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Easy French Apple Cake recipe

Easy French Apple Cake recipe



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  • Cake
  • Cakes with fruit
  • Apple cake

This cake is traditionally made with almond frangipane but this is a much quicker version that uses apple sauce. It's traditional to insert a charm, such as a penny or a gold ring, and whoever finds it will get good luck but it's completely optional!

Be the first to make this!

IngredientsServes: 8

  • 500g puff pastry
  • 400g applesauce
  • 1 charm, wrapped in greaseproof paper
  • 1 egg yolk

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat the oven to 180 C / Gas 4. Line a baking tray with baking paper or parchment.
  2. On a lightly floured surface, roll out the puff pastry until 5 mm thick. Cut out two large circles of dough (about 24cm in diameter). Place one circle of dough onto the lined baking tray.
  3. Spread the applesauce over the centre of the pastry, leaving 4 cm the edge uncovered. If you want, insert a charm into the applesauce.
  4. Place the second circle of dough onto the first one. Press the edges to seal. Brush with egg yolk.
  5. Cut a small hole in the centre of the cake and decorate the top of the cake as you like with a knife. Bake for 30 minutes. Serve warm.

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Easy French Apple Cake

Published: Jun 2, 2019 · Modified: Oct 3, 2020 by A Baking Journey · This post may contain affiliate links.

This super easy One Bowl French Apple Cake Recipe is the perfect one to quickly whip up for dessert or to enjoy with your afternoon tea. and all you need is one bowl! This Low Sugar Apple Cake is so simple and delicious - you need to try it this Winter!


Recipe Summary

  • 2 cups apples - peeled, cored and diced
  • 1 tablespoon white sugar
  • 1 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups white sugar
  • 1 cup vegetable oil
  • ¼ cup orange juice
  • 2 ½ teaspoons vanilla extract
  • 4 eggs
  • 1 cup chopped walnuts
  • ¼ cup confectioners' sugar for dusting

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt or tube pan. In a medium bowl, combine the diced apples, 1 tablespoon white sugar and 1 teaspoon cinnamon set aside. Sift together the flour, baking powder and salt set aside.

In a large bowl, combine 2 cups white sugar, oil, orange juice, vanilla and eggs. Beat at high speed until smooth. Stir in flour mixture. Fold in chopped walnuts.

Pour 1/3 of the batter into prepared pan. Sprinkle with 1/2 of the apple mixture. Alternate layers of batter and filling, ending with batter.

Bake in preheated oven for 55 to 60 minutes, or until the top springs back when lightly touched. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Sprinkle with confectioners' sugar.


Easiest Way to Make French Apple Custard Cake Perfect

French Apple Custard Cake – French apple cake is a classic French dessert that is more of a custard-like cake. It is filled with apples and blended with just enough flour, eggs, butter, and sugar to bind it together. The main ingredient is of course, apples but there isn't anything complicated in this dessert. A well-written recipe is straightforward, easy to follow, and inspirational.

It's not overly sweet, but it's bursting with apples and the sprinkling of powdered sugar on top is the perfect accompaniment. Pour dry ingredients into wet and mix until well combined. If using a regular cake pan, line the bottom of the pan with parchment paper and grease again. Tasty French Apple Custard Cake menu and approach is really a culmination of the small methods I have realized in the last 5 years. French Apple Custard Cake is surely a weekend preparing challenge, that will be to say you will need a number of hours to perform it, but when you have got the strategy down you can cook multiple portion at the same time for family picnics or perhaps to possess cool leftovers to eat from the icebox on a whim.

In this beautiful day, I am going to teach you how to make French Apple Custard Cake DIY with simple ingredients, the same as Chinese restaurants. My French Apple Custard Cake recipe is the greatest in the world!

I will also coach you on how to utilize up leftover steamed rice and ensure it is into an appetizing, cheap, and flavorful meal for the entire family!

I attempted using slightly less water than normal, that has been proposed elsewhere. It helped only a little sometimes, but other occasions, I’d to add more and more water whilst the quinoa was cooking. Then, the dried quinoa absorbed way too much of the dressing I added later.

