How To Make French Apple Tart
Today we are feasting with… Saint Thérèse of Lisieux.
To celebrate her feast day, we are making a French Apple Tart. This delightfully flaky puff pastry is adorned with slices of cinnamon-sugar-coated apples and arranged to look like a “little flower”.
For more information about Saint Thérèse of Lisieux, please visit the website of the Society of the Little Flower. You can also listen to this short audio clip by Franciscan Media to learn more about 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
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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.