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
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
Easy Rustic French Apple Tart Recipe. Tarte aux pommes.
- Total Time: 3 hours
- Yield: 8 persons 1x
Ingredients
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
Instructions
- 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. 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. 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.
- 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.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: French
Hi Suguna,
“Roll the dough directly on a parchment paper slightly larger than 10 x 14 inches. ” – what should be the thickness of this rolled dough?
Thanks.
I tried this recipe many times and it never failed me. It is a keeper!
Privina
Hi Suguna,
I’m a big time fan of your recipes. Planning to do this apple tart in sometime. But realised that I don’t have orange marmalade or apricot jelly in my pantry right now. Is thr a substitute?
Any jam or jelly would work!
Wow looks yumm. Will try for the new year party and let you know. Every dish of yours is such a treat Kannamma!
Thank You!