Description
This classic French Apple Tart features a buttery, flaky pastry crust topped with thinly sliced Granny Smith apples arranged beautifully and baked to a golden perfection. The tart is finished with a shiny apricot glaze and is perfect served warm or at room temperature alongside vanilla ice cream or whipped cream.
Ingredients
Pastry Dough
- 2 cups All-Purpose Flour
- 1/2 teaspoon Salt
- 1 Tablespoon Sugar
- 12 Tablespoons Cold Butter (1 1/2 sticks, diced)
- 1/2 cup Ice Cold Water
Apple Topping
- 4 Granny Smith Apples (or cosmic crisp or honeycrisp)
- 1/2 cup Sugar
- 4 Tablespoons Butter (small diced)
Glaze
- 1/2 cup Apricot Jam
- 2 Tablespoons Water
Serving Suggestion
- Vanilla Ice Cream or Fresh Whipped Cream
Instructions
- Make the pastry dough: Place the flour, salt, and sugar in the bowl of a food processor and pulse briefly to combine. Add the cold diced butter and pulse 10 to 12 times until the butter pieces are pea-sized. With the motor running, pour the ice cold water through the feed tube and pulse just until the dough begins to come together. Transfer the dough onto a floured board and quickly knead into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour to chill.
- Preheat and prepare baking sheet: Heat the oven to 400°F (200°C). Line a light-colored, rimmed baking sheet with parchment paper. Roll the chilled dough slightly larger than 10 by 14 inches and place it on the prepared pan. Refrigerate the dough while preparing the apples.
- Prepare the apples: Peel the apples and cut in half through the stem. Remove the stems and cores using a sharp knife and melon baller. Slice the apples crosswise into 1/4-inch thick slices. Arrange the apple slices diagonally overlapping down the center of the tart, then continue placing slices in diagonal rows on both sides until the entire pastry is covered.
- Add sugar and butter: Sprinkle the 1/2 cup sugar evenly over the arranged apples, avoiding the edges of the pastry to prevent burning. Dot the top with the small diced butter pieces.
- Bake the tart: Place the tart in the preheated oven and bake for 40 to 50 minutes until the pastry is light golden and the apple edges begin to brown lightly. Rotate the pan once during baking. The apple juices may burn on the pan, but the tart will be fine. If any edges become too dark, trim them before serving.
- Glaze and cool: Heat the apricot jam with 2 tablespoons water to thin. Brush this glaze generously over the apples and pastry to give a glossy finish. Use a metal spatula to loosen the tart from the parchment paper. Allow to cool slightly and serve warm or at room temperature with vanilla ice cream or fresh whipped cream.
Notes
- To prevent the tart crust edges from burning, avoid sprinkling sugar directly on them.
- The tart can be served warm or at room temperature, making it versatile for any meal.
- If you don’t have a food processor, you can pulse the dough by hand using a pastry cutter and work quickly to keep the butter cold.
- Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
- The apricot glaze adds a beautiful shine and helps preserve the fruit’s moisture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
