French Apple Tart
Serves: 5
Marley Adams
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
42
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade
2
Pulse for a few seconds to combine
3
Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas
4
With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together
5
Dump onto a floured board and knead quickly into a ball
6
Wrap in plastic and refrigerate for at least 1 hour
7
Preheat the oven to 400 degrees F
8
Line a sheet pan with parchment paper
9
Roll the dough slightly larger than 10 x 14 inches
10
Using a ruler and a small knife, trim the edges
11
Place the dough on the prepared sheet pan and refrigerate while you prepare the apples
12
Peel the apples and cut them in half through the stem
13
Remove the stems and cores with a sharp knife and a melon baller
14
Slice the apples crosswise in 1/4-inch-thick slices
15
Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices
16
(I tend not to use the apple ends in order to make the arrangement beautiful
17
) Sprinkle with the full 1/2 cup sugar and dot with the butter
18
Bake 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown
19
Rotate the pan once during cooking
20
If the pastry puffs up in one area, cut a little slit with a knife to let the air out
21
Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture
22
Loosen the tart with a metal spatula so it doesn't stick to the paper
23
Allow to cool and serve warm or at room temperature
24
Photograph by Steve Giralt