{"id":21484,"date":"2022-09-15T05:00:45","date_gmt":"2022-09-15T09:00:45","guid":{"rendered":"https:\/\/sincerelymariedesigns.com\/?p=21484"},"modified":"2022-09-14T22:41:39","modified_gmt":"2022-09-15T02:41:39","slug":"classic-french-apple-tart","status":"publish","type":"post","link":"https:\/\/sincerelymariedesigns.com\/classic-french-apple-tart\/","title":{"rendered":"Classic French Apple Tart"},"content":{"rendered":"

Hello friends! With fall just around the corner, I’ve been digging out all my go-to apple recipes this week. The fall season is my absolute favorite time to bake and create delicious treats for family and friends, so I’m excited to join a few friends to share our favorite fall recipes with you! I knew I had to share my favorite French apple tart. This recipe is such a classic and deserves a permanent spot in any recipe box. I just know you’ll love it as much as we do.\"\" I’ve had this recipe for as long a I can remember. It was originally adapted from Ina’s apple tart recipe, but has since become a fall staple in our home. The tangy granny smith apples and sweet apricot glaze on a crispy and buttery tart pastry are a match made in heaven! This recipe only requires a few ingredients that I bet you already have on hand. It can easily be whipped up in the afternoon and served as sweet treat after dinner. It’s nice dessert if your dining indoors or out and can easily be wrapped up for travel. \"\"<\/p>\r\n

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The Pastry<\/em><\/h4>\r\n

This tart dough is very simple to make and only takes a few minutes to make. Homemade pastry is just one of life’s simple pleasures, and so I will always prefer homemade pastry dough over store bought. However, if you’re in a pinch, you can substitute the homemade pastry for a store-bought puff pastry. If using a sheet of puff pastry, trim your dough to 10″ x 10″ and proceed with the apples. This apple tart is delicious whichever pastry you choose.  \"\" \"\"<\/p>\r\n

Recipe Tip<\/em><\/h4>\r\n

Here’s a little sugar tip for you friends. When sprinkling the tart with sugar, be careful to keep the sugar on the tart. I like to brush off any sugar that is loose on my sheet pan before baking. Any sugar left beside your tart edges can cause the edges to get too dark. (Which happened with this tart on certain sides, but it was still perfectly delicious.) If you’ve ever had sugar bake directly on a sheet pan, you know how difficult it can be to clean afterwards. You’re welcome in advance! <\/p>\r\n\r\n

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5<\/span> from 3<\/span> votes<\/div><\/div>\t\t\t<\/g><\/svg><\/span> Print<\/a>\n\t\t<\/div>\n\t<\/div>\n\t

Classic French Apple Tart<\/h2>\n\t
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\n\t\t\t\t<\/g><\/svg><\/span> Course<\/span>\n\t\t\t\t\n\t\t\t\t\tDessert\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t<\/div>\n\t
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\n\t\t\t<\/g><\/svg><\/span> Prep Time<\/span> 1<\/span> hour<\/span> 30<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t<\/g><\/svg><\/span> Cook Time<\/span> 45<\/span> minutes<\/span>\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t
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Ingredients<\/h3>\n\t\t\t\t
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Pastry Dough<\/h4>\n\t\t\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcups<\/span>\n\t\t\t\t\t\t\t\t\t\tall-purpose flour<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tgraulated sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t12<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tcold unsalted butter (diced)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tice water<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t\t
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    Apples & Glaze<\/h4>\n\t\t\t\t\t\t
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    • \n\t\t\t\t\t\t\t\t\t\t4-6<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tGranny Smith apples (4 Lg. or 6 sm.)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tgranulated sugar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tcold unsalted butter (diced)<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t1\/2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tcup<\/span>\n\t\t\t\t\t\t\t\t\t\tapricot jelly <\/span>\n\t\t\t\t\t\t\t\t\t\tIf using apricot jam, warm the jam and sieve it before making the glaze.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTbsp.<\/span>\n\t\t\t\t\t\t\t\t\t\tCalvados<\/span>\n\t\t\t\t\t\t\t\t\t\tIf you do not have Calvados, water will work just fine. <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t
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      Instructions<\/h3>\n\t\t\t\t
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        Place the flour, salt, and sugar in a food processor and pulse until combined.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

      2. \n\t\t\t\t\t\t\t\t\t\t

        Add the diced butter and pulse until the butter is in small bits, about 10-12 pulses. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

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        With the food processor on low speed, slowly pour in the ice water. Run only until the dough starts to come together. Dump the dough onto a floured surface and quickly kneed into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

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        Preheat oven to 400 degrees. Line a sheet pan with parchment paper and set aside. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

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        Remove the dough from the refrigerator and roll slightly larger than 10" x 14" on a floured surface. Using a ruler and a sharp knife, trim the edges. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

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        Place the dough on the sheet pan and place in the refrigerator while you prepare the apples.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

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        Peel and core all of the apples. Slice into 1\/4" slices.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

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        Remove the tart dough from the fridge and place the apples overlapping each other diagonally across the dough. Use the smaller slices for the corners, being careful that you don't have any apples hanging off the edges of the dough.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

      9. \n\t\t\t\t\t\t\t\t\t\t

        Sprinkle apples with 1\/2 cup granulated sugar. Lastly, top with diced butter. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

      10. \n\t\t\t\t\t\t\t\t\t\t

        Bake for 45 minutes - 1 hour or until pastry is golden brown and the apple edges start to brown.<\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

      11. \n\t\t\t\t\t\t\t\t\t\t

        Rotate the sheet pan half-way though baking and if there are any air pockets in the pastry, use a sharp knife to make a small slit for the air to escape. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

      12. \n\t\t\t\t\t\t\t\t\t\t

        The apple juices will burn in the pan but the tart will be fine. When the tart is done place on cooling rack. Heat the apricot jelly together with the Calvados or water until warm, but not boiling. Brush the warm jelly mixture over the tart completely. <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t

      13. \n\t\t\t\t\t\t\t\t\t\t

        Remove tart from the parchment paper and cute into squares. Served warm or at room temperature. to send this dessert over the edge, add a scoop of vanilla bean ice cream. Enjoy! <\/p><\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t<\/div>\n<\/div>\r\n\r\n

        \"\" I love the coloring of this dessert. The apples turn the prettiest shade of golden brown and the edges of the tart get nice a crispy bronze from the sugar. I’ve never had a soggy bottom with this pastry. It has a great flaky crunch every time. It’s really a fool proof recipe!  The apricot and Calvados glaze adds such a sweet depth to this dessert. It compliments the tart apples beautifully.<\/p>\r\n

        The ice cream topping is a sweet touch but not required. This tart can stand all by its delicious self!  \"\"<\/p>\r\n

        \"\" What’s your favorite apple recipe for the fall season? I really don’t know if I can choose just one, but I can never seem to say no to a good apple recipe. If you’re like me, be sure to check out my recipes for more yummy apple desserts.<\/p>\r\n

        Don’t forget to stop by the next blog on our hop today! There are so many yummy recipes for you to enjoy this fall. I always love to try out a few of the recipes shared in the hops each season. It’s a great way to find recipes for your recipe box. Here’s to a cozy and beautiful fall season friends and happy baking!  \"\"<\/p>\r\n