Decadent Apple Pie French Tart: A Celebration of Flaky Crust and Sweet Apples
Apple Pie French Tart
Can I tell you a secret? Baking a pie can be an art, and sometimes, it presents its challenges. You might find the filling bubbling over the edges, or perhaps the crust gets a little too golden on one side. Yet, despite these small imperfections, there’s an undeniable magic to a homemade pie. It carries a warmth, a personal touch, and a flavor that store-bought versions simply can’t replicate. It’s an act of love, patiently crafted in your own kitchen, filling your home with the most enchanting aromas.
Do you have a favorite pie? You know, the kind that whispers your name from the refrigerator in the quiet hours of the night, tempting you for just one more slice. That irresistible treat that calls you back for seconds, or even thirds, long after dinner is over. Mmmm… yes, *that* kind of pie. For me, without a doubt, a perfect apple pie is the sole reason I’d willingly get out of bed at midnight. The thought of its sweet, spiced fruit and tender crust is simply too compelling to resist.
Now, my question to you, fellow pie enthusiasts, is have you ever truly considered the glaring bias that exists when it comes to crust versus filling? It’s an issue that has plagued bakers and dessert lovers for generations! We see mountains upon mountains of luscious apple slices, generous pecans, or plump, juicy blueberries, overflowing in their sweet, syrupy goodness. But when it comes to the crust – the very foundation, the golden embrace that holds it all together – it often feels… nonexistent. It’s barely there, a mere whisper of texture against the overwhelming tide of filling. It’s simply not fair! (Picture me sprawled out on the floor, in a total, dramatic hissy-fit tantrum style, lamenting this culinary injustice).
Someone, I declared, absolutely *must* do something about it. The crust deserves its moment in the spotlight, its rightful place as an equal partner in this delightful dessert symphony. It’s not merely a vessel; it’s a crucial component that contributes texture, flavor, and that utterly satisfying crunch. This injustice simply could not stand.
Well, dear readers, I took it upon myself to rectify this culinary imbalance. I embarked on a mission to bring justice to the humble crust, just in the nick of time, before it was forever lost and forgotten in a jungle of bubbly, syrupy apple pie goodness. My goal was to create a dessert where the crust wasn’t just an afterthought, but a star in its own right, offering the perfect counterpoint to the sweet, tender fruit.
We demand equality for the crust, and we demand it now! I’m officially starting a movement: The Flaky Crust Revolution! A movement dedicated to ensuring every bite of pie or tart delivers a sublime balance of rich, flavorful filling and a golden, buttery, structurally sound crust. Enough with the flimsy, tasteless edges! We deserve a crust that holds its own, that crumbles perfectly, and adds an essential layer of flavor and texture to the experience. This isn’t just about baking; it’s about culinary justice!
Okay, perhaps I’m being a tad bit over-dramatic. But hey, when it comes to my desserts, I truly care! My passion for perfectly balanced flavors and textures runs deep, and I believe every element of a dish should shine. This commitment led me to perfect the recipe for what I proudly present as the Apple Pie French Tart – a dessert designed to give the crust the respect it deserves while still celebrating the vibrant flavors of fresh apples.
In other, more delightful news, I must confess that I ate about three generous slices of this very Apple Pie French Tart while I was writing this article. It’s a tough job, but someone has to do the taste-testing! And let me tell you, each bite was a testament to the harmonious marriage of a buttery, flaky crust and a perfectly spiced, tender apple filling. Mmm… so, so good. It’s the kind of satisfaction that makes all the baking effort, and even a little dramatic rant, completely worthwhile.
This Apple Pie French Tart isn’t just a recipe; it’s an experience, a statement, and an absolute delight. It’s designed to bring you the best of both worlds: a robust, flavorful crust that stands up to its delicious filling. So, if you’re ready to join the Flaky Crust Revolution and bake a dessert that will impress both your taste buds and your guests, keep reading. Let’s create some culinary magic together!
Apple Pie French Tart Recipe
30 minutes
45 minutes
1 hour 15 minutes
A scrumptious tart with all the delicious flavors of a homemade apple pie, boasting a perfectly flaky crust and sweet, spiced apple topping.
