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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.

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French Apple Tart - Instructions Continued

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 fruit after baking.

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