Apple Tart
User Reviews
5
Apple Tart
Description
This Apple Tart starts with a crust made from all-purpose flour, powdered sugar, salt, and cold cubed butter processed until pea-sized bits remain to ensure flakiness. The dough is moistened with an egg yolk-water mixture, kneaded briefly, rolled into a circle, and placed in a tart pan. Freezing the crust before baking helps the dough firm and prevents shrinking. Blind baking at 400°F with pie weights partially cooks the crust for a crisp base.
The filling involves thinly sliced apples such as Granny Smith or Honeycrisp. Because apples shrink, slices are arranged as closely as possible in overlapping layers; small apples may require an initial single layer under the shingled topping. The apples are brushed with melted butter, sprinkled with cinnamon and sugar, then glazed with warmed apricot jam after baking to provide a glossy finish and gentle sweetness.
The tart benefits from careful flour measuring to avoid a dense crust and working quickly to keep butter cold for flakiness. Using store-bought crust is an option for convenience. Avoid overworking the dough to reduce gluten formation and prevent shrinkage during baking.
Ingredients
For the Crust:
- 1 ¼ cups all-purpose flour (150g)
- ¼ cup powdered sugar (30g)
- ½ teaspoon salt
- ½ cup butter cubed (113g/1 stick, cold unsalted
- 1 egg yolk
- 2 to 3 tablespoons water
For the Filling:
- 3 to 4 apple such as Granny Smith or Honeycrisp
- 4 tablespoons butter melted (57g, unsalted
- ¼ cup granulated sugar (50g)
- ½ teaspoon cinnamon
- 4 tablespoons apricot jam melted
Instructions
For the Crust:
- In a food processor, add flour, sugar, and salt. Pulse a few times to combine. Add the butter. Pulse 4 to 5 times or until the butter is in pea-sized pieces.
- Whisk the egg yolk and 2 tablespoons of water together. While pulsing, slowly add the wet mixture into the food processor. Pulse until a crumbly dough forms and is wet enough to hold together well when squeezed.
- Transfer to dough a floured surface and knead a few times until it comes together in a ball. Flouring your surface and rolling pin well, roll the dough into a 12-inch circle. Roll the dough up around the rolling pin to transfer it to the tart pan. Unroll the dough over the pan and press into the bottom and sides. Use a sharp knife to cut off the excess dough.
- Freeze until solid, about 45 minutes. (Crust can be frozen for up to 2 days.)
- When ready to bake, preheat the oven to 400F. Line the tart crust with parchment paper and fill with pie weights. Place on a rimmed baking sheet.
- Bake for 15 minutes. Carefully remove the paper and weights. Let cool
For the Filling:
- Reduce oven temperature to 350F.
- Peel the apples and core them by standing the apple up onto its stem end and cutting the apple around the core, creating pieces with flat bottoms. Thinly slice the apple pieces into half-moons.
- In a small bowl, whisk together the sugar and cinnamon. Sprinkle 1 tablespoon cinnamon-sugar over the bottom of the tart crust.
- Arrange the apples in the frozen tart shell by placing groups of slices in the shell, flat sides down, and gently pushing them in one direction to create a shingled effect. Drizzle with melted butter. Sprinkle remaining cinnamon-sugar all over the apples
- Bake for 45 minutes or until the apples are very bubbly. Brush the apples with the melted jam. Let cool completely before removing the tart from the pan.
Notes
- Arrange apple slices closely to minimize exposed crust as apples shrink during baking.
- For small apples, create a single layer of slices at the bottom before layering the rest to fill gaps.
- Measuring flour by weight or fluffing before scooping helps prevent overpacking and a dense crust.
- Keep dough cold and work quickly to preserve butter chunks for a flaky crust.
- Store-bought pie crusts can be used to save time if preferred.
- Avoid over-kneading the dough to reduce shrinkage when baked.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Calories | 439kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 24g | 37% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 93mg | 31% |
| Sodium | 206mg | 9% |
| Potassium | 147mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
| Vitamin A | 826IU | 17% |
| Vitamin C | 5mg | 6% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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