No fancy pastry skills needed here — This so-simple apple tart is the perfect pastry recipe to have up your sleeve when you have guests for tea or dinner. The golden and flaky crust topped with sweet apples will have them awaiting the final course with excitement! Simply the greatest combination of fruity and sweet for an easy-bake dessert.
Ingredients list for the apple tart
The pate brisee
- 2 1/2 cups (250g) all-purpose flour
- 1 1/4 sticks (125g) cold unsalted butter, at room temperature and cut into 1/2-inch pieces
- 1 tablespoon sugar
- 1/2 coffeespoon salt
- 1/4 to 1/3 cup ice water
The fruit filling
- 2 tablespoons granulated sugar
- 2 to 3 apples such as McIntosh or Granny Smith, peeled
- Granulated sugar and cinnamon powder for sprinkling
- 2 tablespoons good-quality apricot jam, diluted with 1 tablespoon water
The pate brisee:
You can make the pate with a food processor, or just do it by hand; which is as easy and very quick.
1. Put the flour, butter, sugar and salt in a food processor and pulse for 5 seconds; the butter should still be in pieces.
2. Add ice water little by little and process, just until the dough comes together—you should still see small butter bits. Don’t use all the water if you don’t need to, the dough shouldn’t be sticky.
3. Remove the dough from the processor and form a ball. Wrap in plastic and chill in the refrigerator for 30 minutes. Roll out the dough to make a rectangle about 1/16 to 1/8 inch thick. Transfer to a baking sheet lined with parchment paper.
1. While the dough sits in the refrigerator, preheat the oven to 400°F (200°C). Slice the apples into thin wedges.
2. Arrange the apple slice on the dough and sprinkle 1 tablespoon of sugar over the fruit. Sprinkle cinnamon and fold the edge of the dough to make a clean border.
3. Combine apricot jam and a few drops of water in a small ramekin and brush the tart with this glaze. You can brush some up onto the crust, too, if you want
4. Bake the apple tart in the middle of the oven for about 35 minutes, until the fruit is very soft and the crust is richly browned. You can brush the hot tart with more apricot glaze, if you want to. Place on a cooling rack and serve at room temperature. Enjoy!
(Photo: N. Palmer)