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Loading...From the rolling orchards of southwestern France comes this elegant apple tart, where tender Reinette apples meet the warm, anise-laced bite of Pastis Gascon — the region's beloved apple-based brandy. A buttery sweet pastry cradles caramelized fruit and a silky custard, finished with a glossy brandy-kissed glaze. Best served just warm with a generous spoonful of crème fraîche.
Prep Time30 mins
Cook Time45 mins
Total Time75 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 395 kcalCalories
- 19 gFat
- 11 gSaturated Fat
- 49 gCarbs
- 3 gFiber
- 29 gSugar
- 5 gProtein
- 110 mgSodium
- 175 mgPotassium
- 55 mgCalcium
- 1.5 mgIron
- 6 mgVitamin C
- 320 mcgVitamin A
Ingredients
For the Sweet Pastry Crust
- 1 1/4 cups (160 g) all-purpose flour
- 1/2 cup (115 g) cold unsalted butter, cubed
- 1/3 cup (35 g) powdered sugar
- 1 large egg yolk
- 1/4 teaspoon fine sea salt
- 2 to 3 tablespoons ice water
For the Apple Filling
- 4 medium crisp apples such as Reinette or Pink Lady, peeled, halved, and cored
- 1 tablespoon lemon juice
- 2 tablespoons unsalted butter
- 1/4 cup (50 g) granulated sugar
- 3 tablespoons Pastis Gascon apple brandy
- 1/2 teaspoon ground cinnamon
For the Custard
- 1/2 cup (120 ml) heavy cream
- 2 large eggs
- 1/4 cup (50 g) granulated sugar
- 2 tablespoons Pastis Gascon apple brandy
- 1 teaspoon pure vanilla extract
- Pinch of fine sea salt
For the Brandy Glaze
- 3 tablespoons apricot preserves
- 1 tablespoon Pastis Gascon apple brandy
- 1 teaspoon water
Directions
- Make the pastry: In a food processor, pulse the flour, powdered sugar, and salt. Add the cold butter and pulse until the mixture resembles coarse crumbs. Add the egg yolk and 2 tablespoons ice water; pulse just until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 1 hour.
- Roll the chilled dough on a lightly floured surface into an 11-inch round. Transfer to a 9-inch tart pan with a removable bottom, pressing gently into the corners. Trim the edges flush with the rim, prick the base all over with a fork, and refrigerate for 30 minutes. Preheat the oven to 375°F (190°C).
- Prepare the apples: Toss the apple halves with lemon juice. In a large skillet over medium heat, melt the butter and sprinkle in the sugar. Cook, swirling occasionally, until the sugar melts and turns light amber, about 3 minutes. Stir in the Pastis Gascon and cinnamon, then add the apples cut-side down. Cook for 3 to 4 minutes until lightly caramelized; set aside.
- Make the custard: Whisk the cream, eggs, sugar, Pastis Gascon, vanilla, and salt together until smooth.
- Arrange the apple halves cut-side up in a tight spiral over the chilled pastry base. Pour the custard slowly over and around the apples, allowing it to settle between them.
- Bake for 40 to 45 minutes, until the pastry is deeply golden and the custard is set with a slight jiggle in the center. If the edges brown too quickly, tent loosely with foil.
- Make the glaze: While the tart bakes, warm the apricot preserves, Pastis Gascon, and water in a small saucepan over low heat until melted. Strain through a fine sieve.
- Brush the warm glaze generously over the apples as soon as the tart leaves the oven. Cool in the pan on a wire rack for at least 30 minutes before unmolding and slicing.
- Serve just warm or at room temperature, ideally with crème fraîche or vanilla ice cream.
Cook’s Notes
- If Pastis Gascon is unavailable, substitute with Calvados or a quality French apple brandy for a similar fruity depth.
- Chill the shaped pastry thoroughly before blind baking — this prevents the crust from shrinking down the pan.
- Mix tart (Reinette) and sweet (Golden Delicious) apples for a more complex, layered flavor.
- The tart keeps refrigerated for up to 2 days; bring to room temperature and refresh the glaze before serving for the best aroma.
- For a deeper color, sprinkle 1 tablespoon of demerara sugar over the apples during the last 10 minutes of baking.
