rench Apple Tart

French Apple Tart

 

Sometimes that impulse to bake something first thing in the morning can send you off on a tangent until you say to yourself” hold on” I just want a nice pastry to enjoy with my morning coffee!

With resolve this simple French apple tart can be assembled and put into in the oven in no time. That said, I tend to keep several disks of pastry dough in the freezer. This is a habit that saves time and makes the prospect of baking pies and tarts so much more appealing.

The simplicity of this tart will have you returning to this recipe again and again.

 

 

 French Apple Tart

Ingredients:

  • 1 disk well chilled sweet pastry dough

  • 4 or 5 tart green baking apples, peeled, cored, and thinly sliced

  • 3 tablespoons salted butter, melted

  • 2 tablespoons granulated sugar

  • 1 tablespoon demerara sugar

For glazing:

  • 3 tablespoons orange marmalade, warmed and thinned with a splash of water

 

Preheat the oven to 400 f / 205 c with the rack set in the middle position of the oven

Needed: a 10 inch tart pan

Use your own favorite pastry dough for this recipe.

 

Roll the chilled pastry dough out to about12 inches in diameter. Fit the dough into the tart pan and press the dough onto the sides of the pan and trim the dough evenly around the top edge.

Arrange the sliced apples, slightly overlapping, beginning at the outer rim of the pan and working your way around the pan to the center.

When you are satisfied with the arrangement of the apples, pour the melted butter evenly over the apples.

Sprinkle the granulated sugar evenly over the apples and  scatter the demerara sugar over the top.

Transfer the tart to the preheated oven and bake for 45 to 60 minutes. Check on the tart as it bakes and turn it front to back if it is browning unevenly.

The tart is done when the apples have softened and are lightly browning to your liking.

Remove the tart from the oven and place on a cooling rack.

After about 10 minutes generously glaze the  tart with the marmalade glaze using a pastry brush.

Ideally serve the tart while still warm from the oven or reheat before serving.

 

Bon Appetit! 

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