French Apple Tart
New York City chef and author Sara Moulton taught us how to make this beautiful tart.
Credit: Todd ColemanSERVES 8
INGREDIENTS1 1/4 cups flour, plus more for dusting
12 tbsp. unsalted butter, cubed and chilled
1/4 tsp. kosher salt
7 Golden Delicious apples, peeled, cored, and halved
1/4 cup sugar
1/2 cup apricot jam
Whipped cream or vanilla ice cream, for serving
INSTRUCTIONSCombine flour, 8 tbsp. butter, and salt in a food processor and pulse until pea-size crumbles form, about 10 pulses. Drizzle in 3 tbsp. ice-cold water and pulse until dough is moistened, about 3—4 pulses. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour. Unwrap dough and transfer to a lightly floured work surface. Using a rolling pin, flatten dough into a 13″ circle and then transfer to a 11″ tart pan with a removable bottom; trim edges; chill for 1 hour.
Heat oven to 375º. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out; repeat with remaining apple halves. Place 1 fanned apple half on outer edge of the tart dough, pointing inward; repeat with 7 more apple halves. Separate remaining apple slices. Starting where the apple halves touch and working your way in, layer apples to create a tight rose pattern. Fill in any gaps with remaining apple. Sprinkle with sugar and then dot with remaining butter. Bake until golden brown, 60—70 minutes.
Meanwhile, heat apricot jam in a small saucepan until warmed and loose; pour through a fine strainer into a small bowl and set aside. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam. Let cool completely before slicing and serving with whipped cream.
See a step-by-step guide to forming the apple rosettes on this tart in our how-to gallery »