French Apple Tart Recipes

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FRENCH-STYLE APPLE TART (TARTE TATIN) RECIPE BY TASTY



French-Style Apple Tart (Tarte Tatin) Recipe by Tasty image

Here's what you need: puff pastry, apple, water, sugar, unsalted butter, vanilla ice cream

Provided by Alvin Zhou

Categories     Desserts

Yield 5 servings

Number Of Ingredients 6

1 sheet puff pastry, thawed
1.5 kg apple, preferably Honeycrisp or Granny Smith
3 tablespoons water
½ cup sugar
3 tablespoons unsalted butter
vanilla ice cream, for serving

Steps:

  • Using a 9-inch (23 cm) flat-sided cake pan as a template, cut a circle out from the puff pastry. Using a fork, poke holes all over to provide ventilation. Set aside.
  • Peel and quarter the apples, using a spoon or melon baller to remove the cores.
  • Preheat oven to 375°F (190°C).
  • In a large saucepan over medium heat, distribute the water and sugar evenly and cook until light amber in color, stirring to help melt any lumps, 5-7 minutes. Add the butter, stirring constantly until the color is a creamy light brown. Add the apples, stirring until they are coated in a thick layer of caramel.
  • Cook for about 15-20 minutes, turning the apples constantly so that they bathe in the caramel. Remove from the heat when the caramel has reduced and little remains in the bottom of the pan. Be careful not to burn the caramel, tasting it from time to time to ensure it does not taste bitter.
  • Arrange the apple slices in concentric circles on the bottom of the cake pan. Press the apples tightly against each other, then pour the remaining caramel over the top.
  • Lay the circle of puff pastry on top. Tuck the puff pastry down the sides of the pan.
  • Bake for 45-50 minutes, until the pastry is golden brown and firm. Cool for about 1 hour, then invert onto a plate.
  • Slice and serve with vanilla ice cream.
  • Enjoy!

Nutrition Facts : Calories 387 calories, Carbohydrate 36 grams, Fat 25 grams, Fiber 0 grams, Protein 3 grams, Sugar 14 grams

FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)



French Apple Tart (Tarte de Pommes a la Normande) image

My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.

Provided by Peter Lovering

Categories     World Cuisine Recipes     European     French

Time 1h40m

Yield 8

Number Of Ingredients 15

1 ⅓ cups all-purpose flour
1 pinch salt
½ cup butter, softened
1 egg yolk
3 tablespoons cold water, or as needed
½ cup butter, softened
½ cup white sugar
1 egg, beaten
1 egg yolk
1 tablespoon apple brandy
⅔ cup ground almonds
2 tablespoons all-purpose flour
4 medium sweet apples - peeled, cored, halved and thinly sliced
1 teaspoon white sugar for decoration
¼ cup apricot jelly

Steps:

  • In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
  • To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
  • Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
  • Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
  • Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
  • Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 50.1 g, Cholesterol 135.5 mg, Fat 32.3 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 15.8 g, Sodium 199.1 mg, Sugar 26.1 g

FRENCH APPLE TART



French Apple Tart image

Provided by Ina Garten

Categories     dessert

Time 2h15m

Yield 6 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
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 Calvados rum or water

Steps:

  • For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
  • 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 sugar and dot with the butter.
  • Bake 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 Calvados 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.

FRENCH APPLE TART (TART AUX POMMES)



French apple tart (Tart aux Pommes) image

Provided by Craig Claiborne

Categories     dessert

Time 1h20m

Yield 6 or more servings

Number Of Ingredients 5

Pastry for a 10-inch pie (see recipe)
4 firm, ripe, unblemished apples such as MacIntosh or Delicious, about 1 1/2 pounds
2 tablespoons butter
1/4 cup sugar
1 tablespoon confectioners' sugar

Steps:

