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