French Apple Tart

A Traditional French Tartes Aux Pommes Recipe using a frangipane filling and an apricot glaze


For the Pastry:

150g plain white flour

2 tablespoons caster sugar

1/2 teaspoon salt

7 tablespoons cold butter

3 tablespoons cold water

For the Filling:

3 tablespoons butter (softened)

50g caster sugar

50g ground almondsĀ 

1 egg

3/4 teaspoon vanilla extract

1 tablespoon plain white flour

3-4 sweet-tart cooking apples, cored, peeled, and thinly sliced

3 tablespoons water

110g apricot jam

How to make this classic French Apple Tart:

  1. In a food processor, mix the flour, sugar, and salt.
  2. Then on pulse setting, cut the chilled butter into the flour until it resembles coarse sand.
  3. Sprinkle the cold water onto the mixture and mix a few times gently by hand, just until it forms a ball that holds together.
  4. Squash it slightly into a thick disk shape for a round tart and a square one for an oblong tart. Wrap in cling film, and chill for a few hours.
  5. To make the frangipane cream together the sugar and butter till light and fluffy, then add the ground almonds. Once combined, add the egg and vanilla essence and beat together for a few minutes then add the tablespoon of flour.
  6. Preheat an oven to 200c.
  7. Take the dough from the fridge and roll out on a lightly floured surface to make a circle/oblong large enough to fit your tart pan.
  8. Fit this into the bottom and up the sides of the pan.
  9. Now chill the pastry for a further 20 minutes in the fridge.
  10. Take it out of the fridge and place it on a baking sheet.
  11. Spread the frangipane evenly over the bottom of the chilled pastry shell. Arrange the apple slices in a fan or spiral shape over the frangipane and bake the tart for 12 to 15 minutes until it begins to turn golden brown.
  12. Reduce the heat to 180c and continue cooking for 15 to 20 minutes until the apples are tender, but not overly soft.
  13. While this is cooking make the apricot glaze by warming the jam and the 3 tablespoons of water together till smooth.
  14. Remove the baking sheet from the oven and allow the apple tart to cool for 10 minutes.
  15. Brush the apricot glaze over the warm apples and allow the tart to cool to room temperature before serving. This classic French Apple Tart goes so well with a scoop of good quality vanilla ice-cream.
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