What is the only thing better than a French apple tart? One that is easy to make. Oh, and has rum.

This delightful dessert was for some girlfriends one gray afternoon. Let’s just say that we all had wished we’d eaten less lunch so that we could have eaten this whole thing. The tart is a snap to make. (Other than all the apple pealing of course.) But the thing that makes it special, is the topping you brush on at the end. A warm mix of apricot jelly and rum.

See the high gloss on the tart? The jelly makes it shine.

The flavors explode in your mouth. I highly recommend the combination of apple, apricot, and rum. I might have to explore this further next time I make an apple pie. But in the meantime, you’ll be very happy you tried this out. I know I was. 

French Apple Tart

1 package defrosted puff pastry sheets

For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons dark or spiced rum

Directions

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 by 14-inches. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife. Slice the apples crosswise in 1/4-inch thick slices.

Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (If you don’t use the apple ends, it is easier to get a prettier, more uniform design.)

Dot with the butter.

Sprinkle with the full 1/2 cup of sugar.

It is going to look like a lot, but keep going.

Bake for 45 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the rum and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

Don’t be afraid of a little color on this tart. The jelly mixture will sweeten everything up and the apples will be delightfully caramelized.

Eat it within one day. Not because it will go bad, but the longer you let it sit, the more juice soaks into the pastry, and you lose the flakiness after too much refrigeration.

Enjoy!

Photographs by Jessica Yager