One of my favorite cities in the world is Paris, where we had a chance to visit for the first time last year. I enjoyed every minute of it; the history, culture, architecture, and most of all, the food and dessert. French cooking can be complicated but there are also many recipes that are simple and you can easily make at home. This French Apple Tart is one of them. I like the tartness of Granny Smith apples and sprinkling some sugar and butter on top, it is perfect and not overly sweet. I use one sheet of defrosted frozen puff pastry for a shortcut, which even make it faster and easier.
Let’s make some dessert!
Defrost puff pastry overnight in the fridge.
Heat up the oven to 400 degree F.
Unfold one puff pastry sheet on baking sheet lined with Siltpat (Non-Stick Silicone Baking Mat). I am in love with Siltpat, nothing sticks to it and I think it is the best innovation ever! I made it with the parchment paper one time and I had a hard time loosing it up from the paper after the tart is cooked. I think I might of ended up eating a little piece of paper or two.
Don’t worry if the pastry sheet is not perfectly square. If the sheet splits from the folded lines, just press them back together with your fingers.
Next, peel the apples, core them to remove seeds and slice them in 1/4-inch-thick slices. If you notice from the picture, I did not peel them as I was just too lazy today. Nonetheless, the tart turned out just fine.
Place overlapping slices of apples diagonally down the middle of the tart until the pastry is covered with apple slices. (I would not use the apple ends in order to make the arrangement beautiful).
Sprinkle with sugar and dot with diced butter.
Bake for 35-40 minutes until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. The apple juice will burn in the pan. Do not panic! The tart will be fine.
When the tart is done, heat the apricot jelly together with water in a small microwaveable bowl for 10-15 seconds.
Brush the apples and the pastry completely with the jelly mixture. Use a metal spatula to loose the tart from the Siltpat and transfer to a cutting board.
Use a sharp knife to cut into big slices and serve warm or at room temperature.
I hope you give this easy French Apple Tart a try, the recipe is below.
There are also a few French recipes that I made, hope you check them out as well. 🙂
Croque Madame, Chocolate Almond Croissants, Ham and Cheese Crepes, Nutella and Banana Crepes, Scrambled Eggs and Ham Crepes, Chicken with Forty Cloves of Garlic, French Macarons, Beef Bourguignon, and French Onion Soup
- 2 Granny Smith Apples
- ¼ cup of sugar
- 2 tablespoons cold unsalted butter, small-diced
- 2 tablespoons apricot jelly
- 1 tablespoon water
- 1 puff pastry sheet
- Defrost puff pastry overnight in the fridge.
- Heat up the oven to 400 degree F.
- Unfold one puff pastry sheet on baking sheet lined with Siltpat (Non-Stick Silicone Baking Mat). Don't worry if the pastry sheet is not perfectly square. If the sheet splits from the folded lines, just press them back together with your fingers.
- Peel the apples, core them to remove seeds and slice them in ¼-inch-thick slices.
- Place overlapping slices of apples diagonally down the middle of the tart until the pastry is covered with apple slices. (I would not use the apple ends in order to make the arrangement beautiful).
- Sprinkle with sugar and dot with diced butter.
- Bake for 35-40 minutes until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during baking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out.
- When the tart is done, heat the apricot jelly together with water in a small microwaveable bowl for 10-15 seconds. Brush the apples and the pastry completely with the jelly mixture.
- Use a metal spatula to loose the tart from the Siltpat and transfer to a cutting board. Use a sharp knife to cut into big slices and serve warm or at room temperature.
Wow so easy Ka เดี๋ยวลองนะ (I’ll try.)
👍🏼 That’s right, so easy even me can do it. Let me know how it goes naka.
อาทิตย์ที่ผ่านมาเรียนทำแป้งพาย นวดมือเป็นวันรอพักอีก กว่าจะเสร็จกินได้ แป้งยี่ห้อไหนอร่อยคะคู แล้วเมืองไทยจะมีไหมคะคู รีดแป้งอีกป้าหลังหักค่ะ
(Last week, I learned how to make pie dough. Kneaded for a long time then needed wait for it to rest. Lots of work. What is the good brand of the pie crust? Will they have it in Thailand? My back is sore from kneading the dough.)
อันนี้เป็นแป้งแช่แข็งแบบ pastry อ้ะคะ หนูชอบเพราะว่ามันเบาๆ เบากว่าพาย ไม่รู้เมืองไทยมีเปล่าคะ (I used Pepperidge Farm frozen puff pastry. I like it because it’s lighter than pie dough. Not sure if they carry it in Thailand.)
เดี๋ยวจะลองไปหานะคะ อันนี้ป้านวดกะมือเองค่ะ แทบตาย (I’ll find it. I kneaded mine, so tired.)
Sriprinya 👍🏼👏🏼👌🏼 เก่งมากค่ะป้า 👌🏼👏🏼👍🏼 (Great job.)