French Apple Tart

Recipe from Christine Copeland, former executive director, New England Apple Association

Brisée (shortbread) crust

2 c flour

1 T sugar

dash salt

1/2 c butter

In medium bowl, mix dry ingredients together, then cut in butter with a pastry blender or whisk attachment on mixer, which, literally, turns it into a sandy texture (pâte sablée).


3-4 New England apples, cored, peeled, and sliced

3 T lemon juice

1 T butter

1 T sugar

In skillet, fry apples carefully with lemon juice, butter, and sugar for a few minutes, until they begin to soften. Cool before transferring to crust. Arrange apples in circle, overlapping slices 1/4” to 1/2”.


1 egg

1/4 c sugar

3 T butter, melted

1/2 t vanilla

1/8 t Fiori di Sicilia

Drizzle over apples.

Bake 30 minutes, or until golden brown.