DIRECTIONS
For the crust: 1. Adjust 1 oven rack to lowest position and second rack 5–6 inches from broiler element. Preheat oven to 350F. 2. In a bowl, whisk flour, sugar, and salt together. Add melted butter and stir with wooden spoon until dough forms. 3. Into the bottom of a 9-inch tart pan with removable bottom, press 2/3 of dough into bottom of pan using hands. Press remaining dough into fluted sides of pan. Press and smooth the dough with your hands to even thickness. 4. Place pan on wire rack set in rimmed baking sheet and bake on lowest rack until crust is deep golden brown and firm to touch, 30–35 minutes, rotating pan halfway through baking. Set aside until ready to fill. For the filling: 1. Cut 5 apples lengthwise into quarters and cut each quarter lengthwise into 4 slices, about 1/4 inch thick. 2. In 12-inch skillet over medium heat, melt 1 tbsp butter. Add apple slices and water and toss to combine. Cover and cook, stirring occasionally until apples begin to turn translucent and are slightly pliable, 3–5 minutes. Transfer apples to large plate, spread into single layer, and set aside to cool. Do not clean skillet. 3. After the apples cook, microwave apricot preserves until fluid, about 30 seconds. Strain preserves through fine-mesh strainer into small bowl, reserving solids. Set aside 3 tbsp strained preserves for brushing tart. 4. Cut remaining 5 apples into 1/2-inch-thick wedges. Melt remaining 2 tbsp butter in now-empty skillet over medium heat. Add remaining apricot preserves, reserved apricot solids, apple wedges, and salt. Cover and cook, stirring occasionally, until apples are very soft, about 10 minutes. 5. Mash apples to purée with potato masher. Continue to cook, stirring occasionally, until puree is smooth, shiny, and reduced to about 2 cups, about 5 minutes. 6. Transfer apple purée to baked tart shell and smooth surface. Select 5 thinnest slices of the sautéed apple and set aside. Starting at outer edge of tart, arrange remaining slices, tightly overlapping, in concentric circles. Bend reserved slices to fit in center. 7. Bake tart, still on wire rack in sheet, on lowest rack, for 30 minutes. Remove tart from oven and heat broiler. 8. While broiler heats, warm reserved preserves in microwave until fluid, about 20 seconds. Brush evenly over surface of apples, avoiding tart crust. Broil tart, checking every 30 seconds and turning as necessary, until apples are attractively caramelized, 1–2 minutes. 9. Let tart cool for at least 1 1/2 hours. Remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto serving platter. Cut into wedges and serve. To Make Ahead: The baked crust, apple slices, and apple purée can be made up to 24 hours in advance. Apple slices and apple purée should be refrigerated separately in airtight containers. Assemble tart with refrigerated apple slices and purée and bake as directed, adding 5 minutes to baking time.
Hillary made this apple tart for friends the first night we entertained in the new house. It is a classic French apple tart with a quick and buttery pat-in-pan dough that bakes to a shortbread-like texture. Half the apples are cooked into a concentrated purée, and the remaining apples are sliced and par-cooked adorning the top with concentric circles. It takes a bit of time, but it is not difficult and the final product is absolutely beautiful and will WOW your friends and family! FRENCH APPLE TART
INGREDIENTS For the crust: • 1 1/3 cups (6 2/3 oz) all-purpose flour • 5 tbsp (2 1/4 oz) sugar • 1/2 tsp salt • 10 tbsp unsalted butter, melted For the filling: • 10 golden delicious apples (5 lbs), peeled and cored • 3 tbsp unsalted butter, divided • 1 tbsp water • 1/2 cup apricot preserves • 1/4 tsp salt
NOTE: You may have extra apple slices after arranging the apples on top of the tart. If you don’t have a potato masher, you can purée the apples in a food processor. For the best flavor and texture, bake the crust thoroughly until it is deep golden brown. To ensure that the outer ring of the pan releases easily from the tart, avoid getting apple purée and apricot glaze on the crust. The tart is best served the day it is assembled.
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