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French Apple Tart

Updated February 23, 2016
(1 Votes)

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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.

Freezing Information: Freeze for up to 1 month.

Makes8 servings

Preparation Time20 min

Preparation Time - Text20 mins, plus chilling

Cooking Time1 min

Cooking Time - Text60

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionBuffet, Casual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Coursedessert

Dietary Considerationdessert

Five Ingredients or LessYes

Mealdinner, lunch, tea

Moodblue

Taste and Texturefruity

Type of Dishtart

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

Instructions

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).

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.

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.

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.

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.

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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.

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