French Apple Tart Recipe
French Apple Tart is a delicious dessert recipe that you would love to prepare on a get together. Try this French Apple Tart; I am sure you will have a huge fan following for this!
Ingredients
| Pastry for 8-inch tart shell | ||
| 8 cooking apples | ||
| Lemon juice | 2 Tablespoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| Butter | 3 Tablespoon | |
| Grated rind of 1 lemon | ||
| Vanilla | 1 Tablespoon | |
| Apricot jam | 1/2 Cup (16 tbs) | |
| Water | 1 Tablespoon | |
Directions
Roll out pastry and line a tart pan.
Prick all over with a fork.
Chill or freeze briefly.
Line pastry with a sheet of waxed paper and fill with raw beans or rice (or use any other heavy dry ingredient, such as clean pebbles).
Bake in a preheated 425° oven for 7 minutes.
Remove beans and waxed paper.
Push down any bubbles that may have formed and bake 5 minutes longer or until pastry just begins to color but is not completely baked.
Remove from oven and set aside.
Peel and core apples; slice very thinly length wise.
Toss with lemon juice.
Select 2 cups of the most uniform slices and toss in a bowl with 2 tablespoons of the sugar.
Finely chop remaining apples and add to butter in a large skillet over medium heat.
Add remaining sugar and cook, stirring frequently, until mixture is reduced to a very thick, chunky applesauce.
Stir in lemon rind and vanilla.
Spread mixture in bottom of the partially baked tart shell.
Arrange reserved apple slices on top, overlapping them in concentric circles.
Bake in a preheated 375° oven 30 minutes or until apples are tender.
If apples begin to look dry, cover loosely with foil.
Remove from oven.
Combine apricot jam and water and bring to a boil; strain and brush over top of tart.
Serve warm.
Prick all over with a fork.
Chill or freeze briefly.
Line pastry with a sheet of waxed paper and fill with raw beans or rice (or use any other heavy dry ingredient, such as clean pebbles).
Bake in a preheated 425° oven for 7 minutes.
Remove beans and waxed paper.
Push down any bubbles that may have formed and bake 5 minutes longer or until pastry just begins to color but is not completely baked.
Remove from oven and set aside.
Peel and core apples; slice very thinly length wise.
Toss with lemon juice.
Select 2 cups of the most uniform slices and toss in a bowl with 2 tablespoons of the sugar.
Finely chop remaining apples and add to butter in a large skillet over medium heat.
Add remaining sugar and cook, stirring frequently, until mixture is reduced to a very thick, chunky applesauce.
Stir in lemon rind and vanilla.
Spread mixture in bottom of the partially baked tart shell.
Arrange reserved apple slices on top, overlapping them in concentric circles.
Bake in a preheated 375° oven 30 minutes or until apples are tender.
If apples begin to look dry, cover loosely with foil.
Remove from oven.
Combine apricot jam and water and bring to a boil; strain and brush over top of tart.
Serve warm.
Chef
