How To Make French Apple Tart
Today we are feasting with… Saint Thérèse of Lisieux.
Want to learn more about Saint Thérèse of Lisieux? Visit the website of the Society of the Little Flower. Also, don’t miss this fascinating audio clip from our friends at Franciscan Media—discover the remarkable life of Saint Thérèse of Lisieux!
The feast day of Saint Thérèse of Lisieux is October 1st. She is the patron saint of aviators, florists, illness(es), and missions. Saint Thérèse of Lisieux, pray for us.
Download French Apple Tart Recipe
Celebrate the feast day with elegance and flavor by baking a French Apple Tart! This stunning dessert features buttery puff pastry topped with delicate layers of cinnamon-sugar-coated apple slices, artfully arranged to resemble a blooming “little flower”.
Simple to make yet visually captivating, this tart is a perfect way to celebrate Saint Thérèse of Lisieux. The flaky crust, sweet apples, and glossy apricot glaze create a harmony of textures and flavors that will impress your family and guests alike.
Download the recipe now and bring a touch of French charm to your table!
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Ingredients:
- 4 sheets frozen Puff Pastry, thawed
- ½ cup Cinnamon Applesauce
- 3 Gala Apples
- 2 Tablespoons Turbinado Sugar
- 1 Egg, beaten
- ½ cup Apricot Jam
- 2 Tablespoons Water
Preparation Instructions:
- Preheat the oven to 400°F.
- Cut four 5 inch circles from the thawed pastry, then lightly score with a ½ inch border. Prick inside the border with a fork several times and lay pastry rounds on a baking tray lined with parchment paper.
- Spread applesauce over the inner circles of the pastry rounds.
- Peel, core and halve apples, then cut into thin slices.
- Starting from the outside, arrange apple slices over the applesauce in a circular pattern, slightly overlapping, finishing with the smaller pieces of apple in the center.
- Sprinkle sugar over the apple and brush the pastry border with the beaten egg.
- Bake the tarts in the oven for 15 minutes or until golden and apples have softened.
- Place the jam in a small saucepan over low heat with 2 tablespoons of water. Warm gently.
- Brush the warm tarts with the jam glaze.