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French Apple Tart

One Basic Tart Dough
3 largeGranny Smith apples, peeled, cored, cut into 1/8" slices
1 1/2 teaspoonslemon juice
3 tablespoonsgranulated sugar
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French Apple Tart - Equipment List

Measuring Spoons
Food Processor

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French Apple Tart - Instructions

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.

Chef's Tip
To give your apple tart an appealing sheen, melt 1/4 cup apricot jam, strain it, and brush it over the

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French Apple Tart - Instructions Continued

fruit after baking.

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