Is it a tart or is it a pizza? Dorie Greenspan says that everyone in France thinks that apple tart flambée is a pizza, except the Alsatians, who created it. I’ll call it a pizza. It takes on the shape and the size of a pizza. Cooks like a pizza: a quick bake at blazing hot temperature. Uses a pizza stone for a crispy bottom. There is also the ubiquitous cheese filling on top. It is a pizza.
This apple tart flambée is prominently featured in the beginning pages after the table of contents in Dorie’s Baking Chez Moi. A two-page picture of the tart flambée caught my attention when I read the book the first time. A hybrid between a tart and a pizza, how exciting? This is among one of the few recipes in the book I couldn’t wait to bake.
- The thin crust with a crispy bottom, with the texture and the stiffness like a cracker.
- The thin and delicate apple slices, not typical of a pizza, is as delightful as it’s delicious.
- The cheese filling is creamy, light and does not weigh down the thin crust.
- This is a versatile pizza that works well with a variety of fruits or savory toppings.
- This is the easiest pizza dough I’ve worked with. It’s a keeper.
|a very crispy bottom crust and a dusting of date sugar|
|thin, delicate and tasty apple topping|
Tips on baking this big-time and delicate-flavor pizza:
- Critically important to get the appropriate pizza making apparatus: the peel, pizza stone and an oven you can crank up to above 500°F. I set the oven temperature at 550°F, the highest setting of my oven.
- Preheat the pizza stone and keep preheating for another 20 minutes after the oven reaches the desired temperature. If you’re serious about making pizza, a pizza stone is indispensable.
- I used parchment paper to make it easy to roll and transfer the dough on the peel. I don’t make pizza on a regular basis; I need all the help I can get in working with a sticky dough the size of a large pizza round.
- An enriched yeast dough using a mixture of all-purpose flour (one cup or 73% of flour weight), rye and whole-wheat (27%) flour, and olive oil (9%) with 65% hydration (water to total flour weight). (This has to be my favorite pizza dough to work with and to eat. Highly recommended.) Flour the work surface generously and use a bench scrapper to work the dough to avoid sticky fingers.
- Roll the dough to the thinnest extent possible, rest between rollings.
- The cream cheese filling is lightened with Greek yogurt and crème fraîche; the addition of a tablespoonful of all-purpose flour binds everything together like a spreadable paste.
- Use a mandoline to slice the apples, as thin as possible. There is no better tool to do this.
To see more tips from other bakers, please see the blogroll at Tuesdays with Dorie (TWD). This is my 200th post since starting this blog. I am posting it while in transit. I may not get to commenting on your TWD post right away, but I’ll get to it soon.