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.