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French Cinnamon Apple Tart Recipe

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4.5 from 33 reviews

A classic French cinnamon apple tart featuring a buttery, flaky crust filled with thinly sliced baking apples seasoned with cinnamon, vanilla, and brown sugar. This elegant dessert is perfect for serving at room temperature, with an optional apricot glaze to add a glossy finish and extra sweetness.

Ingredients

The crust

  • 1-1/2 cups all-purpose flour (150g), spooned and leveled
  • 1/2 teaspoon salt
  • 3/4 cup confectioners' sugar (80g)
  • 1-1/2 sticks unsalted butter (150g), cold and cut into 1/2-inch cubes
  • 1/4 cup cold water

The apples

  • 3 to 4 baking apples
  • 2 tablespoons brown sugar, or to taste
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon, or to taste
  • 2 tablespoons unsalted butter, melted
  • 1/8 teaspoon salt
  • 1 tablespoon apricot jelly (optional, for the glaze)

Instructions

  1. Make the crust: Line a baking sheet or tray with parchment paper. In a food processor, combine the flour, salt, and confectioners' sugar. Add cold butter cubes and pulse for about 5 seconds until the mixture looks coarse and grainy. Sprinkle the ice water over the mixture and pulse until just moistened and crumbly, about 5 seconds more. Remove the dough from the processor, transfer to a floured work surface, and gently knead a few times until it forms a ball. Flatten into a thick disk, flour the surface and dough, then roll out into an 8 to 10-inch circle. Transfer to parchment-lined baking sheet and refrigerate while preparing the apples.
  2. Prepare the apples: Peel, core, and cut apples in half. Slice thinly across each half, keeping slices together to maintain the apple’s shape. Optionally brush with lemon juice to prevent browning. In a small bowl, mix brown sugar, vanilla extract, cinnamon, melted butter, and salt. Set aside.
  3. Assemble the tart: Remove dough from fridge and roll directly on the parchment paper into an 11 to 12-inch circle about 1/8 inch thick. Place parchment and dough on baking sheet, then use a 10-inch tart pan to transfer the dough into the pan by pressing firmly and discarding excess dough. Prick the dough with a fork. Arrange apple slices on top, preserving their shape. Brush generously with the cinnamon, butter, vanilla, sugar mixture, making sure to coat between slices.
  4. Chill and preheat: Sprinkle extra cinnamon and brown sugar over the apples if desired. Chill the assembled tart in the refrigerator for 15 to 20 minutes. Meanwhile, preheat oven to 350°F (180°C) and position the oven rack in the middle.
  5. Bake: Bake the tart for 65 minutes, or until apples are tender and crust is golden and fully cooked. Transfer the tart to a cooling rack and cool to room temperature.
  6. Optional glaze: In a small bowl, mix apricot jelly with 1-1/2 teaspoons water. Using a pastry brush, gently brush the apples with the glaze to add shine and extra flavor.
  7. Serve: Enjoy the French cinnamon apple tart at room temperature, whether alone or paired with vanilla ice cream for a special touch.

Notes

  • Use firm baking apples such as Granny Smith, Honeycrisp, or Braeburn for best texture and flavor.
  • Brushing apples with lemon juice prevents browning and keeps the tart visually appealing.
  • The dough can be made ahead and kept chilled for up to 24 hours before rolling out.
  • If you don't have a tart pan, a pie dish can be used, but the tart shape will differ slightly.
  • The apricot glaze is optional but adds a beautiful glossy finish and nice flavor contrast.
  • To ensure even baking, place the tart on the middle oven rack and rotate halfway through the baking time if your oven heats unevenly.
  • Leftovers can be stored covered in the refrigerator for up to 3 days; reheat gently before serving.

Find it online: https://freshfromkitchen.com/french-cinnamon-apple-tart-recipe/