There are times when Mom’s Apple Pie is the absolute best choice. Thanksgiving, of course, comes to mind.
The depth of flavor she achieved with a few ingredients is one of the most comforting culinary memories of my childhood.
But there are other times – even around the holidays – when I crave something brighter, lighter.
That is when I make a French Apple Tart. This recipe is based on Ina Garten’s and is a go-to for me. It has that miraculous French combination of country simplicity and effortless elegance.
One thing you need to know about me and apples; I despise all of the “Delicious” apples. Talk about a misnomer! For this tart, I used organic, farm-grown Gala apples from my friends at Larry’s Veggies.
If you are concerned about the caloric intake from this lovely apple tart, I believe that tarts and calories should never be mentioned in the same sentence. With one exception: James Beard once said, “A gourmet who thinks about calories, is like a tart who looks at her watch.”
Enjoy! ~ David
French Apple Tart
5 medium tart-sweet and crisp apples (not Granny Smith)
1/2 cup sugar
4 tablespoons cold unsalted butter
1/2 cup apricot jam, pressed through a sieve
2 tablespoons Cognac
Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse once. Distribute the butter and pulse 10 times. With the motor running, add the ice water then pulse just until the dough starts to come together. Remove and place on a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 30 minutes.
Preheat the oven to 400°F/200°C. Line a sheet pan with parchment paper. Don’t use foil, as the melted sugars will cause the tart to stick. It will still stick to the parchment in places but will be easier to remove.
Roll the dough into a 10 by 14-inches rectangle. If it isn’t perfect, you can trim it, but rough edges give it a rustic look. Place the dough on the prepared sheet pan and refrigerate while you peel and slice the apples.
Peel the apples and cut them in half from top to bottom. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices; hold end pieces aside for filling gaps or narrow ends. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle evenly the 1/2 cup of sugar. Cut the remaining 4 tablespoons chilled butter into 1/4-inch dice and dot sprinkle over the tart.
Bake for 45 minutes, until the pastry is browned and the edges of the apples start to brown. The sweetened apple juices may burn in the pan but the tart will be fine! Just before the tart comes out of the oven, heat the apricot jam together with the Cognac and as soon as the tart comes out of the oven, brush it generously over the apples, being careful not to brush the pastry. Loosen the edges of the tart with a spatula and transfer to a board. Let cool slightly before serving.
Serves 6-8.
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Gerlinde de Broekert
November 16, 2019 at 6:14 pmI wish I could make this today. I have the apples in my fridge. Maybe I can supervise my guys to make it. It looks so good.
Cocoa & Lavender
November 17, 2019 at 2:27 pmI think supervising the guys to make this for you is brilliant. After all, I think they owe you for years and years of good food!
John | heneedsfood
November 16, 2019 at 9:17 pmIf I was one that partook in Thanksgiving, I'd be happy to see this elegant tart on the table, instead of those sugary pumpkin pies and their wacky hybrids. I'm eyeing off those beautifully burnished corners!
Cocoa & Lavender
November 17, 2019 at 2:28 pmJohn – I think Thanksgiving (as traditional as I like to be) is an overrated meal. For me, it should be about the people and giving thanks – so I often ignore the rules and just make whatever comes to mind… One year, it was porchetta! And I would love this apple tart at that table, too.
Sherry's Pickings
November 16, 2019 at 11:56 pmthis tart looks so pretty david. yes i agree about 'delicious' apples – usually floury and tasteless. i am forever telling people that guilt and bad and food should NEVER be mentioned in the same sentence or even same lifetime. it's ridiculous! just eat less of them, or only now and then I say. grrrrr…
Cocoa & Lavender
November 17, 2019 at 2:30 pmSherry – I doubt I will get a lot of people saying they love "delicious" apples – but I am glad to know I have you on my side! Moderation is definitely key to all good things. Just eat good, whole foods and you will be better off that with all the chemicals people ingest in the name of healthier eating.
