Introduction: Can a Dessert Be Elegant, Fruity, and Surprisingly Simple?
Craving a stunning dessert that combines flaky pastry with sweet, tender apples? French Apple Tart, inspired by Ina Garten’s recipe, features a buttery crust topped with beautifully arranged apple slices, finished with a glossy apricot glaze. Rated 4.8 out of 5 stars from 460 reviews, this easy recipe is perfect for impressing guests. Ready to bake a tart that’s as gorgeous as it is delicious? Let’s dive into this elegant recipe!
Overview: Why French Apple Tart Shines
French Apple Tart is loved for its crisp pastry, vibrant apple flavor, and sophisticated presentation. Here’s what makes it special:
- Time Requirement: 20 minutes prep, 1 hour inactive (chilling), 1 hour cooking, totaling 2 hours 20 minutes.
- Difficulty Level: Easy—requires making dough, slicing apples, and baking, suitable for all skill levels.
- Why It’s Special: A flaky, buttery pastry base is topped with precisely arranged Granny Smith apples, sweetened, and glazed with apricot and Calvados for a refined finish. This recipe serves 6, ideal for dinner parties, holidays, or special occasions.
Perfect for Thanksgiving, Christmas, or any event where you want a showstopping dessert.
Essential Ingredients
French Apple Tart uses simple ingredients for a sophisticated result. Here’s what you’ll need for 6 servings:
Pastry
- 2 cups all-purpose flour: Forms the crust’s structure.
- ½ teaspoon kosher salt: Enhances flavor.
- 1 tablespoon sugar: Adds subtle sweetness.
- 12 tablespoons (1 ½ sticks) cold unsalted butter, diced: Creates a flaky, rich crust.
- ½ cup ice water: Binds the dough without toughening it.
Apples and Topping
- 4 Granny Smith apples: Tart and firm for perfect texture.
- ½ cup sugar: Sweetens the apples.
- 4 tablespoons (½ stick) cold unsalted butter, small diced: Adds richness to the topping.
- ½ cup apricot jelly or warm sieved apricot jam: Provides a glossy glaze.
- 2 tablespoons Calvados, rum, or water: Thins and flavors the glaze.
Why These Ingredients Matter
- Granny Smith Apples: Their tartness balances the sweet glaze and holds shape when baked.
- Butter: Ensures a flaky crust and rich topping.
- Apricot Jelly and Calvados: Create a glossy, flavorful finish.
- Pastry: A simple, buttery dough provides a crisp base.
Substitutions and Variations
- Apples: Use Honeycrisp, Braeburn, or Pink Lady for similar tartness; adjust sugar if sweeter.
- Flour: Use gluten-free 1:1 flour for gluten-free; add ½ teaspoon xanthan gum if needed.
- Butter: Swap with plant-based butter for vegan.
- Sugar: Reduce to ⅓ cup for less sweetness or use brown sugar for deeper flavor.
- Apricot Jelly: Replace with peach jam, apple jelly, or a simple syrup glaze.
- Calvados: Substitute with apple juice, brandy, or omit for non-alcoholic.
- Vegan Option: Use plant-based butter and ensure sugar and jelly are vegan-friendly.
- Gluten-Free: Use gluten-free flour; ensure all ingredients are gluten-free.
- Flavor Variations:
- Spiced Apple Tart: Add ½ teaspoon cinnamon or nutmeg with the sugar.
- Nutty Apple Tart: Sprinkle ¼ cup sliced almonds over apples before baking.
- Berry Apple Tart: Add ½ cup fresh raspberries between apple slices.
- Citrus Apple Tart: Include 1 teaspoon lemon or orange zest with the apples.
- Caramel Apple Tart: Drizzle with 2 tablespoons caramel sauce before glazing.
Step-by-Step Instructions
Making French Apple Tart is a straightforward process that yields an elegant dessert. Let’s get baking!
