French Apple Tart

There’s something undeniably comforting about a French Apple Tart. I remember the first time I made it during a crisp autumn afternoon, the air filled with the scent of baking apples and warm spices. My kitchen transformed into a haven, where the rich aroma of melting butter and caramelized sugar wrapped around me. This tart isn’t just a dessert; it’s a piece of my heart, a recipe passed down through generations. Each time I slice into that perfectly baked crust, I’m reminded of family gatherings, laughter, and the sweet satisfaction of sharing something delicious with loved ones. The French Apple Tart encapsulates those cherished moments, inviting everyone to enjoy a slice of nostalgia with every bite.

Recipe Ingredients for French Apple Tart

The ingredients for a French Apple Tart are simple yet effective, each playing a crucial role in creating that perfect balance of flavor. The combination of fresh apples, a buttery crust, and aromatic spices creates a delightful experience that’s hard to resist.

• 1 ¼ cups all-purpose flour: The base of our tart, providing structure and flakiness.
• 1 tablespoon sugar: Adds a touch of sweetness to the crust.
• ¼ teaspoon salt: Enhances flavor and balances the sweetness.
• 8 tablespoons butter (1 stick), cold, and cubed: The star ingredient for a rich, buttery crust.
• ¼ cup ice water: Helps to bind the dough together without melting the butter.
• 4 apples, such as Granny Smith or Honey Crisp: Provide the tartness and sweetness that’s essential for flavor.
• ⅓ cup packed brown sugar: Adds depth and caramel notes to the apple filling.
• 1 tablespoon lemon juice: Brightens the flavors and prevents the apples from browning.
• ½ teaspoon ground cinnamon: The warm spice that adds a cozy aroma and flavor.
• 1 teaspoon pure vanilla: Enhances the overall flavor profile of the tart.
• 1 tablespoon granulated sugar: For sprinkling on top, creating a sweet crust.
• 2 tablespoons butter, cut into small pieces: Dotting on top for extra richness while baking.

Cooking Method for French Apple Tart

Cooking a French Apple Tart is an enjoyable journey that rewards you with an aromatic and flavorful dessert. Follow these steps carefully to create a stunning tart that will impress your family and friends.

1. Begin by preparing the crust. Using a food processor, add the flour, sugar, and salt and pulse a couple of times to combine. Then, add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, about 10 to 15 pulses. You want the butter pieces to be no bigger than peas.
2. Next, add the ice water gradually while pulsing until the mixture is crumbly but holds together when pinched. This should take about 10 pulses. Remember, don’t overwork the dough! It should remain cold and flaky.
3. Transfer the crumbly dough onto a clean kitchen towel placed on your counter. Gather the corners of the towel, twist it to create a pouch, and press the dough into a round shape before placing it in the refrigerator to chill for at least 30 minutes. This will help relax the gluten and make rolling easier.
4. While the dough chills, preheat your oven to 400°F. Then, prepare your apples. Core the apples and cut them into thin slices, keeping them together as you slice for a beautiful presentation.
5. Once the dough has chilled, roll it out on a lightly floured surface into a 13-inch circle, ensuring even thickness. If it sticks, don’t hesitate to sprinkle some more flour on the surface. Gently fold the dough in half to transfer it to a tart pan with a removable bottom.
6. Unfold the dough in the pan, pressing it gently into the edges and trimming any excess. Dock the bottom with a fork to prevent it from puffing during baking.
7. Now, return your focus to the apples. In a small mixing bowl, combine the brown sugar, lemon juice, cinnamon, and vanilla. Brush this mixture generously over the cut apples.
8. Arrange the apples in your tart, fanning them out in a pleasing pattern. The visual appeal is half of the joy!
9. Sprinkle the tart with granulated sugar and dot the top with small pieces of butter. This will create a lovely caramelized top.
10. Place the tart in the preheated oven and bake for 35 to 40 minutes, until the crust is golden brown and the apples are tender. The smell will be heavenly!
11. Let your tart cool slightly before slicing and serving. Enjoy the fruits of your labor!

Ways to Adapt This Recipe

There are countless ways to put your unique spin on a French Apple Tart. Experimenting with flavors and textures can lead to delightful variations.

• Storage: After cooling, store any leftovers in an airtight container at room temperature for up to two days. If you prefer, refrigerate for longer shelf life.
• Freezing: You can freeze the unbaked tart. Wrap it tightly in plastic wrap and aluminum foil; bake it directly from the freezer, adding a few extra minutes to the baking time.
• Pairing: Serve your French Apple Tart with a scoop of vanilla ice cream or a dollop of freshly whipped cream to elevate the flavors.
• Spice Variation: For a twist, consider adding a pinch of nutmeg or allspice to the brown sugar mixture for a deeper spice flavor.
• Fruit Combination: Try mixing in other fruits like pears or quinces for a delightful change of pace.

