French Apple Tart
Easy fancy recipe
- 1 egg yolk
- 1 1/2 - 2 Tablespoons ice water
- 1 teaspoon vanilla extract
- 1 1/4 cups flour
- 1/3 cup sugar
- 1/4 teaspoon salt
- 8 Tablespoons cold unsalted butter cut in 1/2 inch cubes
Whisk the egg yolk, water and vanilla, set aside.
Put the flour, sugar and salt in food processor and pulse until combined. Add the butter cubes and pulse until the mixture resembles oatmeal (some pea size clumps). Drizzle the yolk mixture over the flour mixture and pulse until dough forms a ball.
Transfer the dough to work surface pat into a ball and flatten into a disk. Use the dough immediately or wrap in plastic wrap and store in refrigerator until well chilled. You may also freeze up to one month.
Roll out dough on lightly floured board, flatten the disc. Roll until dough is about ⅛ inch thick. Roll out so it is 2” larger than tart pan. Cut out shape 2” larger than pan and press into tart pan.
3 large granny smith apples, peeled, cored and sliced
1 ½ teaspoons lemon juice
3 Tablespoons sugar
Preheat oven to 375’ Arrange the apples in a neat pattern on tart shell. Bake 30-40 minutes, until apples are tender. To give apples a sheen, melt orange marmalade or apricot jam, strain and brush over the apples after baking.