French · Dessert
Thin Apple Tart (Tarte Fine aux Pommes)
A classic French bistro dessert: impossibly thin, crisp butter pastry rounds topped with fanned, overlapping apple slices baked until caramelised at the edges and brushed with a glossy honey glaze.
$1
25 minsPrep
19 minsCook
74 minsTotal
MediumLevel
Nutrition per serving
296Calories
2.7gProtein
14.9gFat
39.6gCarbs
20.4gSugar
2.1gFiber
311mgSodium
39mgChol
9.2gSat Fat
95mgPotassium
12mgCalcium
1.1mgIron
0mcgVitamin B12
2.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea with Honey
local
Cidre Brut (Normandy Dry Cider)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Rub cold cubed butter (28g) into sifted flour (45g) and salt until the mixture resembles coarse breadcrumbs.
2
Stir in 10g sugar, then add iced water a little at a time, bringing the dough together without overworking it; shape into a disc, wrap, and chill for 30 minutes.
3
Roll the chilled dough out on a lightly floured surface to about 2-3mm thick and cut two 10cm rounds; prick all over with a fork and place on a baking sheet lined with parchment.
4
Preheat the oven to 200°C (390°F). Arrange the thinly sliced apple in tight overlapping concentric circles over each pastry round, leaving a thin border.
5
Brush the apples with the melted 8g butter and sprinkle evenly with the remaining 10g sugar.
6
Bake for 18-20 minutes until the pastry is deep golden and crisp and the apple edges are caramelised.
7
Transfer to a wire rack, brush immediately with warmed honey to glaze, and cool for 5 minutes before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 45g45g All Purpose Flour, sifted
- 28g28g Butter, cold, cubed
- 10g10g Sugar White
- 1g1g Salt
- 12g12g Water, iced
- 120g120g Apple, peeled, cored, very thinly sliced
- 8g8g Butter, melted, for brushing apples
- 10g10g Sugar White, for sprinkling over apples before baking
- 0g0g Apricot Fresh
- 10g10g Honey, warmed, brushed as glaze, 1
