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Apple Tart Recipe

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★★★★★

4.7 from 68 reviews

This classic Apple Tart features a buttery, flaky crust filled with thinly sliced apples coated in a sweet cinnamon-brown sugar mixture. The tart is crowned with a beautiful rose design made from delicate paper-thin apple slices and finished with a shiny apricot glaze, making it perfect for an elegant dessert or special occasion.

Ingredients

Scale

For the Crust

  • 1½ cups all-purpose flour (180 grams)
  • ¼ cup granulated sugar (50 grams)
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter (113 grams, cold and cut into cubes)
  • 1 large egg (50 grams)
  • ½ teaspoon pure vanilla extract (2 grams)

For the Filling

  • 4 large apples (about 600 grams)
  • ½ cup brown sugar (107 grams)
  • 1 tablespoon lemon juice (14 grams, from ½ lemon)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract (4 grams)
  • 2 tablespoons apricot preserves (43 grams, melted)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the tart.
  2. Combine Dry Ingredients: In a food processor, combine the flour, granulated sugar, and salt. Pulse a few seconds until well mixed.
  3. Add Butter: Add the cold butter cubes to the dry mixture and pulse until the texture resembles coarse crumbs.
  4. Add Wet Ingredients: Add the egg and vanilla extract, continuing to pulse until the dough forms larger, slightly wet crumbs.
  5. Form Dough: Turn the dough out onto a floured surface and knead gently to form a ball. Roll out the dough evenly into a layer suitable for your tart pan.
  6. Press into Tart Pan: Transfer the dough to a tart pan, pressing it into the bottom and sides. Trim any excess dough overhanging the edges.
  7. Chill Crust: Freeze the crust in the pan for at least 30 minutes to help prevent shrinkage during baking.
  8. Blind Bake Preparation: Place parchment paper or tin foil over the chilled crust, pressing it gently to fit the shape, then fill with pie weights, dried beans, rice, sugar, or popcorn kernels to weigh it down.
  9. Blind Bake: Bake the crust for 20 minutes, then remove weights and parchment, and bake an additional few minutes if needed until lightly golden.
  10. Slice Apples: Using a mandoline slicer, thinly slice the apples. For a decorative rose design, reserve 3-4 paper-thin slices for the center coil.
  11. Prepare Apple Mixture: In a large bowl, combine the apple slices with brown sugar, lemon juice, cinnamon, and vanilla extract. Toss gently to coat evenly.
  12. Arrange Apples: Lay the apple slices evenly over the partially baked crust. For a rose pattern, position apple slices upright around the edge, staggering them as you circle inward, finishing by coiling the reserved thin slices into a rose in the center.
  13. Bake Tart: Bake the filled tart for 45 to 55 minutes until the apples are tender and golden.
  14. Glaze: Brush the warm apples with melted apricot preserves to give a glossy finish and additional sweetness before serving.

Notes

  • Chilling the crust before blind baking is essential to prevent shrinking during baking.
  • Using a mandoline slicer helps achieve consistent thin apple slices for an elegant presentation.
  • If you don’t have pie weights, dried beans, rice, sugar, or popcorn kernels can be used for blind baking.
  • This tart pairs wonderfully with vanilla ice cream or whipped cream.
  • For a dairy-free version, substitute butter with a vegan butter alternative and ensure apricot preserves are vegan-friendly.

Keywords: apple tart, french dessert, baked apple tart, cinnamon apple dessert, elegant fruit tart, apricot glaze, pastry crust

Find it online: https://flavorsbymaya.com/apple-tart-recipe/