Easy French Apple Tart
Apple Tart Dreams
During the fall season I dream of all things warm and cozy like this apple tart. This gorgeous tart is what fall baking dreams scream! It screams warm, comforting, simple apple taste, and the perfect all butter crust. For this recipe I used the Ultimate All Butter Pie Crust recipe. The French love butter and well, so do I! If you prefer another type of crust you could also use Grandma Rhea’s Pie Crust. Either will complement the apple flavors nicely. For this tart you partially blind bake the crust first and then assemble the apples and finish baking at a later time. The two-step process makes this a great prep in advance dessert. Thea tart is filled with a thin layer of homemade apple sauce, a little on the chunky side, and topped with a pretty swirl of apples. That’s it! Perfect for entertaining, or a special afternoon treat with a cup of tea.
Making the Apples Pretty
The “Wow” factor in this tart is making the apples look pretty. All you need to know is: cut them thin and put a little jam to make them glossy when you are finished! Easy peasy and stunning. Before baking the tart use a pastry brush over the apples with lemon butter. This will ensure a tender baste as the apples cook. The more colorful the apples the prettier the top will appear. For this tart I used the Pink Lady variety since I like the slightly pink hue. You could use any variety such as Honey Crisp, Fuji, or Gala. I like that the apple edges get a darker in color as they bake to make the tart look rustic. To elevate the darker contrast even more I broil the tart for 2 minutes.
Made with Amore,
Easy French Apple Tart
- One recipe of the Ultimate All Butter Pie Crust OR Grandma Rhea’s Vegan Pie Crust (follow instructions in recipe to partially blind bake the crust, use a 9″inch baking dish)
- 4 medium apples, cored, and thinly sliced
- 1 cup (8 oz), applesauce (homemade or store bought)
- 1 TBS butter, melted
- 1 tsp pure vanilla extract
- 1 tsp fresh squeezed lemon juice
- 2 TBS apple or apricot jam
- Preheat the oven to 400 degrees F
- Set aside the partially blind baked pie crust in 9″ inch pan
- In a small bowl combine the melted butter, lemon juice and vanilla extract. Mix well. Set aside.
- Spoon the applesauce in the bottom of the prepared blind baked pie crust. Cover bottom completely.
- Arrange the thinly sliced apples in a circular pattern around the pie dish. Starting with the outer edge, slightly overlapping the apple, and working towards the center of the pie.
- After apples are arranged us a pastry brush to cover the apples with the melted butter, lemon, and vanilla mixture
- Bake for 35-40 minutes until the apples are golden brown. If the crust starts to brown too much cover the edges with tin foil.
- After the tart is done baking, brush the top of apples with jam to make glossy.
- If desired, place the tart back in the oven on Broil for 2 minutes to brown the apples a little more.