French Apple Tart - Sips, Nibbles & Bites (2024)

5 from 2 votes

• 10-14 Golden Delicious Apples Depend on the size and shape. 700 grams for the filling, 4-6 for the decorative slices on top
• 1 Cup Granulated Sugar
• 1/4 Cup Water
• 1/2 Lemon Juice only
• 1 Vanilla Bean Split lengthwise and scraped
• 3 Tablespoons Apricot Jam
• 3 Tablespoons Unsalted Butter

Pâte Sucrée recipe

• 1/2 Pâte Sucrée recipe

• Follow instructions from the pâte sucrée recipe (see blog for recipe)

• Refrigerate tart shell for 30 minutes until firm.

• Cut off both ends of the apples, peel, and core.

  

• Peel, core and chop the first six apples (700 grams to be exact) into ½inch cubes, add ½ cup water, juice from the lemon, ½ cup sugar andvanilla bean to a pot and cook over high heat, stirring frequently,until liquid is almost completely evaporated and apples are soft butstill hold their shape.

• Remove apples from heat and spread evenly on a sheet pan to cool.

• Peel, core and cut the remaining apples in half, then slice into 1/8inch slices. Take time to make the slices as evenly and identical aspossible, these slices are the ‘wow’ factor, so no pressure. 🙂

  

• Place the cooled apple compote mixture into the tart shell, spreading evenly to fill in every gap.

• Arrange the sliced apples evenly around outside edge, making sure tocover the cut edges and core of the slice before it. It takes a littlepractice so try it on the cutting board first, it’s more or less likeplaying with a deck of cards, just lay one over the other. If you’reright-handed it’s easier to go counterclockwise and left-handed peoplego clockwise.

  

• When you make the complete circle and get back to the start, simply tuckthe last slice under the first slice. This way you can’t tell where youstarted or finished.

• Repeat the procedure for the next ring of apple slices, overlapping thefirst ring, repeat procedure to the center, and fill in the center withany scrap pieces of apples. The angle that you lay the apples down willincrease with every ring. See pictures.

  See Also

  Onion and Oregano Beef Pot Roast

  

• Melt 2 tablespoons of butter and brush the butter over the apple slices,sprinkle the remaining sugar evenly over the apple slices.

• Bake at 350F for about 1 hour, until crust is golden brown and the apple slices are tender and browned on the edges.

• Remove from oven and let cool.

• Mix apricot jam with a 1 tablespoon of water, heat slightly and mixthoroughly, if the mixture has pieces of fruit in it, strain the mixturethrough a mesh strainer.

• Brush the top of tart with Apricot mixture.

Nutrition Facts

French Apple Tart

Amount Per Serving

Calories 274 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 3g19%

Cholesterol 11mg4%

Sodium 7mg0%

Potassium 259mg7%

Carbohydrates 62g21%

Fiber 6g25%

Sugar 52g58%

Protein 1g2%

Vitamin A 269IU5%

Vitamin C 15mg18%

Calcium 18mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.