Gascony Apple Crisp Tart

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This rustic apple tart from the Gascogne region in southwestern France showcases the area's orchard heritage with thin, shatteringly crisp pastry topped with tender spiced apples. A brush of apricot glaze and a splash of Armagnac, the region's signature brandy, give it a glossy, fragrant finish.

Nutrition Facts

Per serving (estimated)

• 415 kcalCalories
• 18 gFat
• 10 gSaturated Fat
• 58 gCarbs
• 4 gFiber
• 28 gSugar
• 5 gProtein
• 110 mgSodium
• 210 mgPotassium
• 35 mgCalcium
• 1.8 mgIron
• 8 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the pastry dough

• 1 1/2 cups (190 g) all-purpose flour
• 1/2 cup (115 g) cold unsalted butter, cubed
• 2 tablespoons granulated sugar
• 1 large egg yolk
• 3-4 tablespoons ice water
• 1/4 teaspoon fine sea salt

For the apple filling

• 4 medium tart apples such as Reine des Reinettes or Golden Delicious
• 1 tablespoon fresh lemon juice
• 1/4 cup (50 g) granulated sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons Armagnac or brandy (optional)
• 2 tablespoons unsalted butter, cut into small pieces

For the glaze

• 3 tablespoons apricot jam
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 2 tablespoons sliced almonds, toasted

Directions

1. Make the dough: pulse flour, sugar, and salt in a food processor. Add butter and pulse until the mixture looks like coarse meal. Add egg yolk and ice water a tablespoon at a time, pulsing until the dough just holds together when pinched.
2. Shape the dough into a flat disc, wrap in plastic, and chill for at least 30 minutes. Meanwhile, preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
3. Peel, halve, and core the apples, then slice them about 1/8 inch (3 mm) thick. Toss the slices with lemon juice, sugar, cinnamon, and Armagnac in a large bowl and let macerate for 10 minutes.
4. On a floured sheet of parchment, roll the dough into a 12-inch (30 cm) round about 1/8 inch thick. Slide the parchment and dough onto the prepared baking sheet.
5. Arrange the apple slices in overlapping concentric circles on the dough, leaving a 1-inch border all around. Fold the dough border up over the outer edge of the apples, pleating loosely to form a rustic rim.
6. Dot the apples with the butter pieces and sprinkle with an extra tablespoon of sugar. Bake for 30-35 minutes, until the pastry is deep golden and the apples are tender and lightly caramelized.
7. While the tart bakes, warm the apricot jam with water and vanilla in a small saucepan until fluid. Strain and brush generously over the hot apples as soon as the tart comes out of the oven.
8. Scatter the toasted almonds over the glaze and let the tart cool on the pan for at least 15 minutes. Slice into wedges and serve warm with crème fraîche or vanilla ice cream.

Cook’s Notes

• Roll the pastry as thin as you can handle; the signature crispness comes from a paper-thin dough that shatters under the fork.
• Armagnac is traditional in Gascogne, but Calvados or good brandy works well; for an alcohol-free version, use apple juice instead.
• Choose firm, tart apples that hold their shape; very ripe apples will turn to mush during baking.
• Brush the glaze while the tart is still hot so it spreads thinly and gives a glassy, bakery-style sheen.
• The tart is best eaten the day it is baked, but leftover pastry edges stay crisp if reheated in a 350°F oven for 5 minutes.

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