French Apple Tart

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Picture of French Apple Tart Recipe 1 Video | Photo: French Apple Tart Recipe
Rated 5 stars out of 5
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Total Time:
2 hr 20 min
Prep
20 min
Inactive
1 hr 0 min
Cook
1 hr 0 min
Yield:
6 servings
Level:
Easy
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Ingredients

For the pastry:

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons (11/2 sticks) cold unsalted butter, diced
  • 1/2 cup ice water

For the apples:

  • 4 Granny Smith apples
  • 1/2 cup sugar
  • 4 tablespoons (1/2 stick) cold unsalted butter, small diced
  • 1/2 cup apricot jelly or warm sieved apricot jam
  • 2 tablespoons Calvados, rum, or water

Directions

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. 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 F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. 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 baler. 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. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados 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.

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Newest Ratings and Reviews

Read all 315 reviews

  • on May 24, 2013

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    This recipe makes a delicious dessert tart. Try a second time, replace apples with sauteed sweet onions and roasted garlic. Terrific appetizer!
    Annie, Fremont, CA

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  • on April 21, 2013

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    Love this recipe! Have made if for multiple occasions and turns out great every time. Have never used the rum with the jam, just h2o and it is fine. Highly recommend it.

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  • on April 06, 2013

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    I love this recipe. I have made this twice so far, and it never fails. It is SO delicious and scrumptous. My husband and I love eating this for breakfast and for after dinner dessert. Like trink57 said, it really did ruin one of my favorite cookie sheet, despite the parchment paper. I have not tried it with rum as of yet, but with water, it is still YUMMY!

    UPDATE:
    I have baked this so many times, I don't remember the count anymore. One time I had made this for thanksgiving and my uncle kept hovering over me while I was baking the tart. After it was done, before it got to fully cool, he helped himself to a bite and I think ate half of the sheet.
    Another time, my in-laws are diabetic. So I had to improvise since I really wanted them to see and taste how good the apple tart was. I used their version of healthy butter and Splenda. It came out good and my in-laws enjoyed them :

    people found this review Helpful.
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