Description
Classic French apple tart embodies Ina Garten’s elegant simplicity, showcasing buttery puff pastry topped with thinly sliced apples and a delicate apricot glaze. Delightful dessert promises a taste of French countryside charm, inviting you to savor each sublime, golden-edged bite.
Ingredients
Scale
Fruits:
- 4 Granny Smith apples
Dry Ingredients:
- 250g (2 cups) plain flour
- 100g (½ cup) sugar
- 1 tablespoon sugar
- ½ teaspoon kosher salt
Wet and Cold Ingredients:
- 170g (12 tablespoons / 1½ sticks) unsalted butter, cold & diced
- 55g (4 tablespoons / ½ stick) unsalted butter, cold & diced
- 120 milliliters (½ cup) ice-cold water
- 120g (½ cup) apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados, rum, or water
Instructions
- Craft the pastry foundation by blending flour, salt, and sugar in a food processor. Introduce chilled butter cubes and pulse until the mixture resembles coarse breadcrumbs. Gradually stream ice-cold water while processing until the dough coheres. Transfer to a lightly floured surface, gently knead into a compact sphere, encase in plastic wrap, and refrigerate for a minimum of 60 minutes to stabilize the texture.
- Activate the oven to 200°C/180°C fan (400°F) and prepare a parchment-lined baking sheet. Ensure the surface is clean and ready for pastry placement.
- Expertly roll the chilled dough into a rectangular shape measuring approximately 25×35 centimeters (10×14 inches). Meticulously trim the edges for a refined appearance and carefully transfer to the prepared baking sheet. Return to the refrigerator to maintain the pastry’s structural integrity.
- Transform the apples by peeling and halving them through the stem. Extract the cores using a sharp knife or melon baller. Slice the fruit crosswise into uniform 6-millimeter (¼ inch) thickness, ensuring consistent cooking and aesthetic appeal.
- Artfully arrange the apple slices in overlapping diagonal rows, completely covering the pastry base. Distribute granulated sugar evenly across the surface and strategically place small butter dollops to enhance flavor and caramelization.
- Position the tart in the preheated oven and bake for 45-60 minutes. Rotate the tray midway through cooking to promote even browning. The pastry should achieve a golden hue, and apple edges should transform into a rich, caramelized finish. If the pastry unexpectedly puffs, gently puncture with a knife to release trapped air.
- Create a luxurious glaze by warming apricot jelly with Calvados (or water) until smooth and translucent. Delicately brush the mixture over the apples and pastry, imparting a lustrous sheen and refined appearance.
- Allow the tart to cool slightly, then carefully separate from the baking sheet using a thin spatula. Serve at a warm temperature or at room temperature, inviting guests to savor the delicate balance of buttery pastry and caramelized fruit.
Notes
- Quickly chill butter and water to create a perfectly flaky pastry texture that melts in your mouth.
- Cut apples with precision, ensuring each slice looks uniform and cooks evenly across the entire tart.
- Refrigerate dough for at least 30 minutes to help it relax and prevent shrinking during the baking process.
- Grab parchment paper to guarantee a smooth release and make cleanup a breeze after baking.
- Watch the tart closely during the final minutes of baking to capture that golden-brown perfection without burning.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 120
- Sugar: 12g
- Sodium: 105mg
- Fat: 2.5g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg