Easy French Apple Tart / Rustic Apple Tart

If you have a party at home and want to impress your guests, then go bake this. This is one of our family favorites and I have made it for almost all parties at home.

For the pastry, place the flour, salt, and sugar in the bowl of a food processor (an Indian mixie works perfectly well too). Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.

Dump onto a cling wrap surface and knead quickly into a ball. Do not knead for a long time. Just try to gather everything together and thats all there is to it. Wrap in plastic and refrigerate for at least 1 hour.

Roll the dough directly on a parchment paper slightly larger than 10 x 14 inches. Cut the parchment roughly to that size so you know that you need to roll to the size of the paper. Spread a plastic cling wrap sheet on top of the dough while rolling. This will help in smooth rolling as the dough wont stick to the rolling pin when rolled. Just roll to a rough rectangle. Its a rustic tart. The measurement or the shape need not be accurate. Using a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate for another one more hour.

Preheat the oven to 200 degrees Celsius.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch-thick slices. I love my Melon Baller for removing the stem and seeds and I use it almost every single day.

Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full ½ cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. Don’t worry! The apple juices will burn in the pan but the tart will be fine!

When the tart’s done, heat the apricot jelly or orange marmalade with water until its completely melted. Brush the apples and the pastry completely with the jelly mixture.

Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

Easy French Apple Tart / Rustic Apple Tart

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• Author: Kannamma - Suguna Vinodh
• Total Time: 3 hours
• Yield: 8 persons 1x

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Description

Easy Rustic French Apple Tart Recipe. Tarte aux pommes.

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Ingredients

Scale 1x2x3x

For the pastry

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 150 grams cold unsalted butter, diced
• 1/2 cup ice water

For the apples

• 4 Apples (preferably tart apples like Granny Smith)
• ½ cup sugar
• 4 tablespoons cold unsalted butter, small-diced
• 1/3 cup apricot jelly or orange marmalade
• 2 tablespoons water

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Instructions

1. For the pastry, place the flour, salt, and sugar in the bowl of a food processor (an Indian mixie works perfectly well too). Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
2. Dump onto a cling wrap surface and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
3. Roll the dough directly on a parchment paper slightly larger than 10 x 14 inches. Place the dough on the prepared sheet pan and refrigerate for another one more hour.
4. Preheat the oven to 200 degrees Celsius.
5. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch-thick slices.
6. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full ½ cup sugar and dot with the butter.
7. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. Don’t worry! The apple juices will burn in the pan but the tart will be fine!
8. When the tart’s done, heat the apricot jelly or orange marmalade with water until its completely melted. Brush the apples and the pastry completely with the jelly mixture.
9. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

• Prep Time: 2 hours
• Cook Time: 1 hour
• Category: Dessert
• Cuisine: French