French Apple TartThis French apple tart is the perfect combination of sweet, tart, and buttery goodness. It’s one of those desserts that will not last a whole day before it mysteriously vanishes from the fridge. I don't judge... I encourage!
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Ingredients
- Pastry dough (click for my homemade Flaky Pastry Dough recipe)
- 4–6 Granny Smith apples
- 2–3 Tbsp lemon juice (about 1 lemon)
- 3 Tbsp unsalted butter, melted
- ¼–⅓ cup granulated sugar
- Apricot glaze (click for my Apricot Glaze recipe)
Instructions
- Preheat oven to 400ºF.
- Place pastry dough on a well-floured surface and roll out dough using a floured rolling pin. Keep rotating the dough to prevent sticking.
- Carefully transfer rolled-out dough onto 10" tart pan and gently press into bottom edges of pan. Cut off any excess dough, leaving 1" to 1½" of excess dough around the circumference of pan.
- With a pastry brush (or your fingers), brush the outside edge of the dough with cold water and fold it on top of itself to form a thicker outer edge, pressing gently.
- With a fork, prick the bottom layer of pastry dough. Chill in refrigerator while preparing the apples.
- Peel, core, and slice the apples to approximately ¼” thickness. Place sliced apples in a bowl with lemon juice to prevent browning.4–6 Granny Smith apples2–3 Tbsp lemon juice
- Arrange the sliced apples in a single layer on the tart.
- Brush the top of the apples with melted butter.3 Tbsp unsalted butter, melted
- Sprinkle sugar to evenly coat top of apples.¼–⅓ cup granulated sugar
- Place on a sheet pan in the middle rack of the oven.
- Bake until apples have begun to lightly brown and the tart has receded slightly from the edge of the pan (about 50 minutes).
- Remove from the oven and allow to cool for a few minutes.
- Brush top surface of tart (including crust) with warmed apricot glaze.
- Serve warm, or allow to cool and refrigerate.
Notes
- Check out my recipe for homemade pastry dough, here, and my warm apricot glaze, here!
- After removing the chilled pastry dough from the refrigerator, beat it with a rolling pin until it becomes malleable.
- When rolling and forming the dough, be sure to work quickly and keep the dough moving. This will prevent the dough from becoming warm and sticking to your rolling surface.
- If cracks form when rolling out the dough, simply dip your fingers in cold water and gently press the cracks together to reform. A pie dough can break and crumble if it is too dry or too cold.
- Arrange the apples on the tart as quickly as possible to avoid the pastry dough becoming warm and sticky.
- The amount of sugar depends on the sweetness of the apples. Taste one of the sliced apples to gauge the level of sweetness and adjust the sugar accordingly.