On a trip to Montreal, writer Elizabeth Margolis-Pineo and her husband attended the Maison Christian Faure Pastry School. Chef Christian Faure generously shared his beautiful apple tart recipe (or tarte in French), which Elizabeth now shares with you on RealFoodTraveler.com. This apple tart recipe might just replace your favorite homemade apple pie recipe which replaces the top crust with even more apples!

Save this recipe to Pinterest so you can make an Apple Tart anytime you want. Photo courtesy Maison Christian Faure Pastry School. Pinterest Pin by Real Food Traveler.

Hungry for more? Get Elizabeth’s guide to eat like the locals do in Montreal.

Maison Christian Faure Apple Tart

Serves 8

Ingredients:
For the Shortcrust Pastry
7 oz almond flour
3.5 oz butter
1 egg
pinch of salt
2 tsp water

For the Compote
1lb Golden Delicious apples
2 oz sugar (optional)
2 oz butter for garnish

For the Garnish
1 1/2 lbs Golden Delicious apples

To Finish if Served Cold
5.5 oz apricot glaze

Directions
On a flat clean service or in a bowl, combine the flour and salt together. Cut in the butter to resemble a fine sand texture. Add egg and enough water to bring the mixture into a ball. Be careful not to overwork your dough and melt the butter with the heat of your hands. Wrap the dough in plastic wrap, flatten into a disk and let dough rest in the refrigerator while you get your compote ready.

To make the compote, peel, core and slice your apples and put into a large pot. Sprinkle with sugar if desired and add butter. Cook your apples till tender and mix in a blender or use a hand held mixer till smooth. Let cool.

To assemble the apple tart, dust your board with a bit of flour and roll your pastry dough out to fit into your tart tin. Delicately fit your dough into the tin ensuring that there are no tears and the dough come right up to the top edge. Fill the tart with your compote apple mixture. Garnish with apples. Use leftover dough to make a creative design on the top.

Bake tart in a 350 °F oven till bubbling in the middle and the pastry is golden brown.

Glaze the top with apricot glaze and allow to cool.

Serve the apple tart with ice cream, caramel sauce or cold just on its own.

Enjoy,
Chef Christian Faure, M.O.F
Maison Christian Faure Pastry School