French Apple Tart

French Apple Tart

Tart shell:

  • 1 ½ cups flour
  • 2 Tbsp sugar
  • 1 stick butter (room temperature) – cut in pieces
  • 2 Tbsp ice water

In large bowl, mix flour and butter with hands until crumbly; then add ice water and form into dough.  Roll out on lightly floured board and mold into tart pan.  Prick sides and bottom with fork tines.  Bake 5 minutes at 425 degrees, and 5 minutes at 350 degrees.  Remove from oven immediately.

Filling (make while tart shell is baking) [Note: double mixture for fuller tart]

  • 2 Tbsp melted butter
  • ¼ cup honey
  • 2 eggs
  • 1 Tbsp flour
  • 1 ½ Tbsp lemon juice

Beat egg until frothy, then add melted butter, honey, flour, and lemon juice.  Beat until frothy – about 1 minute.  Set aside.

Pare 1-3 large, ripe apples; cut in half and slice (1/8 inch thickness).


Pour ½ filling mixture into tart shell and sprinkle lightly with cinnamon and mace (both optional).  Arrange apple slices in circular fashion starting at rim of tart.  Overlap and form circles with apple slices until center portion.  Cut apple slices into sections and fit into center to complete design.  Pour remaining mix over apples.

Bake tart in 350 degree oven for 15-20 minutes, or until filling is set (may be 40+ minutes).  Check every 5 minutes and turn tart pan each time.


When tart is baked and cooling, add this glaze:

  • 3 Tbsp clear jelly (i.e. apple, grape, plum, etc.)
  • 1 Tbsp lemon juice

Combine jelly and lemon juice in small pan over low heat until jelly melts.  Use pastry brush to glaze over tart.  Refrigerate.

Source: Family friend, Catherine Frompovich


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