French Apple Tart

Submitted by march972
Submitted by march972
This tart is beautiful and delicious! I always receive raves from my guests!


PÂTE BRISÉE 1-1/2 cups all-purpose flour 1 stick cold unsalted butter, cut into cubes 1/8 teaspoon salt 1/4 teaspoon sugar 1/4 cup ice water FRANGIPANE: 3/4 cup blanched almonds 1/2 cup sugar 1 egg 1 Tablespoon melted butter For the apples: 4-5 golden delicious apples, peeled and cored 3 Tablespoons sugar 2 Tablespoons unsalted butter, cut into small pieces Apricot Glaze: 6 Tablespoons apricot jam 2 Tablespoons sugar 1/4 cup water 1 Tablespoon kirsch

Nutritional information

No nutrition information available


To make the crust: Using your Cuisinart food processor with a metal blade, place flour, butter, salt & sugar in the bowl. Mix ingredients enough so that butter pieces are coated with flour. Add ice water until the dough gathers into a ball. Do not over work. Roll out the dough 1/8- inch thick on a lightly floured surface. fit it into a 10-or 11-inch round tart pan with a removable fluted rim. To make the frangipane: Grind the almonds in the same bowl of your Cuisinart food processor to a powder. Then add sugar, egg and melted butter. Blend a few seconds to make a smooth paste. Spread over the top of dough. Refrigerate. (I refrigerate overnight) To prepare apples: Cut the peeled and cored apples in half and slice 1/4 inch thick with the 1/4 “ slicing blade on my Cuisinart food processor. Arrange the slices, overlapping in circles, on top of frangipane. Sprinkle with sugar and dot with butter. Bake in a preheated 400 degree oven for 1 1/4 hours, or until apples are tender and the pastry has browned. Let cool to room temperature. To make glaze: combine jam, sugar and water in a small saucepan. Bring to a boil, then simmer slowly for 5 minutes. Strain through a fine sieve. (I just remove pieces of fruit without bothering to strain) When cool, stir in kirsch and brush top of tart with it. (I just spoon glaze to completely cover the fruit)