Sinfully delicious and ridiculously simple to make, the flavors of apple paired with the apricot glaze create a dessert tart that is close to heaven.
French Apple Tart
Author: Epicurus.com Kitchens
Recipe type: Pies
Serves: 6 to 8
- Pastry Dough:
- 1 store bought crust, or
- 1 1/4 Cups all-purpose flour
- 6 Tablespoons cold unsalted butter (3/4 stick) cut into bits
- 2 Tablespoons cold vegetable shortening
- 1/4 teaspoon salt
- 2 Tablespoons ice water (to 4 Tablespoons)
- 5 golden delicious apples (to 6) peeled, halved
- 1/2 stick unsalted butter cut into bits
- 1/4 Cup sugar
- 1/2 Cup apricot jam
- 2 Tablespoons water (to 3 Tablespoons)
- In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles meal.
- Add 2 tablespoons ice water and toss or pulse until water is incorporated. Add enough of the remaining ice water if necessary to form a dough and form dough into a disk. Lightly dust dough with flour and chill, wrapped in wax paper, 1 hour.
- On a lightly floured surface, roll dough out to 12- to 14-inch circle.
- Gently ease dough into a 10- to 12-inch fluted tart pan with a removable bottom.
- Prick dough all over with fork and chill in refrigerator for at least 30 minutes.
- Using a melon baller, remove core from each apple half. Lay apple flat-side down on cutting board.
- Thinly slice apple lengthwise without cutting through the flat side. Turn apple on its side and slice off flat side of apple so that apple slices can be fanned like a deck of cards.
- Repeat method for remaining apple halves.
- Fan apples on top of chilled dough in a decorative pattern. Dot with butter and sprinkle with sugar.
- Bake in a preheated 375 degree oven for 35 to 45 minutes or until golden.
- In a small saucepan combine apricot jam and water over medium heat. Bring mixture to a simmer and stir until smooth.
- Brush baked tart with glaze.
This recipe yields one 10 to 12-inch tart, serving 6 to 8.