Classic French Apple Tart (Tarte Aux Pommes)
Ingredients
- 3 apples (for compote)
- 1 0.8 oz butter (for compote)
- 1 0.8 oz sugar (for compote)
- 1 lemon (juice)
- 3 0.4 fl oz water
- 3 apples (for topping)
- 2 tbsp butter (for topping)
- 2 tbsp sugar (for topping)
- 3 tbsp apricot glaze
- 1 sweet shortcrust pastry shell (pâte brisée sucrée, 9-inch tart pan)
Instructions
- 1
Preheat oven to 350°F (180°C). On a floured surface, roll out pastry to 3mm thick. Press into a 9-inch tart pan, mold a 1cm lip around the rim, and prick the bottom with a fork. Refrigerate 10 minutes, then blind bake until set. Cool.
- 2
Make the apple compote: Peel, core and dice 3 apples into small squares. Melt butter in a saucepan over medium heat. Add apples, sugar, lemon juice and water. Cook, stirring frequently, for 20–30 minutes until soft and golden. Remove from heat and cool slightly.
- 3
Spoon the apple compote into the blind-baked tart shell.
- 4
Peel, core and halve the remaining 3 apples. Slice each half crosswise into 3mm thick slices. Starting at the outer edge and working inward, arrange the apple slices in overlapping concentric rings over the compote.
- 5
Spread softened butter mixed with sugar over the apple slices with the back of a spoon.
- 6
Wrap foil over the baked pastry rim to protect from burning. Bake 25 minutes until apples are tender and golden. Cool on a rack.
- 7
To serve: heat apricot glaze in a small saucepan and brush gently over the apple slices to coat completely. Serve warm or cold.