Zomppa’s French Apple Tart – Eat With Your Eyes


Ingredients: 6 tablespoons cold unsalted butter, diced,2 Granny Smith apples, sliced into half-moons,1/4 cup ice water, plus more if necessary,1/4 cup apricot jelly,1/4 cup apricot jelly,1/2 Juice of a lemon,1/2 teaspoon kosher salt,1 zest of 1 lemon,1/4 cup sugar

  1. For pastry:In a food processor, add the flour, zest, sugar and salt.Pulse a couple of times until flour mixture is combined.
  2. Add the diced butter and pulse until mixture has texture of coarse corn meal.Slowly drizzle in cup of iced water while processor is on pulse.Stop once dough forms a solid ball.
  3. Add more water if necessary.Flatten to about 1 inch thick and wrap in saran wrap.
  4. Place in refrigerator for at least an hour.In the meantime, slice the apples into half moons.
  5. Place in bowl and mix, gently, with the lemon juice.After an hour, pre-heat oven to 400 degrees.
  6. Remove the dough from refrigerator and roll out into a rectangle approximately inch thick. Make sure your surface is covered in enough flour as you do not want your dough to stick.Once rolled out, move the dough onto a piece of parchment paper and place on a cookie sheet.Starting from the corner of the dough, make a row of apples on the diagonal.Cover the rest of the dough with apples on the diagonal.
  7. Sprinkle the apples with cup of sugar.
  8. Place on middle rack of oven and cook for up to 45 minutes or until the apples are cooked through, juices are bubbling and crust is slightly browned.
  9. Remove from oven and brush with apricot jelly.
  10. Serve warm or at room temperature.


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