This is a classic style French apple tart (Tarte aux Pommes) with a sweet shortbread crust. This recipe combines sliced apples and an apple reduction sauce with a nice sweet liqueur, Calvados or Belle Paire with a dash of nutmeg. You will love the delicate flavors in this dessert!
Preheat your oven to 375°F.
When tart crust is ready, remove from oven. Turn the oven temperature down to 350°F.
Peel, core and cut apples in thin crescent shapes. I like to use a mandolin slicer set at ⅛". Also put apple slices into a bowl of water with lemon juice to keep from browning while you work. Two of the apples should be diced finely.
Place diced apples in a saucepan with the nutmeg, add the ½ cup of sugar, and the water. Cook slowly until reduced. As they soften, smash down with spoon. The texture should resemble that of a thick applesauce. Stir in the liquor until fully absorbed and no liquid runs when pushed to the side of the pan. Remove from stove and place in fridge for twenty minutes until cool. You do not want to place hot apple sauce on the baked tart shell.
Spread the chilled apple sauce mixture on the bottom of the baked tart.
Take your apple slices and dry them on a kitchen towel. Arrange them in neat rows slightly overlapping each other. Sprinkle with sugar (approximately ½ cup) and bake for approximately 20 minutes or until you notice that the apples are starting to get golden brown.
After 20 minutes the apples slices will be very soft and you can turn up the oven to 425°F and watch the tart very carefully for a nice caramelization of the sugar on top and browning of the apple slices. Watch this very closely. Once brown remove from the oven.
While the tart is baking place the apricot jelly and mix with 1 TB water in a microwave safe dish. Heat for about 20 seconds on high or until is it very soft and runny.
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