Experience the warmth and nostalgia of a Rustic French Apple Tart, a quintessential dessert that embodies the essence of autumn. This delightful tart features a flaky, buttery crust enveloping a medley of thinly sliced apples, delicately spiced with cinnamon and vanilla. With its rustic charm and irresistible flavors, this tart is perfect for gatherings or cozy nights in, evoking memories of crisp fall days and orchard adventures.
In our home, the Rustic French Apple Tart holds a special place in our hearts, symbolizing the changing seasons and the joy of simple pleasures. I recall the first time I made this tart, inspired by a basket of freshly picked apples from a local orchard. As the scent of cinnamon filled the kitchen and the golden crust emerged from the oven, my family gathered eagerly around the table, eager to savor each bite. Since then, this tart has become a beloved tradition, enjoyed on crisp autumn evenings or shared with friends over cups of steaming cider. Its rustic charm and timeless flavors never fail to bring smiles to our faces and warmth to our hearts.
Why This Golden Harvest Recipe Shines:
Indulge in the rustic elegance of this French-inspired apple tart, where every bite is a celebration of the season’s bounty. Crafted with care using simple ingredients like fresh apples, buttery crust, and warm spices, this tart offers a symphony of flavors and textures that delight the senses. The addition of a delicate apricot glaze adds a touch of sweetness and shine, elevating the tart to new heights of culinary bliss. Whether enjoyed as a cozy dessert or a festive centerpiece, this golden harvest tart is sure to enchant and impress.
Ingredients:
For the Crust:
- 180 grams (1 1/2 cups) all-purpose flour, spooned and leveled
- 3 grams (1/2 teaspoon) salt
- 25 grams (2 tablespoons) granulated sugar
- 170 grams (12 tablespoons or 1 1/2 sticks) very cold unsalted butter, cut into 1/2-inch pieces
- 60 milliliters (1/4 cup) very cold water
For the Filling:
- 800 grams (1 3/4 lbs) baking apples (3 large)
- 65 grams (1/3 cup) sugar
- 5 milliliters (1 teaspoon) vanilla extract
- 2.5 milliliters (1/2 teaspoon) ground cinnamon
- 28 grams (2 tablespoons) unsalted butter, melted
- 0.5 grams (1/8 teaspoon) salt
For Assembling & Baking:
- 8 grams (1 tablespoon) all-purpose flour
- 1 egg, beaten
- 25 grams (2 tablespoons) turbinado sugar
- 15 grams (1 tablespoon) apricot jelly or jam, optional for glaze
Directions:
- Prepare the crust: Line a baking sheet with parchment paper. In a food processor, combine the flour, salt, and granulated sugar. Pulse briefly to combine. Add the cold butter and pulse until the mixture resembles coarse crumbs. Drizzle the cold water over the mixture and pulse until the dough comes together. Transfer the dough to a lightly floured surface, knead briefly, then shape into a disk. Roll out the dough into a circle about 14 inches in diameter, then transfer to the parchment-lined baking sheet. Refrigerate while you prepare the filling.
- Make the filling: Peel, core, and thinly slice the apples. In a large bowl, toss the apple slices with sugar, vanilla extract, cinnamon, melted butter, and salt until evenly coated.
- Assemble the tart: Sprinkle flour over the pastry. Arrange the apple slices on top in overlapping concentric circles, leaving a border around the edges. Fold the edges of the dough over the apples, creating a rustic crust. Brush the crust with beaten egg and sprinkle with turbinado sugar. Chill in the fridge for 15 to 20 minutes.
- Preheat the oven to 350°F (175°C). Bake the tart for 55 to 65 minutes, or until the apples are tender and the crust is golden brown. Let cool slightly.
- Optional: Heat apricot jelly or jam with water until melted and brush over the warm tart for a glossy finish.
- Serve warm or at room temperature, slicing and enjoying the golden harvest flavors of this delightful rustic French apple tart.
Notes:
- Feel free to use your favorite baking apples for this tart, such as Granny Smith or Honeycrisp.
- If you prefer a sweeter tart, you can adjust the amount of sugar in the filling to suit your taste.
- Leftover tart can be stored loosely covered on the countertop for a few days, but it’s best enjoyed fresh on the day it’s made.
