Apple Tart Recipe

Make the Dough

In a large bowl, combine the all-purpose flour, granulated sugar, and salt. Mix well.

Add the unsalted butter, cut into small pieces, and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Do not overwork the dough.

Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.

Prepare the Filling

In a large bowl, combine the sliced apples, granulated sugar, cinnamon, lemon juice, and cornstarch. Toss until the apples are evenly coated.

Let the mixture sit for about 10 minutes to allow the apples to release some juices.

Assemble the Tart

Preheat your oven to 375°F (190°C). Roll out the chilled dough on a floured surface to fit your tart pan.

Transfer the rolled-out dough to the tart pan and trim the edges.

Pour the apple filling into the prepared crust and dot with small pieces of butter.

Bake the Tart

Brush the edges of the crust with the beaten egg, then sprinkle the sugar over the top of the filling.

Bake in the preheated oven for 45-50 minutes, or until the apples are tender and the crust is golden brown.

Allow the tart to cool for at least 15 minutes before slicing and serving.