French Apple Tart

mmmmm Autumn… crisp air, crunchy orange leaves, big knit sweaters, and most importantly, comfort foods!

Here in CA it’s finally beginning to feel like Fall, and how can that not be inspiring in one way or another?

It’s been a while since I’ve baked and the recent season change needed welcoming, so an apple tart made it’s way onto my list of things to do!

This tart is so easy to make, so do it. Seriously, everyone will love you and be impressed. Also, if you have a man you’re trying to get married to, give him this, he will immediately inquire on where the nearest jeweler is (I say this from experience).

I found the recipe at Saveur, but as usual, I can’t follow any recipe without adding or taking away something (one time I tried to get fancy with microwavable top Ramen… let’s just say some recipes should be left alone).

Now, let me start out by stating the obvious so I don’t confuse all you hard core foodie types out there.

1. I know, I know, I know, this is a pie dish. But give a girl a break, I live in Bakersfield for crying out loud, I looked for a tart pan everywhere. Apparently the art of tart making has been lost here. Time for a revival? Sure thing.

11. It’s not the prettiest thing in the world, I know. I used an apricot jam to glaze this guy up and usually this would require straining, but I wanted those chunks of sugary apricots cuddling up with my apples. Get over it Bobby Flay, it’s delicious.

Anyways, let’s continue so you can make this thing already!

First things first, ingredients!

1 1/4 cups flour, plus more for dusting
12 tbsp. unsalted butter, cubed and chilled
1/4 tsp. kosher salt 
7 Golden Delicious apples, peeled, cored, and halved (I used less because of the whole pie dish thing…)
1/4 cup sugar
1/2 cup apricot jam
Whipped cream or vanilla ice cream, for serving

You’ll also need a chef’s knife and a melon baller (if you don’t have an apple corer handy).

Step 1. Combine flour, 8 tbsp. butter, and salt in a food processor and pulse until pea-size crumbles form, about 10 pulses (If you live in Bakersfield like me where both a tart pan and a food processor are hard to come by, you can always work the butter into the flour with a fork). Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3—4 pulses (Another tip! Seriously cool, I just found this recipe where you add vodka to the dough and it makes it super amazing because it adds extra moisture without creating gluten. Haven’t tried it yet, but I will be doing it next time!).

Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour. Unwrap dough and transfer to a lightly floured work surface. Using a rolling pin, flatten dough into a 13″ circle and then transfer to a 11″ tart pan (ha.) with a removable bottom; trim edges; chill for 1 hour.

Step 11. Heat oven to 375º. Wash, peel, and core all apples. Snack on apple peels or Al Gore will come after you for being wasteful.

Then working with one apple half at a time, thinly slice into sections, keeping slices together. Be very careful to keep slices consistent. Press sliced apple half gently to fan it out; repeat with remaining apple halves. Using your knife to slide under and pick up (see photo), place 1 fanned apple half on outer edge of the tart dough, pointing inward; repeat with 7 more apple halves (again, if you have a tart pan you will fit all those apples, I could not).

Separate remaining apple slices. Starting where the apple halves touch and working your way in, layer apples to create a tight rose pattern. Fill in any gaps with remaining apple.

For a complete picture tutorial on creating the apple rosette, go here.

Sprinkle with sugar and then dot with remaining butter. Bake until golden brown, 60—70 minutes.

Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour through a fine strainer into a small bowl and set aside. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam. (I also spooned some of the apricot jam onto the bottom of the crust before placing the apples inside, just to add some extra flavor). Let cool completely before slicing and serving with whipped cream.

And violá! A French apple tart/pie! This is super good and I’m sure way better served à la mode! It’s a nice take on the classic apple pie and a great way to bring all the boys to your yard… I mean, to welcome the Fall season! Enjoy!

P.S. I had extra apple slices left so I tossed them in cinnamon and made apple chips! So yummy!

Edit! I completely forgot to write in a tip of mine, but thanks to one of the lovely ladies who left a comment, I was reminded! Every time I make a sweet pie, including in this recipe, I will add at least a tsp of both cinnamon and sugar to the dry ingredients in the crust. It makes is so much better, promise!

©  Lauren Sedlak and Lauren Elise Photography, 2012.

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This entry was published on October 9, 2012 at 1:51 am and is filed under DIY, Food, Lauren Elise Photography, Photography. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

161 thoughts on “French Apple Tart

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  1. justenoughsugar on said:

    Amazing photographs! And appetizing!

