Apple Tart with Whole Wheat Puff Pastry and Maple-Walnut Sauce
If you’ve never had whole wheat puff pastry before, you’re in for a treat. While many people love the taste of the buttery layers of traditional puff pastry, adding whole wheat flour gives it a hearty, nutty taste that I find especially appealing when paired with apples. I also reason that the whole wheat balances out what some might consider an injudicious amount of butter in the dough. This is a quick puff pastry, adapted from a technique I learned from Linda Zagula, that takes a fraction of the time and work required to make the traditional kind. It still takes six turns to roll it out, but you do the first four all at once, then the last two later. And the pastry recipe makes enough for two tarts, so you can wrap the extra piece and stash it away in the freezer, ready for the next tart.
Recipe information
Yield
makes 8 servings
Ingredients
Puff Pastry
Filling
Sauce
Preparation
Step 1
To make the puff pastry, distribute the 2 cups (1 pound/450 g) unsalted butter cubes evenly onto a dinner plate or small baking sheet, separating them with your fingers, and freeze until cold and firm, at least 1 hour.
Step 2
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), mix together the all-purpose and whole wheat flours and the salt. Add the frozen butter pieces and mix on low speed (or with a pastry blender) until the edges of the butter pieces just begin to lose their sharpness, about 1 minute. Add the ice water and mix until the flour absorbs the water; the dough will look very ragged, with large pieces of butter relatively intact.
Step 3
Turn the dough out onto a lightly floured work surface and knead with your hands a few times. Using your hands or a rolling pin, shape the dough into a 10 by 15-inch (25 by 38-cm) rectangle. The dough will not be at all smooth at this point, which is normal—and don’t expect a perfect rectangle.
Step 4
For the first turn, with the long side of the dough rectangle parallel with the counter’s edge, fold the dough into thirds: the right third over the center, then fold the left third over to cover it. Rotate the dough clockwise one quarter turn so that the seam is closest to you. Lightly flour the work surface and again roll out the dough into a 10 by 15-inch (25 by 38-cm) rectangle.
Step 5
For the second turn, again with the long side of the dough rectangle parallel with the counter’s edge, fold the dough into thirds: the right third over the center, then fold the left third over to cover it. The edges of the dough should be close to being aligned; if they aren’t, unfold the dough and refold it so they’re parallel. Again rotate the dough clockwise one quarter turn so the seam is closest to you. Lightly flour the work surface and roll the dough into a 10 by 15-inch (25 by 38-cm) rectangle.
Step 6
For the third and fourth turns, fold, rotate, roll out, then again fold the dough. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.
Step 7
Remove the dough from the refrigerator. For the fifth and sixth turns, roll out, fold, and rotate the dough two more times. Wrap the dough in plastic wrap, and refrigerate for at least 2 hours.
Step 8
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 9
To make the filling and assemble the tart, cut the chilled dough in half crosswise (you need only one half; see Storage for tips on keeping the remaining half). Lightly flour the work surface and roll out the dough half into a 12 by 15-inch (30 by 38-cm) rectangle. Transfer the dough rectangle to the prepared baking sheet. Brush water around the border, then fold in the edges and crimp by pressing down with a fork to make a decorative edge. Prick the bottom of the dough about 25 times with the fork.
Step 10
Peel, quarter, and core the apples, and cut them into 1/4-inch (6-mm) slices. Arrange the apple slices on the puff pastry in overlapping rows. Brush the apples with the 1 1/2 tablespoons melted butter and sprinkle them, and the crust, with the granulated or coarse-crystal sugar. Bake the tart until the apples are tender and beginning to brown, about 35 minutes.
Step 11
While the tart bakes, make the sauce. In a small saucepan, bring the 2 tablespoons (1 ounce/30 g) salted butter, brown sugar, maple syrup, and water to a boil. Boil for 30 seconds, then remove from the heat. Mix in the walnuts, cinnamon, and bourbon. Taste and add more bourbon, if desired.
Step 12
When the tart is ready, slide it off the parchment paper and onto a wire rack.
Step 13
Cut the tart into squares and serve warm with generous spoonfuls of the sauce.
Storage
Step 14
The tart is best the day it’s made. The reserved puff pastry can be frozen for up to 2 months, if well wrapped. Defrost it, still wrapped, in the refrigerator overnight before rolling it out. Or, keep the dough in the refrigerator, but for no more than a day or two—any longer and it starts to discolor.
Variation
Step 15
Instead of the maple-walnut sauce, try serving the tart with Cider Sabayon (page 238).
