Bouchon Apple Pie: A magnificent apple tart featuring apples sautéed in a delectable cider caramel, layered over luscious almond cream, and crowned with a crisp streusel topping. An elegant and unforgettable addition to any holiday table.
Bouchon Apple Pie: Elevating a Classic Holiday Dessert
The quest for the perfect holiday dessert often leads us down familiar paths, revisiting cherished family recipes year after year. However, sometimes, a delightful culinary discovery redefines our traditions and inspires us to create something truly extraordinary. Such was the case with the exquisite Bouchon Apple Pie – or, as we’ll soon explore in detail, the Bouchon Apple Tart. This remarkable recipe, originating from the esteemed Bouchon Bakery, transcends the ordinary, offering a sophisticated blend of flavors and textures that promises to be the crowning glory of any festive meal, especially during Thanksgiving.
Discovering this particular recipe was a serendipitous moment. While browsing a digital issue of Saveur magazine, its stunning photography and intriguing ingredient list immediately captured my attention. The decision for a show-stopping Thanksgiving dessert became clear: this wasn’t just another apple pie; it was an invitation to embark on a baking journey and create something genuinely special and memorable. Its unique approach to a beloved classic promised a dessert that would be both familiar and wonderfully surprising.
The Elegant Distinction: Why “Tart” Reigns Over “Pie”
When we think of Thanksgiving, apple pie often comes to mind as an iconic pairing, much like peanut butter and jelly – they simply belong together, evoking warmth and comfort. However, this Bouchon creation, while frequently referred to as a “pie,” is technically a tart. Baked in a removable-bottom tart pan, featuring a single, rich, and crumbly crust, and a beautifully arranged single layer of apples, it embodies all the characteristics of a refined tart. This distinction isn’t merely semantic; it speaks to the dessert’s elegant presentation, its precise layers, and a more delicate, balanced eating experience that sets it apart from its rustic pie cousin.
Regardless of whether you choose to call it a “pie,” a “tart,” or simply an “extraordinary apple dessert,” the flavor profile is what truly sets it apart. It strikes a perfect balance: wonderfully sweet without being cloying, lightly spiced to enhance rather than overpower the fruit, and intensely apple-y, allowing the natural essence of the Fuji apples to shine through brilliantly. The interplay of the rich crust, creamy filling, and crisp topping creates a textural delight with every forkful. One bite, and any debate over technical labels will surely fade, leaving only pure appreciation for its exceptional taste and sophisticated charm.
A Symphony of Flavors: Unpacking the Special Components
What truly elevates this apple tart from a simple dessert to a culinary masterpiece are its thoughtfully crafted individual components. Each layer plays a crucial role, contributing to a harmonious blend of textures and tastes that dance on the palate.
The Luscious Almond Cream (Frangipane) Foundation
At the base of the tart, forming a luxurious cushion beneath the vibrant apple layer, lies a delicate almond cream, more formally known as frangipane. This rich, smooth filling is subtly infused with a hint of dark rum, which adds a warm, complex, and slightly boozy note that perfectly complements the natural sweetness of the apples. The frangipane isn’t meant to be overly assertive; instead, it provides a moist, tender foundation with a lovely, nuanced nutty undertone, preventing the tart from becoming dry and enhancing the overall depth of flavor. Its presence is a gentle whisper of almond, not a shout, ensuring the apples remain the unequivocal star of the show.
Caramelized Fuji Apples: The Heart of the Tart’s Flavor
The apple filling is where this tart truly shines, showcasing the fruit in its most delicious form. Crisp Fuji apple wedges are carefully peeled, cored, and then sautéed in rich unsalted butter until they achieve a beautiful golden-brown hue. This initial step intensifies their natural sweetness and develops a tender-crisp texture, ensuring they hold their shape beautifully during baking. Following this, they are generously glazed with a homemade apple cider caramel – a sticky, sweet, and tangy coating that infuses every slice with an incredible depth of flavor. Fuji apples are specifically chosen for their ideal balance of sweetness and tartness, and their ability to maintain structure when cooked. To further enhance the apple goodness, a dollop of apple butter is added before baking, bringing a concentrated burst of apple essence and a medley of natural spices. This thoughtful inclusion eliminates the need for additional seasonings, allowing the pure, vibrant taste of the apples to be the dominant characteristic.
The Perfect Crown: A Nutty Streusel Topping
Crowning this elegant dessert is a layer of golden streusel that adds a critical textural contrast. But this isn’t just any streusel; it thoughtfully incorporates almond flour alongside all-purpose flour, which lends a finer, more delicate texture and an additional hint of nuttiness, beautifully mirroring the almond cream below. When baked, it achieves a delightful crunch and a buttery richness that contrasts wonderfully with the soft, caramelized apples and creamy frangipane. This thoughtful inclusion of almond flour ensures that every element of the tart is harmoniously connected, providing a satisfying crumbly texture that completes the experience.