  2. Who needs a tart pan? That looks delicious!

  3. Your pictures are so beautiful! I will need to try this recipe out for myself!

  4. haha too funny that you tried to get fancy with ramen! more importantly, that tart looks amazing! i’m hoping i have some sort of a function to make it for soon!!!

  5. You photography is as sublime as this looks delish!

  6. oh my god. oh my godddd…that looks amazing. i just made my first pie this weekend for thanksgiving (i’m canadian). it was pumpkin. it was delicious. now i feel confident enough to try more pies. this will be my next adventure. i can’t even. it looks so good!!!!

    also..you are hilarious and i love you.

  7. I think it looks beautiful actually. Delicious too :)

  8. The photos are so stunning and tantalizing. This is definitely on the upper end of my “to bake” list. Thanks!

  9. Wow, this tart looks delicious! I must try to make some good use of the apples I currently have. Thank you for sharing your recipe.

  10. Beautiful photography!

  11. Looks very delicious! Beautiful photography as well.

    (Congratulations on making the Freshly Pressed page with this post.

  12. I love your pictures …. what an inspiration —– I am sharing this on my blog ! Merci !

  13. jonahdsavage on said:

    Reblogged this on Jonah's Cooking Blog.

  14. this is my favorite dessert and your photos are making me drool!
    I must try this recipe, looks amazing!
    thanks for sharing :)
    http://wattwewear.wordpress.com/

  15. Freaking freaking freaking delicious! I always make a homemade apple pie around Christmas so I can taste this!!

  16. Sounds delicious – congrats on being FP

  17. Apple pie is one of my favourite desserts to make, esp ‘cos its SO simple! Your pictures are lovely, and I like the way you write about food… makes me want to bake this up right away and bite into a warm slice… :)

  18. bublibeauty on said:

    Yummy :) Loved it .

  19. that looks absolutely wonderful! I live in denmark right now and pumpkin puree is nowhere to be found, maybe ill have to substitute this for my pumpkin pie at the halloween dinner!

  20. Oohh, wow, makes me want to make one, right now, even ‘tho I don’t cook such things….drat! Wonderful humorous post and fabulous food photography; some of the best I’ve seen in the blogosphere. ;oD

  21. Looks very nice. You can’t go wrong with apple!

  22. suebthefoodie on said:

    Great photography!

  23. This is just lush! I love your photos, but particularly the ‘ingredients still life’. I am so making this tart/pie (tie? part?) next time I do a pud!

  24. klaasp on said:

    Great photos!

  25. Pingback: BUT, then suddenly… yesterday happened!! « lauren elise photography

  26. kristinsnomnom on said:

    I love the way you write, your pictures are great, and this cake will be on my to do list! Maybe I’ll wait a few years though, too young to get married right now ;-). By reading through your blog I see we might have a lot in common. this post is exemplary for me, I’ll reblog it, hope you don’t mind! Thanks!

  27. kristinsnomnom on said:

    Reblogged this on and commented:
    Super great looking Tart, love the simplicity of this blog and her style in writing!

  28. Amanda S. on said:

    Your photos are beautiful! What kind of camera do you use? Just stumbled in from Freshly Pressed.

    • laurenelisephotography on said:

      Thank you! I use a Canon 30D :)

      • When I saw this page on my cell phone I thought it was a cooking blog but now I see it’s a photography blog!!! Beautiful tart in any case! I’m looking for a camera which is why I asked. I’ve only ever used old fashioned SLRs (learned on an old Minolta from the 70s) which is unfortunately long dead now.

      • laurenelisephotography on said:

        Yup! Well really, my blog is a little bit of everything haha I just find so many things fascinating and I have to share! And I feel you on the old camera thing, it’s been a miracle I’ve lasted this long on hand-me-downs, but I’ll be purchasing a new one this weekend!

  29. Pingback: French Apple Tart | Tidbits..

  30. Reblogged this on Tidbits.. and commented:
    Yumm.

  31. GORGEOUS! & thank you so much for sneaking us a peak at how you arrange the apples to get that beautiful french fleurette design. I’m going apple picking this weekend & this tart is definitely on the apple-treat-docket…xo

  32. The apple arrangement looks like a rose!

  33. This sounds so, so delicious!

  34. looks pretty darn good! i almost made that same recipe on the weekend, but decided to make a galette instead.

  35. I’m french, it is really good !

  36. Oh my gosh, this looks amazing! I am going to have to try to make it this weekend! So glad I found your blog! –Aura

  37. I made something similar 2 weeks ago. Then w2hen I was about to put it in the oven, guess what? My oven broke down. Poor tart. It never saw daylight again. I’m going to try it again this weekend. Apples ready and all. Hope it works!!!!!1

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