Mohamed Shili This delicious Julia Child French Apple Tart is a simple and rustic dessert with a flaky, buttery crust and tender, cinnamon-spiced apples. It’s easy to make with common ingredients and perfect for any occasion. Serve it warm with a scoop of vanilla ice cream or enjoy it as a quick, homemade treat with a touch of elegance!
Ingredients Needed
For the Crust:
- 1½ cups (180g) all-purpose flour, spooned and leveled
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1½ sticks (12 tablespoons/170g) very cold unsalted butter, cut into ½-inch pieces
- ¼ cup (60ml) very cold water
For the Filling:
- 1¾ lbs (795g) baking apples (about 3 large)
- ⅓ cup (67g) sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons (28g) unsalted butter, melted
- ⅛ teaspoon salt
For Assembling & Baking:
- 1 tablespoon all-purpose flour
- 1 egg, beaten
- 2 tablespoons turbinado sugar
- 1 tablespoon apricot jelly or jam (optional for glaze)
How To Make French Apple Tart
- Make the Crust: Line a baking sheet with parchment paper. In a food processor, combine flour, salt, and sugar. Pulse briefly. Add cold butter and process until the mixture resembles pea-sized crumbs. Sprinkle ice water over the mixture and process until crumbly. Transfer dough to a floured surface, knead a few times, and form into a disk. Roll into an 8-10 inch circle, transfer to the parchment-lined baking sheet, and refrigerate.
- Prepare the Filling: Peel, core, and thinly slice apples into ⅛-inch slices (about 4 cups). In a bowl, toss apples with sugar, vanilla, cinnamon, melted butter, and salt.
- Assemble the Tart: Remove dough from the fridge and roll it into a 14-inch circle on the parchment paper. Transfer parchment and dough back onto the baking sheet. Sprinkle flour over the pastry and arrange apple slices in overlapping concentric circles, leaving a 3-inch border. Fold the edges of the dough over the apples, pleating as needed. Brush the crust with beaten egg and sprinkle 1 tablespoon turbinado sugar on the crust and 1 tablespoon over the apples. Refrigerate the assembled tart for 15-20 minutes.
- Bake the Tart: Preheat the oven to 350°F (175°C). Bake for 55-65 minutes until the apples are tender and the crust is golden. Transfer to a cooling rack.
- Optional Glaze: In a small bowl, mix apricot jam with 1½ teaspoons water. Microwave for about 20 seconds until bubbling. Brush the apples with the apricot syrup for a glossy finish.
- Serving and Storage: Serve warm or at room temperature. Best enjoyed on the day it’s made. Leftovers can be loosely covered and stored at room temperature for a few days.
Recipe Tips
- Keep the Butter Cold: Cold butter is key for a flaky crust. If it starts to soften, chill the dough before rolling.
- Slice Apples Evenly: Thin, even slices ensure the apples cook properly and soften at the same time.
- Chill the Dough Before Baking: This helps prevent shrinking and keeps the crust crisp.
- Use a Baking Sheet with Parchment: This makes cleanup easier and prevents sticking.
- Brush with Apricot Glaze: A light glaze adds shine and enhances the apple flavor.
How To Store Leftovers
- Refrigerate: Store leftovers french apple tart in an airtight container in the fridge for up to 3 days. For best texture, enjoy at room temperature.
- Freeze: Wrap leftovers french apple tart tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Nutrition Fact
Serving Size: 1 slice (⅛ of tart)
- Calories: 309
- Total Fat: 15.5g
- Saturated Fat: 9.7g
- Cholesterol: 40.1mg
- Sodium: 261.9mg
- Total Carbohydrate: 42.4g
- Dietary Fiber: 3.4g
- Sugars: 23.6g
- Protein: 2.5g
More Julia Child Recipes:
Julia Child French Apple Tart
Description
This delicious Julia Child French Apple Tart is a simple and rustic dessert with a flaky, buttery crust and tender, cinnamon-spiced apples. It’s easy to make with common ingredients and perfect for any occasion. Serve it warm with a scoop of vanilla ice cream or enjoy it as a quick, homemade treat with a touch of elegance!
Ingredients
For the Crust:
For the Filling:
For Assembling & Baking:
Instructions
- Make the Crust: Line a baking sheet with parchment paper. In a food processor, combine flour, salt, and sugar. Pulse briefly. Add cold butter and process until the mixture resembles pea-sized crumbs. Sprinkle ice water over the mixture and process until crumbly. Transfer dough to a floured surface, knead a few times, and form into a disk. Roll into an 8-10 inch circle, transfer to the parchment-lined baking sheet, and refrigerate.
- Prepare the Filling: Peel, core, and thinly slice apples into ⅛-inch slices (about 4 cups). In a bowl, toss apples with sugar, vanilla, cinnamon, melted butter, and salt.
- Assemble the Tart: Remove dough from the fridge and roll it into a 14-inch circle on the parchment paper. Transfer parchment and dough back onto the baking sheet. Sprinkle flour over the pastry and arrange apple slices in overlapping concentric circles, leaving a 3-inch border. Fold the edges of the dough over the apples, pleating as needed. Brush the crust with beaten egg and sprinkle 1 tablespoon turbinado sugar on the crust and 1 tablespoon over the apples. Refrigerate the assembled tart for 15-20 minutes.
- Bake the Tart: Preheat the oven to 350°F (175°C). Bake for 55-65 minutes until the apples are tender and the crust is golden. Transfer to a cooling rack.
- Optional Glaze: In a small bowl, mix apricot jam with 1½ teaspoons water. Microwave for about 20 seconds until bubbling. Brush the apples with the apricot syrup for a glossy finish.
- Serving and Storage: Serve warm or at room temperature. Best enjoyed on the day it’s made. Leftovers can be loosely covered and stored at room temperature for a few days.
Notes
- Keep the Butter Cold: Cold butter is key for a flaky crust. If it starts to soften, chill the dough before rolling.
- Slice Apples Evenly: Thin, even slices ensure the apples cook properly and soften at the same time.
- Chill the Dough Before Baking: This helps prevent shrinking and keeps the crust crisp.
- Use a Baking Sheet with Parchment: This makes cleanup easier and prevents sticking.
- Brush with Apricot Glaze: A light glaze adds shine and enhances the apple flavor.
Julia Child French Apple Tart
