Classic French Apple Tart with Apricot Glaze
Indulge in the exquisite flavors of this Classic French Apple Tart, a delightful dessert that epitomizes the elegance of French patisserie. Inspired by fresh, locally sourced apples, this tart showcases a buttery, sweet Pâté Sucrée crust that cradles a luscious filling of delicately sautéed apples complemented by a shimmering apricot glaze. Perfect for special occasions or a sophisticated finish to your dinner, this recipe balances the tartness of Granny Smith apples with the warm spices of cinnamon and a hint of lemon zest. Elevate your dessert experience by using a variety of apples to achieve a complex flavor profile, and enjoy the rich textures and aromas that fill your kitchen as this tart bakes to perfection.
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
all-purpose flour
1.5 cups (210 grams)
granulated sugar
1/4 cup (50 grams)
salt
1/8 teaspoon
unsalted butter
1/2 cup (113 grams, softened)
large egg
1 (lightly beaten)
firm textured apples (e.g., Granny Smith, Jonagold)
6 medium (900 grams, peeled and cored)
unsalted butter
3 tablespoons (divided; for sautéing)
granulated sugar
1/4-1/2 cup (50-100 grams, divided)
freshly grated lemon zest
1/2 teaspoon
cinnamon
1/2 teaspoon (divided)
confectioners' sugar
for dusting
apricot preserves
1/2 cup
cognac (or Calvados, Rum, or Water)
1 tablespoon
Instructions
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Classic French Apple Tart?
It is a sophisticated dessert featuring a buttery Pâté Sucrée crust, sautéed apples, and a shimmering apricot glaze.
What type of crust is used for this recipe?
This recipe uses a Pâté Sucrée, which is a sweet, buttery French shortcrust pastry.
Which apple varieties are recommended?
Firm-textured apples like Granny Smith or Jonagold are ideal for maintaining their shape.
How many apples do I need?
The recipe calls for 6 medium apples, which is approximately 900 grams.
What is in the apricot glaze?
The glaze is made from apricot preserves mixed with a tablespoon of cognac, calvados, rum, or water.
Can I substitute the cognac in the glaze?
Yes, you can use Calvados, Rum, or simply Water if you prefer to avoid alcohol.
Should the butter be cold or softened for the crust?
The recipe specifies 1/2 cup of unsalted butter that has been softened.
How are the apples prepared for the filling?
The apples should be peeled, cored, and sautéed before being placed in the tart.
What spices are used in this tart?
The recipe uses cinnamon and freshly grated lemon zest to flavor the apple filling.
Is there salt in the crust?
Yes, the crust includes 1/8 teaspoon of salt to balance the sweetness.
How much sugar is in the Pâté Sucrée?
The crust contains 1/4 cup or 50 grams of granulated sugar.
What is the purpose of the lemon zest?
Lemon zest adds a bright, citrusy note that complements the tartness of the apples.
How much sugar is added to the apples?
The filling uses between 1/4 and 1/2 cup of granulated sugar, depending on the sweetness of the fruit.
Is an egg used in this recipe?
Yes, one large, lightly beaten egg is used as a binder for the Pâté Sucrée crust.
What is the final decorative touch for the tart?
The tart is finished with a dusting of confectioners' sugar and a shimmering apricot glaze.
Can I use a variety of different apples?
Yes, using a variety of apples is encouraged to achieve a more complex flavor profile.
How many ingredients are required in total?
There are 13 ingredients required to make this Classic French Apple Tart.
What type of flour is used?
The recipe calls for 1.5 cups of all-purpose flour.
Is the butter used for sautéing the same as for the crust?
Both use unsalted butter, but they are divided; 3 tablespoons are specifically set aside for sautéing.
What does the apricot glaze add to the dish?
It provides a professional shimmering appearance and a layer of sweet fruitiness.
Is this recipe suitable for special occasions?
Absolutely, its elegant presentation and rich flavors make it a perfect finish for a sophisticated dinner.
What is the best way to peel the apples?
Using a standard vegetable peeler is the most efficient way to prep the 900 grams of apples.
Can I use water instead of spirits in the glaze?
Yes, water is a perfectly acceptable substitute for the tablespoon of cognac or rum.
What makes the filling 'luscious'?
The combination of sautéing the apples in butter with sugar and cinnamon creates a rich, tender texture.
Is the cinnamon added to the crust or filling?
The cinnamon is used within the apple filling portion of the recipe.
Does this recipe include nutritional information like calories?
No, nutritional values like calories and fat are not specified in this particular recipe data.
What are the tags associated with this dessert?
Associated tags include French dessert, apple tart, fall desserts, and baked pastry.
What is Calvados?
Calvados is a French apple brandy that is often used in the glaze to enhance the apple flavor.
How much flour is in the crust by weight?
The recipe specifies 210 grams of all-purpose flour.
Should I core the apples before sautéing?
Yes, the apples must be peeled and cored before they are prepared for the filling.