Apple Tart with Creme Fraiche recipe

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Ingredients

½ cup unsalted butter, chilled
¼ cup white sugar
1 cup all-purpose flour
2 tablespoons all-purpose flour, plus more for dusting
2 tablespoons white sugar
1 teaspoon vanilla extract
3 Granny Smith apples - peeled, cored and thinly sliced
11 ounces creme fraiche
2 small eggs
1 teaspoon vanilla extract
3 tablespoons apricot preserves
1 tablespoon water
2 teaspoons white sugar
½ teaspoon ground cinnamon

Nutrition Info

271.3 calories
carbohydrate: 25 g
cholesterol: 80.4 mg
fat: 18.7 g
fiber: 1.2 g
protein: 3.1 g
saturatedFat: 11.6 g
servingSize: -
sodium: 21.6 mg
sugar: 13.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 10-inch springform pan and line with parchment paper.

  2. Combine butter, 1 cup plus 2 tablespoons flour, 1/4 cup plus 2 tablespoons sugar, and 1 teaspoon vanilla extract in the bowl of a food processor, pulse until mixture resembles breadcrumbs. Turn out onto a clean work surface and quickly form into a ball. Dust a large piece of plastic wrap with flour and place pastry on top. Cover with a second piece of plastic wrap and roll out between the wrap to fit the 9-inch springform pan.

  3. Place pastry into the bottom and the sides of the prepared springform and prick numerous times with a fork. Line pastry with parchment paper and a layer of pie weights or dried beans. Bake in the preheated oven until the pastry crust is firm but not hard, about 15 minutes. Let the pastry cool for 5 minutes. Carefully remove the parchment paper and weights, continue baking until the crust sets, about 5 minutes more.

  4. Layer thinly sliced apples evenly over the pre-baked pastry crust.

  5. Whisk creme fraiche, eggs, and vanilla extract together in a bowl. Pour over apples.

  6. Bake tart in the preheated oven on top of a baking sheet (in case some filling spills) until tart is set and the top is golden brown, about 30 minutes. The filling should still be a little wobbly, as it firms up while cooling.

  7. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  8. Strain apricot jam through a sieve. Combine apricot jam and water in a saucepan and heat until runny, about 3 minutes. Brush the jam over the top of the tart. Mix sugar and cinnamon in a small bowl and sprinkle over tart.

  9. Place tart under the broiler until the top is golden brown, about 1 to 2 minutes.

Recipe Yield

1 tart

Recipe Note

A juicy and moist apple tart perfect for afternoon tea and picnics by the river. Serve with creme fraiche for an extra treat.

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