Black Pepper Free French Apple Tart with Apricot Glaze
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 2–3 tbsp ice water
For the apple compote
- 3 medium granny smith apples (about 1 ½ lb), peeled, cored, and roughly chopped
- 2 tbsp unsalted butter
- 3 tbsp granulated sugar
- ½ tsp vanilla extract
For the topping
- 3 medium granny smith apples (about 1 ½ lb), peeled, cored, and sliced ⅛-inch thick
- 1 tbsp granulated sugar
- 1 tbsp unsalted butter, melted
For the apricot glaze
- ⅓ cup apricot jam
- 1 tbsp water
Instructions
- 1
Make the crust: Pulse the flour, sugar, and salt together in a food processor until combined. Add the cold butter cubes and pulse 8–10 times until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in 2 tbsp ice water and pulse until the dough just begins to clump together; add the remaining 1 tbsp water only if the dough looks dry and crumbly.
- 2
Turn the dough out onto a lightly floured surface and press it into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes, until firm.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!