Why must French Apple Custard Cake?

Whether your home is by yourself or are an active parent, obtaining enough time and energy to organize home-cooked dinners can appear like a challenging task. At the end of a stressful day, eating out or buying in may feel just like the fastest, easiest option. But convenience and refined food may take a substantial toll on your mood and health.

Restaurants frequently serve more food than you should eat. Many restaurants function parts that are 2-3 situations greater than the proposed nutritional guidelines. That encourages you to eat more than you would at home, adversely affecting your waistline, body stress, and threat of diabetes.

When you prepare your possess foods, you’ve more get a grip on on the ingredients. By cooking on your own, you are able to make sure that you and your loved ones eat new, healthful meals. This assists you to appear and sense healthy, boost your power, secure your fat and temper, and improve your rest and resilience to stress.

You can cook French Apple Custard Cake using 9 ingredients and 6 steps. Here is how you achieve that.

Ingredients of French Apple Custard Cake:

  1. You need 3 of medium apples, peeled, slice thinly.
  2. Prepare 68 grams of all purpose flour.
  3. Prepare 1 tsp of baking powder.
  4. Prepare 2 of eggs.
  5. Prepare 67 grams of sugar.
  6. It’s Pinch of salt.
  7. It’s 2 tsp of vanilla extract.
  8. You need 6 tbs of milk.
  9. It’s 28 grams of butter, melted.

In a small bowl, whisk together the flour, baking powder and salt. The first time I ever had French Apple Custard Cake was actually in France! Several years ago while in Paris our hotel served a delicious one for breakfast! This wonderful cake was moist and more like a custard type of cake than a coffee cake, which is often a bit drier.

French Apple Custard Cake step by step:

  1. Preheat oven to 200C. Line an 8-inch square baking pan..
  2. Whisk flour and baking powder in a bowl..
  3. Beat eggs, sugar and salt until the sugar dissolve and eggs are pale. Whisk in vanilla extract, milk and melted butter..
  4. Stir the flour in until the batter is smooth..
  5. Bake for 40-50 minutes until golden brown and cake tester come out clean. Transfer pan to cooling rack and allow to cool for at least 15 minutes before cut and serving it..
  6. Add the apples, gently fold into the batter until each slices is coated in batter. Scrape batter into baking pan, smooth it as evenly as possible..

This French or Normandy apple cake is a rustic beauty. Made with the goodness of six apples held together with a judicious amount of light vanilla scented cake it is also a cake that contains just a modest amount of oil and yet against all logic, tastes buttery delicious! And in a typical NQN fashion, I do a little twist on the classic Normandy Apple Cake by adding a little custard to it. Incredibly easy apple custard cake, made with homemade or store bought cake mix (gluten free or not), applesauce and the perfect spices. It's time for gluten free apple recipes that will knock your gluten free apple baking socks off.

It’s cheaper to eat fast food than French Apple Custard Cake

At first glance, it may appear that ingesting at a fast food cafe is more affordable than making a home-cooked meal. But that is seldom the case. A examine from the College of Washington College of Community Health unveiled that people who prepare at home generally have healthiest overall diets without larger food expenses. Still another examine unearthed that repeated house cooks used about $60 each month less on food than those that ate out more often.

I do not know how to prepare French Apple Custard Cake

  • If you are threatened by the chance of planning a home-cooked food, it’s important to consider that preparing is not an specific science.
  • It’s generally completely OK to omit an element or change one thing for another French Apple Custard Cake.
  • Look on the web or purchase a simple cook book for easy menu ideas.
  • Just like such a thing, the more you prepare, the greater you’ll become. Even when you’re a whole novice in the kitchen, you’ll shortly grasp some fast, healthy meals.

What recipes should I use for French Apple Custard Cake?

Basic oils like canola, plant and peanut oil have higher smoke points, making them well suited for baking chicken. Learn more about selecting the best gas for frying.

