French Apple Tart

Butter. Flaky Pastry. Sweet Fruit. These are some of the beautiful things I remember from Paris & when combined together it is culinary magic. Today, I was feeling nostalgic for all things Paris & was immediately drawn to the Barefoot Contessa’s recipe for French Apple Tart. Richly divine!
Ingredients: Granny Smith Apples, Butter, Sugar, Apricot Jam, Rum, Puff Pastry
Baking Tools: French Rolling Pin, Good Quality Parchment Paper, Sheet Pan & Pastry Brush

*Marie’s French Apple Tart                                                 *Barefoot Contessa’s French Apple Tart


(Adapted from Barefoot Contessa’s Back to Basics Cookbook)

  • 1 Sheet Frozen Puff Pastry, defrosted
  • 4 Granny Smith Apples
  • 1/2 Cup Sugar
  • 4 Tbsp Cold Unsalted Butter (1/2 Stick), small diced
  • 1/2 cup Warm Sieved Apricot Jam
  • 2 Tbsp Rum
Preheat oven to 400 degrees & line a sheet pan with parchment paper ♥ Roll out puff pastry to 10 1/2 x 10 1/2 inches ♥ Peel apples & cut them in half through the stem & slice crosswise in 1/4 inch thick slices ♥ Place overlapping slices of apples diagonally down the middle of the tart & continue making diagonal rows on both sides (Make it look pretty! This is a French tart we’re talking about!) ♥ Sprinkle 1/2 cup sugar & dot with the butter ♥ Bake for 45 mins to 1 hour until the pastry is browned & the edges of the apples start to brown ♥ When the tart’s done, heat the apricot jam with the rum & then sieve it before making the glaze  ♥ Brush the apples & the pastry completely with the jam mixture  ♥ Allow to cool & serve warm!
**So I think my French pastry fix has been satisfied (for now anyways ;))!**
QUICK TIP: Keep puff pastry in your freezer at all times especially if you’re someone who loves to bake & loves French pastries, as I do! Don’t deny yourself the pleasure of making a fabulous tart like this because you didn’t have the sinfully delicious puff pastry on hand. You can of course make the pastry dough from scratch but I like shortcuts 😉
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