French Apple Tart
6 servings
90 minutes
French apple tart is the embodiment of elegance and flavor harmony. Originating from France, it combines a crispy pastry crust with a delicate apple filling infused with cinnamon and vanilla aromas. Historically considered a variation of traditional French pies, it has become a symbol of home comfort. This dessert captivates with its simplicity and sophistication: the sweetness of caramelized apples blends with a light tartness, while the crunchy crust contrasts with the soft filling. Perfect for serving with a scoop of vanilla ice cream or a delicate cream sauce. It can be served both with tea and as an impressive dessert for special occasions. The French apple tart is gastronomic art that transforms ordinary ingredients into true delight.
1
For the test, sift the flour into a bowl, add grated cold butter, and mix.
- Wheat flour: 300 g
- Butter: 150 g
2
Add fine white sugar, vanillin, and mix carefully.
- Fine white sugar: 60 g
- Vanillin: 0.3 teaspoon
3
Add the yolks and quickly roll the dough into a ball. Place in the refrigerator for half an hour.
- Egg yolk: 3 pieces
4
For apple compote, peel 1-2 apples, cut them into small cubes. Place them in a saucepan, add water, 4 tablespoons of brown sugar, and cook, stirring occasionally, until soft, then remove from heat. Let cool.
- Green apples: 7 pieces
- Water: 4 tablespoons
- Cane sugar: 60 g
5
Now it's time for the filling. Peel the remaining 4-5 apples, remove the core, and carefully slice them into thin wedges. Sprinkle with lemon juice to prevent browning.
- Green apples: 7 pieces
- Lemon: 0.5 piece
6
Take the dough out of the fridge and roll it to about 4 mm thick. Transfer the dough to a mold (you can use a rolling pin for easier transfer). Press the edges well with your hands or a ball of dough, and trim the excess dough at the edges with a rolling pin. Make holes with a fork.
7
Now we assemble our tart. First, we need to spread the cooled apple compote (leaving the excess liquid in the saucepan), then beautifully arrange the apple slices in a circle on top of it. Drizzle with the remaining liquid from the apple compote, then brush the top with melted butter. Mix 60 g of brown sugar with cinnamon and seeds from a vanilla pod, which should be scraped off with a knife beforehand. Finally, sprinkle with the resulting aromatic sugar.
- Melted butter: 50 g
- Cane sugar: 60 g
- Ground cinnamon: 0.5 teaspoon
- Vanilla pod: 0.5 piece
8
Bake in a preheated oven at 200 degrees for 40 minutes until golden.