French Apple Tart
French Apple Tart
Photography by Matthew Kimura
This recipe makes 12 servings
|Per each of 12 servings: about||-|
|total fat||11 g|
|sat. fat||5 g|
- Portion size: 8 to 12
Weekends are the perfect time for baking a special dessert – especially when it's as easy and spectacular as this. If the apples are large, you can reduce them to two. To make your own pastry, see Quick Puff Pastry.
- 1 pkg 1pkgfrozen butter puff pastry, thawed
- 1 1eggeggs, beaten
- 1/4 cup 1/4cupdry bread crumbs
- 3 tbsp 3tbspgranulated sugar
- 1/4 tsp 1/4tspcinnamon
- 4 4tart appletart apples, (such as Grany Smith)
- 2 tbsp 2tbspbutter, melted
- 1/4 cup 1/4cupapple jelly
Unroll pastry. Cut each of the 2 sheets into quarters; stack on top of one another. On parchment paper, roll out pastry into 16- x 10-inch (40 x 25 cm) rectangle. Trim edges to straighten. Trim 1 inch (2.5 cm) strip off each edge.
Brush pastry all over with some of the egg. Stand edge strips on pastry base to make borders; trim overhang of strips. Brush edges with some of the egg. Transfer pastry and parchment paper to rimless baking sheet. Refrigerate for 30 minutes.
In small bowl, stir together bread crumbs, 2 tbsp (25 mL) of the sugar and cinnamon; sprinkle over pastry.
Peel apples; cut each in half vertically and core. Cut lengthwise into 1/4-inch (5 mm) thick slices. Arrange slices in 4 rows across width of pastry, overlapping rows if necessary. Brush with butter; sprinkle with remaining sugar.
Bake in centre of 375°F (190°C) oven until apples are tender and pastry is golden, about 45 minutes.
In microwaveable measure, microwave jelly on high for 45 seconds or until melted; stir until smooth. Brush over apples. Let cool on rack. (Make-ahead: Set aside for up to 4 hours.)
Source : Canadian Living Magazine: May 2007