French Apple Tart

French pastries are some of the finest treats one can ever have. But do you need to be a pastry chef to make one at home? I think not! Sweet pastry crust for tarts is not difficult to make but it does add time to process. At the holidays we all seem to come up a bit short on time but that ‘s no reason to come up short on a sensational dessert that will please all your guests! Short cut to the rescue!

A classic French apple tart is little more than apples and pastry. Simple, yet so tasty and your kitchen smells like the holidays, even if it isn’t one. Sometimes a little help from the pastry elf is what is needed. Dash on over to the market and pick up some pre-made pastry dough, I prefer refrigerated over frozen, and start the pie making fun! If you have the time, absolutely go for the homemade shortbread crust. If not, I don’t think anyone will turn down a slice of this heavenly dessert. Don’t forget a scoop of Cinnamon Ice Cream on top!

French Apple Tart

Apple Tart Ingredients

Simple ingredients make for a light and flavorful dessert. There’s a reason why they make room fresheners called Apple Pie. Wait until these smells fill your kitchen! 

Dough in tart pan

Place dough in an 9 1/2” tart pan with a removable bottom and trim edges. Chill dough in the refrigerator while you are prepping the apples.

Peel cut and core

Heat oven to 375º. Peel, cut and core the apples with a melon baller.  Love this little tool! It’s good for more than melons. I use a melon baller for so many things, even scooping up the filling for truffles before I roll them!

Thinly slice apples

Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out; repeat with remaining apple halves.

Layer apples

Place 1 fanned apple half on outer edge of the tart dough; repeat with 5 more apple halves. Overlap the apple slices around the exterior of the tart pan, leaving a whole in the middle. Separate remaining apple slices. Place the last 2 apple halves, fanned out, in the center of the pie.

This is the tricky part and takes practice to make it look professional. I will be practicing more! Even if your first try doesn’t come out like a pastry chef, it will still taste fantastic! 

Sugar cinnamon and butter

Fill in any gaps with remaining apple bits. Sprinkle with sugar and cinnamon, then dot with butter. Bake until golden brown, 60—70 minutes.

Apricot Glaze

Heat apricot jam in microwave until warmed and loose adding water to thin the jam. Pour through a fine strainer into a small bowl and set aside.

Glaze Tart

Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam. Let cool completely before slicing. Serve with whipped cream, French vanilla or Cinnamon Ice Cream. You MUST try the Cinnamon Ice Cream! It is incredible beyond words!

 

French Apple Tart
Serves 8
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 20 min
204 calories
36 g
8 g
7 g
2 g
3 g
138 g
255 g
22 g
0 g
3 g
Nutrition Facts
Serving Size
138g
Servings
8
Amount Per Serving
Calories 204
Calories from Fat 59
% Daily Value *
Total Fat 7g
10%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 3g
Cholesterol 8mg
3%
Sodium 255mg
11%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
10%
Sugars 22g
Protein 2g
Vitamin A
3%
Vitamin C
8%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
  2. 4 Golden Delicious apples, peeled, cored, and halved
  3. 4 tablespoons sugar
  4. 1 teaspoon cinnamon
  5. 2 tablespoons unsalted butter, cubed and chilled
  6. 1/4 cup apricot jam
  7. 2 teaspoons water, to thin apricot jam
  8. Whipped cream, French Vanilla or Cinnamon Ice Cream, for serving
Instructions
  1. Place dough in an 9 1/2” tart pan with a removable bottom and trim edges. Chill dough in the refrigerator while you are prepping the apples.
  2. Heat oven to 375º. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out; repeat with remaining apple halves.
  3. Place 1 fanned apple half on outer edge of the tart dough; repeat with 5 more apple halves. Overlap the apple slices around the exterior of the tart pan, leaving a whole in the middle. Separate remaining apple slices. Place the last 2 apple halves, fanned out, in the center of the pie. Fill in any gaps with remaining apple.
  4. Sprinkle with sugar and cinnamon, then dot with butter. Bake until golden brown, 60—70 minutes.
  5. Heat apricot jam in microwave until warmed and loose adding water to thin the jam. Pour through a fine strainer into a small bowl and set aside. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam.
  6. Let cool completely before slicing. Serve with whipped cream, French Vanilla or Cinnamon Ice Cream.
beta
calories
204
fat
7g
protein
2g
carbs
36g
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Life of the Party Always! http://lifeofthepartyalways.com/
 

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