What must and mustn’t be performed when preparing French Apple Custard Cake

  • Make certain every thing is icy in a sealable box or bag.
  • Beef specifically needs to be precisely wrapped.
  • Make bread right from fridge, anti-waste campaign urges.
  • Remember that such a thing that’s a higher water content, like lettuce, will not be exactly the same after being freezing and then defrosted.
  • Attempt to freeze everything when at their freshest. Defrost meat completely before preparing, but other things such as for instance bread for toasting may be grilled right from the freezer.
  • Never refreeze raw meat that’s been icy and then thawed – you are able to, nevertheless, freeze cooked beef that has been icy when raw.
  • Make certain the fridge i
    s not stuffed so full that air can’t circulate.

Techniques for starting out!

Start with new, healthy ingredients. Baking sweet treats such as for example brownies, cakes, and cookies won’t support your wellbeing or your waistline. Similarly, adding too much sugar or salt may transform a healthy home-cooked meal into an unhealthy one. To make sure meals are great for you in addition to being delicious, start with healthy ingredients and quality with spices as opposed to sugar or salt.

Inventory on staples. Ingredients such as for example grain, pasta, olive oil, spices, flour, and inventory cubes are staples you’ll likely use regularly. Keeping cups of tuna, beans, tomatoes and bags of icy veggies on hand may be helpful in rustling up fast meals when you’re forced for time.

Give yourself some leeway. It’s okay to burn off the grain or over-cook the veggies. After having a few attempts it are certain to get simpler, faster, and nicer!


French Cake Recipes

These French cake recipes are all fairly easy, allowing you to quickly make a luscious homemade dessert from France. As with all good French food the secret to success is to start with the very best ingredients possible. The freshest eggs, high quality flours and sugars, and pure butter are the cornerstones to good baking, French or otherwise.

This very simple French cake includes almond powder for extra flavor and moistness. Great for dessert served with whipped cream or ice cream, or try it as a breakfast coffee cake.

Traditionally a baba au rhum is made with a yeast dough, but here it is quickly made with baking powder for leavening. Baked in a ring mold and topped with whipped cream, this rum soaked cake is delicious.

You could think of these uniquely shaped desserts as French cupcakes. A crunchy caramelized exterior gives way to a creamy crepe like interior. Flavored with rum and vanilla.

Here's a homemade cake recipe from Corsica, the Mediterranean island belonging to France. It features chestnut flour, a frequent ingredient in Corsican cuisine.

Called a Reine de Saba , this simple chocolate cake is made dense and moist with almond flour. Serve topped with crème anglaise for a typically French dessert.

This classic French dessert requires no baking. Brandy soaked lady fingers line a special mold and then are filled with an airy chocolate mousse for an elegant presentation.

This cake called Moelleux au chocolat in French, features a warm liquid center. Easy to make ahead and then bake right before serving, this is a very rich dessert.

Served in a pool of raspberry sauce and topped with sweetened whipped cream, this flourless homemade cake is chocolate to the max and very a easy to make dessert.

The recipe for choux pastry is easier than you might imagine. It is the basis for lots of French cake recipes, some of them quite elaborate. A plate of cream puffs would make an easy and fun offering at a birthday party.

This is a light and not-so-sweet French cake recipe from the Alsace region. It has just a hint of lemon flavor and is baked in a pie crust. Tarte au fromage blanc is cool, airy and delicious.

La galette des rois is a frangipane stuffed puff pastry with a little surprise. Intended for a Twelfth Night celebration, you could enjoy this easy homemade cake anytime you want.

This cake is a little more elaborate then most cakes you'll find here. Genoise layers are frosted with a coffee flavored buttercream and decorated with toasted almonds. A rich and elegant dessert.

Far Breton is one of the French cake recipes from the Brittany region. It features Agen Prunes in a flan-like cake. Delicious and nutritious.

Known as gâteau nantais, this French cake recipe is a speciality of the city of Nantes. Made from ground alomonds, salted butter and of course rum!

A deceptively plain looking cake, these yummy little pavés will have you and your family reaching for just one more.

Pain d'épices is a traditional recipe from the Alsace region of France. You can enjoy it as it is at tea time or for breakfast or use it in other French recipes.

Les navettes de Saint Victor are a speciality of the south of France and feature the unusual taste of orange flower water. Try serving them with this orange flavored mascarpone cheese for a super treat.

