then slice for apple tart.
Peel apples and remove the core with a melon baller (Parsienne scoop) then slice for apple tart.
Blind bake a sheet pan crust made with pate brisee or pate sucree. Spread out a thin layer of apricot jam or orange marmalade then spread out the apple slices.
Blind bake a sheet pan crust made with pate brisee or pate sucree. Spread out a thin layer of apricot jam or orange marmalade then spread out the apple slices.
Pour on the egg, butter and sugar filling and sprinkle with cinnamon and bake at 350F.
Pour on the egg, butter and sugar filling and sprinkle with cinnamon and bake at 350F.
The finished sheet pan apple tart ready to be served.
The finished sheet pan apple tart ready to be served.
French Apple Tart with Caramel Sauce and Cream Anglaise.
French Apple Tart with Caramel Sauce and Cream Anglaise.