From the Archives:: French Apple Tart

As you know, sometimes I take a deep dive into my archives and find the best recipes lingering there. This is one of them. It's my classic french apple tart recipe, and I think you'll love it. Nothing beats an apple dessert!

Classic French Apple Tart

For the crust, you will need:- 1 1/2 cups all purpose flour- 3 tablespoons sugar- 6 tablespoons chilled butter cut into 1/2 inch pieces- 1/2 cup ice water- pinch of saltTo prepare the crust:In a mixer, combine flour, sugar, salt and butter. Mix on medium speed until the mixture resembles crumbs. Slowly add ice water until the mixture holds together. The dough should still feel soft, not tight. Wrap in plastic wrap, and place in the fridge until you are ready to use.For the filling, you will need:- 4-5 peeled and evenly sliced apples, 1/4 inch thickness works well- 3 tablespoons sugar or less depending on the sweetness of the apple you use- 2 tablespoons butter cut into 1/2 piecesTo prepare:Roll the tart dough on a floured surface, into an irregular shaped disk.Fold the dough over the rolling pin, in half, and place the dough into a tart pan, quickly unrolling the disk into the pan. pat the dough into the pan gently. You will have an overhang on the edges of the pan. Using your rolling pin, roll over the edges in one motion. This action will cut the edges clean, and you are ready to add your apple slices.In a pinwheel pattern, start on the outside of the tart and start adding apples in a circular pattern until you end up in the middle of the pan. You should have a pretty pattern, sprinkle sugar on top of the apples, and dot with the butter all over the top of the apples.Place tart in a 375-degree oven and bake for 1 hour, checking regularly.Remove from the oven, let cool and remove from the tart pan.xx Annette