frenchdessert· 6 servings
Tarte Apel
Apple Tart
Ingredients
- 250 g all‑purpose flour
- 125 g unsalted butter, cold and cubed
- 70 g granulated sugar
- 1 large egg
- 1 pinch salt
- 4–5 medium apples (e.g., Granny Smith), peeled, cored, and thinly sliced
- 30 g unsalted butter, melted (for brushing)
- 2 tbsp apricot jam, thinned with 1 tbsp water
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
- 11. In a bowl, combine flour, sugar, salt, and butter; rub with fingertips until mixture resembles coarse crumbs.
- 22. Add the egg and mix quickly to form a smooth dough, then wrap in cling film and chill for 30 minutes.
- 33. Preheat the oven to 190 °C (375 °F) and roll out the dough on a lightly floured surface to fit a 23 cm (9‑inch) tart pan; press gently and trim excess.
- 44. Prick the crust with a fork, line with parchment paper, fill with baking beans, and blind‑bake for 12 minutes; remove beans and paper, then bake another 5 minutes until lightly golden.
- 55. Arrange the apple slices in overlapping concentric circles over the blind‑baked crust, brush with melted butter, and sprinkle with cinnamon and vanilla.
- 66. Bake the tart for 25‑30 minutes, or until the apples are tender and the edges are caramelised.
- 77. While still warm, glaze the tart with the thinned apricot jam using a pastry brush; let cool before serving.
Source: llm-generated