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French Apple Tart Recipe

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4.2 from 86 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

This classic French Apple Tart features a buttery, flaky crust topped with thinly sliced, cinnamon-spiced baking apples arranged in concentric circles. Baked to golden perfection and optionally glazed with apricot jelly, this tart is a delightful dessert perfect for any occasion.

Ingredients

For the Crust

  • 1½ cups all-purpose flour, spooned and leveled
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces
  • ¼ cup very cold water

For the Filling

  • 1¾ lbs baking apples (3 large) such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  • ⅛ teaspoon salt
  • 1 tablespoon all-purpose flour

Topping and Glaze

  • 1 egg, beaten
  • 2 tablespoons turbinado sugar
  • 1 tablespoon apricot jelly or jam (optional)

Instructions

  1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt, and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times until it forms a cohesive ball. Pat the dough into a disk. Flour the work surface and dust the dough with flour. Roll into an 8 to 10-inch circle. Transfer the dough on parchment to the baking sheet and refrigerate while preparing the filling.
  2. Make the filling: Peel, core, and slice the apples very thinly (⅛-inch slices). Place in a large bowl. Add sugar, vanilla, cinnamon, melted butter, and salt; toss well to combine.
  3. Roll out the dough: Remove dough from fridge and roll directly on the parchment paper into a 14-inch circle about ⅛ inch thick, edges can be ragged. Place parchment and dough back on the baking sheet, letting dough curve up the lip of the pan.
  4. Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange apple slices in overlapping concentric circles, leaving 3 inches from the edge clear. Fold the edges of the dough over the apples, creating pleats and patching tears by pinching dough as needed.
  5. Brush and sugar: Using a pastry brush, coat the pleated dough with the beaten egg. Sprinkle 1 tablespoon turbinado sugar over the crust and 1 tablespoon over the fruit. Chill the assembled tart in the refrigerator for 15 to 20 minutes.
  6. Preheat oven: Preheat oven to 350°F (175°C) and position a rack in the center.
  7. Bake the tart: Bake for 55 to 65 minutes until apples are tender and crust is golden and cooked through. Juices may leak and burn on the pan; scrape burnt bits away after baking. Transfer tart to a cooling rack.
  8. Make the glaze (optional): Stir apricot jam with 1½ teaspoons water in a small bowl. Microwave until bubbling, about 20 seconds. Brush the warmed mixture onto the apples to glaze.
  9. Serve: Use two spatulas to transfer tart to a serving plate. Slice and serve warm or at room temperature. Best eaten the day it is made, leftovers keep loosely covered for a few days.
  10. Notes on apples: Use baking apples that hold shape such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. Using a mix of varieties enhances flavor.
  11. Make ahead: Dough can be made up to 3 days ahead and refrigerated. Let it sit at room temperature for 15 minutes before rolling out.
  12. Freezing instructions: Assemble tart on baking sheet and freeze until solid. Wrap tightly and keep frozen up to 3 months. Brush egg wash and sugar before baking directly from frozen, allowing extra baking time as needed.

Notes

  • Use baking apples that hold their shape well like Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious.
  • Dough can be prepared up to 3 days in advance and refrigerated.
  • Assembled tart may be frozen for up to 3 months before baking.
  • Allow dough to soften slightly at room temperature before rolling if chilled.
  • The tart is best served on the day it is made and keeps loosely covered at room temperature for a few days.
  • Be careful not to overwork the dough to keep it flaky.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://saraflavors.com/french-apple-tart-recipe/