A French apple tart is a very simple dessert with a lot of wow factor from its pretty appearance.
Course: Dessert
Keyword: apple, apple butter, apple jelly, apple pie, bourbon, brown sugar, cinnamon, Granny Smith apples
Ingredients
1nine-inch pie crust
1 1/2poundsGranny Smith apples
1/3cupsugar
3tablespoonsbuttercubed
1/4cupapple jelly
1tablespoonbourbonor use water
a liberal sprinkling of cinnamon
Instructions
Preheat the oven to 400 degrees.
Roll out the pie dough to about a quarter-inch thick and place into a eight- to 10-inch tart pan, pressing it along the sides so that it fills the crevices. Trim any excess crust, and place the whole pan in the freezer while slicing apples. (If you don't have a tart pan, use a pie pan or springform pan instead.)
Peel the apples, cut them in half, and core them. Slice the apples thinly—about one-quarter inch—and arrange in the prepared crust in a spiral, overlapping the slices a bit as you go. Once you're finished, use any remaining slices to fill in gaps and make it look nice.
Sprinkle the sugar evenly over the top of the pie. (It will seem like too much, but it will cook down into the apples; don't worry.) Dot the top of the tart with the cubed butter.
Bake for 45 minutes to 1 hour or until the tart is lightly browned and the apples are fork tender.
Let the tart cool for about 15 minutes or so.
In a microwave-safe bowl, combine the apple jelly and bourbon, along with a healthy sprinkling of cinnamon. Microwave it for just a few seconds—about 20—to get it just a bit warm, and whisk it well to combine the jelly and liquid.
Using a pastry brush, brush the mixture over the top of the tart.
When it's cool enough to handle, remove the tart from the pan and serve right away or refrigerate in an airtight container.