Classic French Apple Tart
A Classic French Apple Tart starts with a buttery shortcrust pastry and layers of thinly sliced apples arranged in overlapping circles over a thin spread of apple purée. Brushing the finished tart with warm apricot jam gives it a glossy finish and a touch of extra sweetness. The whole process takes roughly 90 minutes including chilling the dough.
Equipment
- 9-inch tart pan
- Rolling pin
- Baking sheet
- Parchment Paper
- Pastry brush
- Mixing Bowls
- Knife
- Cutting board
- Microplane Zester
- Oven
Ingredients
For the Pastry Crust:
- 1 ¼ cups all-purpose flour preferably unbleached
- ½ cup unsalted butter cold, cubed
- 2 tablespoons granulated sugar
- ¼ teaspoon salt
- 3 tablespoons ice water more if needed
For the Filling:
- 3 large Granny Smith apples peeled, cored, and thinly sliced
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons unsalted butter melted
- 2 tablespoons apricot jam for glazing
Instructions
- Prepare the Pastry Crust: In a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and blend using your fingertips until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough comes together. Wrap in plastic and chill for 30 minutes.
- Roll Out the Pastry: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the dough into a circle large enough to fit your tart pan. Transfer the dough to the pan, trimming excess and pressing gently to fit. Prick the bottom with a fork and chill for 15 minutes.
- Prepare the Apple Filling: In a large bowl, toss the sliced apples with sugar, cinnamon, and lemon juice. Arrange the apple slices in a concentric pattern over the pastry crust. Brush the apples with melted butter.
- Bake the Tart: Place the tart on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the apples are tender and the crust is golden brown.
- Glaze and Serve: While the tart is still warm, gently heat the apricot jam and brush over the apples for a glossy finish. Let the tart cool slightly before slicing and serving.
Notes
Lori’s Tips:
- For a variation, add a pinch of nutmeg or a splash of Calvados to the apple mixture.
- If you prefer a sweeter tart, use Honeycrisp apples instead of Granny Smith.
- To save time, you can make the dough a day ahead and refrigerate.
Nutrition
Calories: 290kcalCarbohydrates: 39gProtein: 2gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 38mgSodium: 78mgPotassium: 121mgFiber: 3gSugar: 20gVitamin A: 498IUVitamin C: 5mgCalcium: 15mgIron: 1mg
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