Apple Tarte Flambée

 

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.


I was not disappointed when I took a bite. In fact, there are so much to be enthused about this tart beyond what I’d expected from the picture in the book:

  • 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.

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10 Comments

  • Reply
    Cakelaw
    September 13, 2016 at 8:00 am

    Lovely tart!

  • Reply
    Mardi Michels
    September 13, 2016 at 9:33 am

    Wasn't this good? You need to try it with the traditional toppings too – (lardons or bacon and onions) – SOOO good!

  • Reply
    Margrèt Jóhanna
    September 13, 2016 at 8:53 pm

    Now I cannot wait to make this next week after reading your post. It looks so lovely.

  • Reply
    Diane Zwang
    September 13, 2016 at 11:25 pm

    I am so glad that you made this so I could learn from your experience. I have everything except a mandolin which I am hoping I can borrow. Thanks for all the helpful tips:)

  • Reply
    goldenlifephx
    September 14, 2016 at 1:21 pm

    Wow-yours is so perfectly round it definitely looks like a pizza. So professional!

  • Reply
    flour.ish.en
    September 14, 2016 at 11:37 pm

    I love the crust. I'd certainly try using savory ingredients like onions and bacon. Great idea!

  • Reply
    flour.ish.en
    September 14, 2016 at 11:39 pm

    I really really enjoy this pizza. A little different from the everyday pizza. So delicious and crispy!

  • Reply
    flour.ish.en
    September 14, 2016 at 11:40 pm

    I have a lot of different kitchen gadgets. Mandolin is definitely the tool of choice for slicing the apples.

  • Reply
    flour.ish.en
    September 14, 2016 at 11:42 pm

    My pizzas turn out in all odd shapes most of the time. This one did not give me any trouble at all.

  • Reply
    steph- whisk/spoon
    September 15, 2016 at 3:26 pm

    gorgeous! i liked this one a lot, too. i agree that a mandolin is the way to go for nice sliced apples.

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