French Apple Tart Recipe

Introduction

The French Apple Tart is a classic dessert featuring a buttery flaky crust and tender, cinnamon-spiced apples arranged beautifully in concentric circles. This elegant yet simple tart makes a perfect centerpiece for any occasion or a cozy treat at home.

Ingredients

• 1½ cups all-purpose flour, spooned and leveled (for crust)
• ½ teaspoon salt (for crust)
• 2 tablespoons granulated sugar (for crust)
• 1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces (for crust)
• ¼ cup very cold water (for crust)
• 1¾ lbs baking apples (3 large), peeled, cored, and sliced (for filling)
• ⅓ cup sugar (for filling)
• 1 teaspoon vanilla extract (for filling)
• 1 teaspoon cinnamon (for filling)
• 2 tablespoons unsalted butter, melted (for filling)
• ⅛ teaspoon salt (for filling)
• 1 tablespoon all-purpose flour (for assembling)
• 1 egg, beaten (for assembling)
• 2 tablespoons turbinado sugar (for assembling)
• 1 tablespoon apricot jelly or jam (optional, for glaze)

Instructions

1. Step 1: Line a baking sheet with parchment paper. In a food processor, combine flour, salt, and sugar. Pulse briefly. Add cold butter and pulse until pieces are pea-sized, about 5 seconds. Sprinkle ice water over mixture and pulse until moistened and crumbly. Transfer dough to a floured surface and gently knead into a ball. Pat into a disk, roll into an 8 to 10 inch circle, and place on parchment-lined sheet. Refrigerate while preparing filling.
2. Step 2: Peel, core, and slice apples into ⅛-inch-thick slices. In a large bowl, toss the apples with sugar, vanilla, cinnamon, melted butter, and salt until well combined.
3. Step 3: Remove dough from fridge. On parchment paper, roll dough into a 14-inch circle about ⅛ inch thick. Place parchment with dough back on baking sheet, letting dough curve up the pan edges.
4. Step 4: Sprinkle flour evenly over the dough. Arrange apple slices in overlapping concentric circles, leaving a 3-inch border. Fold edges of dough over apples to create pleats, pinching to patch any tears.
5. Step 5: Brush dough edges with beaten egg. Sprinkle 1 tablespoon turbinado sugar over crust and 1 tablespoon over apples. Chill tart in fridge for 15–20 minutes.
6. Step 6: Preheat oven to 350°F and place rack in center. Bake tart 55 to 65 minutes until apples are tender and crust is golden. Let cool on a rack.
7. Step 7: For optional glaze, mix apricot jelly with 1½ teaspoons water and heat until bubbling. Brush glaze over apples.
8. Step 8: Use two spatulas to transfer tart to serving plate or board. Slice and serve warm or at room temperature.

Tips & Variations

• Choose baking apples such as Granny Smith or Honeycrisp for the best texture and flavor.
• Keep butter and water very cold to ensure a flaky crust.
• If desired, sprinkle chopped nuts like almonds over the apples before folding the crust for added crunch.
• The apricot glaze adds shine and a subtle sweetness but can be skipped if preferred.

Storage

Store leftover tart loosely covered at room temperature for up to 2 days. Reheat slices gently in a warm oven or microwave before serving to enjoy the flavors and texture at their best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a store-bought pie crust instead of making the dough?

Yes, a store-bought pie crust can be used as a shortcut. Just be sure to roll it out to the correct size and chill it before assembling the tart.

What types of apples work best for this tart?

Firm baking apples like Granny Smith, Honeycrisp, or Braeburn are ideal. They hold their shape well when baked and provide a nice balance of tartness and sweetness.

French Apple Tart Recipe

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4.9 from 105 reviews

This classic French Apple Tart features a flaky, buttery crust filled with tender, cinnamon-spiced apple slices. The tart is beautifully assembled with overlapping apples on a delicate pastry base, baked until golden and optionally glazed with apricot jelly for a shiny finish. Perfect for a cozy dessert or elegant teatime treat.

• Author: nova
• Prep Time: 25 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 25 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

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For the Crust

• 1½ cups all-purpose flour, spooned and leveled
• ½ teaspoon salt
• 2 tablespoons granulated sugar
• 1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces
• ¼ cup very cold water

For the Filling

• 1¾ lbs baking apples (3 large)
• ⅓ cup sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 2 tablespoons unsalted butter, melted
• ⅛ teaspoon salt

For Assembling & Baking

• 1 tablespoon all-purpose flour
• 1 egg, beaten
• 2 tablespoons turbinado sugar
• 1 tablespoon apricot jelly or jam (optional for glaze)

Instructions

1. Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt, and sugar. Pulse briefly to combine. Add the cold butter and 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 and 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 the parchment-lined baking sheet and refrigerate while you prepare the filling.
2. Make the filling: Peel, core, and slice the apples into ⅛-inch-thick slices, yielding about 4 cups. Place them in a large bowl and add the sugar, vanilla extract, cinnamon, melted butter, and salt. Toss gently but thoroughly to evenly coat the apple slices with the spices and butter mixture.
3. Roll out the dough: Remove 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 ⅛ inch thick. Edges may be a little ragged, which is fine. Place the parchment and dough back on the baking sheet, allowing the pastry to curve up the lip of the pan.
4. Assemble the tart: Sprinkle the tablespoon of flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles, stopping about 3 inches from the edge. Fold the edges of the dough over the apples in a free-form fashion, creating pleats as you go around to contain the filling. Patch any tears by pinching extra dough from the edges.
5. Prepare for baking: Using a pastry brush, brush the pleated dough edges evenly with the beaten egg. Sprinkle 1 tablespoon of turbinado sugar over the crust edges and the remaining 1 tablespoon over the apple filling. Chill the assembled tart in the fridge for 15 to 20 minutes to firm up before baking.
6. Preheat and bake: Preheat your oven to 350°F (175°C) and position a rack in the center. Bake the tart for 55 to 65 minutes or until the apples are tender and the crust is golden brown and cooked through. It’s normal if some juice leaks onto the baking sheet; the burnt bits can be scraped away after baking. Transfer the tart on the pan to a cooling rack.
7. Optional glaze: While the tart cools, mix apricot jelly or jam with 1½ teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds. Use a pastry brush to glaze the apples with this warm syrup for a shiny, attractive finish.
8. Serve: Use two large spatulas to carefully transfer the tart onto a serving plate or cutting board. Slice and serve warm or at room temperature. Best enjoyed the day it’s made, leftovers can be loosely covered and stored at room temperature for a few days.

Notes

• Choose baking apples like Granny Smith, Honeycrisp, or Braeburn for a balance of tartness and sweetness.
• The crust can be chilled longer if preparing ahead, but avoid over-working the dough to keep it tender.
• If you don’t have turbinado sugar, coarse sugar or sanding sugar can be used as a substitute.
• The apricot glaze adds a lovely shine but is optional; it can be omitted or replaced with melted jam of your choice.
• This tart is best enjoyed fresh but stores well for up to 3 days at room temperature.

Keywords: French apple tart, classic apple tart, French dessert, baked apple tart, cinnamon apple tart, fruit tart, buttery pastry dessert