Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Patch up any tears by pinching a bit of dough from the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm.įold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go.

Sprinkle 1 tablespoon of flour evenly over the pastry.Īrrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan. It’s fine if the edges are a little ragged. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. Take the dough from the fridge and slide the parchment paper onto the countertop. Add the sugar, vanilla, cinnamon, melted butter, and salt. Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Transfer the dough to a parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface). Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Knead a few times, just until it comes together into a cohesive ball.įlour your work surface again and dust the dough with flour, as well. Transfer the dough to a lightly floured work surface. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Process just until the butter is the size of peas, about 5 seconds. Pulse briefly to combine, then add the pieces of cold butter. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Step-by-Step Instructions Step 1: Make the Crustīegin by making the pastry. With any recipe that calls baking apples, like apple muffins, apple crisp or apple cobbler, it’s a good idea to use different varietals for a more nuanced flavor. As you can see, I use two types of apples for this recipe. These apples hold their shape when cooked, while non-baking apples turn into applesauce. The apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven.Īlso, be sure to use apples suitable for baking, such as Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, or Honey Crisp. What you’ll need to make a french apple tartīefore we get to the recipe, a word of advice: you might be tempted to load up the tart with extra apples, but less is more with this type of dessert. The charm of this dessert lies in its imperfections. Plus, the beauty of a free-form tart is that you don’t have to fuss over crimping the dough into a pie plate you simply fold it irregularly over the fruit. This dough is a snap to prepare in your food processor and it’s easy to roll out. If the thought of homemade pastry crust seems daunting, let me ease your mind.

I’m actually off to make another right now with my remaining apples, since we polished off this first one shortly after it came out of the oven!!” Jeff The addition of vanilla to the apples is inspired…The crust is simple to make, using a food processor, but produces a pastry that is both buttery and flaky. “Magnifique! This is a perfect apple galette.

Two tart apples