French Apple Tart
|One|| Basic Tart Dough|
|3 large||Granny Smith apples, peeled, cored, cut into 1/8" slices|
|1 1/2 teaspoons||lemon juice|
|3 tablespoons||granulated sugar|
A traditional French apple tart is simple in its preparation, nothing more than ripe, autumn apples in a buttery crust. Of course, you may serve the warm tart with ice cream or whipped cream. At this time of the year, why not veer from traditional vanilla ice cream in favor of cinnamon or caramel?
Preheat the oven to 375 F. On a lightly floured surface, roll the tart dough out to about 1/8 inch thick. Place the tart pan on the dough and using a paring knife, cut out the dough 2 inches greater in diameter than the tart pan. Transfer the dough to the pan and firmly press it into the bottom and sides of the pan. Trim off excess dough.
Arrange the sliced apples in the tart shell in a neat pattern. Baked in the upper third of the preheated oven until the apples are golden and tender, about 30 minutes. Transfer the tart to a rack. When cool, release from the pan. Serve warm or at room temperature.
Makes one 9 1/2" tart.
To give your apple tart an appealing sheen, melt 1/4 cup apricot jam, strain it, and brush it over the fruit after baking.