This French Apple Tart recipe is easy and similar to an apple pie without the pan, this delicious tart has a crispy crust that cuts nicely and is sure to be a crowd pleaser.
For the CRUST
- 1 1/2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1-1/2 sticks (12 T) very cold unsalted butter, cut into 1/2?pieces
- 1/4 cup very cold water
FOR THE FILLING
- 1 3/4 lbs baking apples (3 large)
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
FOR ASSEMBLING & BAKING
- 1 tablespoon all purpose flour
- 1 egg, beaten
- 2 tablespoons turbinado sugar
INSTRUCTIONS: Preheat the oven to 350 degrees F
CRUST: Line a baking sheet with parchment paper. In a food processor, combine flour, salt and sugar. Pulse briefly to combine. Add cold butter and process until pea sized, about 5 seconds. Sprinkle ice water over mixture and process just until crumbly, (5 secs). Transfer to lightly floured surface and knead until it becomes a cohesive ball. Pat dough into a disk. Flour work surface again and lightly dust the disk. Using a rolling pin flatten into a 8?10? diameter circle. Transfer dough to a parchment-lined baking sheet and refrigerate while you prepare the filling.
FILLING: Peel, core & cut apples into 1/8″-thick slices (about 4 cups) Place in a large bowl; add sugar, vanilla, cinnamon, melted butter, and salt; toss to combine. Take dough from the fridge and slide parchment paper onto counter top. Roll the dough, directly on the parchment paper, into a 14″ circle about 1/8″ thick. Place the parchment w/ dough back on the baking sheet should curve up the sides of the pan.
ASSEMBLY: Sprinkle flour over the pastry. Arrange the apple slices on top in overlapping concentric circles within 3″ of edge. Fold the edges of the dough over the apples & pleat Brush dough with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes. Bake for 55-65 minutes, or until crust is golden Transfer the pan to a rack and let cool.