Mastering the Art of Cider Caramel: A Baker’s Guide to Success
One of the most rewarding – yet potentially challenging – aspects of preparing this apple tart is making the apple cider caramel from scratch. The original recipe initially suggested a “dry caramelization” method, where granulated sugar is melted alone in a saucepan before liquids are added. While this method can yield beautiful, deep flavors, it demands precision and can be prone to the sugar browning too quickly and unevenly, leading to a solidified, unmanageable mass once a cold liquid is introduced. Many home bakers, including myself, have encountered this frustrating “disasta-mel” phenomenon, where the caramel instantly seizes and becomes unusable.
After a few frustrating attempts, a more forgiving “wet caramelization” method proved to be the reliable solution. This technique involves heating the granulated sugar and water together from the start, allowing the sugar to dissolve completely into a syrup before it begins to caramelize. This creates a more stable environment, significantly reducing the risk of crystallization and providing greater control over the browning process. The key is to stir gently only until the sugar dissolves, then cease stirring and let it simmer. Swirl the pan occasionally for even color development. Once a beautiful light amber color is achieved – typically around 10 minutes – remove it from the heat and carefully whisk in the apple cider. (Always remember to exercise extreme caution with hot sugar; it’s incredibly hot and can cause severe burns.) The mixture will bubble up violently at first, but as it subsides, continue whisking until the cider is fully incorporated. Return it to the heat for just one more minute to ensure it’s well combined and slightly thickened. This wet method consistently yields a smooth, rich apple cider caramel, perfect for glazing the apples and adding that signature depth to the tart.
Streamlining Your Holiday Baking: The Magic of Make-Ahead Preparation
While this Bouchon Apple Tart boasts five distinct components – the crust, almond cream, cider caramel, sautéed apples, and streusel topping – don’t let the seemingly extensive list deter you, especially during the often-hectic holiday season. The true beauty of this recipe lies in its remarkable adaptability for make-ahead preparation. None of the individual components are overly time-consuming on their own, and several can be prepared a day or two in advance, significantly easing the workload on baking day and reducing stress.
For instance, the tart crust can be blind-baked and cooled completely, ready for assembly. The rich almond cream can be mixed and chilled, allowing its flavors to meld. The streusel topping can be prepared and stored in the refrigerator, ready to be sprinkled over the tart just before baking. Even the apple cider caramel can be made ahead of time. This strategic preparation allows you to spread out the baking process, transforming what might seem like a daunting task into an enjoyable and manageable project, leaving you more time to enjoy your guests. On the day of serving, you’ll simply assemble the pre-made elements, bake, and then delight in the delicious aromas filling your home. The finished tart also keeps beautifully for a few days when covered and refrigerated, and can be gently reheated at 350 degrees F for about 15 minutes to recapture that irresistible fresh-from-the-oven warmth.
The Bouchon Apple Tart is more than just a dessert; it’s an experience. Elegant, impressive, and deeply comforting, this sophisticated take on a classic apple dessert is a guaranteed showstopper. Whether gracing your Thanksgiving spread, adorning a festive Christmas feast, or simply serving as a special treat on a quiet autumn evening, its unique blend of caramelized apples, nutty frangipane, and crunchy streusel is sure to delight. It has quickly become a beloved fall staple in many homes, earning rave reviews and requests for seconds from all who taste it. We wholeheartedly encourage you to try this recipe and share its magic with your loved ones!
For even more detailed process photos of each component of this magnificent tart, feel free to visit our Flickr gallery, where you’ll find a visual guide to every step.
Bouchon Apple Tart Recipe
Apple Pie Tart
by Amanda Biddle
Bouchon Apple Pie features apples sautéed in cider caramel, a layer of almond cream, and a streusel topping. An elegant addition to any holiday table. Don’t be put off by the number of components that go into this delicious pie-like tart! It’s well worth the effort. Recipe adapted, mostly in language, from Bouchon Las Vegas Pastry Chef, Scott Wheatfill (“Bouchon’s Apple Pie”, Saveur, November 2014)
Cook Time: 1 hour 40 minutes
Total Time: 3 hours 36 minutes
Servings: 8 to 10 servings
Ingredients
Crust
- 8 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
- 3-1/2 tablespoons powdered sugar
- 1-1/2 tablespoons beaten whole egg
- ¼ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup almond flour
Almond Cream
- 5 tablespoons powdered sugar
- 2 tablespoons unsalted butter, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon dark rum
- ¼ teaspoon almond extract
- 1 large egg
- 5 tablespoons almond flour
- 2 tablespoons all-purpose flour
Caramel and Apples
- 1-3/4 cup granulated sugar
- ½ cup sweet apple cider
- ½ cup water
- 4 large Fuji apples, peeled, cored, and cut into 8 wedges
- 3 tablespoons unsalted butter
Topping and Assembly
- ⅓ cup all-purpose flour
- ⅓ cup almond flour
- 5 tablespoons granulated sugar
- 4 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
- ½ teaspoon kosher salt
- ½ cup apple butter
- powdered sugar and ground cinnamon, for dusting
Instructions
Make the crust
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and powdered sugar on medium-high speed until light, 1-2 minutes. Scrape bottom and sides of bowl. Add beaten egg and vanilla extract, beating until combined. Scrape bowl. Reduce mixer speed to low and gradually add almond and all-purpose flours, mixing until just combined. Form dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
- Remove dough from the refrigerator and place on a lightly-floured surface. Roll into a 14-inch circle, about 1/6-inch thick. Roll dough around rolling pin and gently fit into a 9-inch tart pan, being careful not to stretch the dough. Trim the edges to a 1-inch overhang and fold into the pan to create sides of double-thickness. Refrigerate for 30 minutes.
