Traditional Apple Tart

The traditional apple tart is a classic dessert that showcases the beauty of caramelized apples, flaky pastry, and a hint of cinnamon. This tart is perfect for any occasion, whether it’s a family gathering or a special dinner party. With its buttery crust and tender apples, this dessert is sure to impress your guests and leave them wanting more. The combination of sweet and tangy flavors, along with the crunch of the pastry, makes this tart a truly unforgettable experience.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold unsalted butter, cut into small pieces
• 1/4 cup ice-cold water
• 3-4 large apples, peeled and sliced
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cardamom
• 1 egg, beaten (for egg wash)

Preparation

1. Step 1: Preheat the oven to 375F and line a baking sheet with parchment paper
2. Step 2: In a large bowl, whisk together the flour and salt, then add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs
3. Step 3: Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball
4. Step 4: Wrap the dough in plastic wrap and refrigerate for at least 1 hour
5. Step 5: On a lightly floured surface, roll out the chilled dough to a thickness of about 1/8 inch
6. Step 6: Transfer the dough to a 9-inch tart pan with a removable bottom and trim the edges to fit
7. Step 7: In a large bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, and cardamom, and toss until the apples are evenly coated
8. Step 8: Arrange the apple slices in a spiral pattern, leaving a 1-inch border around the edges
9. Step 9: Fold the edges of the pastry up over the apples, pressing gently to seal
10. Step 10: Brush the egg wash over the pastry to give it a golden brown color
11. Step 11: Bake the tart for 40-50 minutes, or until the pastry is golden brown and the apples are tender
12. Step 12: Remove the tart from the oven and let it cool on a wire rack for at least 30 minutes before serving

Chef’s Tip: To ensure a flaky pastry, keep the butter and water cold, and handle the dough as little as possible

Prep: | Cook: | Servings: 8