French Apple Tart


There are so many wonderful bakers out there and I can’t say I am one of them. I’m more of a fly by the seat of your pants person in the kitchen. I have good instincts from being trained by lots of stern French chefs but I can’t say I have ever been a masterful pastry maker, simply because it requires much too much precision and patience.


But then there is this tart… every time I make it people say “You made that?!”

And I just shrug it off as if working all day on a painstaking tart was just part of my style. NOT.

But really, this tart will make you look like a pro and it is so very simple to make.


You’ll need very little for the filling: stewing apples like golden delicious for the compote, and firmer apples like gala for the top.

You start with the filling by peeling 4-5 apples. I like to leave some of the skin on to be subversive. Plus it adds a nice texture.


Then cut the core off each wedge. If you want to be efficient about it you can use an apple corer.

Next put all of the pieces into a pot and squeeze a bit of lemon juice in there to keep them a nice light color and to add a little tartness.


A dash of water will also help them steam once they’re covered.


Give them a good stir and let them cook on low heat covered for about 20 minutes.

While they are stewing, you can get your top ready. This entails peeling and removing the core from 2-3 more apples.

Have your slices all lined up and ready to go. You can even squeeze them with some lemon juice if they start to oxidize and turn brown.

Begin to layer the apple slices in overlapping layers around the shell, making sure not to leave any spaces where the compote peeks through. The apples will shrink so you want to be generous with them.DSC3310
Next comes the center rosette which requires some thinner slices that can be bent slightly.

Cube some cold butter…

Pop it in the oven for 50-60 minutes until it is golden brown on top and the crust as golden brown too.DSC3353

Once you take the tart out of the oven, you’ll mix some apricot jam with water and put it in the microwave for about 60 seconds.


Paint it gently over the tart slices and let it cool.