Make the tart as per the recipe instructions.When ready, remove from the refrigerator and allow the dough to sit at room temperature, unwrapped, for 15-30 minutes or until it’s soft enough to roll out.Make the dough as per the recipe instructions, wrap it tightly in cling film and refrigerate for no longer than 3 days.To avoid the pastry from getting too dark, reheat your tart wrapped in foil until heated through. Reheat from frozen in the oven at the same temperature this recipe calls for.Return to the freezer and freeze for up to 3 months.Remove, wrap it gently and tightly in cling film and then in foil.
Allow it to cool completely then place it back on the lined baking sheet and into the freezer for several hours or until it’s solid.Refer to the notes below for additional storage and freezing instructions. Store leftovers - in a sealed airtight container or wrapped in cling film or foil and refrigerated for 1-2 days. The apple tart is cooked - when the apple slices are tender, the liquid is bubbling and the pastry is golden and crisp.You don’t need to be a perfectionist when folding the dough over your apples - it’s not called a rustic apple tart for nothing!.If your dough is too firm to roll, sit it at room temperature for 10-15 minutes or until it’s pliable enough to roll out. Don’t refrigerate the dough for too long - only have it in the fridge while you prepare the apple tart filling.Then drizzle in the water and mix with your hands or a wooden spoon until the dough forms. Don’t have a food processor? - use a large mixing bowl instead and rub the butter into the flour using your hands or a pastry cutter until it resembles a coarse crumb.No one loves crunchy pieces of apple in their French apple tart! Slice the apples thinly - too thick and they’ll take longer to turn tender during baking.Use Granny Smith Apples - or a variety of apple that are crispy, not too soft, and not too sweet such as Honeycrisp or Golden Delicious.
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