Rustic French Apple Tart

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When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts. The French don’t try to be better than their pastry chefs when they bake at home. They keep things simple. My favorite food writer, Dorie GreenspanShe wrote about her life in France during the following: “No matter how chic the hostess, her homemade dessert invariably looked as rustic as if it had come from a farmhouse grand-mère.” The French lady might prepare this free-form apple tart at home. As an apple pie Without the pan, it is a thin layer cinnamon-scented apple slices over a flaky buttery crust.

Although I am sure that the thought of making a pastry crust can send people fleeing, this recipe is almost foolproof. It is easy to make and is quick to assemble in your food processor. The beauty of free-form tarts is the ease with which you can fold the dough over your fruit. This dessert is all about its imperfections.

How to Make a French Apple Tart

A word of caution before we move on to the recipe: You might feel tempted to stuff the tart full of extra apples. However, less is better with this kind of dessert. You can let the juice from the apples seep into the pastry and cause a mess in your oven.

Use apples that are suitable for baking such as Fujis Granny Smiths Jonagolds Jonathans Golden Delicious Galas or Honey Crisp. When cooked these apples retain their shape, while apples that are not suitable for baking turn into applesauce. This recipe calls for two kinds of apples. Like any other recipe calling for baking apples apple muffins, apple crisp Or apple cobblerFor a deeper flavor, you can use different grape varieties.

Step-By–Step Instructions

Make the pastry. Use the steel blade of a food processor to combine the flour, sugar, and salt.

Blend briefly until combined, and then add the cold butter pieces.

In about five seconds, heat the butter until it is as large as a pea.

Mix the ingredients together and add the ice water to the bowl. Process the mixture until it is well combined and becomes very crumbly. This takes about five seconds.

Place the dough on a floured surface.

Keep kneading until the ball is a single piece.

Pat the dough into small pieces.

Dust the dough again with flour and flour your work surface. Use a rolling mill to roll the dough into an 8-10 inch circle. You can add more flour if necessary. Place the prepared dough on a parchment-lined baking tray and let it rest for at least 30 minutes.

Make the filling by peeling, core and cutting the apples into 1-inch thick slices. You should end up with approximately 4 cups. Mix in the vanilla, cinnamon and melted butter. Season with salt.

Combine.

The dough should be taken out of the fridge. Slide parchment paper on to the counter. Place the dough on parchment paper and roll it out into a circular 14 inch circle. If the edges appear a little rough, it’s okay.

Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.

Spread 1 Tablespoon of Flour evenly on the Pastry.

Place the slices of apple on the top, in concentric circles. You don’t have to make it perfect. The end result doesn’t really matter and the dough shouldn’t get too warm.

You can fold the edges of your dough in free-form over the apples, creating pleats along the way. Take a little bit of the dough off the edge to cover any tearful eyes.

Use a pastry brush to brush evenly the pleated dough with the egg beaten.

Add 1 teaspoon of the turbinado Sugar to the top crust. Sprinkle the remaining 12 cup over the fruit. After the tart is assembled, chill it in the refrigerator for at least 15 minutes. The oven can be preheated.

Bake in the oven for 55-65 minutes until apples are tender. The crust should be golden and well cooked. Let cool on a wire rack. Make the optional glaze while the tart is cooling: In a small bowl, combine the apricot jam and 1-1/2 teaspoons of water. Microwave the mixture for 20 seconds until it bubbles. Use a pastry brush to brush the apples in the apricot syrup.

Two large spatulas are used to transfer the tart onto a plate or to cut it. Cut the tart into slices and either serve at room temperature or warm. This tart should be eaten the very day that it is made. But leftovers are fine to keep for a couple of days, covered loosely on the countertop.

There are other things you may like

• French Apple Cake
• Apple Cobbler
• Perfect Apple Pie
• Apple Pecan Crisp
• Baked Apple French Toast
• Apple Strudel
• Plum Galette

Rustic French Apple Tart

By Jennifer Segal
Servings: 8
Prep time for the event: 30 minutes
Cooking Time: One Hour
Total time: 1 hour 30 minutes, plus 20 mins to chill

Ingredients

Pour the Crust

• 1½ cups all-purpose flour, spooned and leveled
• ½ teaspoon salt
• 2 teaspoons granulated sugar
• 1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces
• ¼ cup very cold water

The Filling

• 1¾ lbs baking apples (3 large) (see note)
• ⅓ cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 Tablespoons unsalted butter, melted
• ⅛ teaspoon salt

For Assembling & Baking

• 1 cup all-purpose flour
• 1 egg, beaten
• 2 tablespoons turbinado sugar
• 1 teaspoon apricot jelly/jam, optional glaze

Instructions

Bake the crust. Line a baking tray with parchment paper. Make the crust in a food processor.