From the orchard to your table. Julia Child and Jacques Pepin share this recipe from the companion book to their new 22-part PBS series.

Ingredients

Julia's glaze

Jacques' glaze

Tart Ingredients

For serving

Special equipment

Directions

Preheat oven to 180 degrees F.

Making Julia's Glaze
1. Put the jam in the saucepan and set on low heat to melt. Sieve the jam into a bowl, then scrape it back into the saucepan. Reserve the strained bits of apricot for the apple filling.

2. Stir the sugar into the warm jam, heat to a boil, and cook rapidly for a couple of minutes to thicken. Scoop up a bit of hot glaze with a teaspoon and let it fall back into the pan; when the last drop falls very slowly, and almost form threads, the glaze is done. Remove from the heat and let cool for a few minutes, then stir in the Grand Marnier.

Making Jacques' Glaze
1. Put the strained or unstrained jam in a bowl with Calvados or cognac and stir gently with a spoon until mixed.

Preparing the apples
1. Peel and core the apples. Slice them in half( stem end to blossom end) and cut into 1/ 2 inch pieces. Toss the pieces in a mixing bowl with the currants, dried apricot pieces, cinnamon, 1/4 cup off sugar, and bits from the apricot jam, if strained.

Rolling the dough
1. Set the disk of dough on a floured work surface and dust the top with flour. If it is chilled and hard, bang the rolling pin against it several times, to soften and get it moving. Roll the dough into a large oval, occasionally turning it over and rotating it on the work surface, and keeping both sides well floured. Continue to roll out until the dough is about 3/8 inch thick and the oval is about 18 inches long and 15 inches wide. Patch any cracks or uneven edges with dough trimmed from the long end.

2. To transfer the dough, roll it up around the pin( starting at a narrow end) and unfurl it, centered on a baking sheet- it doesn't matter if it extends an inch or two over the edges.

Forming and baking the tart
1. Brush the center of the dough with a thin layer of warm glaze, leaving a 2-inch margin unglazed all around. Spill the apple mixture on top of the glazed area, and spread them in a thick, even layer over the pastry, to within 2 inches of the edge. Lift the edge of the pastry all around and press it over the apples, making pleats in the dough. Dot the top of the fruit with the 2 tablespoons of butter and sprinkle sugar on the pastry border to give it more color. Place the tart in the oven and bake for an hour, until the dough is nicely browned and the apple chunks are soft.

Glazing and serving the tart
1. You may glaze the tart and serve it warm or let it cool to room temperature. Shake the baking sheet slightly just after removing it from the oven to prevent the tart from becoming glued by caramelized fruit juices. When it has cooled, slide the tart onto a wooden cutting board for slicing.

2. Warm the glaze and thin it with a bit of liqueur, such as Calvados, Cognac, or Grand Marnier, if needed, until just pourable. Spoon 1/3 cup or so all over the apple chunks, then spread and smooth the glaze with a pastry brush. Brush a thin coat on the pastry border as well, if you like.

3. Cut the tart into wedges. Reassemble them on a serving platter and present on the cutting board, surrounded with grape or maple leaves. Or serve wedges on desert plates. If you like, whip a cup of chilled cream- with 1/2 teaspoon of sugar and a bit of Grand Marnier- to the consistency of Creme Chantilly. Spoon a small mound of cream alongside each piece of tart and garnish with a sprig of mint.

Flaky Tart Dough

Ingredients

Special Equipment

Directions
1. Place the flour, butter pieces, shortening, salt, and sugar in the work bowl of the food processor. Blend in short, second-long bursts, pulsing the machine 8 or 9 times. Uncover and check the consistency- the dough should be crumbly, with the butter broken up into small but visible pieces, about 1/4 inch or so. If there are large chunks of butter plus a few times more.

2. Add all but a tablespoon of the water through the feed tube of the machine, and immediately pulse 3 to 4 times, no more than 5 seconds in all. Feel the dough and press some of it in your hand to see whether it clumps together and is evenly moist. If it does not adhere, add another spoonful of water and pulse only for another second or two- don't overmix so the dough clumps together in the center.

3. Spread out a large sheet of plastic wrap and turn the loose dough onto it. Lift up the sides of the plastic, gathering the dough together, then fold the wrap over and press the dough into a single compact mass. If some dry bits don't adhere, sprinkle those without drops of water and press together.

4. The dough can be used right away if necessary, but will benefit from refrigerated rest for an hour or two. Wrap tightly in the plastic wrap, pressing it into a flat disk shape, and enclose in a plastic bag. Refrigerate until needed. Dough that will not be used within a day or two should be stored in the freezer, where it will keep for several weeks.

Recipe copyright Julia Child & Jacques Pepin ©1999; from Julia & Jacques Cooking At Home ©1999 by Knopf

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