- Preheat oven to 325 degrees F.* Dock the crust by piercing the dough all over with a fork. Line the tart pan with parchment paper and fill with pie weights or dried beans. Place on a baking sheet and bake for 25 minutes, until light golden brown. Transfer tart pan to a wire rack, remove parchment paper and weights, and cool crust completely.
Make the almond cream
- In a stand mixer with the paddle attachment (or a bowl with a handheld mixer), combine powdered sugar and butter, beating on medium-high speed until light. Add extracts, rum, and egg, and beat until just combined. Scrape bowl. Add almond and all-purpose flours, beating on low speed until smooth. Transfer almond cream to a small bowl, cover with plastic wrap, and chill until ready to assemble the pie.
Make the caramel and apples:
- Combine granulated sugar and water in a large, clean, heavy-bottomed saucepan with high sides (use a larger pot than you think necessary; caramel will expand).** Cook over medium-high heat until mixture is light amber in color, about 10 minutes, stirring a few times only until sugar is dissolved. Gently swirl pan as color begins to develop to promote even browning. If desired, use a heat-resistant basting brush dipped in water to loosen any crystalized sugar around the edges of the pan during caramelization. When sugar is light amber, remove from heat and carefully add apple cider. (Stand back a bit; mixture will bubble up violently.) When bubbling begins to subside, carefully whisk to fully incorporate cider. Return to heat and cook for an additional minute. Pour caramel into a bowl and set aside.***
- Melt butter over medium-high heat in a 12-inch nonstick skillet. Add apples and sauté until golden brown, about 8 minutes. Add reserved caramel to apples, stirring to coat. Cook over medium heat until apples are just softened, 10 minutes. Remove from heat and cool. Strain cooked apples and discard caramel.
Make the topping
- In a clean food processor bowl, pulse almond flour, all-purpose flour, sugar, salt, and butter until the consistency of fine, damp sand. Set aside.
Assemble and bake the tart
- Spread almond cream onto the bottom of the cooled crust. Place apples over the almond cream, followed by a layer of apple butter. Crumble topping over the entire tart.
- Place filled tart pan on a baking sheet and bake at 325 degrees F for 45 minutes, until the topping is golden and the filling bubbles lightly. (Keep an eye on the crust edges after 15-20 minutes and cover with a silicone protector or foil sling if browning too quickly.) Remove from oven and transfer to a wire rack to cool completely. When pie is cool, dust lightly with confectioner’s sugar and ground cinnamon. Slice into wedges and serve.
Notes
*My crust and assembled pie were both baked using convection.
**I use a 4-1/2 quart stainless steel saucepan with 4-3/4 inch high sides.
***If you’re new to caramel-making, you’ll want to check out these great preparation and safety tips from David Lebovitz before proceeding.
Make-ahead:
For easy preparation, the almond cream, tart dough, and topping can all be made a day in advance. The baked tart also keeps well for a few days, covered, in the refrigerator. Gently reheat at 350 degrees F, until just barely warm (about 15 minutes), before serving.
If preparing components the day before baking the assembled tart, store the almond cream and topping, covered, in the refrigerator. The covered, baked tart shell can be stored at room temperature overnight. The almond cream should be kept chilled until ready to use. Remove topping from refrigerator while waiting for the sautéed apples to cool.
Nutrition Estimate
Calories: 696kcal | Carbohydrates: 101g | Protein: 6g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 94mg | Sodium: 166mg | Potassium: 158mg | Fiber: 4g | Sugar: 77g | Vitamin A: 835IU | Vitamin C: 4.5mg | Calcium: 48mg | Iron: 1.8mg
Nutrition information is automatically calculated, so should only be used as an approximation.
About our recipes
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.