---
title: French Apple Tart
source: https://www.foodnetwork.com/recipes/ina-garten/french-apple-tart-recipe-1946083
servings: 6
prep_time: 20 minutes
cook_time: 1 hour
total_time: 2 hours 20 minutes
---

For the pastry, place @all-purpose flour{2%cups}, @kosher salt{1/2%tsp}, and @sugar{1%Tbsp} in the bowl of a #food processor{} fitted with the steel blade. Pulse for a few seconds to combine. Add cold @unsalted butter{12%Tbsp} diced and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour @ice water{1/2%cup} down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic wrap and refrigerate for at least ~{1%hour}.

Preheat the #oven{} to 400°F. Line a #sheet pan{} with parchment paper.

Roll the dough slightly larger than 10 by 14 inches using a #rolling pin{}. Using a ruler and a small #knife{}, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel @Granny Smith apples{4} and cut them in half through the stem. Remove the stems and cores with a sharp knife and a #melon baller{}. Slice the apples crosswise into 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with @sugar{1/2%cup} and dot with cold @unsalted butter{4%Tbsp} small-diced.

Bake for 45 to ~{60%minutes}, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. The apple juices will burn in the pan but the tart will be fine!

When the tart is done, heat @apricot jelly{1/2%cup} together with @Calvados or rum{2%Tbsp} and brush the apples and the pastry completely with the jelly mixture using a #pastry brush{}. Loosen the tart with a metal #spatula{} so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.