Classic French Apple Tart

The following recipe makes one tart.

Ingredients
Sucrée shell, chilled (may be any size shell)
Frangipane
Apple slices, peeled and pre-cooked
Apricot glaze

Technique
Heat oven to 350-375 degrees.

Spread a very thin layer of frangipane on the bottom of the sucrée shell. Chill the shell for about 15 – 30 minutes. While the shell is chilling, prepare the apple slices* and then bake the slices for about ten minutes, let cool for five to ten minutes. Fan out the apple slices and place atop the frangipane in the tart shell. Here is an illustration and actual pictures:

     

Bake tart at 350-375 degrees for approximately 25-30 minutes for a small tart or about 45 minutes for a large tart. Let the tart cool slightly, unmold the tart. Using a pastry brush, brush the top with a very thin layer of apricot glaze making sure to fill in all the cracks.

Let the tart continue to cool at room temperature for approximately two hours. The tart should not be served warm straight from the oven; it needs to rest before serving.

Recipe Notes:
-*A small tart generally uses about half of an apple; a large tart may need two apples. To prepare the slices: Peel an apple, cut in half and core each half. Place one half on a cutting board and slice the apple into very thin slices (1/16″ or so). Making sure the apple slices do not come apart, place the apple half, cored side down, on a baking pan covered with parchment paper. Put a few small dabs of butter and some sugar on the apple half. Repeat with additional halves depending on tart size and quantity.

– The baked tart will last for several days in the refrigerator. Serve at room temperature.

One thought on “Classic French Apple Tart

  1. Pingback: traiteur rabat

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s