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!
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.