Traditional French Apple Tart

By á-48829

Ingredients

• 2 1/2 lb Golden Delicious, McIntosh, Rome Beauty, or Granny Smith
• 3 tbsp butter
• 1/2 tsp strained Lemon juice
• 1 vanilla bean
• Grated zest of 1/2 lemon
• 5 – 6 tbsp sugar
• 3 tbsp apricot preserves
• 2 tsp water

Preparation

Step 1

Butter an 8-9 inch round tart pan. Remove dough from fridge and let soften slightly before rolling out. Roll out and place in tart pan. Prick dough all over with fork. Chill at least 30 minutes.

Filling: Peel, core and thinly slice all apples but 1. Melt 2 tbs butter in large sauté pan, add apples lemon juice, lemon zest and vanilla bean. Cover and cook over low heat, stirring occasionally, for about 20 minutes or till softened. Continue to cook uncovered, stirring often, about 5 min or till excess liquid has evaporated. Remove the vanilla bean. Add 4 tbsp sugar. Cook over high heat stirring constantly, till sugar dissolved and mixture is very thick. Taste and add more sugar if desired. Let cool.

Preheat oven to 400. Put a baking sheet in oven to heat. Spread cooled apple mixture in tart pan. Peel, core and slice remaining apple in thin wedges. Arrange slightly overlapping on top of apple mixture. Dot or brush with melted butter. Sprinkle apple slices evenly with 2 tsp sugar and continue baking 10 minutes. Reduce heat to 350, continue baking for 20 minutes, or till apple slices are tender. Remove from oven.