Open Face Apple Tart
Submitted by General Misinfo
Open face apple tart with overlapping Golden Delicious slices, apricot glaze, and a buttery pastry shell. The classic French tarte aux pommes done simply at home.
YIELD
12 servingsPREP
25 minCOOK
40 minREADY
65 minThis open face apple tart is the simplest French dessert you’ll ever pull off looking like a pro. Six Golden Delicious apples sliced thin and arranged in concentric overlapping circles on a pastry base, drizzled with butter, baked golden, then glazed with melted apricot jam for that bakery-window shine.
Golden Delicious are the apple to use here. They hold their shape beautifully through a long bake without going to mush, and their honey-like sweetness means you only need ¼ cup of sugar across the whole tart. Tossing the slices in lemon juice keeps them from browning while you fan them out across the pastry, and gives the finished tart a clean tartness against the sugar.
The apricot glaze is the move that turns a rustic tart into something polished. Brushed on hot, it sets into a glossy, slightly sticky lacquer that makes the apples look hand-polished and adds a tropical-fruit dimension that plays nicely against the apple.
Pro Tips
- Slice the apples as evenly as possible, ideally with a mandoline. Even thickness means even cooking and a uniform top.
- Layer the apples 2 or 3 deep with each slice slightly overlapping the next. The fan pattern is what gives the tart its visual identity.
- Bake on the bottom rack so the pastry crisps from below before the top can over-color.
- Apply the apricot glaze while the tart is still warm. Cooled tarts won’t absorb the glaze evenly and you’ll end up with patchy spots.
Variations
- Toss a teaspoon of cinnamon in with the sugar before macerating the apples for a warmer, fall-leaning tart.
- Replace apricot jam with red currant jelly or quince paste melted with a splash of water for a deeper, jewel-toned glaze.
- Swap apples for ripe pears for a cousin to the classic French tarte aux poires.
Ingredients
Directions
Roll pastry out and fit into flan pan.
Peel and core apples, cut into slices about ¼ inch thick; you should have about 6 cups.
Toss with lemon juice and sugar.
Arrange apple slices, slightly overlapping in circles on pastry; make 2 or 3 layers.
Scatter raisins over top if desired.
Drizzle with melted butter.
Place on bottom rack of 400℉ (200℃) oven and bake for 35 minutes or until golden brown.
If apples start too brown too much, cover loosely with foil.
In small, saucepan, heat apricot jam until melted, spoon evenly over apples.
Bake for about 5 minutes more or until apples are glazed.
Let cool to room temperature. Dust with icing sugar if needed, and serve with whipped cream if desired.
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