French apple tart
4 servings
120 minutes
French apple tart is the embodiment of elegance and simplicity. This dessert hails from France and combines a crispy pastry base with juicy, caramelized apples, creating a refined balance of textures and flavors. The history of the tart is closely linked to French baking traditions that honor the natural taste of ingredients. In this recipe, 'Granny Smith' apples soaked in cognac and apricot jam add a light tartness and fruity richness to the dessert. The shortcrust base becomes tender thanks to butter, while baking at different temperatures reveals all flavor nuances. This tart is perfect as a standalone dessert or as an accompaniment to coffee, creating an atmosphere of sophistication and gastronomic pleasure.
1
Mix flour, sugar (2 tablespoons), and salt in a deep bowl. Cut the butter (2/3) into small pieces and add to the flour, rubbing it into crumbs. Add water. Knead the dough. Form a ball from the dough and wrap it in plastic wrap. Place it in the refrigerator for an hour.
- Wheat flour: 180 g
- Sugar: 150 g
- Salt: to taste
- Butter: 80 g
- Water: 40 ml
2
Roll out the dough, place it in a mold, and refrigerate for 10 minutes.
3
Slice the apples into thin slices and drizzle with juice. Warm the jam and spread it on the dough. Arrange the apples in circles, sprinkle with remaining sugar, and drizzle with cognac. Top with finely chopped butter.
- Granny Smith apples: 6 pieces
- Lemon juice: 5 tablespoon
- Apricot jam: 2 tablespoons
- Sugar: 150 g
- Cognac: 2 tablespoons
- Butter: 80 g
4
Bake for 20 minutes at 210 degrees. Reduce the temperature to 190 degrees and bake for 15 minutes. Then lower to 170 and bake for another 30 minutes.