French Apple Tart Recipe
French Apple Tart Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I used to prepare this eye-catching tart with my grandmother. It has a buttery, tender crust that's topped with glossy glazed apple slices.—Esteban Vazquez, Encino, California
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + chilling

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup cold unsalted butter, cubed
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons ice water
  • TOPPING:
  • 4 medium tart apples, peeled and sliced
  • 1/2 cup sugar
  • 1/4 cup cold unsalted butter, cubed
  • 1/4 cup apricot preserves
  • 1 tablespoon apple brandy or water

Directions

In a food processor, combine the flour, butter, sugar and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water in a steady stream until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle.
Roll out pastry to a 14x10-in. rectangle; transfer pastry to a parchment paper-lined baking sheet. Beginning at one corner of the pastry, arrange overlapping apple slices diagonally to opposite corner. Repeat rows. Sprinkle with sugar; dot with butter.
Bake at 400° for 40-45 minutes or until golden brown and apples are tender. In a small microwave-safe bowl, combine preserves and brandy; microwave on high for 30 seconds or until blended. Brush over warm tart. Serve warm or at room temperature. Yield: 12 servings.
Originally published as French Apple Tart in Taste of Home Winning Recipes 3 2012, p262

Nutritional Facts

1 slice: 286 calories, 15g fat (10g saturated fat), 40mg cholesterol, 54mg sodium, 35g carbohydrate (17g sugars, 1g fiber), 2g protein.

  • 2 cups all-purpose flour
  • 3/4 cup cold unsalted butter, cubed
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 6 tablespoons ice water
  • TOPPING:
  • 4 medium tart apples, peeled and sliced
  • 1/2 cup sugar
  • 1/4 cup cold unsalted butter, cubed
  • 1/4 cup apricot preserves
  • 1 tablespoon apple brandy or water
  1. In a food processor, combine the flour, butter, sugar and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water in a steady stream until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle.
  2. Roll out pastry to a 14x10-in. rectangle; transfer pastry to a parchment paper-lined baking sheet. Beginning at one corner of the pastry, arrange overlapping apple slices diagonally to opposite corner. Repeat rows. Sprinkle with sugar; dot with butter.
  3. Bake at 400° for 40-45 minutes or until golden brown and apples are tender. In a small microwave-safe bowl, combine preserves and brandy; microwave on high for 30 seconds or until blended. Brush over warm tart. Serve warm or at room temperature. Yield: 12 servings.
Originally published as French Apple Tart in Taste of Home Winning Recipes 3 2012, p262

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