Frech Apple Tart Recipe

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Frech Apple Tart

Tracy Lawson


A couple of years ago, I just happened to pass by the television while the Food Network was showing a segment by Ina Garten - she is just one of the neatest people to watch and I really love some of her recipes. Ina was making this apple tart on the day that I just happened by and I just stopped in my tracks and thought "that's got to be good", so the next thing I was on my way to the store for some apples. This is one of the family favorites now, we love pie crust around here, especially when it's been baked with a little cinnamon sugar on it - pretty hard to beat. Anyway, this is just such a nice change up from the traditional apple pie, and yet it's still good just about any time of the year that good apples can be found.

pinch tips: How to Fold Ingredients




30 Min


45 Min


2 c
1 tsp
kosher salt
1 Tbsp
12 Tbsp
butter, cold
1/2 c
ice water
1/2 c
1/4 tsp
cinnamon, ground


breaburn apples
1/2 c
1/4 tsp
cinnamon, ground
4 Tbsp
cold unsalted butter
1/2 c
apricot preserves
2 Tbsp

Directions Step-By-Step

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until it looks like course meal. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices. 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.

Bake for 45 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the water and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

About this Recipe

Course/Dish: Other Desserts