Who can resist the flaky crust and comforting aroma of apples and cinnamon in this classic French dessert?
The recipe and photo come from the Paris cooking class I took at A World in a Pan. The next time I make it, I will take new, detailed photos.
As a general rule, Chef Laura advises to use twice as much flour as butter for tart dough. I highly recommend having a kitchen scale for precise baking. If you don’t have one to weigh your flour, a cup of all-purpose flour usually weighs 5 ounces. I like the stovetop method much better than cutting the butter into flour. It just seems easier.
The French (as most Europeans) use much less sugar and spices (like cinnamon) in their desserts than Americans do. So you might want to add a pinch of sugar to the pastry dough. Depending how tart your apples are, you might also want to toss the sliced apples in additional sugar and cinnamon, before placing them on the crust. Bon appétit!
- 4 oz. unsalted butter
- 2 Tbsp. water
- 8 oz. flour (approx 1-3/4 cups)
- 3 apples
- 1 Tbsp. flour
- 1 Tbsp. sugar
- 1 tsp. cinnamon
- 1 Tbsp. apple or apricot jelly (or honey)
- Preheat oven to 375 F.
- Make the pastry dough by melting the butter in a saucepan over low heat.
- Add water and flour, stirring firmly with a wooden spoon until smooth; let cool.
- Roll dough very thinly between sheets of parchment paper; place dough flat on lined baking sheet.
- Bake for 10 minutes.
- Peel and slice the apples thinly.
- Combine the flour and sugar in a small bowl.
- Remove pastry from oven, sprinkle it with flour mixture.
- Place the apples on the pastry, overlapping slightly, in neat rows or a circular pattern.
- Sprinkle cinnamon over apples.
- Bake for 20 minutes.
- Remove from oven and "paint" the apples with warmed jelly or honey, for a finished shine. Serve warm or cold.