French Apple Tart

This recipe comes from Ina Garten, better known as the Barefoot Contessa.  I made this the other night and brought it over my boyfriend’s family’s house for dessert.  Everyone raved about it and they want to make it for dessert on Thanksgiving.  This recipe is simple and even if you are not a baker, you can definitely make this!  The apple tart is not too sweet and the crust is light and flaky.  If there are leftovers, you can even have this for breakfast the next morning.  You can serve this warm or at room temperature…we liked it warm.  A scoop of vanilla ice cream wouldn’t hurt either.  Just a heads up, make sure you have enough time to allow dough to sit in fridge/freezer for about an hour.

French Apple Tart

Serves 6.

Ingredients

For the pastry:

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

For the apples:

• 4 Granny Smith apples
• 1/2 cup sugar
• 4 tablespoons (1/2 stick) cold unsalted butter, small diced
• 1/2 cup apricot jelly (preserves works fine)
• 2 tablespoons Calvados, rum, or water (I used water)

Directions

• For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. 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 floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.  To speed up the process, you can stick it in the freezer, like I did.
• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
• Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-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 1/2 cup of 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.  (Mine actually took just under 45 minutes)
• Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out.
• When the tart’s done, heat the apricot jelly together with the Calvados, rum, or water.
• 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.

NOTE:  Do not worry…the juice from the apples will burn in the pan and may cause some smoking, but the tart will be fine!

Question:  What is your favorite Apple Dessert?

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Tagged as: apple tart, Barefoot Contessa, french apple tart, Ina Garten