Description
Delicate French apple tart whispers elegance from Normandy’s rolling orchards. Buttery pâte brisée cradles caramelized apple slices, inviting you to savor a classic dessert that celebrates France’s culinary artistry.
Ingredients
Scale
Main Ingredients:
- 5–6 medium apples (Granny Smith or honeycrisp), peeled, cored, and thinly sliced (approximately 700–850 grams / 1.5–2 pounds)
- ¼ cup (50 grams) granulated sugar
- 1 teaspoon ground cinnamon
Wet Ingredients:
- 2 tablespoons (30 milliliters) unsalted butter, melted
- 1 tablespoon (15 milliliters) water
- ¼ cup (75 grams) apricot jam
Instructions
- Create a delicate pastry dough by combining all-purpose flour, chilled unsalted butter cut into small cubes, and granulated sugar in a mixing bowl, gently working the ingredients until they resemble coarse, crumbly texture.
- Incorporate a single egg yolk and add cold water gradually, one tablespoon at a time, and mix until the dough coheres into a smooth, unified mass.
- Wrap the freshly prepared dough in plastic wrap and allow it to rest and chill in the refrigerator for approximately 30 minutes, which helps develop its texture and makes it easier to handle.
- Dust a clean work surface with a light layer of flour and carefully roll out the chilled dough to a size that perfectly fits a 9-inch (23-centimeter) tart pan, ensuring an even thickness throughout.
- Gently transfer the rolled dough into the tart pan, pressing it carefully into the edges and corners, then trim any excess dough from the rim and use a fork to create small punctures across the bottom to prevent bubbling.
- Slice apples thinly and uniformly, then artfully arrange them in elegant, overlapping circular patterns across the prepared pastry crust.
- Evenly sprinkle granulated sugar and ground cinnamon over the arranged apple slices, then delicately drizzle melted unsalted butter across the surface to enhance flavor and promote caramelization.
- Place the prepared tart in a preheated oven at 375°F (190°C) and bake for 40-45 minutes, watching for a golden-brown crust and tender, softened apple slices.
- While the tart bakes, prepare a glossy finish by warming apricot jam with a small amount of water in a saucepan, stirring until smooth and slightly thinned.
- Once baked, remove the tart from the oven and immediately brush the warm apricot glaze over the surface, creating a beautiful, lustrous finish.
- Allow the tart to cool for several minutes before slicing and serving, which helps the crust set and makes for cleaner, more precise portions.
Notes
- Refrigerating the dough helps create a flakier, more tender crust by allowing the butter to firm up and preventing overworking.
- Slicing apples thinly ensures even cooking and creates an elegant, visually appealing layered pattern across the tart surface.
- Pricking the bottom of the crust prevents air bubbles and helps the pastry bake evenly without rising in the center.
- Brushing with warm apricot jam gives the tart a professional bakery-style shine and adds a subtle fruity sweetness.
- Ground cinnamon and sugar sprinkled over the apples provide a classic flavor combination that enhances the natural sweetness of the fruit.
- Baking at a consistent temperature helps achieve a golden, crisp crust while cooking the apples to perfect tenderness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 230 kcal
- Sugar: 30g
- Sodium: 5mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: <1g
- Cholesterol: 15mg