Ingredients for Apple Pie French Tart
For the Flaky Crust:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 1/2 cup (1 stick) unsalted butter, very cold and diced
- 1/4 cup vegetable shortening (such as Crisco), chilled
- 1/2 cup ice water (plus a little more if needed)
For the Apple Topping:
- 2 medium Granny Smith apples, peeled, cored, and sliced
- 1 large Fuji apple, peeled, cored, and sliced
- 1 teaspoon ground cinnamon
- 1/2 cup light brown sugar, packed
- 1 tablespoon fresh lemon juice (to prevent browning)
- 1 pinch fresh grated nutmeg (or 1/4 tsp ground nutmeg)
- 1/4 cup (1/2 stick) unsalted butter, diced into small pieces
For the Apricot Glaze:
- 1/2 cup apricot jelly or jam
- 1 tablespoon orange juice (freshly squeezed preferred)
Instructions for Apple Pie French Tart
To make the perfect flaky crust:
- In a spacious medium bowl, begin by whisking together the all-purpose flour, granulated sugar, and salt until thoroughly combined. Then, add the very cold, diced unsalted butter and chilled vegetable shortening. Using a pastry blender or a potato masher, work the cold fats into the flour mixture. Continue this process until the butter and shortening break down into pea-sized pieces, ensuring not to overwork the dough. The key to a flaky crust is keeping the ingredients cold and handling them minimally.
- Carefully remove any remaining ice from your ice water and gradually add the cold water to the dough mixture. Use your hands or a fork to mix quickly and gently. You want the dough to just barely start holding a cohesive shape, but it should still look a little shaggy. Avoid kneading too much, as this develops gluten and can make the crust tough.
- Carefully dump the fragile dough onto a lightly floured surface. Quickly gather and knead it just enough to form it into a flat disk. Wrap this disk tightly in plastic wrap and refrigerate for at least 1 hour, or preferably longer (up to overnight). Chilling is crucial for the butter to firm up, preventing shrinkage during baking and promoting maximum flakiness.
- Once chilled, unwrap the dough and roll it out on a well-floured surface. Roll the dough to a thickness slightly larger than a 10 x 14-inch rectangle. Using a ruler and a small, sharp knife, carefully trim the edges to create a neat rectangle. Gently transfer the dough onto a sheet pan lined with parchment paper or a silicone baking mat. Place it back in the refrigerator while you prepare the apple topping to keep it cool.
- Preheat your oven to 400 degrees F (200 degrees C) in preparation for baking.
To make the luscious apple topping:
- Begin by peeling your Granny Smith and Fuji apples. Cut them into quarters, then use a melon baller or a small knife to remove the stems and cores. Carefully cut the apples into 1/4-inch thick slices (you might choose to discard the rounded end pieces for a more uniform appearance). Place the sliced apples in a medium bowl and immediately add the lemon juice; this will prevent them from browning. Add the ground cinnamon, light brown sugar, and freshly grated nutmeg (or ground nutmeg) to the apples. Toss everything gently until all the apple slices are evenly coated with the spices and sugar.
- Retrieve your chilled dough from the refrigerator. Starting from one corner, arrange the apple slices in an overlapping diagonal pattern across the dough. Continue repeating this diagonal pattern, carefully covering the entire surface of the tart dough, but remember to leave about a one-inch space clear around the edges. This border will create a beautiful, risen crust edge.
- Evenly dot the arranged apples with the small pieces of unsalted butter. This butter will melt and infuse the apples with a rich, buttery flavor during baking. Bake the tart in your preheated oven for 40 to 55 minutes, or until the apples are tender and the crust is golden brown and cooked through. Halfway through the cooking time, rotate the pan to ensure even baking. Don’t worry if some apple juices bubble over and caramelize slightly on the pan – the tart itself will be absolutely delicious!
To make the glistening apricot glaze:
- Once the Apple Pie French Tart is baked to perfection and removed from the oven, prepare the glaze. In a small saucepan, gently heat the apricot jelly (or jam) together with the orange juice over low heat until the jelly is melted and the mixture is smooth. Immediately brush this warm jelly mixture generously over the baked apples and the golden pastry crust. This glaze will add a beautiful sheen, a touch of extra fruitiness, and a professional finish to your homemade tart.
Have you made this Apple Pie French Tart recipe?
If you enjoyed crafting and tasting this delightful Apple Pie French Tart, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. We’d love to hear about your experience! You can also share a picture of your beautiful creation on Instagram with the hashtag #LITTLESPICEJAR. I’d be absolutely thrilled to see what you made!