French Apple Tart

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This homemade French Apple Tart recipe features a buttery crust, thinly sliced Granny Smith apples, and a golden apricot glaze for a bakery-style dessert.

Prep Time20

Cook Time40

Course: Dessert

Cuisine: French

Keyword: apple tart, french apple tart, ina garten apple tart

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

Pastry Crust:

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

Apples:

4 Granny Smith Apples (or cosmic crisp or honeycrisp)
1/2 cup Sugar
4 Tablespoons Butter (small diced)
1/2 cup Apricot Jam
2 Tablespoons Water
Vanilla Ice Cream

Instructions

Make the pastry. Place the flour, salt, and sugar in the bowl of a food processor. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees. Line a light colored, rimmed baking sheet pan with parchment paper. Roll the dough slightly larger than 10 by 14-inches. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. 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 with 1/2 cup of sugar and dot with the butter. The sugar can burn the edges so I suggest sprinkling the sugar away from the edges of the pastry.
Bake for 40-50 minutes until the pastry is a light golden color and the edges of the apples start to lightly brown. Rotate the pan once during cooking. The apple juices will burn in the pan but the tart will be fine! If any of the edges become too brown due to the sugars, trim those pieces.
When the tart is done, heat the apricot and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature with vanilla ice cream or fresh whipped cream.

Notes

Use the right pan: Use a sheet pan or baking sheet with a rim. This keeps the butter and sugar from running off the pan and burning.

Apple slice thickness matters: Slices should be about ¼-inch thick. Too thick and they won’t soften evenly; too thin and they may disintegrate.

Edge browning caution: Because sugar and butter are on the apples, juices may burn under the tart. I suggest sprinkling the sugar on the apples without going to the edges. After baking, trim off any edges where the sugar got too brown.

Nutrition