Ingredients:
- 1 1/4 cups (150g) all-purpose flour, plus more for dusting
- 1/2 teaspoon (2g) salt
- 1/2 cup (113g) unsalted butter, very cold and cut into small cubes
- 1/4 cup (60ml) ice water
- 1 large egg yolk
- 1 tablespoon (12g) granulated sugar
- 6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and quartered
- 1/2 cup (100g) granulated sugar
- 1/4 cup (57g) unsalted butter, cut into small pieces
- 1 tablespoon (15ml) lemon juice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg (optional)
- Pinch of salt
- 1 large egg, beaten
- 1 tablespoon milk or cream
Instructions:
- Combine flour, salt, and sugar in a food processor or bowl.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the egg yolk and ice water gradually, mixing until the dough just comes together.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- In a large skillet over medium heat, melt the butter and then add the sugar.
- Cook, stirring occasionally, until the sugar is caramelized to a golden amber colour. Be careful not to burn it!
- Add the apple quarters, lemon juice, cinnamon, nutmeg (if using), and salt.
- Cook, stirring occasionally, until the apples are tender but still hold their shape, about 15-20 minutes. Let cool slightly.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
- Carefully transfer the dough to the tart pan, pressing it gently into the bottom and sides. Trim any excess dough and crimp the edges, or leave a rustic overhang.
- Pour the caramelized apple mixture into the prepared crust, arranging the apple pieces attractively.
- Brush the crust with the egg wash (if using) for a glossy finish.
- Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
- If the crust browns too quickly, tent it with foil.
- Let the tart cool completely in the pan before removing the sides.
- Serve warm or at room temperature, a perfect french apple pie.