Transfer the tart to an airtight bag then transfer to the freezer for up to 3 months. This fall, I gave the method a go with this French apple tart.įor this recipe, simply follow the process through step 5, stopping after you add the cubed butter. Last fall I learned you could freeze entirely assembled un-baked pies then bake the frozen-solid pies directly from the freezer… no thawing required. Bonus: no blind-baking (for this tart at least) required! How to Make a French Apple Tart Ahead of Time It comes together in less than five minutes and yields the flakiest of flaky crusts. The recipe below calls for my favorite, foolproof, all-purpose, all-butter food processor pastry dough. Her “easier-than-pie-apple-tart” calls for making a gluten-free press-in-the-pan crust made with almond flour, which looks and sounds lovely. Note: The recipe below follows Sarah’s method for the filling but not the crust. The sweet with the salty is, well… c’est parfait. I highly recommend whipping up some heavy cream and salting it just a touch more than you might normally. It’s such a fun tart to assemble but an even more fun one to eat. I appreciated a note from Sarah in the recipe in regard to arranging the apple slices: “Don’t overthink it!” (A French apple tart I had made years ago, which called for creating apple “roses” drove me nearly mad.)īut Sarah’s right: the elegance of this presentation is in the union of random and uniform. The hardest part about making this tart is slicing the apples thinly and keeping the apple “fans” together as you slice.

If you’ve been reading for a while, you know I’m always pushing the frangipane with these sorts of desserts - I find the combination of almond cream + flaky pastry + fruit to be irresistible.īut this tart, without the frangipane, is just as irresistible, just as difficult to pass on seconds, just as impossible to avoid slicing off teensy slivers every time you walk by. The result? Where to begin? The Beauty of A French Apple Tart… With the extra round of pastry I had on hand, I gave the unpeeled-apple tart a whirl. Last Sunday, for a local event, I made, as planned, two apple-frangipane galettes, one of my all-time favorite fall desserts. I am ALWAYS peeling apples for pies, tarts, galettes, and the like, but: maybe, this photo had me wondering, I didn’t have to? A few weeks ago I came across a photo of an apple tart in Sarah Copeland’s Every Day is Saturday that stopped me in my tracks.

Apple tart