Ina Garten's French Apple Tart Recipe Is Almost Too Pretty to Eat by Donna John
Ina Garten's French apple tart recipe is making its rounds on social media right now. People can't get enough of this sweet apple tart recipe! While it does look a little intimidating to make, The Barefoot Contessa says it's pretty simple.
Serve this tasty apple tart recipe for dessert after dinner, or include it on your holiday dessert table. Ina uses Granny Smith apples, but feel free to use whatever apples you like best. Serve the tart warm or at room temperature with vanilla ice cream.
Prep Time: 30 minutes
Cook Time: 45 minutes to 1 hour
Total Time: 75 minutes to 1 1/2 hours
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, cold and diced
- 1/2 cup ice water
- 4 Granny Smith apples, peeled, cored and cut into 1/4-inch thick slices
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick) unsalted butter, cold and diced small
- 1/2 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados, rum or water
Here's how to make it:
- To make the pastry, put the flour, salt and sugar into a food processor. Pulse to combine. Add the butter and pulse about 10 to 12 times or until butter is in small pieces (pea size). With the motor still running, pour in the ice water and pulse until a dough forms. Put it onto a floured board and knead into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
- Roll the pastry slightly bigger than 10 by 14 inches. Use a ruler and knife to trim the edges. Put the dough onto a parchment paper-lined baking sheet. Refrigerate while you cut the apples.
- Place overlapping slices of the apples diagonally down the middle of the tart. Continue making diagonal rows on both sides until pastry is covered. Sprinkle with the 1/2 cup of sugar and dot with the butter. Bake in a preheated 400-degree F oven for 45 minutes to 1 hour, or until pastry is browned and apples are starting to brown. (Rotate the pan during baking.)
- Heat the apricot jelly and Calvados together in a saucepot. Brush the mixture over the pastry and apples.
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