Quick and Easy French Apple Tart

Quick and Easy French Apple Tart

In France, tarts are found in smaller portions which are called “tartelettes“. They are the most sold desserts in French pâtisseries after the éclair and the mille-feuille. There is a great range of tartelettes: strawberries, raspberries, apples but also lemon, caramel and chocolate.

Golden crust, flaky and sweet, Filled with apples, oh so neat. Baked to perfection, crisp and tart, A French apple tart, truly art.

Sliced and served, a treat to savor, A taste of France, right in your favor. Each bite, a delight, oh so fine, A perfect ending to any dine.

A French apple tart, a true delight, A taste of France, an absolute sight. A dessert to be enjoyed with glee, A perfect ending to any tea.

DO I HAVE TO PEEL MY APPLES?

You do not have to peel the apples, but I prefer to. You save some time by not peeling the apples, but they add texture to the apple tart and the skin can look a little wrinkly after it’s baked.

HOW LONG DOES THIS LAST?

You can keep your apple tart covered on the counter for 2 to 3 days. It will last longer if kept in the refrigerator. Apple tarts do not freeze well so I recommend making them fresh.

Make it

Quick and Easy French Apple Tart

Ingredients:

4 Granny Smith apples

1/2 cup sugar

4 tablespoons (1/2 stick) cold unsalted butter, small diced

1/2 cup apricot jelly or warm sieved apricot jam

2 tablespoons apple cider, or water

1 box of frozen puff pastry (2 sheets)

Directions:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper or a baking mat.

Defrost puff pastry sheets as per directions on the package and place them on the prepared baking sheet.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the apple cider and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

Enjoy, buen provecho!