French Apple Tart

This is a perfect, easily portable dessert for a party.  It’s not too sweet, but definitely a celebratory treat.  You can arrange the apple slices any way you like- I like arranging them on a diagonal because it creates a lovely, dramatic effect.  If you have leftovers, you’ll have a gorgeous breakfast waiting for you.  -Amanda


French Apple Tart

Adapted from Ina Garten


For the pastry:

2 cups flour

1/2 teaspoon salt

1 tablespoon sugar

12 tablespoons non-dairy butter

1/2 cup ice water


For the Apples:

2 granny smith apples, peeled and thinly sliced

2 tablespoons turbinado sugar

2 tablespoons non-dairy butter


For the glaze:

1/4 cup apricot jam

2 tablespoons apple cider



1.  For the pastry:  In a food processor pulse flour, sugar and salt until combined.  Add cold butter and pulse until the fat is evenly distributed, and the dough has a crumbly texture.  Pour in the ice water and pulse until the dough just comes together.  Chill at least one hour.

2.  Preheat the oven to 425 Fahrenheit.

3.  Roll out the dough until it is about 1/4 inch thick.

4.  Arrange the apple slices on top of the dough.  Sprinkle with sugar, and dot with knobs of butter.

5.  Bake for 1 hour, or until golden and caramelized.

6.  To make the glaze:  Whisk together the jam and apple cider.  Brush on top of the tart, for a glossy finish.

7.  Cool, cut and serve.


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