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Simple Apple Tart Recipe
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5 from 1 vote

French Apple Tart

Sugary apples baked in a flaky, buttery crust. It's simple enough for your every day, and fancy enough for special occasions!
You can use any pie or tart crust recipe you like here - the one listed below will yield 2 (9-inch) pie crusts.
Prep Time45 mins
Cook Time1 hr
Cool Time1 hr
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American, French
Servings: 6
Author: Mandy Jackson

Ingredients

For the Tart

  • 1 all-purpose pie crust (recipe below)
  • 1 1/2 pounds Granny Smith apples (about 3 large apples),
  • 1/3 cup sugar
  • 3 tablespoons unsalted butter, chopped
  • 1/4 cup apricot jam, sieved
  • 1 tablespoon rum or water

For the Crust

  • 3 cups all purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 tablespoons unsalted butter, chopped and chilled
  • 1/2 cup shortening
  • 3/4 cup water with ice added

Directions

For the Tart

  • Preheat oven to 400 degrees.
    Roll out pie dough to 1/4-inch thickness on a lightly floured surface. Transfer to tart pan, pressing into edges of the pan. Trim excess. Place in freezer while preparing apples.
    Peel apples and slice in half through the core. Remove stems and cores with a melon baller. Slice apples into 1/4-inch slices. 
    Arrange apple slices in an overlapping pattern in prepared pastry. Sprinkle with sugar and dot with butter pieces. Bake 45 minutes to 1 hour, until apples and pastry begin to brown. Remove and allow to cool at least 1 hour. 
    In a small bowl, melt together the sieved apricot jam and the rum or water. Use a pastry brush to brush mixture over the tart.
    Serve tart warmed or at room temperature, and refrigerate any leftovers in an airtight container for up to 5 days. 

For the Crust

  • Add flour, sugar, and salt to the bowl of a food processor fitted with the blade attachment. Pulse 2-3 times to combine. Add the butter and shortening. Pulse 10-12 times, until butter is in pea-size pieces. Turn on food processor and pour in the water, keeping any ice from being added. Turn off food processor promptly once all water has been added.
    Turn mixture out onto a clean work surface. Some areas may be wetter than others. Work together with hands to a uniform consistency. Divide dough in even halves. Form each half into a disc. Wrap tightly in plastic wrap and refrigerate at least 30 minutes prior to using.
    If not using the second pie crust, place plastic-wrapped dough in a freezer bag and freeze for later use. Thaw in the refrigerator overnight prior to use.

Notes

Adapted from my girl Ina.
Did you make this recipe?Mention @itsmandyjackson on instagram so I can admire + share it!