← Back to Search Results
baking French
French Apple Tart

Photo by:
Comments: 1
 

Recipe

Use two different apple varieties; one to cook into a puree, and the other to create a sliced apple topping that holds its shape. Good with vanilla ice cream or crème fraîche.

Yield: Makes 6–8 servings
Prep time: 20 Mins, Plus Chilling
Cooking time: 1 Hr

Ingredients

  • 1 refrigerated pie dough round for 9 in (23cm) pie
  • 3 tbsp butter
  • 1 lb 10 oz (750g) McIntosh apples, peeled, cored, and chopped
  • 2/3 cup sugar
  • 2 tbsp Calvados or brandy
  • Grated zest and juice of ½ lemon
  • 2 Granny Smith apples, peeled, cored, and thinly sliced
  • 3 tbsp apricot preserves, warmed and strained

Special Equipment:

  • 9 in (23cm) tart pan with removable bottom
  • Baking beans

Directions

1. Preheat the oven to 400°F (200°C). Fit the pie dough into a 9 in (23cm) tart pan with a removable bottom, fitting it tightly into the corners, and trim the excess dough. Prick the dough with a fork. Line with wax paper and fill with baking beans. Place on a baking sheet and bake for 15 minutes, until the dough looks set. Remove the paper and beans and bake until lightly browned, about 5 minutes more. Transfer to a wire rack and let cool. Reduce the oven temperature to 350°F (180°C).

2. Melt the butter in a medium saucepan over low heat. Add the McIntosh apples and cover tightly with a lid. Cook, stirring occasionally, for 15 minutes, or until broken down into a chunky sauce.

3. Strain through a coarse sieve into a bowl, then return to the saucepan. Stir in all but 1 tbsp of the sugar, the Calvados, and lemon zest. Cook and stir over medium heat about 5 minutes, until quite thick.

4. Spoon the applesauce into the tart shell. Arrange the Granny Smith apple slices in concentric circles over the applesauce. Brush with the lemon juice and sprinkle with the reserved sugar.

5. Bake for 30-35 minutes, or until the apple slices are golden and tender. Brush the top with the warm apricot preserves. Let cool on a wire rack for 15 minutes. Remove the sides of the pan. Serve warm or cold.

Notes

Freezing Information: Freeze for up to 1 month.


© 2008 Dorling Kindersley
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

329kcal (16%)
14mg (1%)
7mg (12%)
42mcg RAE (1%)
177mg
10mg
1g
34g
4g
55g
11mg (4%)
122mg (5%)
6g (28%)
12g (18%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • chefibp

    02.21.10 Flag comment

    What are you waiting for? This a dandy!
    I baked in the 9" pan and several 4 "pans. Impressive presentation to the diner with a touch of scream or whipped topping.

 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
spice Spice
by Ana Sortun
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
in-the-kitchen-with-david In the Kitchen with David
by David Venable
cook-with-jamie Cook with Jamie
by Jamie Oliver
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
american-masala American Masala
by Suvir Saran
good-to-the-grain Good to the Grain
by Kim Boyce
nigella-express Nigella Express
by Nigella Lawson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?