Ina Garten, aka “The Barefoot Contessa” consistently writes cookbooks that contain delicious recipes that are also fail proof and easy to prepare. This French apple tart is no exception. It’s always a crowd pleaser with its buttery, flaky crust and thinly sliced apples smeared with a glaze of jelly. The recipe calls for apricot jelly, but my new favorite to brush on fruit tarts is quince jelly, since its pale color doesn’t obscure the fruit that’s below. Besides, I love the tart/sweet flavor of quince jelly.
Ina Garten’s French Apple Tart
printable recipe here
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 the butter is in
small bits the size of peas. 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.
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.
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. (I tend not
to use the apple ends in order to make the arrangement beautiful.)
Sprinkle with the full 1/2 cup of sugar and dot with the butter.
for 45 minutes to 1 hour, 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 Calvados 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.