Not only was this tart beautiful with its graceful layers of apple slices, but it was sweet, without being overly sweet and left me perfectly satisfied. Don’t be daunted by it’s look – it really is quite simple to prepare and you’ll amaze any guests you may have!

French Apple Tart
Recipe from Food Network
Makes one 10×14 inch tart, serving 10-12

Ingredients:
Pastry:
2 cups flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold, unsalted butter, diced
1/2 cup ice water
Apple Topping:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold, unsalted butter, diced small
1/2 cup apricot jelly or warm, sieved (run it through a strainer) apricot jam
2 tablespoons water

Directions:
1. Pastry: In a food processor, pulse together the flour, salt and sugar. Add the butter and pulse until mixture is crumbly and the butter is the size of peas. Pour the ice water down the feed tube while pulsing, and continue pulsing until the mixture just starts to come together. Remove the dough and, on a floured cutting board, knead it into a ball. Wrap in plastic wrap and refrigerate for at least one hour.

2. Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

3. On a floured surface, roll the dough into a 10×14 inch rectangle. Trim the edges so you get a neat rectangle. Carefully roll the dough over your arm or the rolling pin and transfer to the prepared baking sheet. Place in the refrigerator while you prepare the apples.

4. Peel the apples. If you have a corer, remove the cores from the apples. If you don’t, slice the apples in half and carefully remove the cores. Slice the apples crosswise in 1/4-inch-thick slices! Take the pastry out of the fridge and, starting in the middle with a diagonal line from the corners, place the apples in an overlapping pattern (see photo). Continue outward, getting slices all the way to the ends of the pastry on all sides (I got creative and cut pieces to fit the small parts at the ends of the rows. Sprinkle the whole tart with 1/2 cup of sugar and dot with the butter.

5. Bake for 45 minutes to an hour, until the apples and pastry are golden brown. Rotate the pan while cooking if necessary, and poke down any bubbles that form. When the tart is done, heat the apricot jelly with the water and brush the entire tart (pastry and apples) completely with the jelly mixture. Don’t be afraid to use it all, it helps to seal the apples and keep them soft.

6. Serve warm or at room temperature. It’s even better with a scoop of ice cream and some caramel sauce drizzled over it!

Let me know what you think if you try it!