French Apple Tart
- Dessert
- France
- Toddler friendly
Ingredients
- 4 Granny Smith apples, peeled, halved and cored
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1 TB sugar
- 12 TB unsalted butter, cold, diced
- 1/2 cup ice water
- 1/2 cup sugar (for caramelizing the apples)
- 1/2 stick butter, diced
- 1/2 cup apricot jam or jelly
- 2 TB apple brandy
Instructions
- For the pastry: pulse the flour, salt, and sugar in a food processor. Add the cold diced butter and pulse until the butter is the size of peas. Add the ice water and pulse until the dough comes together. Knead quickly (don't let it warm up), wrap in plastic, and refrigerate for an hour.
- Roll the dough out on a floured surface to 10x14 inches, rolling from the middle. Cut cleanly to size, roll it up on the rolling pin, and unroll onto a lined sheet pan.
- Slice the apple halves into thick, perpendicular quarter slices and fan them out diagonally across the pastry (pear or peach also work well, as long as the fruit is firm). Sprinkle with the sugar to help it caramelize, then dot with the diced butter.
- Bake at 450 degrees for 45 minutes, until golden brown (the edges may char slightly).
- For the glaze: heat the apricot jam with the apple brandy until melted, then push through a sieve. Brush over the top of the tart (apples and pastry) while still warm.
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