Apple Tart: Delicious Recipes You Should Try

     

    Apple Tart: How To Prepare

    Martin Alvarez

    Martin Alvarez
    Nutritionist/Dietitian Professional Guide

    Updated on 11/26/2022

    This stunning apple tart, crammed full of fresh apples and cooked to a lovely golden brown, is the ideal dessert to enjoy during the warm summer. It has a blend of a buttery flavor, a nutty flavor, and a tangy flavor, and it tastes just as wonderful as it looks!

    Homemade pies and tarts are in a league of their own. The flavor of a flaky crust combined with the taste of fresh fruit is hard to resist. The strawberry tart, lemon tart, and strawberry rhubarb pie I make are some of the most lovely and delectable pastries you'll ever have that are packed with summer fruits.

    Recipe For A Delectable Apple Tart From France

    This magnificent tart will steal the show with its perfect, handcrafted crust created with butter and its core packed with apple filling. This excellent pastry is brushed with apricot preserves and dusted with cinnamon and nutmeg, filling each mouthful with sweet, tangy, and nutty flavors. Although it seems to be an apple pie, the apple filling and the crust have a distinctive flavor. Instead of producing a thick apple filling using cornstarch, butter, and sugar, the recipe for this apple tart employs a method called "macerating" to soften the fruit. This is in place of the traditional way. To make apples into maceration, you first need to soften them by soaking them in a sugar mixture. In this manner, they are rendered flexible to the point that you may arrange them in your crust. Because it does not contain a filling, this apple tart's finished product has a more solid and crisp texture than an apple pie

    apple tart

    For me, the flavor of this tart is preferable to that of an apple pie in almost every regard. In addition to that, it's stunning! You won't have to worry about messy gobs of apple filling falling out of your slices when you cut them with this method. This apple pie is lovely on its own, but it is much better when served a la mode with a dollop of handmade ice cream on top. Either way, you can't go wrong with this dessert. As a topping, fresh whipped cream or crème Fraiche are also delicious options to consider. This tart is going to become one of your new favorites. I know it! To make a delectable and elaborate dessert out of apple slices, you need to do some preparation work and arrange them. Putting together this tart is one of my absolute favorite aspects of the entire process. Watching something beautiful take shape before your eyes is a joy!

    Apple Tart Ingredients

    This mouthwatering meal makes excellent use of various pantry products, making your life simpler. I do not doubt that you will like how these essential ingredients combine to produce a finished product that appears and tastes like freshly baked in a French patisserie. The recipe card that follows contains the measurements that should be used for each component.

    Crust

    Crust

    When it comes to Flour, this recipe calls for all-purpose Flour. As a result of the minimal amount of protein it contains, I've discovered that it prevents the crust from turning out to be excessively dense.

    • Granulated Sugar: This will lend a pleasant sweetness to your crust while assisting the other ingredients in blending.
    • Salt: I season the crust with salt to improve the finished product's flavor.
    • Butter: I use unsalted butter, chilled.
    • Egg Yolk: If you add an egg yolk to your Dough, it will become much simpler to form, and when it is baked, it will have the ideal crumbly consistency.
    • Water Served Cold: Whenever it's necessary, I'll start adding cold water to my Dough, one tablespoon at a time, until it's the correct consistency.

    Filling

    filling

    Apples

    You are free to use whichever variety of apples you choose for this recipe. Because of their naturally sour flavor, Granny Smith apples are perfect for this dish.

    Granulated Sugar

    This will bring out the natural sweetness of the apple slices while allowing them to macerate.

    The use of cinnamon gives the tart an overall taste with a hint of spiciness.

    This tart benefits tremendously from adding nutmeg, which imparts a woodsy, toasty, and nutty taste profile. It is delicious when combined with cinnamon.

    Vanilla Extract

    Vanilla Extract is used so that it will enhance tastes. For the best possible results, I recommend using pure vanilla extract.

    • Juice from half a lemon adds a touch of tang to the dish and prevents the apples from becoming brown.
    • A pinch or two of salt may do wonders for enhancing tastes.
    • Preserved Apricots If you want your dessert to seem like it came from a bakery, you may give it a gloss by brushing on some apricot preserves on the top. If you don't want to use apricot jelly, you can use any other kind.

    Various stages of the Dough are mixed.

    How To Make A Traditional Apple Tart In France

    tart

    The preparation of pastries, such as an apple tart, is an art form in and of itself, despite the relative ease of the techniques involved. Do not neglect the importance of putting in a little more effort to craft a captivating design. Check out my helpful hints for thinly slicing your apples and making the perfect crust in the following passages if you feel a bit scared. I do not doubt that you will adore this recipe and be able to produce something that is not only delicious but also stunning.

    Crust

    Combine the Dry Ingredients First, in a medium bowl, combine the Flour, sugar, and salt. Next, cut the butter into the dry ingredients. Cut the cold butter into the flour mixture using a fork or a pastry blender. Continue cutting the butter in until the mixture begins to resemble breadcrumbs.

