This recipe is so simple but looks like you spent hours on it! I mean, as much as I would love slaving over a hot stove, I think I would prefer spending time with my husband or doggies. This apple tart is good year round, and you can seriously impress your guests with it.
The key to making this recipe is a large food processor. If you don’t have one, I would seriously think about investing one. I’ve made this recipe without one, and though doable, it took much longer. Simplify your lives, Y’all!
Simple French Apple Tart
Adapted from Ina Garten
Time: 20 minutes prep + 1 hour chilling + 1 hour baking
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon granulated sugar
12 tablespoons cold butter, diced
1/2 cup ice water
4 Granny Smith Apples (do not substitute as the flavor will be bland)
1/2 cup granulated sugar
4 tablespoon cold butter, diced
1/2 cup apricot jelly (you can also use peach jelly)
2 tablespoons water
1. Place flour, salt, and sugar into a large food processor. Pulse for a few seconds until combined.
2. Add diced butter to food processor and pulse 10 times or until butter is pea-sized. Continue to pulse as you add in ice water.
3. Dump contents of food processor onto a floured surface. Knead dough into a ball. Wrap dough in plastic and place in the refrigerator for 1 hour.
4. After an hour, preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
5. Remove dough from refrigerator and roll it into a flat sheet. Place the dough onto the prepared sheet pan. It does not need to cover the entirety of the sheet pan.
6. Place the sheet pan back into the refrigerator to chill while you prepare the topping.
1. Peel the apples entirely and cut into uniform slices (about 1/4″ thick). Remove sheet pan from refrigerator.
2.Beginning at the top of the pastry, arrange apple slices horizontally so that they are overlapping. Continue rows until the entire tart is covered.
3. Sprinkle apples with sugar and dot with diced butter pieces.
4. Bake for 45 minutes-1 hour, or until pastry is browned and edges of apples are browned. Remove from oven.
5. As the tart is cooling, combine jelly and water in a small saucepan. Heat until warm. Brush the tart with the jelly mixture, and allow the tart to cool to room temperature. Serve!
I’m relatively certain that this will be the easiest homemade tart that you have ever made. Maybe the most delicious, too! Happy baking, friends!