  • Prepare the pastry and refrigerate it.
  • Preheat the oven to 375 degrees.
  • Peel the apples, using a swivel-bladed paring knife. Using a regular paring knife, cut away and d iscard th e stems and center coresof the apples. Cut each apple into quarters.
  • Roll out the pastry on a lightly floured surface, preferably a cold surface. Use a wooden rolling pin covered, preferably, with a pastry cloth. Use the pastry to line a 10-inch loose-bottom tart pan.
  • Cut the apple quarters into thin slices. Arrange the slices symmetrically in circles all around the inside of the pastry-lined tin and all around the center. Continue making circles in layers until all the slices are used.
  • Dot the apples all over with butter and sprinkle the sugar evenly over all.
  • Place the tart pan in the oven and bake 50 minutes.
  • Hold a small sieve over the tart and add the confectioners' sugar. Sprinkle it evenly over the tart. Serve hot or cold.

FRENCH APPLE TART



French Apple Tart image

I used to prepare this eye-catching tart with my grandmother. It has a buttery, tender crust that's topped with glossy glazed apple slices.-Esteban Vazquez, Encino, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 11

2 cups all-purpose flour
3/4 cup cold unsalted butter, cubed
1 tablespoon sugar
1/4 teaspoon salt
6 tablespoons ice water
TOPPING:
4 medium tart apples, peeled and sliced
1/2 cup sugar
1/4 cup cold unsalted butter, cubed
1/4 cup apricot preserves
1 tablespoon apple brandy or water

Steps:

  • In a food processor, combine the flour, butter, sugar and salt; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water in a steady stream until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to a 14x10-in. rectangle; transfer pastry to a parchment paper-lined baking sheet. Beginning at one corner of the pastry, arrange overlapping apple slices diagonally to opposite corner. Repeat rows. Sprinkle with sugar; dot with butter., Bake at 400° for 40-45 minutes or until golden brown and apples are tender. In a small microwave-safe bowl, combine preserves and brandy; microwave on high for 30 seconds or until blended. Brush over warm tart. Serve warm or at room temperature.

Nutrition Facts : Calories 286 calories, Fat 15g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 54mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

FRENCH APPLE TART



French Apple Tart image

This recipe comes from http://www.joyofbaking.com. I found it in a search for the best apple tart on the web and I think this is it! [quote]"Whatever the fruit, its harvest time is our signal that the fruit is at its optimum flavor. Apples are no exception. Although apples do store well, their texture and flavor is still superior when first picked. Please take the opportunity, if you have an apple orchard nearby, to try locally grown varieties. Once you taste a freshly picked apple with good texture and flavor, you will no longer be satisfied with the poor selection we are faced with at our grocery stores. So although this recipe suggests using Granny Smith apples, you can substitute any firm apple that will keep its shape when baked. Some suggestions of locally grown apples that I use are Mutsu Golden, Rome, Stayman Winesap, Jonagold and Jonathan. This tart's flavor will depend on the type of apples used. You may want to try using two or even three different varieties for a more complex flavor. Unlike the American's flaky pie crust that contains shortening, this tart uses the classic European Pate Sucree which is a sweet pastry crust made with butter and an egg. This gives the crust a rich sweet buttery flavor and its cookie like crumb is perfect with fruit desserts. You can, however, make this tart using Pate Brisee or the pre baked pie crust of your choice. Tarts are open faced (no top crust), made in a shallow tart pan that has straight, fluted sides and a removable bottom. Unlike pies that are served directly from the pan they are baked in, tarts are unmolded and served with only their pastry shells as support.[/quote] . This is a recipe for an occasion when only the finest will do.

Provided by Annacia

Categories     Low Protein

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour (210 grams)
1/4 cup granulated sugar (50 grams)
1/8 teaspoon salt
1/2 cup unsalted butter (113 grams)
1 large egg, lightly beaten
6 medium granny smith apples (or)
6 medium other firm textured apples (900 grams)
3 tablespoons unsalted butter, divided (40 grams)
1/4-1/2 cup granulated sugar, divided (50 - 100 grams)
1/2 teaspoon freshly grated lemon zest
1/2 teaspoon cinnamon, divided
confectioners' sugar, for browning the top of the tart
1/2 cup apricot preserves
1 tablespoon cognac (Calvados, Rum or Water)

Steps:

