Apple Tart with Apricot Glaze
Need a classic fall dessert for your next dinner party? This apple tart with apricot glaze is simple, not too sweet, and delicious. The combination of tart granny smith apples, a buttery crust, and sweet apricot glaze tasted beautiful and had me going for seconds.
Since I baked pumpkin muffins two weekends in a row, I decided that a third weekend might be a bit much, which led me to searching online for a new recipe. As soon as it becomes fall, I have this inexplicable need to consume all the pumpkin lattes and bake all the delicious things. It doesn’t help that I love binge-watching old seasons of the The Great British Baking Show, which deepens my cravings for cakes, pies, tarts, and pastries, as well as piques my interest in flavors like ginger, cardamon, and rosemary. But today I decided to keep it simple and follow an apple tart recipe with minimal ingredients and easy-to-follow instructions. All you need is an 11-inch non-stick tart pan, the ingredients listed, and 2.5 hours of your time (totally worth it).
Keep reading for the instructions and ingredient list!
Ingredients
- 1 1/2 cups organic all-purpose flour, plus more for work surface
- 3 tablespoons granulated sugar
- 3/4 teaspoon salt (I used pink himalayan)
- 3/4 cup cold unsalted butter, cubed
- 1/2 cup plus 2 tablespoons ice water, divided
- 3 medium Granny Smith apples (about 1 pounds), peeled and cut into 1/8-inch-thick slices
- 2 tablespoons unsalted butter, melted
- 2 tablespoons coarse natural sugar
- 1/3 cup apricot jam or preserves
How to Make It
Place flour, granulated sugar, and salt in bowl of a food processor; pulse until combined. Sprinkle cold butter cubes over top, and pulse until butter forms pea-size pieces. Add 1/4 cup ice water, and process just until dough resembles wet sand, adding 1/4 cup ice water, 1 tablespoon at a time, as needed to reach desired consistency.
Turn dough onto a floured work surface; knead just until dough comes together, 2 or 3 times. Shape into a disk; wrap in plastic wrap, and chill 1 hour in fridge.
Preheat oven to 350°F. Roll out dough disk to 13-inch round on a lightly floured work surface. Lift into an 11-inch tart pan with removable sides; press dough into pan. Trim edges and prick dough all over with a fork. Refrigerate 30 minutes.
Gently toss together apple slices, melted butter, and coarse sugar in a large bowl. Generously layer apple slices in a circular pattern around outside edge of prepared pan, working into the center. Bake in preheated oven until golden brown, about 55 min to 1 hour. Cool 20 minutes.
Step 5
Stir together apricot jam and remaining 2 tablespoons water in a small saucepan over medium. Cook, stirring often, until melted and smooth. Brush top of tart with apricot glaze.
