One of my wedding gifts was a gift card to wonderful Williams-Sonoma.
I spent it on a couple of things I’ve been wanting for quite some time like a wooden honey stick, a citrus juicer and a longtime-and-much-desired tart pan.
The oblong kind appealed to me particularly because it allows me to cut my tart into rectangular servings—the way I used to have them as a child.
I love the simplicity of tarts: a simple preparation of pâte brisée, sliced fruit, and a light sprinkling of sugar and butter is all it takes to make a delicious dessert. Enjoy with a cup of tea or coffee.
Classic Apple Tart Recipe
1 recipe pâte brisée
3 to 4 Granny Smith apples, peeled, cored, quartered, and sliced
3 tablespoons sugar
3 tablespoons butter, cut into small pieces
2 tablespoons apricot jam
1 tablespoon water
Preheat the oven to 400 degrees Fahrenheit.
Roll out the pâte brisée dough on a lightly floured surface into a 12 to 15-inch circle (or another form depending on the shape of your pan). Transfer to a 9 to 10-inch tart dish and press the dough on the bottom and sides.
Overlap the apple slices on the dough. Sprinkle the apples with sugar, and dot them with butter pieces. Bake until the apples are golden and the dough crusty, 45 to 55 minutes.
Remove the tart from the oven. Bring the apricot jam and water to a boil over medium heat in a small saucepan. Brush the apple slices with the diluted apricot jam. Serve at room temperature or warm with a scoop of vanilla ice cream.