  • CRUST:.
  • Place the butter in your mixer and beat until softened.
  • Add sugar and beat until light and fluffy.
  • Gradually add the beaten egg, beating just until incorporated.
  • Don't overmix or butter will separate and lighten in color.
  • Add the flour mixture all at once and mix just until it forms a ball.
  • Don't overwork or pastry will be hard when baked.
  • Roll out the pastry and fit it into a 8 or 9 inch (20 to 23 cm) tart pan (instructions for how to roll out the pastry are given in the recipe for the Sweet Pastry Crust). Prick the bottom of the shell and chill for 20 minutes.
  • Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven.
  • Line the unbaked pastry shell with parchment paper or aluminum foil.
  • Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
  • Bake crust for 20 to 25 minutes until crust is dry and lightly browned. Remove weights and cool crust on wire rack.
  • When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart to seal the crust and prevent it from getting soggy.
  • Let the glaze dry between 20 - 30 minutes.
  • FOR APPLE TART:.
  • For bottom layer of apples:
  • Peel, core, and slice three of the apples.
  • In a large skillet melt 1 tablespoon (13 grams) unsalted butter and stir in between 2 - 4 tablespoons (25 - 50 grams) of the sugar, the lemon zest, and 1/4 teaspoon cinnamon.
  • Add the apples and saute over moderate heat, stirring occasionally for 7 to 10 minutes, or until the apples are soft.
  • Gently mash the apples with the back of a spatula or spoon and stir the mixture until most of the liquid has evaporated.
  • Remove from heat and let cool.
  • For top layer of apples:
  • Peel, core, and cut the apples into slices 1/4 inch (1/2 cm) thick. Melt 1 tablespoon (13 grams) butter in a large skillet over medium heat and stir in the other 2 - 4 tablespoons (25 - 50 grams) sugar and 1/4 teaspoon cinnamon.
  • Add the apples and saute until they begin to soften, approximately 5 minutes.
  • Set the cooked apples aside.
  • Spoon the applesauce mixture into the cooled and glazed pre-baked tart shell.
  • Arrange the apple slices in concentric circles over the applesauce, and brush with 1 - 2 tablespoons (13-26 grams) melted butter.
  • Bake the tart on a baking sheet in a preheated 350 degree F (177 degree C) oven for 25-30 minutes or until the apples are nicely browned and soft. Remove from oven and sprinkle the tart with confectioners' sugar, cover the edges of tart with foil, and broil it under a preheated broiler about 4 inches from the heat until the edges of the apples are golden brown and crisp. Once the tart has cooled lightly glaze the apple slices with warm apricot glaze.
  • FOR APRICOT GLAZE:
  • In a small saucepan heat the apricot preserves until boiling.
  • Remove from heat and strain to get rid of lumps.
  • Add the Cognac, Calvados, Rum or water.
  • Use this glaze to seal the baked tart shell and to brush the top of the finished tart.

Nutrition Facts : Calories 315.6, Fat 11.4, SaturatedFat 6.9, Cholesterol 43.5, Sodium 39.1, Carbohydrate 54.1, Fiber 4.9, Sugar 33.1, Protein 2.8

FRENCH APPLE TART



French Apple Tart image

Provided by Ina Garten

Categories     Dessert     Bake     Bastille Day     Apple     Fall     Butter     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 12

For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
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 (see note)
2 tablespoons Calvados, rum, or water

Steps:

  • For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
  • Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
  • 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 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 Calvados 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.

TARTE AUX POMMES (FRENCH APPLE - CUSTARD TART)



Tarte Aux Pommes (French Apple - Custard Tart) image

The classic French Apple - Custard Tart. Unfortunately for me, I can never eat just one piece of this - the combo is heavenly!

Provided by evelynathens

Categories     Tarts

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 11

short pastry, for a 10 inch tart pan (Pate Brisee)
3 -4 medium firm granny smith apples
1/3 cup sugar, plus
2 tablespoons sugar
3/4 teaspoon ground cinnamon
1 egg
1/3 cup granulated sugar
1/3 cup sifted flour
1/2 cup whipping cream
3 tablespoons brandy or 3 tablespoons calvados
icing sugar

Steps:

  • For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.
  • Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.
  • For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.
  • For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.
  • Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.
  • Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.

