This honeycrisp French apple tart is simple and seasonal baking at its best. With just four main ingredients — flour, butter, sugar, and apples — this autumnal dessert proves that sometimes less truly is more. Serve slices with a dusting of powdered sugar and a pinch of cinnamon to top it all off.
Honeycrisp French Apple Tart
adapted from Ina Garten’s French Apple Tart
2 cups all purpose flour
12 tablespoons cold unsalted butter for the pastry - cut into cubes, plus an additional 2 tablespoons for scattering on top
1 tablespoon sugar for the pastry, plus 1/3 cup for sprinkling on top
1/2 teaspoon salt
1/2 cup cold water
2 large honeycrisp apples, cored and thinly sliced
Powdered sugar and cinnamon, for sprinkling
Make the pastry dough:
In a food processor, mix together the flour, the 12 tablespoons of cold cubed butter, 1 tablespoon of sugar and the salt until the butter is the size of peas. Then, while the motor is running, add the cold water and process until the dough just begins to come together. Dump out onto a floured countertop, shape into a ball, wrap in plastic wrap and set in the fridge for an hour or two.
Preheat the oven to 400 degrees. Take out the pastry from the fridge and roll out into a rectangular shape on a floured countertop, trimming the edges to make it more square if you’d like. Place on a parchment covered baking sheet. Fan out the apple slices on the pastry and sprinkle with the 1/3 cup sugar. Bake for approximately 45 minutes, rotating once halfway through so the pastry is evenly browned.
Once cooled, dust with powdered sugar and cinnamon.