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Now In: Recipes → France → Dessert → Apple Tart

Apple Tart
Once you master making tart dough (and it's a breeze with a food processor) you can create endless variations of fruit tarts. You want a crust that's golden and just a bit crispy. You can substitute seasonal fruit for the apples. Tarts can be made ahead and refrigerated, but be sure to let them sit out before serving. You can also reheat them in a 250° F oven.
 
Base SKU: EG2083
Cuisine: French
Prep Time: 15 Minutes
Cooking Time: 45 Minutes
Yield: 8 Servings
Source: Food Writer Bryan Miller, cookbook author
Ingredients:- Click "View all receipe products" to see all recipe products.

1/4 teaspoon(s) Salt
Pastry:
1 1/2 cup(s) All-purpose flour
8 tablespoon(s) Cold butter, cut into cubes
2 tablespoon(s) Sugar, plus 1 teaspoon
4 tablespoon(s) Iced water
Filling:
6 Granny Smith apples
3/4 cup(s) Cream
5 tablespoon(s) Sugar
1 Egg
6 tablespoon(s) Butter, melted

Instructions:
1. Preheat the oven to 400;F.
2. In the container of a food processor (with dough attachment if you have one), add the flour, butter, salt, and 1 teaspoon of the sugar. Turn on the machine and add 3 or more tablespoons of ice water until the dough forms a ball. Stop the machine immediately?you do not want to overwork the dough or else it will become tough.
3. Sprinkle the counter with flour. Roll the dough into a 12-inch circle of even thickness (roll from the middle of the dough out). Place the rolling pin near one end of the dough and roll the dough onto the pin. Lay the dough over a 10-inch fluted tart pan, gently pressing it into the bottom and on the sides. Trim the overlapping dough with scissors
4. Prick the dough with a fork and chill it in the refrigerator for 15 minutes. Dust the bottom of the crust with a mixture of 2 tablespoons flour and 2 tablespoons sugar. The flour will bind the liquid released from the fruit during cooking and prevent the crust from getting soggy.
5. Peel and core the apples. Quarter them and slice the quarters lengthwise into ¼-inch pieces. Beginning at the edges and working toward the center, arrange the apple slices in concentric circles until the tart is completely full. Sprinkle evenly with 4 tablespoons of sugar.
6. Place the tart pan on a cookie sheet and bake on the bottom rack of the oven for 15 minutes.
7. Meanwhile, in a small mixing bowl beat the egg. Add the cream, remaining sugar, vanilla, and cinnamon. Whisk until well blended.
8. Remove the tart from the oven and drizzle the cream mixture over it evenly. Reduce the oven temperature to 375°F and return the tart to the oven for about 30 minutes or until the pastry is golden-brown.
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