This French style Apple Tart is a stunner! It’s crowned with a beautiful escargot pattern of sliced apples. It’s an aesthetically pleasing dessert and is surprisingly easy and to prepare!
You might want to load up the tart with extra apples and compote but, trust me, less is more with such kinds of desserts. The apples release a lot of juice, which can leak from the tart and make a gooey-sticky mess and also make the crust soggy. Also, be sure to use apples suitable for baking — Fuji, Granny Smith, Gala, etc. — otherwise, they’ll turn into applesauce!
This is the perfect tart to enjoy with a cup of tea, or as an elegant dinner party dessert!
For the Crust:
- Flour – 150 Grams
- Sugar – 1 Tablespoon
- Salt – ¼ Teaspoon
- Unsalted Butter – 1 Stick or 120 Grams
- Egg Yolk – 1
- Ice Water – 2 Tablespoons
For the Compote:
- Gala Apples (Cored and cut into chunks) – 3
- Sugar – 2 Tablespoons
- Apple Juice – 60 Ml
- Water – 60 Ml
- Cinnamon – ⅛ Teaspoon
- Lemon Zest
For the Topping:
- Gala Apples (Peeled, cored and sliced ⅛ ” thin) – 2
- Sugar – ½ Teaspoon
- Apricot Jam – 2 Tablespoons
- Lemon Juice
- In a bowl, mix flour, salt, and sugar. Add butter and mix until the dough starts coming together.
- Beat egg together with water. Add the egg mixture just until the dough starts combining.
- Once the dough is perfectly kneaded, roll it into a ball.
- Wrap the dough ball in plastic wrap and refrigerate for 30-45 minutes.
- Then, place apples, sugar, apple juice, water, cinnamon and zest in a pan. Cover and bring to a boil. Cook until most of the liquid evaporates.
- Soak the apples into the paste with a fork. Allow them to cool completely and keep them aside.
- Roll out the dough into a thin layer to fit a 9″ tart pan.
- Spread a light layer of compote on the bottom, and place it in the fridge.
- Then, slice apples about ⅛ ” thick.
- Get the tart out of the fridge and start arranging the apples on top. When arranging the apples, try to create a spiral pattern – start from the outside and work your way to the center. Layer each apple, slightly overlapping each other.
- Bake at 200 degrees C for 15 minutes and then reduce heat to 175 degrees C and bake for 20 more minutes, or until golden brown. Then place under the broiler for 1-2 minutes.
- Heat the apricot jam in the microwave for 10-15 seconds or until melted. Brush tart with jam to add a nice lustrous shine!
- Serve with a dollop of vanilla ice cream or whipped cream!
Post By: Sakshi Deswal / Appy Bistro