French Tart Recipe

French Tart Recipe

French Tart Recipe French tart is originally known as Tarte aux Pommes in France. This is a heavenly dessert that has a double punch of apples in it. The recipe calls for filling the tart with layer of applesauce and topping that off with glazed apples. Once baked, the tart turns into an amazingly brownish color and the apples turn super crisp. So, prepare it today at your home and offer a delectable bite to all your family members.

Difficulty level: Medium
Servings per recipe: 1 9-inch tart
Preparation time: 30-40 minutes
Cooking time:1 hour 30 minutes

Required Ingredients For French Tart

1 cup + ½ cup of plain all-purpose flour
1 large egg, at room temperature
4 tablespoons of granulated white sugar
6-7 tablespoons of unsalted butter, at room temperature
A pinch of salt

For the Apple Sauce

3 granny smith apples, thinly sliced
3 teaspoons of unsalted butter, at room temperature
½ teaspoon of fresh lemon zest
2-4 tablespoons of granulated white sugar
1/4th teaspoon of ground cinnamon

For the Apple Top Layer

3 granny smith apples, thinly sliced
1/4th teaspoon of ground cinnamon
3 teaspoons of unsalted butter, at room temperature
2-4 tablespoons of granulated white sugar
Confectioner’s sugar

Required Utensils

3 sauce pans
1 9-inch round tart pan
Aluminum foils
1 rolling pin
Plastic film
1 wire sifter
1 potato masher
1 sharp knife
1 large mixing bowl
1 standing or hand-held electric mixer

Method of Preparation

1. Set a mixing bowl in the mixer and put the butter in that. Whisk the butter until it turns soft and then add 4 tablespoons of sugar to it. Beat the mixture once again until you get a light and fluffy, yellow colored mixture. Once that happens, break open the egg and transfer the content to a mixing bowl. Scrape the sides of the bowl and whisk the mixture until the egg just gets incorporated.

Next, stir in the flour and the salt and whisk to combine everything roughly. You will notice that the flour will get converted into a ball. Once that happens, take out the ball from the mixing bowl and flatten it into a small disc. Cover the disc with a plastic wrap and insert it into the refrigerator to chill it for 1 hour.

2. Now take a removable-bottom tart pan and spread a little flour in it to prepare it. Next, take out the pastry from the refrigerator and place it on a lightly floured surface. Then roll out the pastry into a 12-13 inch circle by rolling it out from the center to the edges. Now wrap the pastry on the rolling pin and unroll it directly over the tart pan.

Gently slid the pastry at the center of the pan and press the pastry with your hands to stick it nicely to the bottom of the pan. Using your thumb press the pastry to the sides of the tart pan and then roll the rolling pin over the pan to discard the excess pastry. Cover the tart pan with a plastic wrap and refrigerate for 20-30 minutes.

3.    Now preheat your oven to 400 degrees Fahrenheit and adjust the rack to the middle of the oven. Take out the tart pan from the refrigerator and cover it with an aluminum foil or parchment paper. Place some tart weights on top of the covered pastry and bake the tart shell for 20-30 minutes or until it is lightly browned.

Once done, take out the crust and remove the weights to cool it down at room temperature. While the tart shell is cooling, you can prepare the apple sauce. For that, place a sauce pan on medium heat. Melt the butter in the sauce pan and then add the sugar to it.

4. Stir and cook the mixture for 2 minutes and then add the cinnamon and the lemon zest to it. Stir and cook for a few seconds more and then add the sliced apples. Sauté the apples for about 7-8 minutes or until they turn soft and once the apple turn soft, mash them with a potato masher to prepare the apple sauce. Once done, remove the sauce pan from the heat and place another sauce pan instead.

Add the remaining butter and sugar in the clean saucepan and cook until both are combined. Follow that by adding the remaining cinnamon and the sliced apples. Cook the mixture until the apples are caramelized and soft, for about 5 minutes.

5. To arrange the tart, spoon out the entire applesauce into the pre-baked tart shell and then arrange the caramelized apple slices in a concentric circle on the top of the applesauce layer. Finally, insert the tart pan into a 350 degree preheated oven and bake for another 25-30 minutes. Once done, remove the tart pan from the oven and spread the confectioner’s sugar all over it.

Then cover the tart with an aluminum foil and broil it in a broiler, 4 inches away from the source of heat until the apples are browned and crispy. Once done, take out the tart pan and let it cool. Once the tart is cooled enough to handle, push the removable base from below to remove the tart from the pan.