| Level: | Easy |
| Total: | 2 hr 15 min |
| Prep: | 1 hr 15 min |
| Cook: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup ice water
- 4 Granny Smith apples
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) cold unsalted butter, small-diced
- 1/2 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados rum or water
Instructions
- 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 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. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 x 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 baller. 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 sugar and dot with the butter.
- Bake 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 638 |
| Total Fat | 31 g |
| Saturated Fat | 19 g |
| Carbohydrates | 84 g |
| Dietary Fiber | 4 g |
| Sugar | 42 g |
| Protein | 5 g |
| Cholesterol | 81 mg |
| Sodium | 175 mg |
Reviews
Always a hit! People keep asking me for the recipe or for me to make it.
This has to be the best Tarte Tatin we’ve ever had. I make this 3 to 4 times a year. Great warm with a scoop of ice cream. Delicious!!!
I have made this more times than I can count! Never disappoints, not only does it look fancy, but it also tastes fantastic!
I have made this delicious tart several times and it gets rave reviews from guests. The last time the sugar ran under the crust and burned the bottom. I used parchment paper and it stuck to the paper as well. Different pan?
Just made it using peaches Nutmeg no sugar peaches so sweet!
When finished Peach jam and peach liquor Delicious
I have made this French Apple Tart on many occasions and I have rave reviews. It is so easy to make, and the presentation is beautiful! Thanks Ina!
SO GOOD! I can’t stop making it! The crust is light and delicious!
Delicious! I usually struggle with getting pie crusts to behave in Denver’s high elevation, but this one was spectacular. I added just a teeny bit more water and it was a beautiful dough to work with… easy to roll out, buttery and flakey! I will definitely make again! Thank you!
Hands down delicious and easy to make!
I made it exactly as you said , it was delicious and not that sweet I will definitely do it again, Thanks Ina