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French Apple Tart

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

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. 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. 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. 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. 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. 5

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

  6. 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.

Questions

Can I make French Apple Tart dairy-free?

Yes. The dairy in this entry 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 make French Apple Tart gluten-free?

Yes. The gluten in this entry is 1 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does French Apple Tart keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double French Apple Tart?

Yes. As written it serves 8. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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