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From myrecipes.com


FRENCH APPLE TART | SARA MOULTON
Vanilla ice cream or sweetened whipped cream as an accompaniment. Preheat the oven to 375° F. On a lightly floured surface, roll out the dough to a 13-inch round and fit it into a 10-inch tart tin with a removable fluted rim, trimming the excess. Prick the dough all over with the tines of a fork.
From saramoulton.com


THIN FRENCH APPLE TART RECIPE - PILLSBURY.COM
2017-08-08 Steps. 1. Heat oven to 425°F. Remove pie crust from pouch; unroll on lightly floured surface. Roll into 12-inch round; place in 12-inch pizza pan. 2. In small bowl, mix sugar and cinnamon. Sprinkle 1 tablespoon cinnamon-sugar over crust. Arrange apple slices spoke-like on crust, working from outside edge to center.
From pillsbury.com


FRENCH APPLE TART - BAKES BY BROWN SUGAR
2019-09-26 Preheat the oven to 350 degrees. Whisk flour, sugar, cardamom, and salt together in a bowl. Add melted butter and stir with a silicone spatula or wooden spoon until a dough forms. Using your hands, press two-thirds of dough into the bottom of 9- …
From bakesbybrownsugar.com


EASY FRENCH APPLE TARTS RECIPE - INTERNATIONAL DESSERTS BLOG
2022-01-27 Brush apples with melted butter, then sprinkle cinnamon and sugar on the apples. Bake tarts for 15-18 minutes or until the edges are golden brown. Then place tarts on a wire cooling rack. Heat apricot preserves and water in a small saucepan over low heat until runny (or heat in the microwave in 5-10 second intervals).
From internationaldessertsblog.com


FRENCH APPLE TART (TARTE NORMANDE) - DAVID LEBOVITZ
2018-12-18 Refrigerate or freeze the dough until ready to use. To bake the tart, preheat the oven to 350ºF (180ºC). Peel and core the apples, and cut them in eighths. Place the slices in concentric circles in the unbaked tart shell. In a bowl, whisk together the eggs and 1/2 cup sugar, along with the vanilla extract and salt.
From davidlebovitz.com


APPLE TART - FRENCH STYLE PASTRY - YOUTUBE
classic Apple Tart in the French manner.pie crust dusted with cinnamon sugar, fit to tart pan and cut to square.blind bake at 350 for 9 minutes then cooled f...
From youtube.com


APPLE TART FOR ONE - RECIPES | COOKS.COM
1. Preheat the oven to ... 3. Peel the apples and cut them into quarters. ... oven and bake for 15 minutes. Reduce the oven ... of the hot tart with the melted jelly. Serve ...
From cooks.com


FRENCH APPLE TART RECIPE - JOYOFBAKING.COM *VIDEO RECIPE*
Peel, core, and cut the apples into 1/4 inch (1/2 cm) slices. Melt the butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons (25 - 50 grams) sugar (depending on tartness of apples) and ground cinnamon. Add the apples and saute until they just begin to soften (approximately 3-5 minutes).
From joyofbaking.com


MARY BERRY’S FRENCH APPLE TART – LOVINGHOMEMADE
2014-04-09 Recipe. Put the flour into a bowl and rub in the butter. Add the egg and mix to a dough. I use one large egg: if you use a medium egg you may need to add some cold water. Knead the pastry lightly, then if necessary wrap in cling film and chill in the fridge until firm enough to roll out. Set the oven to 180ºC.
From lovinghomemade.com


GRANDMA'S SIMPLE FRENCH APPLE TART RECIPE - BETWEEN2KITCHENS
2020-11-07 Cut into 1 cm thick slices and arrange in a circle on top of the dough in the prepared pastry pan. Sprinkle the sugar over the top and bake in a preheated oven at 180 degrees for 25 minutes. Meanwhile whisk together the cream, creme fraiche, egg, sugar and vanilla extract. After the tart has baked for 25 minutes, remove from the oven and pour ...
From between2kitchens.com


