French Apple Tart
A Kitchen Muse: 
Recipe type: dessert, tarts
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
An impressive easy to make French tart - perfect for dinner parties!
  • 1¼ cups flour, plus more for dusting
  • 12 tablespoons unsalted butter, cubed and chilled
  • ¼ teaspoon kosher salt
  • 7-8 baking apples, peeled, cored, and halved
  • ⅓ cup sugar with a shake a cinnamon combined
  • ½ cup apricot jam
  • 2 tbs. rum
  1. Combine flour, 8 tablespoons butter, and salt in a food processor and pulse until pea-size crumbles form, about 10 pulses.
  2. Drizzle in 3 tablespoons ice-cold water and pulse until dough is moistened, about 3-4 pulses.
  3. If dough seems too dry, drizzle in additional water 1 teaspoon at a time until dough is sufficiently wet.
  4. Transfer dough to a work surface and form into a flat disk; wrap in plastic wrap and refrigerate for 1 hour.
  5. Unwrap dough and transfer to to a lightly floured work suface.
  6. Using a rolling pin, flatten dough into a 13″ circle and then transfer to a 11″ tart pan with a removable bottom.
  7. Using fingertips, lightly press dough into the bottom and sides of tart pan.
  8. Using a rolling pin, gently press down on top edge of tart pan to trim excess dough.
  9. Chill for 1 hour.
  10. Meanwhile, heat oven to 375°F.
  11. Working with one apple half at a time, make thin crosswise slices while holding the shape of the apple half with your other hand.
  12. Gently move the slices to the crust and make a pattern with the apples overlapping so there are no gaps of crust showing through.
  13. Once tart shell is completely filled with apples, sprinkle with cinnamon sugar and dot with remaining 4 tablespoons of butter.
  14. Bake until golden brown, 60-70 minutes.
  15. Meanwhile, heat apricot jam and rum in a small saucepan until warmed and thin.
  16. Pour through a fine strainer into a small bowl and set aside.
  17. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam rum glaze.
  18. Let cool completely before slicing. Serve with creme fraiche, ice cream, or whipped cream.
Recipe by A Muse in My Kitchen at