French Apple Tart
This rustic French apple tart features thinly sliced apples layered over a generous bed of apple sauce, all baked in a flaky pie crust. It's a simple and affordable Fall dessert that will surely be a hit with the entire family!
Equipment
Ingredients
Pie crust
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/4 cup vegan butter softened
- 2-3 tbsp water
- 1/4 tsp vanilla extract
Filling
- 2 medium apples Gala, Golden Delicious, or Jonagold
- 1/4 cup unsweetened apple sauce
- 1 tbsp granulated sugar
- 2 tbsp granulated sugar for topping
- 1 tbsp vegan butter cut into small cubes
Instructions
- Preheat the oven to
350 °F (175°C).
Pie crust
- Knead the dough. Add the flour, sugar, softened butter, salt, and 2 tablespoons of water to a stand mixer or large mixing bowl. Knead on low, using the paddle attachment for 30-50 seconds or until it forms a dough. If the dough appears too crumbly, add an extra tablespoon of water.
- Flatten the dough. Shape the dough into a ball and place it on a layer of parchment paper. Top with another layer of parchment paper and flatten the dough into a 10-inch round using a pastry roller.
- Press into a pie pan. Lightly grease an 8-inch pie pan with butter. Transfer the flattened dough to the pie pan and press it into it. Cut off the excess dough. Prick the bottom of the dough multiple times with a fork.
Filling
- Prepare the apples. Peel and core the apples. Slice them into 1/4-inch thick slices. Set aside.
- Spread the applesauce. Combine the applesauce with the tablespoon of sugar. Pour the sweetened applesauce into the pie crust and spread it into an even layer.
- Arrange the apples. Starting from the outside, layer the apple slices in a concentric circle over the apple sauce. Try to layer them tightly, as they will shrink a bit during baking.
- Top with sugar and butter. Generously sprinkle the apples with the granulated sugar. Add small butter cubes on top of the apples.
- Bake. Finally, bake the apple tart for 40-45 minutes in the bottom rack of your oven.
- Let it cool before enjoying it slightly warm, or chill it for a few hours in the refrigerator. This apple tart will keep for up to 5 days in the refrigerator.
Notes
- Use a metal pan. After trying this recipe in both, a ceramic and a metal pan, I highly recommend using the latter. It results in a crispier, more golden-brown crust, as metal is a better conductor of heat than glass or ceramic.
- Bake in the bottom of the oven. Since this recipe doesn't require any pre-baking, placing the tart on the lower rack of your oven is essential. This will ensure the crust gets a golden-brown finish.
- Add a shiny finish. Looking to give your tart that French patisserie touch? Brush it with apricot jam or simple syrup for a glossy finish! To do so, reheat the apricot jam over medium heat until warm. Next, use a pastry brush to brush the top of the baked apple tart.
- Let it cool completely. Straight out of the oven, the filling will appear very soft. It will thicken and set as it cools.
Nutrition
Serving: 1 serving | Calories: 235 kcal | Carbohydrates: 35.4 g | Protein: 2.5 g | Fat: 10.1 g | Saturated Fat: 6.2 g | Cholesterol: 26 mg | Sodium: 70 mg | Potassium: 113 mg | Fiber: 2.5 g | Sugar: 16.9 g | Calcium: 7 mg | Iron: 1 mg