If you love apple pie but want a quick, easy, lighter alternative, this is for you. French Apple Tart looks super fancy yet is easy to make and never fails to wow. It can also be made gluten-free!
The crust comes together in minutes in a food processor, and the rest is simple assembly. Slicing and fanning the apples makes this recipe appear more extravagant and professional than it is.
French Apple Tart Recipe
- 6 tbsp butter cut into pieces
- 1 cup flour or one to one gluten-free flour
- 2 tbsp sugar
- 2 tbsp ice water
- 4 firm apples peeled
- 4 tbsp granular sugar
- 1 tsp ground cinnamon
- 2 tbsp butter
- 2 tbsp apricot or seedless raspberry jam
- 2 tsp water
- Preheat oven to 375
- Make the crust in the bowl of a food processor fitted with a metal blade. Add butter, flour, and sugar, and process until mixture forms a coarse meal. Add water 1 tbsp. at a time through the feed tube until the dough forms a ball. Wrap the dough ball in plastic and refrigerate for at least an hour or several days.
- Prepare the filling. Peel the apples and slice around the core to get two large halves and two short pieces. Place the large halves flat on a cutting board and thinly slice them from top to bottom, preserving the shape of the apple.
- On a lightly floured surface, roll out the dough ball and fit it into a 9" removable bottom springform or tart pan. Be sure to trim edges. Place apple halves into the tart pan and fan the slices from the inside out. It should look like a flower. Use extra pieces of apple to fill the gaps between the apple halves.
Combine sugar and cinnamon and sprinkle it evenly over the appleslices. Dot the sugar-sprinkled pieces of apple evenly with pinches of butter.
Bake in preheated oven for 40-50 minutes or until the crust isgolden. Remove from oven and cool.
While the tart is cooling, mix jam and water over low heat untilcombined. Lightly brush the tart and apples with the glaze.
Serve alone or with whipped cream