Eha
November 17, 2019 at 12:20 amYour third visit from Australia this morning ! Hope it finds you well ! Had never heard the James Beard saying which surely would leave me in a most awkward spot 🙂 ! Your pie is seasonal and looks delicious . . . looks oh so innocent and may yet be tried: as you have 'made' me on previous occasions. As for Sherry's and other beliefs . . . before you can 'live to eat' you have to 'eat to live' . . . once one has sworn the Hippocratic Oath as I have limits may apply . . . my family having owned the largest apple farm in Australia once upon a rime, I do agree about Delicious apples . . . best . . .
Cocoa & Lavender
November 17, 2019 at 2:32 pmI love me my Australians – always awake when the blog first posts! 🙂 I am honored and happy (no apologetic) that I have made: you try things. That is the point, is it not?
Kelly | Foodtasia
November 17, 2019 at 7:43 amDavid, what a gorgeous tart! I love the crust to fruit ratio of tarts and I definitely love the apricot glaze. I'm with you about "delicious" apples. They're so mushy and flavorless. And the James Beard quote – YAASSSS!
Cocoa & Lavender
November 17, 2019 at 2:33 pmThose apples are the worst – so why are they the ones that get sold everywhere? I will never understand… Glad people are enjoying the Beard quote – 'tis one of my favs!
Becky Blackhall
November 17, 2019 at 1:16 pm"One thing you need to know about me and apples; I despise all of the “Delicious” apples" and "I believe that tarts and calories should never be mentioned in the same sentence". I knew I liked you!!
Also it would seem the great Stevie Wonder got his lyrics wrong. Surely they should read "You are the apple in my piiiiiieee…
Forever you'll stay in my taa-a-a-art".
Now this tart is on my mind and that song is in my head. And I'm totally ok with that!
Cocoa & Lavender
November 17, 2019 at 2:35 pmOMG, Becky – the addition to the Stevie Wonder lyric is brilliant, and was actually probably what he was talking about. I often wish I could have met Beard, Child, Claiborne, and other greats from the era before we were afraid of our food. SIgh.
Sippity Sup
November 17, 2019 at 4:20 pmNo tart pan needed! GREG
Cocoa & Lavender
November 19, 2019 at 4:04 amNope. And this way, all the juices make for crispy edges!
Kirsten Honeyman
November 18, 2019 at 1:59 amLove the quote! And I am salivating just looking at the photo of this tart. Yummy!
Cocoa & Lavender
November 19, 2019 at 4:05 amThanks, Kirsten! Just don’t lick the screen!
Andrea_TheKitchenLioness
November 18, 2019 at 5:19 amDear David, apple tarts rank as one of my favorite desserts. Love their look, their taste and their simplicity. I always have apples on hand for making a last-minute-apple-tart.
Lovely post – liebe Grüße, Andrea
Cocoa & Lavender
November 19, 2019 at 4:06 amIt is one if the easiest and most elegant desserts one can serve, Andrea!
2pots2cook
November 18, 2019 at 4:47 pmAbsolutely beautiful post David ! Counting calories ? Never ! I mean, never ! Let's make a double batch and take a long walk afterwards … Cheers 🙂
Cocoa & Lavender
November 19, 2019 at 4:06 amI love the way you think, Davorka!
Valentina
November 18, 2019 at 8:23 pmThe is so pretty, David. Those caramelized apple slices are calling for me! And memories of your mom and her pie probably make it even more delicious. 🙂 ~Valentina
Cocoa & Lavender
November 19, 2019 at 4:07 amYou know, Valentina? I am not sure my mother ever tried a tart like this!
All That I'm Eating
November 19, 2019 at 2:02 pmThis looks brilliant! Slicing and lining up all the apple like that, you've got a lot more patience than me!
Cocoa & Lavender
November 20, 2019 at 2:20 pmThanks, Caroline. It actually took very little patience – it's really quite simple!
Priya
November 19, 2019 at 3:21 pmThus apple pie looks amazing david. You know what, I never tried making pies at home.. pie making is ofcourse the new resolution 😉
Cocoa & Lavender
November 20, 2019 at 2:20 pmThanks so much, Priya – I think that is a great resolution!
