French apple tart

This French apple tart is one of my family’s favorite treats. It’s amazing served with a little sweetened whipped cream

I adapted this recipe from a couple of other tart recipes and apple pie recipes I’ve tried. I prefer to make it in a 9 inch tart pan, but it can be prepared in a shallow flan dish if necessary. The recipe is divided below into the tart dough (base) first and the filling second.

Apple tart for special occasions

For the tart dough (base):

6 tablespoons unsalted butter, cubed, at room temperature

3 tablespoons sugar

1 large egg yolk

1 cup all purpose flour

1/8 teaspoon salt

1-2 teaspoons cold water

Apple tart filling:

4 medium Granny Smith apples

2 large eggs

1/2 cup sugar, plus 2 tablespoons for finishing 3/4 teaspoon vanilla extract

1/4 teaspoon salt

1 cup heavy cream

2 1/2 tablespoons cognac. Calvados, a French apple brandy is preferred, however it can be difficult to find and also is very expensive.

Instructions:

I use a food processor to prep my tart dough. If you don’t have one, use a large bowl and a pastry cutter.

1. In the food processor, pulse the butter and sugar a couple times to combine. Add the egg yolk, flour and salt. Pulse again a few more times. Add 1-2 teaspoons of cold water and pulse a few more times. It should start to pull away and form corse dough mixture. It’s best to not over mix. Dump the dough mixture out onto parchment paper. It’s ok if it doesn’t appear like pie dough yet.

2. Shape the dough into a disk by bringing the sides of the paper up whilst pushing the dough together in the center to form a disk. The dough should come together. Do not over work it. This will make a flaky crust.

3. Cover the dough with another sheet of parchment. Use a rolling pin to roll the dough out. Turn the dough a 1/4 turn each time you roll to help keep it in a circle until you reach diameter for a 9 inch pan.

4. Remove the top layer of parchment, flip and quickly place the dough onto the tart pan. Remove the remaining layer of parchment. Gently press the dough along the bottom and sides of the tart pan. Cut away any excess and fill any gaps. Refrigerate the dough until ready to use.

5. Preheat the oven to 350°F. Peel and core the apples, and cut them in eighths. Place the slices in concentric circles in the pan.

6. In a large bowl, whisk together the eggs, 1/2 cup sugar, vanilla extract and salt. Whisk in the heavy cream and cognac.

7. Place the tart pan on a baking sheet. Pour the filling over the apples in the tart pan. Sprinkle it with 2 tablespoons of sugar. The tart should be baked for 45-50 minutes until golden brown. Move the whole baking sheet carefully to the oven.

8. The baking sheet helps with easy removal of the tart and will catch any leaks. Cool the tart on a wire rack.

9. When you are ready to remove the outer edge of the pan, place the tart pan on top of something round and sturdy like a large can or bowl turned upside down. Gently work the sides of the pan downwards. It should slide off. Carefully plate the tart. I usually slide a sharp knife under the tart between the base of the pan and the tart releasing it from the bottom of the pan. Carefully slide the bottom out.

10. Serve with sweetened whipped cream and enjoy!