French Apple Tart
photo by Baby Kato
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Yields:
-
1 tart
- Serves:
- 6-8
ingredients
-
For Crust
- 157.80 ml flour
- 78.78 ml butter, chilled & cut into small pieces
- 29.58 ml sugar
- 1 egg yolk, beaten
- 14.79-29.58 ml cold water
-
For Filling
- 453.59 g cooking apple
- 14.79 ml butter
- 29.58-59.16 ml sugar (to taste or depending on your choice of apple)
- 2.46 ml lemon zest
- 1.23 ml cinnamon
-
For topping
- 3 apples
- 29.58 ml apricot preserves
- 29.58 ml hot water
directions
- Sift flour into a large mixing bowl.
- Add chilled pieces of butter and rub the butter into the flour with your fingers until the mixture looks like breadcrumbs.
- Add the 2 Tablespoons of sugar.
- Mix in the beaten egg yolk and enough of the 1-2 Tablespoons of cold water to make a ball of dough. Cover and refrigerate for 30 minutes.
- Preheat oven to 400°.
- Peel, core and slice the cooking apples.
- In large skillet melt the 1 Tablespoon of butter and stir in sugar, lemon zest and cinnamon.
- Add the sliced apples and saute over medium heat, stirring occasionally for 7-10 minutes, or until the apples are soft.
- Gently mash the apples with the back of a spatula or spoon and continue to cook and stir til most of the liquid has evaporated. Remove from heat.
- Roll dough int a big circle, about 1 inch thick, on a floured board.
- Line an 8 inch tart pan with the pastry. Prick it with a fork and trim the edges with a knife. Bake for 10 minutes.
- Spoon the cooked apple into the pastry shell.
- Slice the eating apples and arrange them in circkles on top of the cooked apple.
- Mix the apricot preserves with the hot water and brush over the sliced apples to glaze them.
- Bake tart for 30 minutes.
- Serve slices of tart either hot or cold with whipped cream or vanilla ice cream.
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Reviews
RECIPE SUBMITTED BY
Tinkerbell
Boise, 51
Hi! I am happily married with two children, 26 and 12. For nearly 10 years when this site was Recipezaar and then Food.com I hosted several different forums. I enjoyed making, creating, reviewing, and photographing recipes, but what I miss the most are the friendships I made here. I was Food Editor for the Mill Creek View Newspaper in Mill Creek, WA. for about 4 years during that time. Currently I am the office manager at a small mental health clinic. I'm not on this site much anymore, but I do continue to appreciate and respond to all reviews posted to my recipes.