French Apple Tart

Today I share my version of French Apple Tart, the Classic Apple Tart, "Tarte aux pommes"!

I always bake Apple Pie, but this time I wanted to finally get to use my new tart pan and try something different. I was sure we were going to love this recipe, so I made this tart for the first time on my daughter Topaz's birthday. As I had mentioned in the post I dedicated to Crystal's on her birthday, HERE, we don't bake cakes for our birthdays, however there may be exceptions. It is not that we don't like cakes, but because I bake almost daily we get to eat good cake almost all the time, and that takes away the magic or surprise of  a birthday cake.This is why we prefer our favorite or any other exquisite dessert on birthdays.

The only thing I regret is that you won't be able to taste this by only reading this post, but let me assure you it was Délicieux!
Receta deTarta de Manzana en español: AQUÍ

I know you would like a piece right now....

French Apple Tart
For apple lovers this is a delicacy. It is an ideal tart to serve in any season. Very easy to make and to devour. Enjoy!
  • Pie dough - Pâte Brisée recipe and step-by-step: HERE
  • 7 baking apples (3 for the purée, 4 to decorate)
  • ½ cup white or brown granulated sugar (100 g)
  • 2 Tablespoons butter (28 g)
  • A pinch of nutmeg or cinnamon
  • 2 Tablespoons lemon juice (30 ml)
  • ¾ cup icing sugar (96 g)
  • 2 Tablespoons diluted peach or apricot jam
  • vanilla ice cream or crème fraîche (optional)
1. Prepare pie dough following the instructions in Easy Pie Crust post. While dough is in the fridge, in a skillet melt butter, add the sugar, spices and the three apples previously chopped and sprinkled with 1½ teaspoon of lemon juice. Mix well. Simmer at medium heat for 10 minutes until apples are soft and can be easily mashed with a fork or back of a spoon. Cook until thickened, and cool.  2. Preheat oven to 375˚F (190˚C). Meanwhile peel the remaining apples, cut them into thin slices and sprinkle with lemon juice to prevent them darkening. Roll the chilled dough into a 13” circle and fit on a 11” tart pan. Gently press dough down so that the bottom and sides of pan are covered. Trim of any excess dough. Fill with the cooled applesauce. 3. Arrange the apples decoratively over filling, overlapping them. Sprinkle with the confectioner's sugar and place in middle rack of the oven. Cook until apples are tender and have a golden color, about 45 minutes. While tart is still hot, brush with diluted apricot jam. Serve cold or hot. If you would like, serve it with a scoop of vanilla ice cream or crème fraîche. Notes:
a) It is not necessary to grease the pan, because this type of dough already has enough grease.
b) Use any of these apples: granny smiths, golden delicious or macintosh apples. I used fuji apples.
 Total time: Yield: serves 10 

 En español: AQUÍ

This post is dedicated to my lovely daughter Topaz, may the Lord bless you with many more years of health, happiness an wisdom. Know always that you are my blue eyed princess!

My people have done two evils:They have turned away from me,the spring of living water. And they have dug their own wells,which are broken wells that cannot hold water. - Jeremiah 2:13

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