French Apple Tart

While I absolutely love my All-American Apple Pie recipe, this beautiful French Apple Tart combines those same classic flavors while elevating the presentation. In balance of both a rustic crust and an artistic swirl of carefully arranged apple slices, the tart makes a stunning dessert with less risk of a dreaded 'soggy bottom'. Serve as is, or warm with a scoop of vanilla ice cream and drizzled with my decadent salted caramel sauce for that little something extra!

INGREDIENTS:

Tart Crust

• 150 gr. All Purpose Flour 1-¼ C., plus a little extra for dusting
• ¼ tsp. Kosher Salt
• 113 g. Cold, Unsalted Butter, cut into small cubes 1 Stick
• 59 g. Ice Water ¼ C.

Tart Filling

• 2 Ea. Honeycrisp Apples, or other firm, sweet apples
• 2 Ea. Granny Smith Apples
• ¾ C. Granulated Sugar
• 3 Tbsp. Cinnamon

Egg Wash

• 1 Lg. Egg
• Splash Water

INSTRUCTIONS:

Step 1: Gather your ingredients.

Step 2: In the bowl of your food processor, add the flour, salt and cold cubes of butter, pulse, then drizzle in the ice-cold water, just until a dough forms. Don't overmix. You should still see small pieces of the cold butter through the dough.

If not using a food processor, add the flour, salt, and butter to a large bowl and begin cutting in the cold butter using a pastry blender, two forks, or even your hands, rubbing the flour into the pieces of butter, until crumbly. Then drizzle in the cold water and form a dough. Be mindful however, that the warmth of your hands may cause the butter to melt, so work quickly.

Step 3: On a clean, lightly flour-dusted work surface, move the dough and press into a flat round disc. Wrap tightly in plastic and place in the refrigerator to rest for about one hour. (To speed up this process, pop the dough into the freezer for about 20 minutes instead).

Step 4: In the meantime, while the dough is chilling, prepare your apples. Peel, quarter and slice, cutting into fairly thin pieces.

Step 5: Toss the apples in the sugar and cinnamon and mix well to coat. Cover the bowl tightly with plastic wrap and set aside.

Step 6: Just before removing the dough from the fridge, preheat your oven to 375℉. Lightly dust a clean work surface with flour.

Step 7: Roll out the dough to a large, thin circle - it doesn't have to be perfect. Place the dough onto a pizza pan or baking sheet.

Step 8: Leaving a small border around the edge, begin layering apple slices in a circular pattern, alternating the variety of apple, if desired. Once the outer ring is complete, continue the pattern, working your way in towards the center, tucking additional apple slices to fill any gaps.

Step 9: Fold up the edges of dough over the outer ring of apples. Brush the dough gently with egg wash (a beaten egg mixed with a little water) and bake for 40-45 minutes, until the crust is golden brown, and the filling is lightly bubbling.

Notes:

If you prefer your apple tart to be a little sweeter, swap out ¼ C. of the granulated sugar and substitute either light or dark brown sugar, so you have a ratio of 2 parts white sugar to 1 part brown sugar.

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