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Apple Tart
Created by: Howcan Team
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, chilled and diced
- 1/4 cup ice water
- 4 large apples, peeled, cored, and sliced
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons apricot preserves
Instructions
- In a large bowl, combine 1 1/4 cups of flour and 1/4 teaspoon of salt.
- Cut in the chilled, diced butter until the mixture resembles coarse crumbs.
- Stir in the ice water, a tablespoon at a time, until the dough comes together.
- Form the dough into a ball, wrap in plastic, and refrigerate for at least 1 hour.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll out the dough on a lightly floured surface to fit a 9-inch tart pan.
- Place the dough in the tart pan and trim any excess from the edges.
- In a large bowl, toss the sliced apples with 1/2 cup of white sugar, 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.
- Arrange the apple slices in the tart pan in an overlapping pattern.
- Bake in the preheated oven for 35-40 minutes, or until the crust is golden and the apples are tender.
- Heat the apricot preserves in a small saucepan over medium heat until melted.
- Brush the melted preserves over the warm tart for a glossy finish.
- Allow the tart to cool slightly before serving. Enjoy!
The history of the apple tart dates back to medieval times in Europe, where it was a popular dessert among the nobility. The dish gained widespread popularity in France, where it became known as "tarte aux pommes." Renowned chefs like Marie-Antoine Carême and Auguste Escoffier further popularized the apple tart, incorporating it into their culinary repertoire. Today, the best apple tarts can be found in traditional French patisseries, particularly in regions like Normandy and Alsace, known for their exceptional apples. The key to a perfect apple tart lies in using crisp, tart apples, and a buttery, flaky pastry crust. For a twist, consider the rustic French method of making a "tarte Tatin," where the apples are caramelized before baking.
70 min
8
320 calories
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