French Apple Tart (Recipe #101)

As I was flipping through the pages of the Vegan for Everybody, I was most excited to try the French apple tart! The photo in the cookbook shows this beautiful and delicate tart that looks like it took hours to make. I was intrigued by its simplicity and its beauty. After going apple picking, I knew I had to make this immediately!

I broke this tart down into three layers to help organize myself in the kitchen. There is the crust, the puree layer, and the apple layer. The puree layer and the apple layer make up the filling for the tart. I started by making a very simple crust that called for flour, sugar, salt, coconut oil, and water. I put the tart shell into the oven and began making the apple layer. I peeled the apples I was using and quartered them. For half of the apples, I cut each quarter into 4 slices. The slices should be similar in size. If a quarter needs more than 4 slices to make the pieces even, then cut it into however many slices that it needs. I added these slices to a hot skillet with oil and water. I let the apples cook until they became translucent and pliable. It took about 8 minutes on the stove for me. I removed those slices from the pan and put them on a plate in a single layer to cool. I, then, moved onto using the other half of the apples to make a puree. I cut the rest of the apples into wedges. I was able to use my apple corer for this and they were the perfect size. I put them in the pan with more oil, salt, and peach preserves (the recipe calls for apricot, but I could not find apricot). It is necessary to heat the peach preserves, strain the mixture, and reserve 3 tbsp of the strained mixture on the side. The rest of the preserves are used in this step. I covered the apples and let them cook for about 10 minutes stirring occasionally. I moved these wedges to a blender to get a puree and returned the puree back to the skillet. I kept the puree on the stove for about 5 minutes to let it reduce. The recipe said that it would reduce to two cups.

Once I had all of my components ready, I was able to assemble. I filled in the tart shell with the puree that I had just made (no need to let the shell cool). I then started to layer my apples on top. I saved the thinnest slices for the middle, so I could shape them as I wanted-see the pictures for more detail. I put the tarte into the oven and let the magic happen. After the tart completed baking, I pulled it out of the oven and warmed the reserved peach preserves. I brushed the reserves on top of the apples. I put the tarte into the oven under the broiler and watched the top turn golden (rotating every 30 seconds for about 2 minutes). The tarte is complete.

I have never made a tart, but I have eaten some in my life.This had the most perfect crust and the most perfect apples on top. I have not come across a tart with a puree layer. I thought this puree layer was genius! The only thing that I would have done differently is that I would have added a small amount of additional sweetness. I think the simple crust and the tart apples work perfect together, but I think some sweetness would help the puree layer stand out. I would love to try adding some honey or brown sugar into the layer.

I would highly recommend this tart recipe to anyone looking to use apples!

Taste: 9.5/10

Level of difficulty: 1/5

Notes for next time: I think I should add a bit of sweetness into the puree layer.