- Category: Desserts
- Tags: Apples, Autumn, Brunch, Cakes, Christmas, Comfort Food, Eggs, Fall, Holiday, Mother’s Day, Pies, Potluck, Spring, Tarte Normande, Thanksgiving, Vegetarian, Winter
French Apple Tarts
LifeSource French Apple Tart recipe combines a buttery crust with an apple custard filling. The crust is made with all-purpose flour, butter, sugar, and a touch of milk or heavy cream, resulting in a tender and flaky base for the tart. The filling consists of thinly sliced apples arranged in a beautiful pattern over the crust. A creamy mixture of creme fraiche, eggs, cane sugar, apple butter (or calvados), vanilla, and a pinch of salt is poured over the apples, infusing them with sweetness and depth of flavor. A sprinkle of demerara sugar on top adds a caramelized finish. After baking, this French Apple Tart is best enjoyed at room temperature, making a perfect dessert for any occasion, and serving approximately 8 people.
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French Apple Tart
Ingredients:
Crust
- 1 1/2 cups all purpose flour
- ½ tsp kosher salt
- ½ cup unsalted butter, room temperature
- 1 tsp cane sugar
- 1 whole egg, beaten
- 1 ½ Tbsp milk or heavy cream
Filling
- 4 apples (about 1 ½ lbs)
- 1 cup creme fraiche
- 2 eggs
- ½ cups cane sugar
- 3 Tbsp apple butter (or calvados)
- 1 tsp vanilla paste (or extract)
- Pinch salt
- 2 Tbsp demerara sugar
Instructions:
- Beat butter and sugar together until combined on medium speed, about 1 minute. Add egg and heavy cream, and beat another minute. Stir in flour and salt, mixing until a dough forms. Press evenly into a buttered 9-inch tart pan. Cover and refrigerate until ready to use.
- Preheat the oven to 350 F.
- Core apples (you may leave the peels on or not, your choice!) and slice into eighths. Place in concentric circles overlapping slightly in the unbaked tart shell.
- Whisk together creme fraiche, eggs, ½ cup cane sugar, apple butter, vanilla, and pinch salt. Pour over the apples and sprinkle with demerara sugar.
- Place on a parchment lined baking sheet and bake until golden, about 45-50 minutes. Cool on a rack to room temperature before slicing and serving.
Makes about 8 servings
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