French Apple Tart Recipes

I have so many apples in my fruits compartment and they are all getting wrinkly and drying up. I have to find a quick way to use it up before it goes bad. I made this very simple French Apple Tarts using Ina Garten recipe. As usual her recipe never fails me. The crust came out perfectly flaky, buttery and delicious. I’m sure it would be equally delicious with whipped cream or some really good ice cream on top. I love the simple rustic nature of this tart, and the burned sugar on the top and edges of the crust. This is one of those recipes I'm going to keep in my arsenal for those times when I want to make a great impression without a lot of effort.

For the pastry:

2 cups all-purpose flour
1/2 tsp salt
2 tbsp sugar
12 tablespoons (1 1/2 sticks/170 grm) cold unsalted butter, diced
1/2 cup ice water

For the apples:

4 Granny Smith apples or any type of apples
1/2 cup sugar (I used 1/3 cup)
4 tablespoons cold butter - small diced (I used 2 tbsp)
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons rum, or water

1. For the pastry, place the flour, salt, and sugar in the bowl of a food processor Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 400 degrees F. Roll the dough to about 1/4" thick and place the dough in a tart pan. Refrigerate the dough while you prepare the apples.
3. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife. Slice the apples crosswise in 1/4-inch thick slices.
4. Place overlapping slices of apples to top of the pastry until the pastry is covered with apple slices. Sprinkle with the sugar on top and dot with the butter.
5. Bake for 45 minutes to an hour or until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking.
6. When the tart's done, heat the apricot jelly together with rum or water and brush the apples and the pastry completely with the jelly mixture. Allow to cool and serve warm or at room temperature