French Apple Tart

Fall (is it still fall??) and apples. Synonymous. I saw this recipe on Pinterest (found on Alexandra’s Kitchen, originally adapted from Saveur) while hacking away at my “pies and tarts” board and instantly went to the store for a basket full of apples. This recipe is very easy and makes a beautiful, delicious tart. Make the crust, slice the apples, sprinkle some butter and sugar, wallah. My one and only LIFE CHANGING tip for this and all apple pie/tart recipes is to get yourself and apple peeler/corer.

This nifty kitchen gadget is inexpensive $15 on amazon and $30 at Williams Sonoma (image courtesy of Williams Sonoma), and will cut the labor time on this recipe by more than 30 minutes. Real talk. My mum has had one since before I can remember, most used this time of year for apple recipes galore.

Anyway. Hope you’ll love this tart as much as I do. Did you make the recipe?? Comment on this post or shoot me a message on Instagram (@femalefoodie). Happy baking.

French Apple Tart
Adapted from Saveur
1 1⁄4 cups flour, plus more for dusting
12 Tbs unsalted butter, cubed and chilled
1⁄4 tsp salt
7 Golden Delicious apples (I used Pink Lady apples), peeled, cored, and halved ?
1⁄4 cup sugar
cinnamon?
whipped cream or vanilla ice cream, for serving
Combine flour, 8 Tbs butter, and salt in a food processor and pulse until pea-size crumbles form, about 10 pulses. Do not overmix! Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3—4 pulses. Transfer dough to a work surface and form into a at disk; wrap in plastic wrap and refrigerate for 1 hour (I stuck this in the freezer for a mere 10 minutes as I peeled, sliced, and cored the apples. #rebel). Unwrap dough and transfer to a lightly floured work surface. Using a rolling pin, flatten dough into a 13′′ circle and then transfer to a 11′′-tart pan; trim edges; chill for 1 hour (I also skipped this step- oops).

Heat oven to 375 degrees. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out; repeat with remaining apple halves. Place 1 fanned apple half on outer edge of the tart dough, pointing inward; repeat with 7 more apple halves. Separate remaining apple slices. Starting where the apple halves touch and working your way in, layer apples to create a tight rose pattern. Fill in any gaps with remaining apple. Sprinkle with sugar and then dot with remaining butter. Bake until golden brown, 60–70 minutes. If your oven isn’t cooperating (mine), put your beautiful tart under the broiler to brown for 30-60 seconds. Watch carefully and do not let your tart burn! I do this with my oven door open.

Let cool completely before slicing, sprinkle the top with a pinch of cinnamon, and serving with whipped cream. Godspeed.

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