Wednesday, September 19, 2012

French Apple Tart

This is one of those recipes that looks way too good to eat. It is the perfect dessert when you are having company or need to bring something to a get-together. I have received so many compliments on this tart - for both the eye appeal and taste. Feel free to change it any way you like - use whatever apples you have on hand, or even pears, and try out different jellies. Make it your own - and don't forget to let me know how you did it and what you think.

French Apple Tart
Makes 12 servings

What I use:
  • 1 round store-bought pie crust (I use Pillsbury - they come 2 in a pack, rolled up individually)
  • 4 to 6 Golden Delicious apples, depending on size
  • 1/3 cup sugar
  • 4 Tbsp. cold butter, cut into small cubes
  • 3/4 c. apricot jelly
  • 3 Tbsp. apple juice
How I do it:

1. Preheat the oven to 400 degrees F.

2. Unroll the pie crust and lay it out onto a large nonstick baking sheet that has sides. (If you look at the picture above, you will notice my baking sheet does not have sides. I ended up with butter all over the bottom of my oven, but the tart was still wonderful!)

3. Peel the apples and slice them into 1/8-inch slices.

4. Arrange the apple slices onto the pie crust in a circular fashion.

5. Sprinkle the sugar evenly over the apples and dot with the butter cubes. It should look like the
picture above.

6. Bake for 45 to 50 minutes.

7. Right before the tart is finished baking, place the jelly and juice in a small saucepan and heat over low heat until the jelly is melted and the mixture is smooth, stirring constantly.

8. Brush the jelly mixture over the warm tart right after you take it out of the oven.

Serve at room temperature.

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