French Apple Tart
An elegant French-style apple tart featuring a flaky pastry shell with a layer of optional almond frangipane and thinly sliced apples arranged in a rose pattern, then baked until golden.
Ingredients
- *1 1/4 cups all-purpose flour, plus more for dusting
- *1 tablespoon sugar (optional)
- *12 tablespoons unsalted butter, cubed and chilled, divided
- *1/4 teaspoon table salt
- *3 tablespoons ice-cold water
- *5 to 7 apples (Honey Crisp, Fuji, or Pink Lady), peeled, cored, and halved
- *1/4 cup sugar
- *1/2 cup almond flour (optional)
- *2 tablespoons sugar (for frangipane)
- *Pinch salt (for frangipane)
- *2 tablespoons butter at room temperature (for frangipane)
- *1 small egg (for frangipane)
- *2 teaspoons vanilla, rum, brandy or bourbon (for frangipane)
- *1/2 cup apricot jam, optional (for finishing)
Instructions
- 1
Combine flour, sugar, 8 tablespoons butter, and salt in a food processor and pulse until pea-size crumbles form, about 10 pulses.
- 2
Drizzle in 3 tablespoons ice-cold water and pulse until dough is moistened, about 3 to 4 pulses (do not overmix).
- 3
Transfer dough to a work surface and form into a flat disk. Wrap in plastic wrap and refrigerate for up to 3 days, or use immediately.
- 4
Transfer dough to a lightly floured work surface and flatten into a 13-inch circle using a rolling pin.
- 5
Transfer to an 11-inch tart pan with removable bottom (or 9-inch), trim edges, and chill for 1 hour.
- 6
To make frangipane (optional): Combine almond flour, sugar, salt, butter, egg, and vanilla in the food processor and puree until smooth.
- 7
Preheat oven to 375°F.
- 8
Spread a thin layer (about 2 tablespoons) of frangipane across the bottom of the tart shell.
- 9
Working with one apple half at a time, thinly slice into sections while keeping slices together, then press gently to fan out.
- 10
Place 8 fanned apple halves on the outer edge of the tart, pointing inward.
- 11
Separate remaining apple slices and layer them starting where the apple halves touch, working toward the center to create a tight rose pattern.
- 12
Fill any gaps with remaining apple slices.
- 13
Sprinkle with sugar (use 1/4 cup or less to taste, depending on apple sweetness and tart pan size).
- 14
Dot with remaining butter.
- 15
Bake until golden brown, 60 to 70 minutes.
- 16
If using apricot glaze: heat apricot jam in a small saucepan until warmed and loose, pour through a fine strainer, and brush over the cooled tart.
- 17
Transfer tart to a wire rack and let cool completely before slicing.
- 18
Serve with whipped cream or vanilla ice cream.