Description
This classic French apple tart features a crispy dough filled with vanilla applesauce and topped with elegantly arranged apple slices for a stunning presentation.
Ingredients
Units
Scale
For the crust:
- 210g (7.4 ounces) all-purpose flour
- 25g (0.88 ounces) almond flour
- 80g (2.8 ounce) powdered sugar
- pinch of salt
- 125g (4.4 ounces) unsalted butter, cut into small pieces, at room temperature
- 1 egg
- 1 vanilla bean, split lengthways
For the apple compote (applesauce):
- 7 medium apples (Santana or Golden Delicious/ Jonagold/ Elstar)
- 1 vanilla bean, split lengthways
- 60g (2.1 ounces) butter
- 3 tbsp sugar
- 50ml (1.7 fluid ounces) water
For the apple topping:
- 3 medium apples (Santana or Golden Delicious/ Jonagold/ Elstar)
For the glaze:
- 40ml (1.3 fluid ounces) water
- 80g (2.8 ounces) sugar
Special equipment:
- Loose base tart tin/pan (24 cm in diameter) like this.
Instructions
- On a flat surface, using the tip of a knife, scrape out the seeds from the vanilla bean and put them to a bowl of your stand mixer with butter and a pinch of salt. With a flat paddle attachment cream butter, salt and vanilla seads on medium speed until well-combined. Gradually add powdered sugar and both almond and all-purpose flour, mix well. Add the egg and mix until smooth. (If you don’t have a mixer, you can use a fork, a pastry cutter or just your hands for the same result). Roll the dough into a ball and flatten into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours or up to overnight.
- Place the dough in between two sheets of baking paper (you can use a little bit of flour to dust the paper to prevent the dough from sticking) and roll it out to a round, about 3mm thick. Place in a lightly buttered 24 cm diameter loose bottomed tart pan, trim the edges. Prick the dough with a fork and refrigerate at least 30 minutes.
- Meanwhile, make the filling. For the apple compote (applesauce): peel, core and roughly chop the apples. Place them in a deep saucepan along with sugar, split vanilla bean, butter and water. Bring to the boil, turn the heat down and cook until tender (about 40-60 minutes). Check every 15 minutes and if necessary add more water to the mixture. Remove from the heat, discard the vanilla bean and using a handheld/immersion blender or a fork, work the apples until smooth. Let cool to room temperature. Scoop the applesauce inside the prepared tart pan.
- Preheat the oven to 200C (390F).
- For the glaze, in a small pan, combine water and sugar. Bring to the boil and simmer for 4-5 minutes to make a syrup. Remove from the heat and let cool to room temperature.
- Peel, core and halve the apples. Place cut-side down on a board and cut into thin slices. Arrange the slices over the compote. Bake for 35-40 minutes or until the pastry and apples are golden brown. Leave the tart to cool for at least 20 minutes before removing from the pan. Brush the top with the glaze, transfer to a wire rack and let it cool completely.
- Serve with a scoop of vanilla ice cream or a dollop of crème fraîche, but it’s also good just on its own.
Notes
For best results, use a mix of sweet and tart apples. The tart can be stored in an airtight container at room temperature for up to 2 days. To save time, you can prepare the dough a day in advance and refrigerate it overnight. Ensure the apples are thinly sliced for a more elegant presentation.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18
- Sodium: 50
- Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 30