Here is a very easy Buche de Noel recipe. Chocolate buttercream and genoise cake make the perfect combination for this classic French holiday dessert.


Pastry

We have used store-bought pastry for this tart. In Australia, we’re lucky to have Careme brand artisan pastry which is high quality, all butter pastry that’s short, biscuity and melt in the mouth delicious.

Every so often a girl needs a little help in the kitchen and this product is outstanding.

Look for a quality artisan pastry made with butter, not margarine. Ever!

Pastry lined tin

Related Video

Newbie to baking so it was easy for me to make some mistakes . . . only problem is that I don't know what they were. Biggest problem is the apples/topping stuck to my pan. Any suggestions?

So good! Crust of the cake is exceedingly tasty. I used 4 large Granny Smith apples (which still weighed only 1.75 pounds). I also put a generous slug of Calvados in with the apples as they were cooking down. Otherwise followed the recipe as written. The batter did not spill over my cake pan, even with the extra apples, although it came perilously close.

outstanding cake! Do use more apples, and choose very tart ones (northern spy is excellent) because the cake is very sweet. I used two huge Northern spies and two medium Stymans, had almost layers of apples on the bottom of my cake pan and it was absolutely perfect for the amount of batter. The topping is really good, and the cake itself is exceptional. I was a little concerned about it turning out too eggy , what with the three egg yolks, but it just makes a very rich, satisfying, flavourful cake. Used golden rum. Made vanilla sugar with old empty vanilla pods (ran out of regular vanilla). The sugar really added to the flavour. The rum taste went well with the apples. Maybe a little too sweet. Will try reducing the sugar in the cake to 2/3 cup next time. Otherwise a perfect fall cake. Definitely a keeper.

I made this with Better Batter gluten-free all-purpose flour and it came out really nicely. Iɽ make a few changes in addition to cutting the sugar, which was recommended already. The Better Batter needs 1 1/4 cups of sugar to get the right cake consistency. Next time I make this - and I will because it was really yummy, very beautiful, and pretty easy - I'll make almost double the apples/caramel and keep the cake portion the same. We wanted more apples, which are fabulous in this! I used a blend of white and brown sugar for the caramel and next time I'll use all brown sugar for a richer caramel. But overall this makes a really nice, easily executable and elegant gluten-free dessert.

I follow the recipe as written with the following modifications: I don't coat the pan entirely with sugar after buttering it, rather I coat it with flour. I short the sugar in both the apple mixture and the cake mixture, maybe 1/4 cup between the two. I find that each reduces the sweetness of the cake, but it is still delicious!

I forgot to add, I didn't use brandy! here is a photo of my cake: http://i.imgur.com/nXuML.jpg

YUM! this was sure tasty. I reduced the amount of sugar in the syrup by 1/4 cup, so I decreased the water a little. I decreased the amount of sugar in the cake by half a cup. the cake still was quite sweet but perfect. I also cut the butter in the cake in half. I can tell it really didn't need it! I somehow forgot to add vanilla, which normally I add more to things but it was alright. I chopped up apples and mixed them in with the cake before pouring in to the pan.

My only real complaint is I thought it could have used more apples. I used 4 Gala apples with only a tablespoon of sugar, more than enough. I would have liked a solid layer of apples instead of laying them out one by one. I didn't have the brandy and while it was still delicious I think it would have been much better with it. Or some kind of substitute for more flavor, ground ginger or.

I have made this cake several times and my honey loves it. Some tips I follow. I know some say it's too sweet..but i think it depends on who you treat the caramel. I use 5 apples (either granny smith or golden delicious). I peel them and use an apple corer/slicer thing on them. I then cut each wedge into thirds. I double the recipe for the apple cooking liquid and I add 3-4 tablespoons of calvados to it. I do let the apples cool and then place them in concentric circles. After all the apples are placed I put the caramel back on the stove and cook it until it's very thick, at least soft ball stage. I then pour it on the apples and follow the rest of the recipe to the "T". I use a springform pan wrapped in aluminum and have never had issues with it sticking. I love this cake and have been making it for over 10 years.

