French Apple Tart

Show: Barefoot ContessaEpisode: Easy French

Rated: 5 stars out of 5Rate itRead users' reviews (103)

RECIPE
COMMENTS & REVIEWS(103)

Cook Time:
1 hr 0 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 20 min
Inactive Prep: 1 hr 0 min
Cook: 1 hr 0 min
Total:: 2 hr 20 min

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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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Comments & Reviews

recipe French Apple Tart
Gail Aiken, SC 11-19-2009
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Looks Very Pretty
Rated: 5 stars out of 5

The pastry was very easy to work with, but I have a question about the 10x14 size... what kind of platter to put it on?? Next... time I will probably make it to fit a dish I already have. I found the pasty did better on the edges that I rolled over instead of leaving flat. Only used 3 apples but did not realize how much they would shrink up, so will use more next time. Yes, I will make again.. Thanksgiving is next week.Read more
recipe French Apple Tart
Dawn San Diego, CA 11-16-2009
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Incredibly Delectable!
Rated: 5 stars out of 5

This was the first time I made a tart in my life and it was so easy and tasted like we spent all day on it! I used Granny... Smith apples as Ina calls for in her book Back to Basics (I feel these apples are better to bake with), and I added rum to the apricot jelly as we didn't have any of the French liquor that Ina calls for, and it turned out so beautifully! We forgot to put parchment paper under the tart/on the pan, and turns out we didn't need it. The dough has enough butter in it so that it will not stick to the pan. We made this as our dessert with Ina's Beef Bouguignon - and it was a hit with our friends!! I will make this tart again and again! We felt like we were at a Paris Bistro! Take the time to make this, and don't be afraid of making the dough - you will not regret it!Read more
recipe French Apple Tart
Jenny Lemont, IL 11-12-2009
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Super delicious Apple Tart.
Rated: 5 stars out of 5

I am neither a good cook nor a good baker but this is a very good recipe and very easy to make. I did not have Calvados so I... used water instead but still the tart came out delicious. I highly recommend this recipe. Thank you Ina.Read more
recipe French Apple Tart
linda yonkers, NY 11-12-2009
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OUTSTANDING
Rated: 5 stars out of 5

I've baked my entire life, my Grandfather and 3 Uncles owned bakries so it's in my blood. I've got to say that this apple... tart was so easy to make. The pastry was so rich, buttery and flakey, I could could not have asked for anything more.I did not have Calvados so I used Triple Sec instead. My sister said it was one of my best, I will probably try it with pears next time.WOW! ! ! ! ! Thanks Ina. I think I've probably made almost every recipe in your cook books and can't remember a time where I've been disappointed.Read more
recipe French Apple Tart
Alicia Philadelphia, PA 11-08-2009
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Easy peasy!
Rated: 5 stars out of 5

I used puff pastry as well for this and it came out delicious. I used a little less than a third a cup of sugar and I wish... I'd used the entire 1/2 cup. I baked it for 45 minutes and instead of the jelly topping I used cinnamon! :) I really loved it but I wish I'd had parchment paper. :( The bottom burned and I was a little upset but it still tasted delicious! Read more
recipe French Apple Tart
robin portland, OR 11-08-2009
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consistantly delicious
Rated: 5 stars out of 5

I've made this apple tart several times for family and friends now and it just keeps on getting better. It's simple and... focuses on the apple flavors with an incredibly rich dough to boot. simple and elegant I'll make this again and again-Ina Garten is truly the master of desserts! Also, I didn't have jam the last time I made it but I did have guava butter that I melted with the liquor and brushed on top--delicious!Read more