Apple Tart Recipe

Tender, crisp apple slices nestled in a flaky crust, brushed with lemon juice, cinnamon, vanilla, and brown sugar, results in a French apple tart that is almost too pretty to eat!

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Ingredients

For the tart dough:

1 ¼ cup all-purpose flour
1 Tablespoon sugar
¼ teaspoon salt
8 Tablespoons butter (1 stick), cold, and cubed
¼ cup ice water

For the apple filling:

4 apples, such as granny smith or honey crisp
⅓ cup packed brown sugar
1 Tablespoon lemon juice
½ teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 Tablespoon granulated sugar
2 Tablespoons butter, cut into small pieces

Instructions

Prepare the pastry dough

Using a food processor, add the flour, sugar and salt and pulse a couple times. Add the cold, cubed butter and pulse until butter is the size of peas—should be about 10 -15 pulses. Add the ice water and pulse again about 10 times until the mixture is crumbly but holds together when pinched.
Place a tea towel on the counter and dump the crumbly dough mixture into the center of it. Pull the corners of the towel together and twist to create a beggar’s purse, pressing the dough into a round.
Roll out the dough on a lightly floured surface into a 13 inch circle. Use additional flour to prevent it from sticking to the surface. Gently fold dough in half and transfer to a tart pan with a removeable bottom. Unfold the dough and fit it into the pan, trimming the edges. Transfer to the freezer for 30 minutes.
Preheat the oven to 400°F.

Prepare the apples

Cut the 4 sides off each apple core, and lay the pieces flat onto a cutting board. Slice thinly, keeping the slices together as you cut.
Place the apples flat side down onto the tart, fanning them out slightly, into whatever pattern you desire.
In a small mixing bowl, mix together brown sugar, lemon juice, cinnamon and vanilla. Brush over the apples.
Sprinkle tart with granulated sugar and dot top with butter.
Bake tart for 35 - 40 minutes. Let cool slightly before slicing and serving.

Notes

Variation: You can use a pie dish, if you are in a pinch and don't have a tart pan, however it will be smaller and not quite as beautiful.

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