Step 1: Gather and Prep
- Gather all ingredients: for pastry, 2 cups flour, ½ teaspoon kosher salt, 1 tablespoon sugar, 12 tablespoons cold butter, ½ cup ice water; for topping, 4 Granny Smith apples, ½ cup sugar, 4 tablespoons cold butter, ½ cup apricot jelly, 2 tablespoons Calvados.
- Dice 1 ½ sticks butter and refrigerate.
- Prepare ice water (chill water with ice cubes).
- Line a sheet pan with parchment paper.
Tip: Keep butter and water cold for a flaky crust; prep ingredients in advance for efficiency.
Step 2: Make the Pastry
- In a food processor fitted with a steel blade, combine 2 cups flour, ½ teaspoon kosher salt, and 1 tablespoon sugar; pulse a few seconds to mix.
- Add 12 tablespoons diced cold butter; pulse 10-12 times until butter is pea-sized.
- With the motor running, pour ½ cup ice water through the feed tube; pulse until dough just starts to come together.
- Dump onto a floured board, knead quickly into a ball, wrap in plastic, and refrigerate for 1 hour.
Tip: Avoid over-pulsing to keep dough tender; add water gradually to prevent stickiness.
Step 3: Roll the Dough
- Preheat the oven to 400°F (204°C).
- Roll the chilled dough on a floured surface to slightly larger than 10×14 inches.
- Use a ruler and knife to trim edges to a neat 10×14-inch rectangle.
- Place dough on the parchment-lined sheet pan and refrigerate while preparing apples.
Tip: Roll evenly, turning and flouring dough to prevent sticking; chill to maintain shape.
Step 4: Prepare the Apples
- Peel 4 Granny Smith apples, cut in half through the stem, and remove cores with a knife or melon baller.
- Slice apples crosswise into ¼-inch thick slices, discarding ends for a prettier arrangement.
Tip: Soak apple slices in lemon water to prevent browning; slice uniformly for even baking.
Step 5: Assemble the Tart
- Arrange apple slices in overlapping diagonal rows across the dough, starting with a central row and adding rows on both sides until the pastry is covered.
- Sprinkle evenly with ½ cup sugar.
- Dot with 4 tablespoons diced cold butter.
Tip: Arrange apples tightly for a stunning look; press gently to secure slices.
Step 6: Bake
- Bake for 45 minutes to 1 hour, until the pastry is browned and apple edges start to brown.
- Rotate the pan once during baking.
- If pastry puffs up, cut a small slit to release air.
Tip: Check at 40 minutes to avoid over-browning; the apple juices may burn slightly but won’t affect the tart.
Step 7: Glaze and Serve
- Heat ½ cup apricot jelly with 2 tablespoons Calvados, rum, or water until smooth.
- Brush the glaze over the apples and pastry.
- Loosen the tart with a metal spatula to prevent sticking.
- Cool slightly and serve warm or at room temperature, about 1 slice per serving.
- Pair with holiday dishes like deep-fried turkey or creamy garlic mashed potatoes.
Tip: Use a pastry brush for even glazing; serve on a platter for an elegant presentation.
Assembly: Building the Perfect French Apple Tart
Making French Apple Tart is all about combining a flaky crust with a stunning apple arrangement. Here’s how to make it shine:
- Pastry: A buttery, tender crust provides a crisp base.
- Apples: Thinly sliced and artfully arranged for beauty and flavor.
- Sugar and Butter: Sweeten and enrich the apples during baking.
- Apricot Glaze: Adds shine and a subtle fruit flavor.
Presentation Tips
- Serve on a rectangular platter to highlight the tart’s shape.
- Garnish with a dusting of powdered sugar or fresh mint leaves.
- Pair with desserts like old-fashioned apple crisp or savory sides like spinach gratin.
Storage and Make-Ahead Tips
French Apple Tart is best fresh but can be prepped ahead or saved.
- Storage:
- Store at room temperature for up to 1 day or refrigerate for up to 3 days in an airtight container.
- Freeze baked tart for up to 2 months; wrap tightly in plastic and foil.
- Make-Ahead:
- Prepare dough up to 2 days ahead; refrigerate or freeze.
