French Apple Tart
Ingredients
Pastry
Apples
Instructions
- 1
Make the pastry:
- 2
Preheat the oven to 400°F. Line a sheet pan with parchment paper.
- 3
Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges.
- 4
Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
- 5
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller.
- 6
Slice the apples crosswise in 1/4-inch thick slices.
- 7
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.
- 8
Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- 9
Bake 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.
- 10
When the tart is done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture.
- 11
Loosen the tart with a metal spatula so it doesn't stick to the paper.
- 12
Allow to cool and serve warm or at room temperature.
💡 Cook's Notes
You may not need to use the apple ends in order to make the arrangement beautiful. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. The apple juices may burn in the pan but the tart will be fine.
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