French apple tart recipe

French Apple Tart recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This French apple tart recipe is a classic and elegant dessert that will impress your guests. Made with a buttery pastry crust and filled with thinly sliced apples, this tart is a perfect combination of sweet and tangy flavors. The apples are delicately arranged in a beautiful pattern, creating a visually stunning dish. With a sprinkle of cinnamon sugar on top, the tart bakes to perfection, resulting in a golden and caramelized finish.

Keywords: French, apple tart, recipe, elegant, dessert.

French apple tart recipe details

French apple tart recipe, recipe Rating: 4.5
Number of votes:103

Ingredients:

1 cup sugar

1 stick butter (do not substitute)

1/4 teaspoon almond extract

10 medium Golden Delicious apples (about 3 1/2 pounds), peeled, cored, and cut in half lengthwise (do not substitute)

1 package (16 ounces) frozen puff pastry sheets, thawed 1-1/2 hours at room temperature

Heavy cream, whipped (optional)

Instructions:

This recipe looks like you worked all day.

In a heavy 10-inch, oven-safe skillet, combine sugar, butter, and almond extract over medium heat until butter melts, stirring occasionally. Remove from heat. (Sugar will not be completely dissolved.) Arrange apples rounded sides down in center and around sides of skillet, fitting apples very tightly together. Bring to a boil over medium heat and boil 20 to 40 minutes (depending on juiciness of apples) or until sugar mixture becomes the color of caramel. Remove skillet from heat.

Preheat oven to 450 degrees. On a floured surface, place pastry sheets on top of each other, pressing firmly. Using a floured rolling pin, roll into a 12-inch circle. Arrange pastry on top of apples, overlapping pastry to edge of skillet. Seal pastry to edge with a fork. Cut slits for steam and bake 20 to 25 minutes or until pastry is golden and puffed.

Remove skillet from oven and cool on a wire rack 10 minutes. Carefully invert onto dessert platter. Serve topped with whipped cream, if desired.

Yields:8 servings.