- Assemble tart (without baking) up to 4 hours ahead; refrigerate and bake fresh.
- Reheating: Reheat in a 325°F oven for 5-10 minutes to crisp; avoid microwaving to maintain texture.
- Tip: Refresh glaze with a quick reheat of apricot jelly before serving.
Recipe Variations
French Apple Tart is versatile and easy to customize. Here are some fun twists:
- Pear French Tart: Replace apples with 4 firm pears (e.g., Bosc or Anjou).
- Vegan French Tart: Use plant-based butter and ensure sugar and jelly are vegan.
- Gluten-Free French Tart: Use gluten-free 1:1 flour; add ½ teaspoon xanthan gum if needed.
- Spiced French Tart: Sprinkle apples with ½ teaspoon cinnamon or cardamom.
- Nut-Crusted French Tart: Add ¼ cup ground hazelnuts to the dough.
Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: Approximately 400-450 kcal (varies by portion size).
- Protein: Low, from flour.
- Fat: Moderate, from butter.
- Carbs: High, from flour, sugar, and apples.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Elegant Simplicity!
French Apple Tart is the dessert that brings flaky, fruity, and glossy perfection to every bite. With its buttery crust, tart apple slices, and shiny apricot glaze, it’s perfect for holidays, dinner parties, or any special occasion. Easy to make with a stunning presentation, this tart is sure to impress. So, grab your food processor, arrange those apples, and enjoy a French-inspired classic. We’d love to hear how your tart turns out—share your creations in the comments or on social media!
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French Apple Tart
Description
Craving a stunning dessert that combines flaky pastry with sweet, tender apples? French Apple Tart, inspired by Ina Garten’s recipe, features a buttery crust topped with beautifully arranged apple slices, finished with a glossy apricot glaze
Ingredients
French Apple Tart uses simple ingredients for a sophisticated result. Here’s what you’ll need for 6 servings:
Pastry
- 2 cups all-purpose flour: Forms the crust’s structure.
- ½ teaspoon kosher salt: Enhances flavor.
- 1 tablespoon sugar: Adds subtle sweetness.
- 12 tablespoons (1 ½ sticks) cold unsalted butter, diced: Creates a flaky, rich crust.
- ½ cup ice water: Binds the dough without toughening it.
Apples and Topping
- 4 Granny Smith apples: Tart and firm for perfect texture.
- ½ cup sugar: Sweetens the apples.
- 4 tablespoons (½ stick) cold unsalted butter, small diced: Adds richness to the topping.
- ½ cup apricot jelly or warm sieved apricot jam: Provides a glossy glaze.
- 2 tablespoons Calvados, rum, or water: Thins and flavors the glaze.
Why These Ingredients Matter
- Granny Smith Apples: Their tartness balances the sweet glaze and holds shape when baked.
- Butter: Ensures a flaky crust and rich topping.
- Apricot Jelly and Calvados: Create a glossy, flavorful finish.
- Pastry: A simple, buttery dough provides a crisp base.
Substitutions and Variations
- Apples: Use Honeycrisp, Braeburn, or Pink Lady for similar tartness; adjust sugar if sweeter.
- Flour: Use gluten-free 1:1 flour for gluten-free; add ½ teaspoon xanthan gum if needed.
- Butter: Swap with plant-based butter for vegan.
- Sugar: Reduce to ⅓ cup for less sweetness or use brown sugar for deeper flavor.
- Apricot Jelly: Replace with peach jam, apple jelly, or a simple syrup glaze.
- Calvados: Substitute with apple juice, brandy, or omit for non-alcoholic.
- Vegan Option: Use plant-based butter and ensure sugar and jelly are vegan-friendly.
- Gluten-Free: Use gluten-free flour; ensure all ingredients are gluten-free.
- Flavor Variations:
- Spiced Apple Tart: Add ½ teaspoon cinnamon or nutmeg with the sugar.
- Nutty Apple Tart: Sprinkle ¼ cup sliced almonds over apples before baking.
