French Apple Tart

A rustic yet artistic version of a classic apple pie that's way easier and nearly foolproof!

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Course: Dessert

Cuisine: French

Keyword: Apples, Desserts, Fruit Desserts, Pie, Tart

Prep Time: 30

Cook Time: 45

Refrigeration Time: 1

Servings: servings

Calories: 289kcal

Equipment

Food Processor optional
Fork or Pastry Blender If not using a food processor
Plastic Wrap
Medium Mixing Bowl
Kitchen Scale
Measuring Cups and Spoons
Fruit and Vegetable Peeler
Cutting Board
Rolling Pin
Round Pizza Pan or Large Sheet Pan
Small Bowl
Pastry Brush

Ingredients

Tart Crust

150 g. 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

Gather your ingredients.
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.
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).
In the meantime, while the dough is chilling, prepare your apples. Peel, quarter and slice, cutting into fairly thin pieces.
Toss the apples in the sugar and cinnamon and mix well to coat. Cover the bowl tightly with plastic wrap and set aside.
Just before removing the dough from the fridge, preheat your oven to 375℉. Lightly dust a clean work surface with flour.
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.
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.
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 splash of 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.

Nutrition