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Ina Garten’s French Apple Tart Recipe Review

I love Ina Garten…my husband loves apple tarts and apple pies…and it was Rosh Hashanah (bring on the apples!!!)…so clearly I had to try out Ina’s French Apple Tart recipe! It is surprisingly easy,deliciously yummy and super impressive looking. The only thing I would do differently next time is to use more apples by having them overlap a bit more,but that is because my husband loves his apples. One of the most impressive aspects of this recipe is the dough. Dough can make or break a pie or tart,and in this case,the crust is what makes it! It is like a sweet buttery sugar cookie,but flakier. No this is not a healthy,low fat recipe…and I did not modify it to make it healthier…but I am toying with the idea of modifying the recipe next time to make a slightly healthier version.

Ina Garten’s French Apple Tart Recipe

Pastry Ingredients:

  • 2 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons (11/2 sticks) cold unsalted butter,diced
  • 1/2 cup ice water

Apple Topping Ingredients:

  • 4 Granny Smith apples (I used pink lady apples,because that is what I had,but I’m sure granny smith would be delicious too)
  • 1/2 cup sugar
  • 4 tablespoons (1/2 stick) cold unsalted butter,small diced
  • 1/2 cup apricot jelly or warm sieved apricot jam (I would halve the jelly and rum net time around,because I had a lot leftover).
  • 2 tablespoons Calvados,rum,or water

Directions:

1.  Put the flour,salt and sugar into your food processor.  Pulse several times to mix the ingredients.  Add the butter and pulse 15 times,or until the butter is in tiny bits (around as big as a pea).  Now pour the ice water into the food processor,while the blade is running continuously.  Stop as soon as the dough comes together –you dont want to overmix the dough.  Knead the dough into a ball on a floured countertop.  Wrap the ball of dough in plastic wrap and place it in the fridge for at least one hour (I left mine in the fridge overnight).

French Apple Tart Pastry Dough

2.  Preheat your oven to 400 degrees.  Take out a sheet pan or cookie sheet and wine it with parchment paper.  You want to try to find a tray that is at least 10″x14″

3.  Roll your dough out until it is a bit bigger than a 10″x 14″rectangle.  Then you can use a ruler and knife to make a perfect rectangle.  Place the dough on the parchment paper (which should be on your pan),and pop it into the fridge while you work on the apples.

4.  Peel your apples,remove the cores,and slice them into 1/4″thick slices.  When you have all of the apple slices prepared,place them diagonally (starting with the largest diagonal in the center of the rectangle and working your way out).  Sprinkle the 1/2 cup sugar and sprinkle the bits of butter over the top of your apples.  I also sprinkled some cinnamon on the top of the apples,which was a nice addition,but not crucial (nor part of Ina’s recipe).

Apples on French Tart

Cinnamon Sugar Topping on French Apple Tart

5.  Bake your apple tart for 45 minutes to an hour,rotating the pan once half way through.  You want the pastry to be nice and browned and for the apples to start to brown as well.  Don’t be worried if the apple juices start to crystallize,that is the tastiest bit!

6.  After the tart has finished baking,heat the apricot jelly and rum together.  Brush this on top of the tart for a nice shiny finish on top.  Remove the french apple tart from the parchment paper (to avoid it from sticking as it cools).  You can serve this warm or room temperature –but I think in the end my hubby preferred it heated the best.

Here is the finished product:

Baked French Apple Tart

French Apple Tart Plated

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