French Apple Tart with Fanned Slices
Thin apple slices fanned over a buttery tart shell and glazed with apricot jam, an elegant French bakery classic.
This tart depends on slicing the apples thin and even, since that is what lets them fan out in tight, overlapping rows across the shell. A blind-baked crust keeps the bottom crisp under the apples instead of turning soft. Brushing warm apricot glaze over the finished tart gives it that classic bakery shine.
Ingredients
Method
Tap a number to mark a step donePulse the flour, cold butter, sugar, and salt until crumbly, then add ice water a little at a time until the dough comes together.
Shape the dough into a disk, wrap tightly in plastic, and chill in the refrigerator for at least 1 hour before rolling.
Roll the dough into a 10-inch round, fit it into a tart pan, and prick the bottom with a fork.
Blind bake the shell at 375F for 15 minutes with pie weights, then remove the weights and bake 5 more minutes until lightly golden.
Arrange the thin apple slices in tight, overlapping fans over the crust, starting from the outside edge and working in.
Sprinkle the apples with sugar and brush with melted butter, then bake at 375F for 25 to 30 minutes, until the apples are tender and lightly browned at the edges.
Warm the apricot jam until loose, strain out any chunks, and brush it over the tart while both are still warm.
Cool the tart for at least 20 minutes before slicing so the glaze has time to set and the filling firms up.
Kitchen note
A mandoline makes quick, even work of slicing the apples thin enough to fan neatly; without one, take extra time with a sharp knife since uneven slices bake unevenly.
