French Apple Tart

4 Mar


Our friends Kimberly and Mike hosted a brunch at their house today. And as brunch is basically my favorite meal of the week, I was definitely game to bring something. We had a few apples around the house and after a little musing, we decided to make a French apple tart. Super easy, aesthetically pleasing, and tasty.


  • 1 1/4 c flour
  • 12 tbsp butter
  • 1/4 tsp salt
  • 5 apples (all sorts)
  • 1/4 c sugar
  • 1/2 c apricot jam
  • topping: whipped cream, dash vanilla, sprinkle sugar


  • Combine flour, 8 tbsp butter, salt in food processor. Pulse a few times, until mix is roughly pea-sized. Pour in ~3 tbsp cold water and pulse until dough is moist.
  • Transfer dough to a floured surface and work (not too much!) into a disk. Wrap in plastic wrap and refrigerate for about an hour.
  • Meanwhile, peel and core apples. Cut into halves and then slice very thinly.
  • Preheat to 400. Take tart dough out and roll out onto a floured surface using a rolling pin (or if you’re me, and you don’t have a rolling pin, you just use an empty wine bottle). Transfer into a 11″ tart pan.
  • Arrange the apples into roughly rosette layered formation. Sprinkle with the sugar, and dot with remaining butter (cut up into tiny pieces). Bake for about 40 minutes, or until roughly golden brown and slightly caramelized on top.
  • Heat apricot jam in sauce pan until warmed. Strain through a sieve and set aside. Cool tart on wire rack and brush apricot jam with a pastry brush.
  • Beat whipped cream with sugar and vanilla

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