![]() Unroll your puff pastry sheet (or if you've made your own, roll it out on a lightly floured surface to 10 1/2" by 15 1/2”). Place a large sheet of parchment paper over a baking sheet. You can serve this French apple tart as is, or you can serve each square with a scoop of whipped cream or vanilla ice cream for an indulgent touch. The technique works really well for this dessert makes this French apple tart a total show-stopper!Īfter I set the tart down at the table, I’ll usually cut up the tart into smaller squares for my guests. Once the tart is fresh out of the oven and still warm, a simple brushing of fig preserves (or apricot preserves, marmalade, etc.) on top of the tart gives it a glamorous, shiny appearance.īrushing sweet fruit preserves over desserts is an age-old technique many bakers and pastry chefs use to give their desserts that professional, glossy appearance. Perhaps one of the most beautiful aspects of this French apple tart recipe occurs after the tart comes out of the oven. This will create a border wall around the apples that prevent the juices from running off the tart edges. Instead of layering the apple slices all the way to the very edges of the tart, you can leave a thin (about 1/2″ to 1″) border bare along the edges of the puff pastry square. If you want to prevent any run-off from the apple juices, you can assemble this French apple tart a little bit differently. ![]() Your actual tart is fine and should continue baking.
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