Tarts
French Apple Tart
A crisp buttery pastry shell layered with smooth apple compote and fanned apple slices, glazed to a glossy sheen.
Prep
50 min
Cook
45 min
Total
95 min
Serves
8
Ingredients
Difficulty: Medium
- 250g plain flour
- 125g cold unsalted butter, cubed
- 50g icing sugar
- 1 egg yolk
- 2 tbsp ice water
- 6 apples, peeled and sliced
- 50g sugar
- 30g butter
- 2 tbsp apricot jam, for glazing
Method
- 1
Rub the cold butter into the flour and icing sugar, then bind with the yolk and ice water into a smooth pastry. Chill 30 minutes.
- 2
Roll out and line a tart tin, then blind bake at 190C for 15 minutes until pale gold.
- 3
Cook half the apples with sugar and butter into a soft compote, then spread it over the base.
- 4
Fan the remaining apple slices over the compote in tight, overlapping circles.
- 5
Bake at 190C for 30 minutes until the edges of the apples caramelize.
- 6
Warm the apricot jam and brush over the top for a glossy finish. Serve just warm.