15. French Apple Tart

This classic French Apple Tart features a buttery, flaky crust filled with tender, cinnamon-spiced apples arranged in a beautiful pattern. It's an elegant dessert that's surprisingly easy to make and perfect for impressing guests or treating yourself.

Ingredients

For the Crust:

1½ cups all-purpose flour, spooned and leveled
½ teaspoon salt
2 tablespoons granulated sugar
12 tablespoons (1½ sticks) unsalted butter, very cold and cut into ½-inch pieces
¼ cup ice-cold water

For the Filling:

1¾ pounds baking apples (about 3 large apples)
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
⅛ teaspoon salt

For Assembling & Baking:

1 tablespoon all-purpose flour
1 egg, beaten
2 tablespoons turbinado sugar (or granulated sugar)
1 tablespoon apricot jelly or jam (optional, for glaze)

Instructions

Prepare the Crust: In a food processor, combine the flour, salt, and granulated sugar. Pulse briefly to mix. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs with pea-sized butter pieces.
Gradually add the ice-cold water while pulsing until the dough just starts to come together. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently knead it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: Peel, core, and thinly slice the apples. In a large bowl, toss the apple slices with the granulated sugar, vanilla extract, ground cinnamon, melted butter, and salt until well coated.
Assemble the Tart: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
On a lightly floured surface or directly on the parchment paper, roll out the chilled dough into a 14-inch circle about ⅛-inch thick.
Transfer the dough to the prepared baking sheet. Sprinkle the center of the dough with 1 tablespoon of flour, leaving a 3-inch border around the edges.
Arrange the apple slices over the flour in concentric circles or a spiral pattern, overlapping slightly. Leave a 3-inch border of dough uncovered.
Fold the edges of the dough over the apples, creating pleats as you go around to form a rustic edge.
Finish and Bake: Brush the folded edges of the crust with the beaten egg. Sprinkle the turbinado sugar over the entire tart, including the crust and apples.
Chill the assembled tart in the refrigerator for 15-20 minutes to firm up the dough.
Bake the tart in the preheated oven for 55-65 minutes, or until the crust is golden brown and the apples are tender.
Optional Glaze: In a small bowl, mix the apricot jelly or jam with a teaspoon of water. Microwave until bubbling, about 15-20 seconds. Brush the warm glaze over the apples for a shiny finish.
Allow the tart to cool slightly before slicing. Serve warm or at room temperature. Enjoy!