Apple Tart Recipe

The world’s best French apple tart recipe: tender puff pastry, wafer-thin sliced apples and a fine glaze of apricot jelly – a milk coffee goes well with it.

Baked apples and a hint of cinnamon – an unbeatably delicious combination that alone will make your taste buds dance. If the juicy fruit filling is then bedded on crispy shortcrust pastry, then the dream trio for apple fans is perfect. A quickly made apple tart for cozy afternoons.

Which apple is best for apple tart?

1. Granny Smith: These apples are firm, tart, and have a good balance of sweetness and acidity, making them a good choice for baking. They hold their shape well and don’t become mushy when baked, so they work well in tarts.
2. Braeburn: These apples have a sweet-tart flavor and a crisp texture, making them another good choice for baking. They hold their shape well when baked and have a slightly firm texture, which works well in tarts.
3. Honeycrip: These apples are sweet and slightly crisp, with a delicate flavor. They hold their shape well when baked and have a slightly firm texture, making them a good choice for tarts.
4. Pink Lady: These apples are sweet, crisp, and have a slightly tart flavor. They hold their shape well when baked and have a firm texture, which works well in tarts.

What is the difference between a tart and a pie?

Tarts and pies are both baked goods that consist of a crust or pastry base filled with fruit, cream, or other ingredients. However, there are some differences between the two.

One of the main differences between tarts and pies is the crust. Tarts typically have a shortcrust pastry crust that is made from butter, flour, and a small amount of water. This type of crust is crumbly and tender, and it is usually baked in a shallow, flat-bottomed tart pan with removable sides. Pies, on the other hand, typically have a pie crust made from flour, fat (such as butter or lard), and a small amount of water. This type of crust is flaky and slightly chewy, and it is usually baked in a pie dish with sloping sides.

Another difference between tarts and pies is the filling. Tarts are usually filled with fruit, cream, or other ingredients that are baked in the crust. The filling is often visible and may be arranged in a decorative pattern on top of the crust. Pies, on the other hand, are usually filled with a mixture of fruit, cream, or other ingredients that are mixed together and then baked in the crust. The filling is usually not visible once the pie is baked.

Overall, tarts tend to be smaller and more delicate than pies, and they are usually served in individual portions. Pies, on the other hand, are larger and more substantial, and they are usually served in slices.

How do you make an apple tart without a soggy bottom?

1. Pre-bake the crust: Pre-baking the crust before adding the filling will help to ensure that it is crispy and firm when the tart is finished baking. To pre-bake the crust, simply prick the bottom of the crust with a fork and bake it in a preheated oven for about 10 minutes, or until it is lightly golden.
2. Use a dry, firm apple variety: Choose apples that are firm and dry, as they will hold their shape better and retain their texture when baked. Varieties like Granny Smith, Braeburn, or Honeycrip are good options. Avoid using apples that are too soft or juicy, as they may break down and release too much liquid during baking, leading to a soggy tart.
3. Pre-cook the apples: If you’re concerned about the apples releasing too much juice during baking, you can pre-cook them slightly before adding them to the tart. Simply slice the apples and cook them in a pan with a little butter until they are slightly softened. This will help to release some of the excess moisture and reduce the risk of a soggy tart.
4. Drain excess moisture: If you’re using apples that are particularly juicy, you can drain off any excess moisture before adding them to the tart. Simply slice the apples and toss them in a colander with a little sugar to help draw out the juices. Let the apples sit for a few minutes, then shake the colander gently to remove any excess moisture.
5. Use a well-drained filling: If you’re using a filling that contains a lot of moisture, such as raisins or other dried fruit, be sure to drain off any excess liquid before adding it to the tart. You can also add a little extra flour or breadcrumbs to the filling to help absorb any excess moisture.

Best Apple Tart Recipe

Servings: 1 Preparation:20 minutes Cooking time: 30 minutes Calories: 230 Fat: 7g

Ingredients

• 1 cup all-purpose flour
• 1/2 cup plus 1 tablespoon unsalted butter, cold and diced
• 1/4 teaspoon salt
• 2 tablespoons ice water
• 3 cups thinly sliced apples
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1 egg, beaten
• 2 tablespoons apricot jam

Instructions

1. In a food processor, pulse together the flour, butter, and salt until the mixture resembles coarse sand. Add the ice water and pulse until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.
4. In a medium bowl, toss together the sliced apples, sugar, and cinnamon. Arrange the apples in a circular pattern on top of the dough, leaving a 1-inch border around the edges. Fold the border up and over the apples, pressing gently to seal.
5. Brush the border with the beaten egg and bake the tart for 25-30 minutes, or until the crust is golden brown and the apples are tender.
6. In a small saucepan, heat the apricot jam over low heat until it is melted and smooth. Brush the melted jam over the top of the baked tart. Let the tart cool for a few minutes before slicing and serving. Enjoy!

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Baked Apple Tart Recipe

Rating: 4.6/5

( 53 voted )

Serves: 1 Prep Time: 20 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 230 calories 7 fat

Ingredients

• 1 cup all-purpose flour
• 1/2 cup plus 1 tablespoon unsalted butter, cold and diced
• 1/4 teaspoon salt
• 2 tablespoons ice water
• 3 cups thinly sliced apples
• 2 tablespoons sugar
• 1 teaspoon cinnamon
• 1 egg, beaten
• 2 tablespoons apricot jam

Instructions

1. In a food processor, pulse together the flour, butter, and salt until the mixture resembles coarse sand. Add the ice water and pulse until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

3. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.

4. In a medium bowl, toss together the sliced apples, sugar, and cinnamon. Arrange the apples in a circular pattern on top of the dough, leaving a 1-inch border around the edges. Fold the border up and over the apples, pressing gently to seal.

5. Brush the border with the beaten egg and bake the tart for 25-30 minutes, or until the crust is golden brown and the apples are tender.

6. In a small saucepan, heat the apricot jam over low heat until it is melted and smooth. Brush the melted jam over the top of the baked tart. Let the tart cool for a few minutes before slicing and serving. Enjoy!