Chocolate Chips in an Apple Tart may seem like an unusual combination but it works.
Ingredients
***For the crust***
1-1¼ cups all-purpose flour (I use 140-145 grams instead of the maximum 175)
7 tablespoons unsalted butter, chilled and cut into pieces
1 tablespoon plus two teaspoons sugar
⅛ teaspoons salt
3 tablespoons ice water
***For the filling***
3 Granny smith apples, peeled, cored and sliced thinly
2-3 tablespoons freshly squeezed lemon juice
2 tablespoons (1 ounce) unsalted butter
Scant ¼ cup sugar
Roughly ¼ cup chocolate chips (you can add more if you like)
***For the custard***
2 eggs
⅓ cup sugar
5 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Instructions
To prepare the crust: To prepare the crust, place the flour, 7 tablespoons butter, sugar and salt in the food processor and process just until mixture has the texture of coarse crumbs, 10-12 seconds. Add the ice water and pulse about 6-8 times. Don’t let the mixture form a ball; stop when it just begins to hold together. Transfer the pastry to waxed paper and flatten the dough into a disk. Add 1 tablespoon of flour at a time if the dough seems too sticky. Wrap in the waxed paper and refrigerate for at least an hour.
When the crust has chilled, roll it out thinly into a 10-11 inch disk on a lightly-floured surface. Place it on a 9-inch round tart pan with a removable bottom. Carefully press the pastry into the pan and up the side. Tuck the overhang inside the pan leaving, pressingly slightly to create a sturdy shell. This will also compensate for any shrinkage to the dough during baking. Prick the bottom and sides of the shell with a fork and chill for another 20 minutes before baking.
Preheat your oven to 375°F. Cover the pastry with aluminum foil and fill with pie weights or rice/beans. Bake the shell until it just starts to brown, about 15-20 minutes. Remove from oven and allow to cool while you prepare the filling.
To prepare the apples: Toss the sliced apples in a bowl with the lemon juice to prevent discoloration. In a large skillet, melt the butter over medium-high heat and add the apples and the sugar. Sauté the apples, shaking the pan occasionally, until they're slightly brown, about 15 minutes.
To prepare the custard: While the apples cook, beat the eggs and sugar in a large bowl with an electric mixer until thick and pale. Add the melted butter and vanilla and continue to mix on high speed until the ingredients are thoroughly incorporated.
Assembly: Arrange the apples along the bottom of the partially-baked tart shell then pour the custard mixture over the apples. Sprinkle the chocolate chips over the apples and bake until golden, about 30 minutes.
Cool before serving.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/12/europe-2012-part-1-french-riviera-and-an-apple-chocolate-tart/