Glazed Apple Tart

A French-inspired upside-down apple tart with a homemade butter shortcrust and a glossy apricot jam glaze. Granny Smith apples are arranged in overlapping circles on the bottom of the pan, spiced apple slices piled on top, then sealed with a rolled pastry lid. After baking, the whole thing gets flipped onto a serving plate so those beautiful arranged slices become the top.

The pastry is a simple shortcrust made by cutting cold butter into flour until it looks like breadcrumbs, then binding with egg yolk and cold water. Chilling for 15 minutes firms the butter back up so it stays flaky during baking. Don’t skip the chill or the pastry will shrink and toughen.

The apricot jam glaze is the finishing touch that makes this look professional. Warmed with lemon juice until pourable, it gets spooned over the warm tart and sets into a shiny, golden coat that seals in moisture and adds a subtle fruity sweetness.

Pro Tips

• Use tart Granny Smith apples. They hold their shape during baking and their acidity balances the sweet glaze.
• Cut the butter into the flour with cold hands or a pastry cutter. Warm hands melt the butter and you lose flakiness.
• Prick the pastry lid with a fork so steam can escape. Without vents, the pastry puffs up and separates from the apples.
• Turn out the tart carefully while still warm. Cooled apples stick to the pan.

Variations

• Use puff pastry instead of homemade shortcrust for a faster, flakier version.
• Replace apricot jam with quince paste or red currant jelly for a different flavor glaze.
• Add a handful of raisins or dried cranberries to the spiced apple mixture.