I made two of these cakes in addition to pumpkin pie for thanksgiving -- well received! I followed another's suggestion to let apples cool before placing in buttered/sugared pan. They look lovely and taste great. Also kept well -- still tasted good after third day wrapped in plastic wrap

I have served this French Apple cake twice now and both times there was none left after the evening was over. I added fresh cranberries to the apples as I sauteed them for Thanksgiving. I served it with fresh whipped cream with cinnamon and nutmeg whipped in.

A great and easy cake that can be made with what's normally in my pantry. I used less sugar (about half of what was called for) and used the same spices I use for apple pie with less cinnamon (ginger, allspice, a tiny bit of clove.) For the cook from Devon, never scrape a pan with caramel, just soak it. It's sugar it'll dissolve.

Was a very simple quick recipe. I followed some suggestions. I used eggs at room temp, 3 and 1 yolk, next time I will try 2 with 2 tbsp milk. I beat eggs before adding sugar, etc. I let apples and syrup cool before dumping in pan, and I reduced sugar to less than 3/4 cup for both cake and syrup and next time I will reduce even more. I will also use more apples next time, by request of my husband (this time I used 4 small ones). Delicious. Hubby loved it.

Really great cake. But for the love of dogs, DO NOT USE A SPRINGFORM PAN! I did, and the caramel made the two parts adhere together - I feared permanently. Gouged some of the pan's finish in removing the caramel and separating the side from the bottom. A nightmare - one that you can avoid by using another type of cake pan. Iɽ also use less sugar, as others have mentioned.

Oh my goodness is this delicious! I left out the Calvados and didn't replace it with anything and I used Gala apples instead of Granny Smith (reducing the 3/4 c. sugar by 2 tbsp. since Galas are sweeter). It was so yummy! The only thing I'll do different next time is reduce the 3/4 c. sugar to 1/2 c. since it was still to sweet with the Galas. (In other words, base the amount of sugar you use on your apples' sweetness if you don't have Granny Smiths on hand). The syrup from the apples forms a really nice caramel-ly crust around the edges. The texture of the cake is positively divine. I used a 9" round springform.

I made this yesterday to use up some apples. Like others, I made a few adjustments, including a bit of cloves with the cinnamon in the topping and a little nutmeg in the dough. I also used 3 eggs and 1 yolk. I didn't have brandy, but didn't miss it. Overall, it was very good and one I would make again. Like another reviewer, I advise cooling the apples before placing them in the pan (I used a springform pan). Overall, great comfort food.

Delicious and relatively easy apple cake. Would definitely make again. It did have alot of sugar--I might try to substitute apple sauce next time

This is such a great cake (husband's new fave) and it looks fantastic (I use an 8" square pan) Crisp on the edges with a moist beatiful crumb. really superb. The first time I made it with apples and everyone loved it. The next time I simplified it: I coated the bottom of the pan with melted butter (maybe 10-12 tablespoons) then a layer of light brown sugar, then put halved plums (seasonal) face down and covered with the batter. It turned out BEAUTIFULLY and the acidity from the plums is perfect with the richness of the cake, and really beautiful to look at. I also made another batch in 1/2 cup ramekins which turned out perfect fancy little cakes great for a dinner party with unsweetened whipped cream or creme fraiche. I will keep the cake recipe and use it for whatever fruits are in season. cranberries are next! Might be a good idea (esp. with smaller fruits) to put a layer of parchment on the bottom so that none of the fruit sticks.

This is such a great cake (husband's new fave) and it looks fantastic (I use an 8" square pan) Crisp on the edges with a moist beatiful crumb. really superb. The first time I made it with apples and everyone loved it. The next time I simplified it: I coated the bottom of the pan with melted butter (maybe 10-12 tablespoons) then a layer of light brown sugar, then put halved plums (seasonal) face down and covered with the batter. It turned out BEAUTIFULLY and the acidity from the plums is perfect with the richness of the cake, and really beautiful to look at. I also made another batch in 1/2 cup ramekins which turned out perfect fancy little cakes great for a dinner party with unsweetened whipped cream or creme fraiche. I will keep the cake recipe and use it for whatever fruits are in season. cranberries are next! Might be a good idea (esp. with smaller fruits) to put a layer of parchment on the bottom so that none of the fruit sticks.

