Q1: What are the best apples to use for a French apple tart?

The most important thing is to use a firm apple that will hold its shape during baking and not turn to mush. A firm, tart apple like a Granny Smith is the classic and perfect choice, as its tartness beautifully balances the sweetness of the sugar and the glaze. Other great, firm apple varieties that work well include Honeycrisp, Braeburn, and Pink Lady .

Q2: What is the real secret to a flaky, not tough, pie crust?

The two most important secrets are cold ingredients and not overworking the dough . Keeping your butter and your water ice-cold is essential for creating the flaky layers. Not over-mixing the dough after the water is added is crucial for preventing the development of too much gluten, which is what makes a pie crust tough.

Q3: My tart came out with a soggy bottom. What did I do wrong?

A soggy bottom on a fruit tart is usually caused by using apples that are too soft and watery, or by not baking the tart for long enough. Be sure to use a firm baking apple. Also, ensure that your oven is fully preheated and that you bake the tart until the bottom crust is a beautiful, even golden brown. Baking it on a preheated baking sheet can also help to crisp up the bottom.

Q4: What is Calvados, and can I leave it out of the glaze?

Calvados is a type of brandy that is made from apples in the Normandy region of France. It has a beautiful, warm, and distinct apple flavor that is a sophisticated and traditional addition to the glaze. If you don't have it or prefer not to use alcohol, you can simply substitute it with an equal amount of water or apple juice , as the recipe suggests.

Q5: Can I make this tart with store-bought puff pastry for a shortcut?

Yes, for a very quick and easy version, you can absolutely use a sheet of high-quality, all-butter puff pastry . Simply thaw it, place it on your baking sheet, and proceed with the topping and baking as directed. The result will be a lighter, puffier, and equally delicious pastry.

The Best Classic & Easy French Apple Tart Recipe

Name: The Best Classic & Easy French Apple Tart Recipe
Prep time: 30 min
Cook time: 55 min
Total time: 2 h 25 min
Cuisine: French
Ingredients: For the Pastry:; 2 cups all-purpose flour; 1/2 teaspoon kosher salt; 1 tablespoon sugar; 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced; 1/2 cup ice water; For the Apples and Glaze:; 4 Granny Smith apples; 1/2 cup sugar, plus more for sprinkling; 4 tablespoons (1/2 stick) cold unsalted butter, small diced; 1/2 cup apricot jelly or warm sieved apricot jam; 2 tablespoons Calvados, rum, or water

The Best Classic & Easy French Apple Tart Recipe

A classic, rustic French apple tart featuring a homemade, buttery pastry crust. The from-scratch dough is made easily in a food processor and rolled into a large rectangle. It’s then decoratively topped with overlapping, thin slices of Granny Smith apples, sprinkled with sugar, and dotted with butter. The tart is baked until the pastry is golden and the apples are tender, then finished with a beautiful, shiny glaze made from warm apricot jelly and a splash of Calvados, rum, or water.

Author: Grace
Prep Time: 30 minutes
Cook Time: 55 minutes
Total Time: 2 hours 25 minutes (includes chilling time)
Yield: 6-8 servings 1x
Category: Dessert
Method: Baking
Cuisine: French
Diet: Vegetarian

Ingredients

Scale

For the Pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the Apples and Glaze:
4 Granny Smith apples
1/2 cup sugar, plus more for sprinkling
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water

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Instructions

Make the Pastry: In the bowl of a food processor, pulse the flour, salt, and sugar to combine. Add the cold, diced butter and pulse 10 to 12 times, until the butter is the size of peas.
With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to form a ball.
Turn the dough out onto a floured board, knead quickly into a ball, wrap in plastic, and refrigerate for at least 1 hour.
Prepare for Baking: Preheat the oven to 400°F. Line a sheet pan with parchment paper.
Roll the chilled dough slightly larger than 10 by 14 inches. Trim the edges to make a neat rectangle. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Assemble the Tart: Peel, core, and halve the apples. Slice each half crosswise into 1/4-inch thick slices.
Arrange the apple slices in overlapping, diagonal rows to cover the surface of the chilled pastry.
Sprinkle with 1/2 cup of sugar and dot the top with the small diced butter.
Bake and Glaze: Bake for 45 minutes to 1 hour, rotating the pan once, until the pastry is browned and the edges of the apples start to brown.
When the tart is done, gently heat the apricot jelly with the Calvados (or rum/water). Brush this glaze completely over the apples and pastry.
Let the tart cool on the pan before serving warm or at room temperature.

Notes

This recipe uses a food processor to make the pastry dough quickly and easily.
Chilling the dough is a crucial step for a flaky crust.
The recipe notes that the apple juices may burn on the pan during baking, but the tart itself will be fine.
If the pastry puffs up in one area during baking, you can cut a small slit with a knife to release the air.

Nutrition

Serving Size: 1/8 of tart
Calories: 450-550
Sugar: 40-50 g
Sodium: 150-200 mg
Fat: 25-32 g
Saturated Fat: 16-20 g
Trans Fat: 0 g
Carbohydrates: 55-65 g
Fiber: 3-5 g
Protein: 3-5 g
Cholesterol: 60-80 mg

Find it online: https://www.eatswithsoul.com/french-apple-tart/