French Apple Tart

Name: French Apple Tart
Prep time: 35 min
Cook time: 50 min
Total time: 85 min
Yield: 8 servings
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour; 1/4 cup powdered sugar; 1/4 tsp kosher salt; 1/2 cup unsalted butter, cold, cubed; 2 large egg yolk; 2 tbsp ice-cold water; 4 tart apples (Granny Smith or Braeburn), peeled, cored, chopped; 1/3 cup granulated sugar; 2 tsp fresh lemon juice; 4 firm apples (Honeycrisp or Fuji), peeled, cored, thinly sliced; 2 tbsp unsalted butter, melted; 1/4 cup apricot jam

Thin, elegant tart built on a buttery shortcrust shell filled with a smooth applesauce layer and topped with thinly sliced apples fanned in concentric rings, finished with a warm apricot glaze.

85 minMediumServes 8260 cal/serving

FrenchDessertOvenVegetarianHalal-friendlyLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

1 1/2 cup all-purpose flour
1/4 cup powdered sugar
1/4 tsp kosher salt
1/2 cup unsalted butter, cold, cubed
2 large egg yolk
2 tbsp ice-cold water
4 tart apples (Granny Smith or Braeburn), peeled, cored, chopped
1/3 cup granulated sugar
2 tsp fresh lemon juice
4 firm apples (Honeycrisp or Fuji), peeled, cored, thinly sliced
2 tbsp unsalted butter, melted
1/4 cup apricot jam

Instructions

1

Make the crust: pulse 1 1/2 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 tsp kosher salt in a food processor. Add 1/2 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse meal. Add 2 large egg yolk and 2 tbsp ice-cold water and pulse just until the dough comes together. Press into a disk, wrap, and chill for 30 minutes.
2

Preheat oven to 375°F (190°C). Press the chilled dough into a 9-inch tart pan with a removable bottom, trimming the edges flush. Prick the bottom all over with a fork. Line with parchment and fill with pie weights. Blind-bake for 15 minutes, remove weights, and bake 10 more minutes until lightly golden.
3

Make the applesauce layer: combine the 4 peeled, cored, chopped tart apples (Granny Smith or Braeburn) with half the 1/3 cup granulated sugar and 2 tsp fresh lemon juice in a small saucepan. Cook over medium heat, stirring often, until the apples are very soft and most of the moisture has evaporated, about 10-12 minutes. Mash into a smooth puree and let cool.
4

Spread the cooled applesauce evenly over the tart shell. Arrange the 4 peeled, cored, thinly sliced firm apples (Honeycrisp or Fuji) in tight overlapping concentric circles over the applesauce. Brush with 2 tbsp melted unsalted butter and sprinkle the remaining sugar over the top.
5

Bake at 375°F (190°C) for 25-30 minutes until the apple slices are tender and the edges are lightly caramelized.
6

Warm the 1/4 cup apricot jam in a small saucepan or microwave until fluid. Brush a thin, even layer over the hot tart to glaze. Let cool before slicing and serving.

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Questions

What oven temperature does French Apple Tart need?

For French Apple Tart, the oven is set to 375 F (about 190 C) in step 2. The longest stretch at that heat is 30 minutes, in step 5.

Why blind-bake the crust for French Apple Tart?

Step 2 reads: "Line with parchment and fill with pie weights." A wet filling keeps raw pastry from ever crisping. Step 2 bakes the shell first so the bottom stays crisp under the filling.

Do I need any special equipment for French Apple Tart?

Beyond a knife and a board, the method uses a food processor (step 1) and parchment paper (step 2). If you do not have one, a sharp knife and patience, or a blender in short pulses, stands in for the food processor.

What can I use instead of powdered sugar in French Apple Tart?

The entry for French Apple Tart calls for 1/4 cup powdered sugar. In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Can I make French Apple Tart dairy-free?

Yes. The dairy in French Apple Tart is 1/2 cup unsalted butter, cold, cubed, 2 tbsp unsalted butter, melted. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I start French Apple Tart the day before?

Yes. Step 1 is a built-in pause of 30 minutes: "Press into a disk, wrap, and chill for 30 minutes." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

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