Perfect Matches for French Apple Tart

A French Apple Tart is the star of any dessert table, but knowing how to serve it can enhance the experience even further.

• With Ice Cream: A scoop of vanilla bean ice cream next to a warm slice of tart creates a heavenly combination.
• Coffee Pairing: Enjoy your tart with a cup of freshly brewed coffee or tea for a relaxing afternoon treat.
• Family Gatherings: This tart is perfect for family gatherings or brunches, as it’s sure to please everyone.
• Seasonal Events: Think about serving it during fall festivities or holiday dinners to celebrate the season’s bounty.
• Storage Tips: If you have leftovers, store them in a cool place, and reheat slightly before serving to regain that crispy crust.

FAQ

Conclusion

The French Apple Tart is a beautiful blend of flavors and textures that brings warmth to any gathering. With its buttery crust and tender apples, it’s a dessert that you’ll be proud to share with friends and family. I wholeheartedly encourage you to try this recipe; the joy it brings to the table is truly unmatched!

French Apple Tart

The ultimate comfort food, this French Apple Tart is perfectly sweet and buttery, making it an easy weeknight dessert. With a flaky crust and tender apples, it's a must-try that your family will crave!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine French

Servings 8 servings

Calories 245 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Oven
• Food Processor

Ingredients

  

• 1 ¼ cup all-purpose flour
• 1 tablespoon sugar
• ¼ teaspoon salt
• 8 tablespoons butter (1 stick), cold, and cubed
• ¼ cup ice water
• 4 apples apples, such as Granny Smith or Honey Crisp
• ⅓ cup brown sugar, packed
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon
• 1 teaspoon pure vanilla
• 1 tablespoon granulated sugar
• 2 tablespoons butter, cut into small pieces

Instructions

 

• Begin by preparing the crust. Using a food processor, add the flour, sugar, and salt and pulse a couple of times to combine. Then, add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, about 10 to 15 pulses. You want the butter pieces to be no bigger than peas.
• Next, add the ice water gradually while pulsing until the mixture is crumbly but holds together when pinched. This should take about 10 pulses. Remember, don’t overwork the dough! It should remain cold and flaky.
• Transfer the crumbly dough onto a clean kitchen towel placed on your counter. Gather the corners of the towel, twist it to create a pouch, and press the dough into a round shape before placing it in the refrigerator to chill for at least 30 minutes. This will help relax the gluten and make rolling easier.
• While the dough chills, preheat your oven to 400°F. Then, prepare your apples. Core the apples and cut them into thin slices, keeping them together as you slice for a beautiful presentation.
• Once the dough has chilled, roll it out on a lightly floured surface into a 13-inch circle, ensuring even thickness. If it sticks, don’t hesitate to sprinkle some more flour on the surface. Gently fold the dough in half to transfer it to a tart pan with a removable bottom.
• Unfold the dough in the pan, pressing it gently into the edges and trimming any excess. Dock the bottom with a fork to prevent it from puffing during baking.
• Now, return your focus to the apples. In a small mixing bowl, combine the brown sugar, lemon juice, cinnamon, and vanilla. Brush this mixture generously over the cut apples.
• Arrange the apples in your tart, fanning them out in a pleasing pattern. The visual appeal is half of the joy!
• Sprinkle the tart with granulated sugar and dot the top with small pieces of butter. This will create a lovely caramelized top.
• Place the tart in the preheated oven and bake for 35 to 40 minutes, until the crust is golden brown and the apples are tender. The smell will be heavenly!
• Let your tart cool slightly before slicing and serving. Enjoy the fruits of your labor!

Notes

• Tip 1: After cooling, store any leftovers in an airtight container at room temperature for up to two days. If you prefer, refrigerate for longer shelf life.
• Tip 2: You can freeze the unbaked tart. Wrap it tightly in plastic wrap and aluminum foil; bake it directly from the freezer, adding a few extra minutes to the baking time.
• Tip 3: Serve your French Apple Tart with a scoop of vanilla ice cream or a dollop of freshly whipped cream to elevate the flavors.
• Tip 4: For a twist, consider adding a pinch of nutmeg or allspice to the brown sugar mixture for a deeper spice flavor.
• Tip 5: Try mixing in other fruits like pears or quinces for a delightful change of pace.

Keyword Recipe

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Meet Hanna Hart

I am obsessed with the “how” and “why” of cooking. It doesn’t matter if we are roasting a chicken or baking brownies; I am the one double-checking our measurements and cooking times. I love working on every type of cuisine and finding the absolute best method to get the results we want. I treat every recipe with the same level of care and dedication.