French Apple Tart

Car qui n’aime pas la tarte aux pommes?

I think that a french apple tart is one of my favourite treats. It reminds me of my holidays in France and a treat I would get at the local boulangerie. I always thought that they were really complicated to make, mainly because of the frangipane. Turns out, it’s super easy. It’s just fiddly. This is not a recipe you’re making in a quick moment, this is one you’re doing on a Sunday afternoon with some tunes playing on in the background. In fact, I have the perfect playlist right here…

Quick note, this is normally made with rum in the frangipane, but I went with amaretto. Partly because I prefer amaretto over rum. Partly because I didn’t have any rum in the house. You go with what you prefer.

INGREDIENTS.

2 cups plain flour
1 tbsp caster sugar
350g unsalted butter
pinch of salt
115ml cold water

1 cup plain flour
1/2 cup caster sugar
75g unsalted butter
2 tbsp ground cinnamon
2 tbsp amaretto
1 egg
pinch of salt

3/4 apples, peeled and thinly sliced
75g unsalted butter
a sprinkle of ground cinnamon
apricot jam

FRENCH APPLE TART.

Preheat the oven to 200 degrees. For the crust, mix together the flour, sugar and salt. Add the butter and mix together to a bread crumb texture. Add the water slowly until the dough forms. Sprinkle your countertop with flour and work the dough into a ball. chill immediately in the fridge overnight or in the freezer for 30 minutes.

Once the dough is chilled, roll out the dough big enough for your tart dish. Ensure your dish is greased before adding the dough into it. Trim the edges and put to one side.

For the frangipane, combine the flour, sugar and butter until smooth. add the cinnamon, amaretto and pinch of salt. Add the egg and stir until combined into a smooth mixture. Add the frangipane into the tart case. Next, add the sliced apples into a pattern of your choice. Personally, I love the flower look on a french apple tart. Once placed, sprinkle the cinnamon on top and add the butter in small chunks.

Bake in the oven for 60 minutes or until the apples are soft and lightly browned. Before you take the tart out, add a couple of tablespoons of apricot jam into a saucepan with a little bit of cold water. Heat until you have a smooth liquid. Once cooked, remove from the oven and pour the jam onto the tart slowly. Leave until cooled.