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Apple Tart Recipe – Sweet and crispy, this delicious apple tart consists of a layer of cinnamon-infused apples on top of a buttery, flaky crust. You’ll love these fall flavors – try this apple tart recipe with a cup of tea, for brunch, dessert, or even breakfast. Enjoy!
Photo credit: © Eatwell101.com
Ingredients list for the Cinnamon Apple Tart Recipe
The crust
- 1-1/2 cups (150g) all-purpose flour spooned and leveled
- 1/2 teaspoon salt
- 3/4 cup (80g) confectionner sugar
- 1-1/2 sticks (150g) unsalted butter, cold and cut into 1/2-inch cubes
- 1/4 cup cold water
The apples
- 3 – 4 baking apples
- 2 tablespoons brown sugar, or to taste
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, or to taste
- 2 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
- 1 tablespoon apricot jelly, optional for the glaze
Photo credit: © Eatwell101.com
What apple type to make an apple tart
We recommend you use apples suitable for baking like Gala, Granny Smith, Golden Delicious, etc. — otherwise, your apples might turn into applesauce.
How to make an apple tart
Combine flour, salt, and sugar in a food processor. Add cold butter and pulse until the butter gets a coarse-grainy texture. Sprinkle ice water over the mixture and pulse until just moistened and very crumbly, about 5 seconds. The key here is to not overwork the dough.
Then spread and roll out the dough to fit a half baking sheet before putting it in the fridge.
In the meantime, dice the apple and combine it with cinnamon, brown sugar, melted butter, and honey.
Spread the apple onto the past, refrigerate while the oven is preheating to 350ºF (180ºC), then bae for 55 to 65 minutes.
Tips for the French Apple Tart Recipe
- Do not overwork the dough: the secret to a perfect crispy-fluffy crust is to mix and gather the dough just until it holds on its own. Do not knead excessively.
- You can soak the apples in a mix of water and lemon juice to prevent them from oxidizing while cutting the slices and arranging the filling.
- Do not use too many apples as they will render a to of juice and make the tart soggy.
Photo credit: © Eatwell101.com
Dice the apple and combine it with cinnamon, brown sugar, melted butter, and honey.
Photo credit: © Eatwell101.com
Give a good stir to coat the apples with the mixture.
Photo credit: © Eatwell101.com
Spread the tart dough into a rimmed baking sheet and trim the edges. You can patch any holes with the trimmed pastry.
Photo credit: © Eatwell101.com
Lay the apples onto the pastry. If apples rendered lots of juice while mixing, use a slotted spoon to drain excess juices and arrange apples on the bottom of the tart.
Photo credit: © Eatwell101.com
Sprinkle more brown sugar, cinnamon, and honey, if you like before baking.
Photo credit: © Eatwell101.com
Directions
Make the crust:
1. In your food processor, combine flour, salt, and sugar. Add the cold butter and pulse quickly until the butter gets a coarse-grainy texture, about 5 seconds. Sprinkle the ice water over the mixture and pulse until just moistened and very crumbly, about 5 seconds. You might pulse by increment until you get the proper texture.
2. Remove the dough from the food processor and transfer it to a lightly floured work surface and knead a few times with your hands until the dough comes together into a ball. Flatten the dough into a thick disk. Transfer the disc to a sheet of parchment paper and, using a rolling pin, roll the dough into a rectangle. You can sprinkle more flour as you go to prevent the dough from sticking.
3. Lay the baking sheet upside down over the dough, and placing your hand below the parchment paper, flip the dough into the baking sheet. Trim and arrange the edges then refrigerate while you prepare the apples.
Prepare the apples:
1. Peel, core, and cut the apples into cubes.
2. Transfer diced apples to a large salad bowl then combine with sugar, vanilla, cinnamon, melted butter, honey, and a pinch of salt.
Assemble the tart:
1. Spread the diced apples onto the pastry and sprinkle more cinnamon and brown sugar on top of apples if you like, and chill the assembled tart in your refrigerator for 15 to 20 minutes. Meanwhile, preheat your oven to 350°F (180ºC) and set the rack in the middle position.
2. Bake the apple tart for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a cooling rack and let cool down.
3. If you’d like to make a glaze: In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Using a pastry brush, brush the apples with the mixture.
7. Serve the cinnamon apple tart at room temperature, alone or with a scoop of vanilla ice cream. Enjoy! ❤️
Photo credit: © Eatwell101.com
How to make this cinnamon apple tart ahead
The dough can be made up to 3 days in advance and kept in the refrigerator wrapped in plastic. Allow sitting at room temperature for about 15 minutes before rolling out.
What to do with the apple tart leftovers
This cinnamon apple tart is best enjoyed the same day, but the leftovers will keep for 2 or 3 days, loosely covered on the countertop. Avoid storing in the refrigerator because the bottom crust might get soggy after a while.
More apple tart recipes you might like
Photo credit: © Eatwell101.com