    1. Incorporate the Egg Yolk: Incorporate the egg yolk and combine the ingredients with a fork as well as possible before including the two tablespoons of ice-cold water. Gently pull the Dough into a ball by kneading it and adding additional water, if required, as you work it.
    2. Chill: After that, cover the Dough in plastic wrap and place it in the refrigerator to chill for about a quarter of an hour.
    3. After the Dough has been refrigerated, roll it out into a one-quarter of an inch thick circle. If you find that the Dough is breaking as you roll it out, give it a few minutes to warm it gently before giving it another shot. Unroll the pastry over the tart pan once you have rolled it up on your rolling pin and transferred it to the tart pan.
    4. Press the Dough Into the Pan. Do this by pressing the Dough into the pan's bottom and sides. Remove any extra dough from the top of the tart pan by running the rolling pin around the rim of the pan. While preparing the filling, prick the bottom of the pan several times with a fork and then set it in the refrigerator.

    Filling

    tart

    First, get the oven ready by preheating it to 375 degrees.

    To make apple slices that have been macerated, place the apple slices, sugar, cinnamon, nutmeg, vanilla, and lemon juice into a medium bowl and combine. Please allow the ingredients to macerate for 10 to 15 minutes.

    • Make Your Own Apple Design: Once more, stir the mixture before arranging the apple slices in any way you choose in the tart shell. If you want the apples to seem like a rose, set them to overlap in a circular pattern that spirals inward. Since the apples were left to macerate for some time, they will be tender and able to conform to the shape of the pan without breaking. If you cut the pieces thinner, you'll have an easier time bending them.
    • Bake: After that, place the dish in the oven and bake for around 50 to 55 minutes, until the apples are soft and the crust is a beautiful golden color.
    • Applying Apricot Preserves to Apples After the apples have cooled, combine a little amount of water with some apricot preserves. Then, brush the mixture over the apples to give them a wonderful sheen.

    Advice For Making An Excellent Pastry Shell

    Advice For Making An Excellent Pastry Shell

    The crust is the foundation of a perfect tart. Please use these helpful hints and suggestions to ensure that it comes out flaky and delicious each time.

    • Flour Made From Almonds You may use almond flour instead of all-purpose Flour to make a more traditional and crumbly crust.
    • Utilizing a Food Processor If you want to save time when making your crust, you may use a food processor instead of mixing the ingredients, providing you with a more refined and delicate texture.
    • Keep the Butter Cold: If you add warm or softened butter to your recipe, you might end up with a crust that isn't quite right. The first step in ensuring that everything stays buttery and flaky throughout the process is using cold butter.
    • Don't Overwork the Dough Gluten will begin to form in your Dough if you knead it for an excessive amount of time. Baking Dough that has an excessive amount of gluten in it will cause it to shrink.
    • Poke Your Dough: Before baking your pie, use a fork to prick holes all over the bottom of your pie crust. Doing this one easy step may prevent the shrinkage that would otherwise occur when baking your dessert.
    • Put the Dough in the refrigerator for at least one hour before baking it. This will ensure that you get the flakiest crust possible. When a crust that has been refrigerated is placed into a hot oven, the butter immediately melts, creating a deliciously crispy texture.
    • Application of apricot preserves by brushing them on the surface of the pastry.

    Picking Apples And Making A Plan For The Design

    Picking Apples And Making A Plan For The Design

    Even if you are new to cooking pastries, you can still obtain all of those great bakery flavors and beautiful aesthetics by recreating them at home with just a few simple steps. Here you can find every piece of information you require.

    Apple Varieties

    Apple Varieties: You can use any variety of apples for this recipe; however, the flavor of the tart will change depending on the apple you choose. The tartness of Granny Smith apples is one of the reasons I like to use them; I find that it helps to counteract the sweetness of other tastes. Because of the inherent sweetness of Gala apples, they are another favorite kind of apple to employ. In addition, golden delicious and honey crisp are two more of my go-to apple varieties when preparing pies and pastries.

    Macerating Apples

    Macerating Apples The apple slices will become significantly more tender the longer you macerate them in the sugar mixture. Macerating Apples Because of this, putting up a design with them will be much simpler. Even better results can macerate apple slices in cinnamon sugar overnight.

    Peel the Apples Before Slicing can peel The apples before they are sliced, but I find that leaving the skin on adds a stunning splash of color to the finished product.

    apple tart

    The first step in slicing an apple is to remove all four of the apple's sides, leaving you with a core in the shape of a square. The slices should be as thin as possible. Not only are they simpler to form, but they will also cook more evenly all the way through. Put one of the remaining four apple slices on a plate and do the same thing with the other three. Then, using an exceptionally sharp knife, cut them into approximately 1/8 inch thick slices. If you want a good grip on the apple and ensure that the pieces are consistent in thickness all the way through, I suggest using a knife with serrations.

