The Apple Tart, or "Tarte aux Pommes" in French, is a beloved classic in French pastry culture. With its origins dating back centuries, this timeless dessert continues to captivate hearts and palates around the world. The marriage of crisp apples and buttery pastry epitomizes the elegance and sophistication of French cuisine, making it a staple on dessert tables for generations. Embrace the tradition of France with our classic Apple Tart recipe. Bon appétit! 🍏🥧🇫🇷
- mixing bowls
- food processor
- pastry cutter (or 2 knives)
- Rolling Pin
- apple corer (or knife)
- Tart pan or pie dish
Fort the Shortcrust Pastry
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp sugar
- ½ cup unsalted butter (1 stick) -cold and cubed
- 3-4 tbsp ice water
Prepare the Shortcrust Pastry (Pâte Brisée) - BY-HAND METHOD:
- Prepare the Dry Ingredients: in a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Mix well to distribute the ingredients evenly.
- Cut in the Butter: add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or two knives, cut the butter into the flour mixture until it resembles coarse crumbs. This can also be done by rubbing the butter into the flour using your fingertips.
- Add the Ice Water: gradually add the ice water to the flour and butter mixture, one tablespoon at a time. Gently mix the dough with a fork or your hands until it comes together into a rough ball. Be careful not to overwork the dough.
- Shape and Chill the Dough: turn the dough out onto a lightly floured surface and shape it into a disk. Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes before using.
Prepare the Tart
- Preheat your oven to 375°F (190°C).
- Apples: peel, core and slice the apples.
- Roll Out the Dough: on a lightly floured surface, roll out the chilled dough into a circle large enough to fit your tart pan or pie dish.
- Assemble the Tart: transfer the rolled-out dough to the tart pan or pie dish, pressing it gently into the bottom and sides. Prick some holes with tines of fork : pricking holes in the rolled-out pie dough allows the steam to escape while it's baking. Spread the apple sauce on the dough.Arrange the apple slices in an overlapping pattern over the apple saucer. Cut the butter into small pieces and put them over the apples. Then, pour the vanilla sugar on the apple.
- Bake the Tart: place the tart pan or pie dish on the oven and bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the apples are tender.
- Serve the Apple Tart: allow the tart to cool slightly before serving. Serve slices of the apple tart warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
* Experiment with different types of apples for varying textures and flavors in the filling. ** You can also use fruit spread instead of apple sauce.
- Whether making the dough by hand or with a stand mixer,it's important to keep the ingredients and the dough itself cold to ensure a flaky crust.
- Avoid overmixing the dough, as this can lead to a tough crust. Mix the dough just until it comes together and then stop.
- Chilling the dough before rolling it out helps relax the gluten and makes it easier to handle. It also prevents the butter from melting too quickly during baking, which is essential for a flaky crust.
- Arrange the apple slices in a circular pattern for a visually appealing tart.
- Serve the Apple Tart warm or at room temperature with a dollop of Whipped Cream or a scoop of vanilla ice cream for an extra indulgence.