The cake part of this is excellent but with the topping it is WAY too sweet! Next time I will make 1/3 of the syrup topping, whose consistency becomes wonderful (there is simply too much of it).

Excellent. Moist & delicious. I made two cakes for my company. Rave reviews all around!! There was not even a crumb left. I had to hand out the recipe to many friends.

This is an amazing apple cake which I have made for the last few years. This week I wanted two different cakes at a dinner party. I made the apple cake. Then I experimented and made almost the same recipe using red pears and fresh pomegranate seeds instead of apples. I added the pomegranate seeds right at the end of briefly cooking the pears. I reduced the cinnamon to 1/2 teaspoon. I used 2 Tablespoons Benedictine instead of Calvados in the cake. The pear & pomegranate cake was different but just as delcious and beautiful as the apple cake. I made no changes to the cake recipe except for the Benedictine, and they took a similar amount of time to bake.

I love this cake! Absolutely gorgeous and super delicious! It was easy easy to make. -- I wrote about it on my blog: http://tinyurl.com/2eqk 8b ---- Key changes: I made this in my 10" springform pan (sitting on a pizza pan.) No spillage, easier to turn out. I used Macoun apples - I peeled them and sliced them with an apple slicer (uniform size, but I had to cook a little longer.) I removed the apples from the cooking pan with a slotted spoon and let them cool COMPLETELY. I didn't have any brandy, it would have added a nice little touch, but it didn't hurt the cake at all. I used 3 eggs and one yolk. (I'm a rebel.) I will make this cake again very soon.

My mother-in-law was a wonderful hungarian cook who made everything without recipes. This recipe reminds me of one of her regular cakes. perfect, baked in a rectangular pan so she could cut it into squares. I remembered that she sprinkled ground nuts on the bottom of the pan, closely placed slices of raw apples in a single layer and then poured on the batter. So, I made the batter from this recipe and did not cook the apples. The cake was outstanding. I'm sure it is also good if you follow it precisely but I don't see the need to pre-cook the apples if you use quarter inch slices.

It's a perfectly fine uncomplicated afternoon tea kind of cake. Nothing spectacular or pretencious, just nice comfort food.


So what makes it a French Apple Cake?

Unlike in US/Canada, a French Apple Cake doesn’t call for any spices like cinnamon or nutmeg, nor a crumble top, nuts or glaze. The fame of this French cake rather relies on its simple crumb made from a generous amount of butter and flavored with dark rum, making it incredibly fragrant. In texture, it is reminiscent of the German Versunkener Apfelken or the Russian Sharlotka, both made in similar ways, with more fruit than actual cake dough – but really, I think the buttery crumb and dark rum truly makes the difference here.


Servings 18
Preparation time 25mins
Cooking time 80mins

Step 1

In a large bowl, mix the eggs, sugar, cinnamon, and oil. Peel and slice the apples and add to mixture in bowl, coating the apples as you go to keep the apples from turning brown.

Mix together the baking soda and flour, then add to the ingredients in the bowl. Mix well with a fork until all of the flour is absorbed by the wet ingredients.

Pour mixture into a greased one 9x13-inch or two 9-inch round pans. Bake for approximately 55 minutes. Let rest for 10 to 15 minutes, then serve.


How to make a french apple tart

Begin by making the pastry: In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine, then add the pieces of cold butter.

Process just until the butter is the size of peas, about 5 seconds.

Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds.

Transfer the dough to a lightly floured work surface.

Knead a few times, just until it comes together into a cohesive ball.

Pat the dough into a disk.

Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to a parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).

To make the filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt.

Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged.

Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.

Sprinkle 1 tablespoon of flour evenly over the pastry.

Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm.

Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.

Using a pastry brush, brush the pleated dough evenly with the beaten egg.

Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Then chill the assembled tart in the fridge for 15 to 20 minutes while you preheat the oven.

Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool. While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds. Then, using a pastry brush, brush the apples with the apricot syrup.

Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.