Claire Saffitz Makes an Apple Tart | Dessert Person

Summary by Krater

Claire Saffitz demonstrates how to make a French apple tart using rough puff pastry, an apple cider-toffee compote, and thinly sliced apples arranged in overlapping layers, finished with an apricot jam glaze.

From the video

Answers: How do I make a French apple tart?

• french apple tart
• rough puff pastry
• apple cider toffee compote
• apple slicing technique
• apricot jam glaze

Ingredients

• 6 Pink Lady baking apples
• null dark brown sugar
• 6 tablespoons unsalted butter
• 1/2 vanilla bean
• 1/2 teaspoon kosher salt
• 2 1/2 cups apple cider
• null all-purpose flour
• 1 beaten egg
• null Demerara sugar
• null apricot jam

What it concludes

• Thick, low-liquid apple compote prevents the tart crust from becoming soggy during baking.
• Baking the tart at 425° initially and reducing to 350° ensures even browning and crispness across the bottom.
• Using a dabbing motion rather than dragging when applying apricot glaze prevents brush strokes and preserves appearance.