French · Dessert
Thin Apple Pastry Tart
A classic French tarte fine aux pommes built on impossibly thin, crisp pastry and nothing more than paper-thin apple slices, a dusting of sugar, and a glossy apricot glaze. No custard, no frangipane — just honest contrast between shattering pastry and tender roasted fruit, finished simply so the apple does the talking.
$1
20 minsPrep
19 minsCook
59 minsTotal
MediumLevel
Nutrition per serving
242Calories
2.7gProtein
9.3gFat
38.7gCarbs
18gSugar
3.1gFiber
72mgSodium
24mgChol
5.7gSat Fat
139mgPotassium
12mgCalcium
1.2mgIron
0mcgVitamin B12
4.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Cidre de Normandie
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub the cold cubed butter into the flour until it resembles coarse crumbs, then mix in the ice water just until a dough forms; flatten into a disc, wrap and chill for 20 minutes.
2
On a lightly floured surface, roll the chilled dough into a very thin rectangle roughly 3mm thick and transfer to a parchment-lined baking sheet.
3
Using a mandoline, slice the apples paper-thin, then fan the slices in slightly overlapping rows across the pastry, leaving a small border.
4
Sprinkle the sugar evenly over the apples and dot the border of the pastry with any remaining flour to crisp the edge.
5
Roast in a preheated oven at 200°C (390°F) for 18-20 minutes, until the pastry edges are deep golden and the apples have caramelised slightly at the tips.
6
Melt the apricot preserve-style glaze (warm gently) and brush it over the hot tart for shine, then slide onto a wire rack to firm up for 5 minutes before slicing into two portions.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 210g210g Apple, cored and very thinly sliced
- 45g45g All Purpose Flour
- 22g22g Butter, cold, cubed
- 14g14g Sugar White
- 10g10g Water, ice cold
- 0g0g Apricot Fresh