- Berry Apple Tart: Add ½ cup fresh raspberries between apple slices.
- Citrus Apple Tart: Include 1 teaspoon lemon or orange zest with the apples.
- Caramel Apple Tart: Drizzle with 2 tablespoons caramel sauce before glazing.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: for pastry, 2 cups flour, ½ teaspoon kosher salt, 1 tablespoon sugar, 12 tablespoons cold butter, ½ cup ice water; for topping, 4 Granny Smith apples, ½ cup sugar, 4 tablespoons cold butter, ½ cup apricot jelly, 2 tablespoons Calvados.
- Dice 1 ½ sticks butter and refrigerate.
- Prepare ice water (chill water with ice cubes).
- Line a sheet pan with parchment paper.
Tip: Keep butter and water cold for a flaky crust; prep ingredients in advance for efficiency.
Step 2: Make the Pastry
- In a food processor fitted with a steel blade, combine 2 cups flour, ½ teaspoon kosher salt, and 1 tablespoon sugar; pulse a few seconds to mix.
- Add 12 tablespoons diced cold butter; pulse 10-12 times until butter is pea-sized.
- With the motor running, pour ½ cup ice water through the feed tube; pulse until dough just starts to come together.
- Dump onto a floured board, knead quickly into a ball, wrap in plastic, and refrigerate for 1 hour.
Tip: Avoid over-pulsing to keep dough tender; add water gradually to prevent stickiness.
Step 3: Roll the Dough
- Preheat the oven to 400°F (204°C).
- Roll the chilled dough on a floured surface to slightly larger than 10×14 inches.
- Use a ruler and knife to trim edges to a neat 10×14-inch rectangle.
- Place dough on the parchment-lined sheet pan and refrigerate while preparing apples.
Tip: Roll evenly, turning and flouring dough to prevent sticking; chill to maintain shape.
Step 4: Prepare the Apples
- Peel 4 Granny Smith apples, cut in half through the stem, and remove cores with a knife or melon baller.
- Slice apples crosswise into ¼-inch thick slices, discarding ends for a prettier arrangement.
Tip: Soak apple slices in lemon water to prevent browning; slice uniformly for even baking.
Step 5: Assemble the Tart
- Arrange apple slices in overlapping diagonal rows across the dough, starting with a central row and adding rows on both sides until the pastry is covered.
- Sprinkle evenly with ½ cup sugar.
- Dot with 4 tablespoons diced cold butter.
Tip: Arrange apples tightly for a stunning look; press gently to secure slices.
Step 6: Bake
- Bake for 45 minutes to 1 hour, until the pastry is browned and apple edges start to brown.
- Rotate the pan once during baking.
- If pastry puffs up, cut a small slit to release air.
Tip: Check at 40 minutes to avoid over-browning; the apple juices may burn slightly but won’t affect the tart.
Step 7: Glaze and Serve
- Heat ½ cup apricot jelly with 2 tablespoons Calvados, rum, or water until smooth.
- Brush the glaze over the apples and pastry.
- Loosen the tart with a metal spatula to prevent sticking.
- Cool slightly and serve warm or at room temperature, about 1 slice per serving.
- Pair with holiday dishes like deep-fried turkey or creamy garlic mashed potatoes.
Tip: Use a pastry brush for even glazing; serve on a platter for an elegant presentation.
FAQs
1. Why is my crust tough?
Overmixing or too much water can cause toughness; pulse dough just until it comes together and use minimal water.
2. Can I use other apples?
Yes, Honeycrisp or Braeburn work well; adjust sugar if apples are sweeter.
3. Is this recipe gluten-free?
Not as written; use gluten-free flour for a gluten-free version.
4. Why did my pastry puff up?
Puffing is normal; cut a small slit to release air and continue baking.
5. Can I make this in advance?
Yes, prepare dough up to 2 days ahead or assemble tart up to 4 hours before baking.
6. What are the health benefits of this dish?
Apples provide fiber and vitamins; high in fat and sugar, so enjoy in moderation