The Best Apple Tart
OK, maybe not. I am better sure some pastry shops in Europe can make a tasty apple tart. In my house, we tend to think this apple tart recipe is the best in the world and could stand proudly next to any fancy pastry shop’s offering.
All pastries do not have to be hard. Like this recipe, it is easy to make, but looks amazing. It is not difficult to make. Simple ingredients make for a great tart. Apples are the key ingredient. I use whatever apples I have in my fruit bowl and that is usually Gala. You could use Granny Smith or a combination of apples. My goal is to keep things simple and not sweat about ingredients. If you do not have apples, but peaches or pears then use them. It is all good. The simple pressed dough of butter, sugar, egg, baking powder, and flour accepts whatever you arrange on the top of it. The apricot jam glaze brings it all together and gives it a nice finished shine.
You must serve this with freshly made whipped cream. Nothing out of a can or tub will do. It has to be the real deal. Whipped is easy to do. Heavy cream and sugar. That’s it. Whip it until firm. Once you have it then you will always make the good stuff again.
Apple Tart Recipe
- 1 stick unsalted butter at room temperature or melted
- 1 cup all-purpose flour, plus more for your fingers
- 1/4 teaspoon baking powder
- 1/2 cup sugar, plus 1 1/2 tablespoons
- 1 large egg
- 2 to 3 apples, peeled, cored, halved, then sliced thinly
- 1 1/2 teaspoons ground cinnamon
- 1/4 cup apricot jam
- Juice from one lemon
- whipped cream
- Heat oven to 350° F.
- Butter tart pan and set aside.
- Combine the flour and baking powder in a bowl and set aside.
- Using an electric mixer, cream the butter and 1/2 cup sugar at high speed in a large bowl.
- Lower speed to medium, add the egg, and beat until incorporated.
- Gradually add the flour mixture until fully incorporated. The dough will be very soft.
- Push the dough into the pan with floured fingers to form an even crust.
- Arrange the apples in circle or a design.
- Sprinkle with the cinnamon and the remaining sugar.
- Bake until the crust is golden brown, about 45 minutes; let cool.
- Heat the apricot jam and lemon juice in a small saucepan over medium-low heat, mixing until combined.
- Remove from heat and brush gently over the entire tart.
- Serve with the whipped cream.