French Apple Tart Recipe: An Irresistible Treat for Every Occasion

When it comes to the world of desserts, few things can rival the elegance and taste of a perfectly crafted French apple tart. This classic pastry, known as “tarte aux pommes” in French, is a culinary masterpiece that beautifully marries the simplicity of fresh apples with the artistry of pastry-making. In this blog post, we’ll delve into the delightful journey of creating a French apple tart, exploring its history, ingredients, and the step-by-step process to create your very own masterpiece.

A Slice Of History

The origins of the French apple tart can be traced back to the heart of French pastry culture. This timeless dessert showcases the French commitment to the perfect balance of flavours and textures. Over the centuries, the tart has evolved from rustic countryside recipes to refined patisserie creations found in Parisian cafes. It’s a dessert that embodies tradition while allowing for personal creativity in its preparation.

French Apple Tart Recipe

Ingredients

For the Pastry:

• 125g cold butter, cubed
• 200g plain flour, plus extra for dusting
• 1 tbsp golden caster sugar
• 1 egg, beaten

For the Filling and Topping:

• 1 ¾ kg (about 12) eating apples, such as Cox’s, Russet, or Granny Smith
• 50g golden caster sugar
• 25g butter, melted
• 3 tbsp apricot jam
• Icing sugar, to serve (optional)

Method

• Preheat your oven to 200°C. Roll out the pastry on a lightly floured surface. Gently place it in a 23cm tart tin, leaving some excess. Cover with a parchment paper circle that extends over the edges, and fill with baking beans/ dried rice/lentils to weight it down. Bake for 15 minutes, then remove parchment and beans, continuing to bake for 10-15 minutes until the pastry turns golden and biscuity. Trim any excess pastry using a serrated knife and allow it to cool.
• Keep aside four of the apples. For the others, peel, core, and give them a rough chop. Into a shallow saucepan they go, along with 2 tbsp of water, all but 1 tbsp of sugar, and the optional alcohol. Let it simmer gently for 25-30 mins, stirring occasionally. Add water as necessary. Soon, those apples will melt into a heavenly purée. Give it a taste and sprinkle in more sugar if your taste buds desire.
• Increase the oven temperature to 210°C. Peel, core, and halve the set-aside apples. Slice them uniformly. Smooth the apple purée onto the tart base. Create tidy, concentric circles with the apple slices, beginning from the edges. Brush the apples with melted butter and sprinkle with caster sugar. Bake it for 20-25 mins till a beautiful golden hue emerges.
• Combine the jam with 1 tbsp of hot water from freshly boiled kettle. Once the tart is done baking, generously apply the jam glaze and allow it to cool slightly. Serve at your preference – either warm or chilled, with the option to dust with icing sugar for an added touch of sweetness.

This French apple tart recipe came out beautifully, it tastes delicious and looks incredible. It is sure to be a hit at any family gathering or a weekend braai.