Classic Apple Tart, French Style
This is a classic French apple tart, with good crispy dough, covered with a real apple compote, topped with regular apple slices, well-arranged and baked to perfection. All those simple ingredients make this tart a superb dessert.
Servings: 8
Ingredients
Short-crust pastry
- 120 g flour all purpose
- 1/8 tsp salt
- 60 g butter
- 30 g sugar
- 1 unit egg yolk
- 1.5 tbsp ice cold water
Filling
- 1 cup apple compote
- 2 large Golden Delicious apple
- 30 g butter
- 1 tbsp sugar
Glaze
- 60 g apricot jam
- 3 tbsp cold water
Instructions
Make the hort crust pastry:
- Make the dough using a food processor. Combine the first 4 ingredients until the butter is smooth. Add the ice-cold water and egg yolk. Stop processing as soon as the dough becomes a ball. Do not overwork. Remove the dough and wrap it in plastic wrap. Refrigerate for at least 1 hour.
Line the tart pan:
- Using the butter, heavily coat the bottom and sides of an 8-inch round tart pan. Roll tart dough on a lightly floured surface. Line the tart pan with the dough and store it in the cooler for 20 minutes. Preheat the oven to 450° F.
Fill up the tart pan:
- Spoon the apple compote into the bottom of the tart. Peel, core and slice the apples. Starting at the edge of the pan, arrange the apples in a line, so they are overlapping. Sprinkle the top with 1-tablespoon of sugar.
Bake the apple tart:
- Bake for 50 to 60 minutes at 450º F. remove from the oven and cool completely.
Glaze the tart:
- Place the apricot jam and water in a clean saucepan and whisk to combine. Heat to a boil and reduce for a few minutes, whisking from time to time. When it becomes syrupy, brush the top of the tart to glaze it.
Serve!
- Cut the tart into wedges and serve it warm with vanilla ice cream.