BEST FRENCH APPLE TART RECIPE - HOW TO MAKE FRENCH APPLE TART
2021-09-28 Line a baking sheet with parchment paper. In a large bowl, toss apples with sugar, lemon juice, and a large pinch of nutmeg. Place puff pastry on prepared sheet and prick with a …
From delish.com


FRENCH APPLE TART | KING ARTHUR BAKING
Bake the tart for 40 to 50 minutes, or until the crust is golden brown, the apples begin to brown on the edges, and the filling is puffed and set. Remove the tart from the oven, and let it cool for at least 15 minutes before serving. Store any leftovers in the refrigerator, well wrapped, for several days. Freeze for longer storage.
From kingarthurbaking.com


FRENCH NORMAN CREAM APPLE TART - MY PARISIAN KITCHEN
Garnish and bake. Put a first layer of apples in the bottom of the mold, pour half or the Norman cream, then neatly arrange the rest of the apples. Pour over the rest of the cream. Sprinkle with brown sugar. Bake at 170 °C for 1 hour (45 minutes for …
From myparisiankitchen.com


FRENCH APPLE TART RECIPE | RECIPELAND
Make applesauce with the rest of the apples. Chop coarsely, place in a saucepan with 2 to 3 tablespoons of water, cover and cook over a medium-low heat until very soft. Warm the jam, then force it through a sieve (fruit bits can be returned to the jar). Add ¼ cup of strained jam to applesauce, together with the Calvados and butter.
From recipeland.com


FRENCH APPLE TART: TARTE FINE AUX POMMES - DAVID LEBOVITZ
2020-11-16 1 1/2 to 2 tablespoons melted butter. 2 tablespoons sugar. apple jelly, apricot jam, or red currant jelly, thinned with just enough hot water until brushable. To make the quick puff pastry, in a medium bowl mix the flour and salt. (You can also make this part of the recipe in a stand mixer fitted with the paddle attachment.)
From davidlebovitz.com


APPLE TART RECIPE | HOW TO MAKE FRENCH APPLE TART - BAKING MAD
Drape the pastry over the rolling pin and use to line the 25cm tart tin. Don't trim the edges but leave about 1/2cm above the edge of the tin. Chill for half an hour in the fridge or freezer. This will help the pastry to shrink less.
From bakingmad.com


HOW TO COOK THE PERFECT FRENCH APPLE TART – RECIPE
2018-09-19 Perfect French apple tart. Put the flour, sugar and salt in a food processor and whizz briefly with the butter, then add the egg and just enough cold water (one to two tablespoons) to bring it ...
From theguardian.com


FRENCH APPLE CUSTARD TART (TARTE NORMANDE) RECIPE - UNPEELED …
PRO TIP: Set the tart shell on a baking sheet. This makes it much easier to take in and out of the oven. While the apples are baking, whisk together the cinnamon, eggs, sour cream, sugar, milk, and vanilla. Remove the apple-filled tart shell from …
From unpeeledjournal.com


FRENCH APPLE TART - THE WACKY SPOON
2022-05-10 This classic French Apple Tart is filled with layers of cinnamon apples, baked in a flaky sugar crust, topped with a peach schnapps glaze.
From thewackyspoon.com


EASY FRENCH APPLE TART RECIPE | GIRL VERSUS DOUGH
2019-09-19 Instructions. Heat oven to 400 ° F. Line a large rimmed baking sheet with parchment paper. On a lightly floured surface, roll out puff pastry dough to a rough 10×14-inch rectangle or 12×12-inch square, depending on the look you want to achieve. Use a ruler and a small knife or pizza cutter to trim edges straight.
From girlversusdough.com


EASY FRENCH APPLE TART - A BAKING JOURNEY
2019-11-09 Fill the pastry crust with the Applesauce, using a spatula or the back of a spoon to spread it evenly. Place the sliced apples in circle over the applesauce, starting from the edges and finishing in the center of the tart. Bake for another 10 minutes, just to …
From abakingjourney.com


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