French Apple Tart Dessert is a delightful treat that captures the essence of French pastry-making in every bite. This classic dessert, known as “Tarte aux Pommes,” has its roots in the picturesque orchards of Normandy, where apples are celebrated for their crispness and flavor. The combination of a buttery, flaky crust with sweet, caramelized apples creates a symphony of taste and texture that is simply irresistible.
What I love most about this French Apple Tart Dessert is its versatility; it can be served warm with a scoop of vanilla ice cream or enjoyed at room temperature with a dusting of powdered sugar. The balance of sweetness and tartness from the apples, along with the rich aroma of cinnamon, makes it a favorite among family and friends. Whether you’re hosting a dinner party or simply indulging in a quiet evening at home, this dessert is sure to impress and satisfy your sweet cravings. Join me as we explore the steps to create this exquisite French Apple Tart Dessert that will leave everyone asking for seconds!
Ingredients:
- For the Tart Crust:
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2-3 tablespoons cold water
- Pinch of salt
- For the Apple Filling:
- 4 medium-sized apples (I prefer Granny Smith or Honeycrisp)
- 2 tablespoons lemon juice
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, melted
- For the Glaze:
- ½ cup apricot jam
- 1 tablespoon water
Preparing the Tart Crust
- In a large mixing bowl, combine the flour, sugar, and salt. Whisk them together until well mixed.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. This step is crucial for achieving a flaky crust.
- In a small bowl, whisk together the egg yolk and 2 tablespoons of cold water. Add this mixture to the flour and butter mixture. Stir gently with a fork until the dough begins to come together. If its too dry, add an additional tablespoon of cold water, one teaspoon at a time.
- Once the dough has formed, turn it out onto a lightly floured surface. Knead it gently just until it comes together into a ball. Be careful not to overwork the dough.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This resting period helps the gluten relax, making the dough easier to roll out later.
Preparing the Apple Filling
- While the dough is chilling, lets prepare the apple filling. Start by peeling, coring, and slicing the apples into thin wedges. I like to use a mix of tart and sweet apples for a balanced flavor.
- In a large bowl, toss the apple slices with lemon juice to prevent browning. Then, add the sugar, cinnamon, and flour. Mix everything together until the apples are evenly coated. The flour will help thicken the juices released during baking.
- Drizzle the melted butter over the apple mixture and toss again to combine. Set this aside while you roll out the dough.
Rolling Out the Dough
- After the dough has chilled, remove it from the refrigerator. On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter. Aim for an even thickness of about ¼ inch.
- Carefully transfer the rolled-out dough to a 9-inch tart pan. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough hanging over the edges. You can use the excess to patch any holes or cracks.
- Prick the bottom of the crust with a fork to prevent it from puffing up during baking. This is called docking the crust.
- Place the tart shell in the refrigerator for another 15 minutes to chill. This helps maintain its shape while baking.
Baking the Tart Crust
- Preheat your oven to 375°F (190°C). Once the oven is ready, remove the tart shell from the refrigerator.
- Line the crust with parchment paper and fill it with pie weights or dried beans. This will help keep the crust from puffing up.
- Bake the crust in the preheated oven for about 15 minutes. After 15 minutes, carefully remove the parchment paper and weights, and bake for an additional 10 minutes, or until the crust is lightly golden.
- Once baked, remove the tart shell from the oven and let it cool slightly while you prepare to assemble
Conclusion:
In summary, this French Apple Tart Dessert is an absolute must-try for anyone who appreciates the delightful combination of flaky pastry, sweet apples, and a hint of cinnamon. The simplicity of the ingredients allows the natural flavors to shine, making it a perfect treat for any occasion, whether it’s a cozy family dinner or a festive gathering with friends. For serving suggestions, I recommend pairing this tart with a scoop of vanilla ice cream or a dollop of freshly whipped cream to elevate the experience even further. If you’re feeling adventurous, you can also experiment with variations by adding a sprinkle of nuts for crunch or a drizzle of caramel sauce for an extra touch of sweetness. I truly encourage you to give this recipe a try and share your experience with me! I would love to hear how your French Apple Tart Dessert turns out and any personal twists you might add. Remember, cooking is all about creativity and making it your own. So roll up your sleeves, gather your ingredients, and enjoy the process of creating this delicious dessert. Happy baking! Print
French Apple Tart Dessert: A Classic Recipe for a Delicious Treat
- Total Time: 105 minutes
- Yield: 8 servings 1x
Description
This Apple Tart features a flaky crust filled with a sweet and tangy apple mixture, finished with a glossy apricot glaze. It’s a stunning dessert that’s perfect for any gathering, offering a delightful combination of flavors and textures that will impress your guests.
Ingredients
Scale- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup granulated sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
- Pinch of salt
- 4 medium-sized apples (preferably Granny Smith or Honeycrisp)
- 2 tablespoons lemon juice
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, melted
- ½ cup apricot jam
- 1 tablespoon water
Instructions
- In a large mixing bowl, combine the flour, sugar, and salt. Whisk them together until well mixed.
- Add the chilled, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons of cold water. Add this mixture to the flour and butter mixture. Stir gently with a fork until the dough begins to come together. If its too dry, add an additional tablespoon of cold water, one teaspoon at a time.
- Once the dough has formed, turn it out onto a lightly floured surface. Knead it gently just until it comes together into a ball. Be careful not to overwork the dough.
- Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- While the dough is chilling, peel, core, and slice the apples into thin wedges.
- In a large bowl, toss the apple slices with lemon juice to prevent browning. Add the sugar, cinnamon, and flour, mixing until the apples are evenly coated.
- Drizzle the melted butter over the apple mixture and toss again to combine. Set aside.
- After the dough has chilled, roll it out on a lightly floured surface into a circle about 12 inches in diameter.
- Transfer the rolled-out dough to a 9-inch tart pan, pressing it into the bottom and up the sides. Trim any excess dough.
- Prick the bottom of the crust with a fork to prevent puffing up during baking.
- Chill the tart shell in the refrigerator for another 15 minutes.
- Preheat your oven to 375°F (190°C). Remove the tart shell from the refrigerator.
- Line the crust with parchment paper and fill it with pie weights or dried beans.
- Bake the crust for about 15 minutes. Remove the parchment and weights, and bake for an additional 10 minutes, or until lightly golden.
- Once baked, let the tart shell cool slightly.
- Pour the apple filling into the cooled tart shell, spreading it evenly.
- Bake the tart for 25-30 minutes, or until the apples are tender and the crust is golden brown.
- While the tart is baking, prepare the glaze by combining apricot jam and water in a small saucepan over low heat until melted and smooth.
- Once the tart is done, remove it from the oven and brush the warm glaze over the apples for a shiny finish.
- Allow the tart to cool before slicing and serving.
Notes
- For a more complex flavor, consider adding a pinch of nutmeg or a splash of vanilla extract to the apple filling.
- This tart can be served warm or at room temperature, and pairs wonderfully with vanilla ice cream or whipped cream.
- Prep Time: 60 minutes
- Cook Time: 45 minutes
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