French Apple Tart Recipe

Name: French Apple Tart Recipe
Prep time: 2 h
Cook time: 35 min
Total time: 2 h 35 min
Cuisine: French
Ingredients: 1 ¼ cups flour (150 g); 1 tablespoon sugar (12 g); ¼ teaspoon salt (1.5 g); 1 stick cold unsalted butter, cubed (120 g); 1 egg yolk; 2 tablespoon ice water (30 ml); 3 gala apples, peeled, cored and cut into chunks; 2 tablespoon sugar (25 g); ¼ cup of apple juice (60 ml); ¼ cup of water (60 ml); 1/8 teaspoon of cinnamon (2 g); zest of 1 lemon; 2 gala apples, peeled, cored and sliced 1/8 " thin; ½ teaspoon of sugar (2 g); 2 tablespoon apricot jam, heated until liquefied (30 ml); juice of ½ a lemon; 2 cups of heavy cream (480 ml); 2 tablespoon powdered sugar (13 g); 1 teaspoon vanilla extract (5 ml)

12 steps

Prep:2hCook:35min

Impress your friends and family with this classic French Apple Tart Recipe perfect for entertaining. Much easier than it looks!

Updated at: Tue, 06 Feb 2024 01:54:10 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories482.1 kcal (24%)

Total Fat34.5 g (49%)

Carbs40.2 g (15%)

Sugars21.2 g (24%)

Protein4.4 g (9%)

Sodium95.2 mg (5%)

Fiber2.9 g (10%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

150gflour

12gsugar

1.5gsalt

120gunsalted butter

30mlwater

peeled, cored and cut into chunks

25gsugar

¼ cupwater

peeled, cored and sliced 1/8 " thin

2gsugar

30mlapricot jam

heated until liquefied

0.5juice of lemon

480mlheavy cream

13gpowdered sugar

5mlvanilla extract

Instructions

Step 1

In a bowl of a food processor combine flour, salt, and sugar and pulse until combined. And butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat the egg together with water. Add egg mixture, slowly, pulsing just until the dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10)

Step 2

Meanwhile, place apple chunks, sugar, juice, water cinnamon, and zest in a heavy-bottomed saucepan. Cover and bring to a boil and let cook for 10 mins.

Step 3

Simmer uncovered until most of the liquid is evaporated. Mask apples into a paste with a fork. Allow to cool completely, it will thicken as it cools.

Step 4

Roll out dough onto a floured surface and fit into a 9" tart pan. Spread a single layer of compote on the bottom, and place in the freezer while you prep your apples.

Step 5

Peel, core, and slice apples very thin, about 1/8 " thick. Place in a bowl and squeeze with lemon juice to prevent browning.

Step 6

Remove tart from the freezer. When placing the apples the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.

Step 7

Then place two really thin apples in the center, curved and facing each other to form a little "rosette" refer to the video above to see how this is done.

Step 8

Then sprinkle the apples with the 1/2 teaspoon (2.5ml) or sugar.

Step 9

Bake at 400F (200 c) for 15 minutes and then reduce heat to 350F (175 c) and bake for 20 more minutes, or until golden brown. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.

Step 10

Place the jam in the microwave and heat on high for 15 secs or until melted. Brush tart with jam to create a nice shine. Et voila!

Step 11

Serve with vanilla ice cream or a dollop of homemade whipped cream.

Step 12

For whipped cream place all ingredients in the bowl of an electric mixer and whip on high until soft peaks form.

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