Description
Barefoot Contessa’s French apple tart blends European elegance with rustic charm. Delicate pastry and caramelized apples create a simple yet sophisticated dessert for intimate gatherings you’ll savor with pure delight.
Ingredients
Scale
- 4 Granny Smith apples
- 250 g (2 cups) plain flour
- 100 g (½ cup) sugar
- 1 tbsp sugar
- ½ tsp kosher salt
- 170 g (12 tbsps / 1 ½ sticks) unsalted butter, cold & diced
- 55 g (4 tbsps / ½ stick) unsalted butter, cold & diced
- 120 mL (½ cup) ice-cold water
- 120 g (½ cup) apricot jelly or warm sieved apricot jam
- 2 tbsps Calvados, rum, or water
Instructions
- Pastry Preparation: Pulse flour, salt, and sugar in a food processor. Add chilled butter cubes and process until crumbly. Stream ice-cold water until dough forms. Knead into a compact ball, wrap in plastic, and refrigerate for one hour to stabilize.
- Dough Rolling: Extract chilled dough and roll into a precise 25×35 centimeter rectangular shape. Trim edges neatly and transfer to a parchment-lined baking sheet. Return to refrigerator to maintain structure.
- Apple Transformation: Peel and halve apples through the stem, removing cores. Slice crosswise into uniform 6-millimeter thickness, ensuring consistent cooking and visual appeal.
- Tart Assembly: Preheat oven to 200°C/180°C fan. Arrange apple slices in overlapping diagonal rows across pastry base. Sprinkle granulated sugar and dot with butter to enhance flavor and caramelization.
- Baking Process: Place tart in preheated oven and bake for 45-60 minutes. Rotate midway to promote even browning. Look for golden pastry and caramelized apple edges. Pierce pastry if it unexpectedly puffs to release air.
- Finishing Touch: Warm apricot jelly with Calvados until smooth. Brush glaze over apples and pastry to create a sophisticated, glossy finish. Cool slightly before serving at warm or room temperature.
Notes
- Chill Dough Strategically: Refrigerate pastry for at least 1 hour to prevent shrinkage and ensure a flaky, tender crust that holds its shape during baking.
- Slice Apples Precisely: Cut apple slices uniformly at ¼ inch thickness to guarantee even cooking and a visually stunning presentation with consistent caramelization.
- Monitor Baking Carefully: Rotate the tart halfway through cooking to achieve golden-brown pastry and prevent uneven browning, watching for potential pastry puffing.
- Glaze for Glamour: Apply warm apricot jelly glaze immediately after baking to create a professional, glossy finish that enhances both appearance and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 15g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 60mg