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Irresistible French Apple Tart Recipe

Irresistible French Apple Tart Recipe
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The Irresistible French Apple Tart is a classic dessert featuring a perfectly flaky, buttery crust paired with tender, sweet apples baked to golden perfection. This timeless French tart balances rustic charm with elegant taste, making it ideal for celebrations or casual indulgences alike.

Ingredients

Scale

Pastry Dough

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 8 tablespoons unsalted butter, cold and cut into small pieces
  • 1 large egg, beaten
  • 1–2 tablespoons cold water (as needed)

Apple Filling

  • 4–5 medium apples (preferably Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
  • 1 tablespoon lemon juice
  • 1–2 tablespoons melted unsalted butter (for brushing)
  • 2 tablespoons granulated sugar (for sprinkling)
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Prepare the Pastry Dough: Start by combining flour, sugar, and salt in a bowl. Cut cold butter into small pieces and work it into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the beaten egg and a splash of cold water, then gently knead just until the dough forms a ball. Wrap it in plastic wrap and chill for at least 30 minutes to ensure a tender, flaky crust.
  2. Slice and Prepare the Apples: While the dough chills, peel, core, and thinly slice your apples. Toss the slices in lemon juice to prevent browning and add a subtle tartness that balances the sweetness of the apples and the buttery crust.
  3. Roll Out the Dough: Lightly flour a clean surface and roll out the chilled dough into a circle about 12 inches in diameter, large enough to fit your tart pan. Carefully transfer it to the pan, pressing the dough into the edges and trimming any excess. Prick the base lightly with a fork to prevent bubbling during baking.
  4. Arrange the Apples: Starting from the outer edge, neatly arrange the apple slices in overlapping concentric circles until the entire surface is covered. This elegant pattern ensures even cooking and a visually stunning tart.
  5. Brush and Bake: Brush the arranged apples and crust with melted butter and sprinkle sugar on top to enhance caramelization. Bake in a preheated oven at 375°F (190°C) for 40 to 45 minutes or until the crust is golden and the apples are tender and bubbly.

Notes

  • Use cold ingredients (butter and water) to achieve a flaky, crumbly crust texture.
  • Choose firm, tart apples like Granny Smith or Honeycrisp for the best texture and balanced sweetness.
  • Handle the dough gently to prevent a tough crust.
  • Slice apples evenly for consistent baking and a beautiful presentation.
  • Allow the tart to cool slightly before serving to let flavors meld and ease slicing.
  • Optionally blind bake the crust for a few minutes before adding apples to prevent sogginess.
  • Store leftovers tightly wrapped at room temperature up to 2 days or refrigerated for 4-5 days.
  • Can be frozen for up to one month; thaw in fridge overnight before reheating.
  • Reheat gently at 300°F (150°C) for about 10 minutes to refresh crust crispness.

Nutrition

Keywords: French apple tart, apple dessert, flaky crust, traditional French dessert, baked apple tart

Find it online: https://linacorner.com/irresistible-french-apple-tart-recipe/