French Apple Tart
Why This Recipe Works
A classic French apple tart is little more than apples and pastry, but such simplicity means that imperfections like tough or mushy apples, unbalanced flavor, and sodden crust are hard to hide. In our recipe a quick and buttery pat-in-pan dough bakes to a shortbread-like texture that gives the tart a sturdy base. For intense fruit flavor, we pack the tart with a whopping 5 pounds of Golden Delicious apples. We cook half into a concentrated puree, which is made more luxurious with butter and apricot preserves, and we slice and parcook the remaining apples and use them to adorn the top with concentric circles. A thin coat of preserves and a final run under the broiler provide an attractively caramelized finish and a distinctively European flair.