Kitchen Riffs
November 20, 2019 at 3:54 pmGolden delicious apples are actually pretty good. And really a different apple entirely from the red delicious that's everywhere (well, not entirely — it's still an apple! — but doesn't have the same bland flavor profile of the misnamed "delicious" apples). Anyway, apple pies/tarts/galettes are wonderful. Can't get enough at this time of the year. Yours looks terrific — thanks.
Cocoa and Lavender
November 22, 2019 at 4:49 pmI guess I will need to retry the John… I just didn’t like their acidity. I tend to cook with apples that have a bit more natural sweetness so I can reduce the added sugar.
Jean | DelightfulRepast.com
November 21, 2019 at 2:19 pmDavid, your apple tart is gorgeous! Would love to be enjoying a slice right this minute! I have several favorite baking apples, but Red Delicious apples are not good for baking or anything at all. They are horrible! But the Golden Delicious is another apple entirely (not even related to the Red Delicious and the Delicious), and used alone or in combination with one of my other favorite baking apples is quite superb. The apricot jam glaze is a must! Gorgeous!
Cocoa and Lavender
November 22, 2019 at 4:51 pmJean, I often think of you when I pick apples for baking as I tend to choose sweeter apples and then reduce the added sugar x such a “Jean Thing” – right? I’m not really fond of tart apples, and I know I am alone out there on this limb! Glad you liked the post and the tart!
Fran @ Gday Souffle
November 22, 2019 at 3:56 pmLooks delish and you've sliced and arranged your apples perfectly!
Cocoa and Lavender
November 22, 2019 at 4:52 pmThanks, Fran! Slicing and arranging is about all the challenge there is here, so I felt I needed to rise to the occasion.
Ron
November 22, 2019 at 8:09 pmBeautiful David. Ina is allowed more bookshelf space in our house than any other cookery book writer, so I know this one and you've honored well. I just wish I was there tasting it with you guys. Cheers mate!
Cocoa & Lavender
December 3, 2019 at 2:45 pmIna is good – simple, straightforward, and good. We wish you were here, too, Ron!
Christina | Christina's Cucina
November 23, 2019 at 3:33 pmYou don't know how intensely happy it makes me to see an American site with an apple dessert recipe that has NO CINNAMON in sight!! I want to jump for joy! YES, on everything you said, and I couldn't agree more 🙂
You did a lovely job on this presentation and I can imagine how fabulous it tasted!
Cocoa & Lavender
December 3, 2019 at 2:46 pmOne does get tired of all the cinnamon, right? Thanks Christina – hope all is well!
Emma @ Bake Then Eat
November 28, 2019 at 9:18 pmI will happily take a slice or slab of this pie. It looks simply divine.
Cocoa & Lavender
December 3, 2019 at 2:46 pmGive me an hour's notice and I will have a slice ready for you, Emma!
Inger @ Art of Natural Living
November 28, 2019 at 9:27 pmSo pretty David! I have so many apples in storage I guess I just have to try this!
Cocoa & Lavender
December 3, 2019 at 2:46 pmA perfect use for your apples, Inger!
Michael
December 5, 2019 at 12:40 pmI made it today as I couldn’t wait any longer. It is fantastic, best dessert in a long time. The crust was full of flavor and flaky being the perfect compliment to the custard and apples.
Thank You so much for this wonderful recipe!
Cocoa and Lavender
December 5, 2019 at 12:48 pmThank YOU, Michael, for a really wonderful comment. Made my day. So glad you liked the tart – it really is a favorite here and never fails to make everyone happy.
Provence WineZine
December 5, 2019 at 11:10 pmThis raises the subject of the difference between a tart and a galette (and, I suppose, a pie). This is beautiful and looks delicious!
Cocoa & Lavender
December 10, 2019 at 12:05 amI think of tarts as flat and pies and galettes as more three-dimensional. What are your thoughts?