French Apple Tart
Serves: 8
Cuisinicity Tip: I actually prefer to mix the dough by hand in the exact same order as I describe below rather than with a food processor because this crust is best when handled as little as possible. The only difference with doing it by hand is that it will come together at the very end, when you gently gather the dough with your hands into a ball--you'll see! However, if you are in a hurry, the instructions I give below also work well but make sure NOT to over beat--a couple seconds is all you need with each pulse, REALLY! I also do NOT refrigerate the dough as is typically done because I find that it rolls perfectly with this little technique: Place the dough between 2 10" plastic ziploc bags and apply gentle pressure on your rolling pin: you'll have NO trouble rolling it into a nice smooth circle and it won't come undone when you transfer it to a baking sheet. Note that I clean and reuse the plastic bags so it's not wasteful!
  • Dough:
  • 1⅓ cup whole wheat pastry flour
  • ½ cup confectioner sugar
  • ⅓ cup regular smart balance (room temperature)
  • 1 tsp vanilla extract
  • 3 cage-free egg yolks
  • Filling:
  • 1 Tbsp regular smart balance (melted)
  • 1 Tbsp almond meal/flour
  • ½ cup unsweetened applesauce
  • 1 cage-free egg
  • Topping:
  • 2 golden apples (peeled and sliced)
  • 2 tsp granulated sugar + ½ tsp cinnamon
  1. Preheat oven 375F
  2. Dough:
  3. Sift the flour and confectioner sugar and place into the bowl of a food processor (but you can make it by hand if you prefer-see cuisinicity tip).
  4. Add the vanilla and smart balance and pulse a few times for 8-10 seconds each until crumbly.
  5. Add one egg yolk at a time, each time pulsing for a few seconds. Do not over beat! (see my tip above)until the dough just barely starts to come together (you'll form it into a ball when you take it out in the next step).
  6. Gently take out the dough and form into a ball.
  7. Wrap in cellophane and set aside until ready to assemble.
  8. Filling:
  9. Place 1 Tbsp smart balance in a microwavable little bowl and cook in the microwave oven on high for 2-3 seconds.
  10. Add applesauce, almond meal and egg and stir well with a spoon until thoroughly mixed.
  11. Assembling:
  12. Place the dough between two 10" ziploc gallon storage bags and gently roll into a circle to fit a 9 inch pie dish
  13. Peel off the top plastic bag layer, then turn dough over and transfer onto a 9 inch pie dish. Peel off top plastic layer.
  14. Spread the filling evenly on top of the dough.
  15. Place the sliced apples, side by side in one layer, like a pinwheel to make a beautiful display (see the photo).
  16. Mix the sugar and cinnamon together and sprinkle on top of the apples.
  17. Bake in preheated oven for 30-40 minutes or until the apples are tender and golden.
Recipe by Cuisinicity at