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🍽️ Classic French Apple Tart

487 kcal · 70 min · 4 servings

Ingredients

• 125 g flour
• 0.5 tsp sugar
• 1 pinch(es) salt
• 85 g butter (cold unsalted)
• 3 tbsp water ((ice water), possibly up to 6 tbsp)
• 2 kg apple (Golden Delicious or Pinova)
• 2 tbsp butter (melted, possibly 3 tbsp)
• 100 g sugar

Instructions

1. 1. Preheat the oven to 200 degrees Celsius.
2. 2. Place the flour, half a teaspoon of sugar, and salt into a food processor.
3. 3. Add the butter and pulse briefly until the butter is broken down into pea-sized pieces.
4. 4. Slowly drizzle in 3 to 6 tablespoons of cold water and pulse again until the dough starts to clump together.
5. 5. Turn the dough out onto a floured surface, knead it briefly, and flatten it slightly.
6. 6. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
7. 7. Peel the apples and core them.
8. 8. Slice the apples thinly.
9. 9. Set aside the peels and cores in a pot.
10. 10. Take the dough out of the fridge.
11. 11. Roll the dough out on a floured surface with a rolling pin until it is about 35 cm in diameter and 3 mm thick.
12. 12. Use a little extra flour if needed to prevent sticking.
13. 13. Gently brush off any excess flour.
14. 14. Place the dough on a baking sheet lined with parchment paper.
15. 15. Arrange as many apple slices as possible on the base.
16. 16. Leave a 5 cm border free.
17. 17. Fold the overhanging dough over the filling to create a crust.
18. 18. Leave the center open.
19. 19. Brush the apples and the dough edge with melted butter.
20. 20. Sprinkle evenly with 3 to 5 tablespoons of sugar.
21. 21. Bake the tart on the middle rack for about 45 minutes.
22. 22. Rotate the tray halfway through the baking time.
23. 23. Continue baking until the apples are tender and the crust is golden brown.
24. 24. Add the remaining sugar to the apple peels in the pot.
25. 25. Cover them with just enough water.
26. 26. Bring to a boil.
27. 27. Let them simmer for 30 minutes.
28. 28. Strain the liquid.
29. 29. Return it to the pot.
30. 30. Simmer for another 15 to 20 minutes until it reduces to a syrup.
31. 31. Let the tart cool on a wire rack for about 15 minutes after baking.
32. 32. Then brush it with the prepared syrup.
33. 33. Serve warm or at room temperature.

Nutrition per serving

• kcal: 487
• Protein: 7 g · Fett/Fat: 21 g · Carbs: 78 g