Tarte fine aux pommes
A classic French apple tart made with puff pastry, thinly sliced apples, sugar, and butter, baked until golden and caramelized.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Puff Pastry (store-bought, thawed if frozen) | 1 | Sheet |
| Apple (medium-sized, peeled, cored, and thinly sliced) | 5 | Count |
| Unsalted Butter (melted) | 50 | Grams |
| Granulated Sugar (for sprinkling) | 50 | Grams |
| Apricot Jam (for glazing) | 3 | Tbsp |
| Water (to thin the apricot jam) | 1 | Tbsp |
Instructions
- Preheat the oven to 200 degrees Celsius.
- Roll out the puff pastry on a lightly floured surface to a rectangle about 30 by 25 centimeters.
- Transfer the rolled pastry to a baking sheet lined with parchment paper.
- Arrange the apple slices in overlapping rows on the pastry, leaving a 2-centimeter border around the edges.
- Brush the melted butter over the apples and sprinkle with granulated sugar.
- Fold the edges of the pastry over the apples to create a border.
- Bake in the preheated oven for 25 to 30 minutes, or until the pastry is golden and the apples are tender.
- While the tart is baking, heat the apricot jam and water in a small saucepan over low heat until smooth.
- Remove the tart from the oven and brush the warm apricot glaze over the apples.
- Allow the tart to cool slightly before slicing and serving.
Prep
- Thaw puff pastry if frozen
Kitchen equipment
Parchment PaperPastry Brush