Description

A traditional French apple tart featuring buttery shortcrust pastry, a velvety apple compote, and artfully arranged apple slices with a glossy apricot glaze.

Ingredients

Units Scale

For the shortcrust pastry (pâte brisée):
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 tsp salt
2–3 tbsp cold water
For the apple compote:
3 apples (such as Golden Delicious), peeled and chopped
2 tbsp sugar
1 tbsp water
1/2 tsp vanilla extract
For the topping:
2–3 apples, peeled, cored, and thinly sliced
1 tbsp melted butter
2 tbsp apricot jam (for glaze)
1 tsp water

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Instructions

Make the pastry: In a bowl, mix flour and salt. Cut in butter until crumbly. Add cold water gradually and form a dough. Wrap and chill for 30 minutes.
Preheat oven to 375°F (190°C). Roll out pastry and press into a tart pan. Prick the base with a fork and blind bake for 12–15 minutes. Let cool.
For the compote: Cook chopped apples with sugar and water over medium heat until soft (about 10 minutes). Mash or blend until smooth. Stir in vanilla. Spread evenly over the baked crust.
Arrange apple slices in overlapping concentric circles on top of the compote. Brush with melted butter.
Bake for 30–35 minutes or until apples are tender and lightly golden.
Warm the apricot jam with water and brush over the tart for a glossy finish.
Cool slightly and serve warm or chilled.

Notes

Use a mandoline slicer for evenly thin apple slices.
The tart can be made a day ahead and stored in the fridge.
Serve with whipped cream or crème fraîche for added indulgence.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 18g
Sodium: 55mg
Fat: 14g
Saturated Fat: 9g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 2g
Cholesterol: 35mg