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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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/french-apple-tart-recipe/