    When arranging the slices, hold them up in a vertical position. Layer by layer, work towards the center of your tart, creating a rose-like shape as you go. Start at the outer circumference of your pastry. The best outcome is if you maintain a consistent height for each slice. To keep a constant size throughout your portions, you might find it necessary to trim the bottoms of some of them.

    Keeping Extra Apple Pie From Being Stale

    Keeping Extra Apple Pie From Being Stale

    At Room Temperature: If you want to preserve your apple tart for up to two days, you may store it at room temperature and cover it with plastic wrap.

    • The apple tart you made may be stored in the refrigerator for four to five days if wrapped in plastic and then placed in the fridge.
    • Reheating: If you want the taste of a tart that just came out of the oven, drop any leftover tart into an oven preheated to 170 degrees Fahrenheit until it is thoroughly warmed. You may also reheat your pastry in the microwave at 10-second intervals until it is ready to serve. Serve with a dollop of ice cream for a delicious dessert you can enjoy at any time!
    • In the Freezer: Although apple tarts do not store very well, you may freeze the Dough to always have some on hand. You can keep it in a bag with a ziplock and let it defrost in the refrigerator the day before you intend to bake with it.

    Desserts With Apples That Are Even Tastier

    tart

    When it comes to sweets, the flavor of apples can't be surpassed. These additional mouthwatering snacks, which range in flavor from sweet to sour to crunchy, will not disappoint you, and they are simple to carry out and will inject excitement into your week.

    This stunning apple pie, crammed full of fresh apples and cooked to a lovely golden brown, is the ideal dessert to enjoy during the warm summer. It has a blend of a buttery flavor, a nutty flavor, and a tangy flavor, and it tastes just as wonderful as it looks!

    Crust

    • 1 ½ cup flour
    • ¼ cup granulated sugar
    • ¼ tsp salt
    • 14 cups of unsalted butter, room temperature
    • One egg yolk
    • 2-4 tablespoons of ice cold water as required

    Filling

    tart

    • Five apples, peeled, cored, and cut as thinly as possible.
    • 1/3 granulated sugar
    • 1/2 milligram of cinnamon
    • ¼ tsp nutmeg
    • 1 tsp vanilla extract
    • 1 tbsp lemon juice
    • "A pinch of salt"
    • Apricot jam or conserves

    Instructions

    • Should combine Flour, sugar, and salt in a basin of around medium size. Cut the cold butter into the flour mixture using a fork or a pastry blender. Continue cutting the butter in until the mixture begins to resemble breadcrumbs.
    • After incorporating the egg yolk as thoroughly as possible using a fork, move on to the next step of adding the two tablespoons of ice-cold water. Gently pull the Dough into a ball by kneading it and adding additional water, if required, as you work it.
    • The Dough should be wrapped in plastic and allowed to rest in the refrigerator for half an hour.

    tart

    • After it has been chilled, the Dough should be rolled out into a circle 1/8 inch thick. If you find that the Dough is breaking as you roll it out, give it a few minutes to warm it gently before giving it another shot. Unroll the pastry over the tart pan once you have rolled it up on your rolling pin and transferred it to the tart pan.
    • Put some pressure on the pan's base as well as the sides. Remove any extra dough from the top of the tart pan by running the rolling pin around the rim of the pan. While preparing the filling, prick the bottom of the pan several times with a fork and then set it in the refrigerator.

    Filling

    • Turn the oven temperature up to 375 degrees.
    • Mix the sliced apples, sugar, cinnamon, nutmeg, vanilla, and lemon juice in a bowl that's about the size of a medium bowl. Please allow the ingredients to macerate for 10 to 15 minutes.
    • Once more, stir the mixture before arranging the apple slices in any way you choose in the tart shell. If you want the apples to seem like a rose, set them to overlap in a circular pattern that spirals inward. Since the apples were left to macerate for some time, they will be tender and able to conform to the shape of the pan without breaking. If you cut the pieces thinner, you'll have an easier time bending them.
    • Bake for approximately 50 to 55 minutes until the apples are tender and the topping is a nice golden brown color. After the apples have cooled, combine a little amount of water with some apricot preserves, and then brush the mixture all over the apples to give them a lovely shine.

    Nutrition

    tart

    • To Serve: 8
    • Calories229kcal (11%)
    • Carbohydrates40g (13%)
    • Protein3g (6%)
    • Fat7g (11%)
    • Saturated Fat 4 grams (or 20 percent)
    • 1 gram of polyunsaturated fat
    • 2 grams of monounsaturated fat
    • 1 gram of trans fat
    • 40 milligrams (13%) of cholesterol
    • Sodium76mg (3%)
    • Potassium155mg (4%)
    • Fiber3g (12%)
    • Sugar18g (20%)
    • Vitamin A272IU (5%)
    • Vitamin C6mg (7%)
    • Calcium17mg (2%)
    • Iron1mg (6%)

    The nutritional information presented here is derived from the work of a third party and should only be used as an approximation. The nutritional value of each dish will change according to the brands you buy, the techniques of measurement you employ, and the appropriate portion sizes for each family.