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–+ servings
Classic French Apple Tart

French Apple Tart

David Scott Allen
This dessert is lovely and "light"-ish with a crisp crust and sweet baked apples. Serve at room temperature, if you can wait that long.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine French
Servings 6 people

Equipment

Ingredients
  

For the Pastry:

  • 2 cups all-purpose flour
  • pinch kosher salt
  • 1 tbsp sugar
  • 12 tbsp unsalted butter cold, cubed
  • 1/2 cup ice water

For the Fruit Topping:

  • 5 medium apples tart-sweet, crisp, (not Granny Smith)
  • 1/2 cup sugar
  • 4 tbsp unsalted butter cold
  • 1/2 cup apricot jam pressed through a sieve
  • 2 tbsp Cognac

Instructions
 

To Make the Pastry:

  • Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Pulse once.
  • Distribute the butter and pulse 10 times.
  • With the motor running, add the ice water and then pulse just until the dough starts to come together.
  • Remove and place on a floured board and knead quickly into a ball.
  • Wrap in plastic and refrigerate for at least 30 minutes.
  • Preheat the oven to 400°F/200°C. Line a sheet pan with parchment paper. NOTE: Don’t use foil, as the melted sugars will cause the tart to stick. It will still stick to the parchment in places but will be easier to remove.
  • Roll the dough into a 10- by 14-inch rectangle. You can trim it if it isn't perfect, but rough edges give it a rustic look. Place the dough on the prepared sheet pan and refrigerate while you peel and slice the apples.

For the Fruit Topping:

  • Peel the apples and cut them in half from top to bottom. Remove the stems and cores with a sharp knife and a melon baller.
  • Slice the apples crosswise into 1/4-inch thick slices, saving the end pieces to fill gaps or narrow ends.
  • Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.
  • Sprinkle evenly the 1/2 cup of sugar.
  • Cut the remaining 4 tablespoons of chilled butter into 1/4-inch dice and dot sprinkle over the tart.
  • Bake for 45 minutes, until the pastry is browned and the edges of the apples start to brown. The sweetened apple juices may burn in the pan, but the tart will be fine!
  • Just before the tart comes out of the oven, heat the apricot jam together with the Cognac. As soon as the tart comes out of the oven, brush it generously over the apples, being careful not to brush the pastry.
  • Loosen the edges of the tart with a spatula and transfer to a board.
  • Let cool slightly before serving.
Keyword Apples, Tartes, Tarts
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