Hey y’all! If you’re looking for a show-stopping dessert that’s as delicious as it is beautiful, you can’t go wrong with a French Apple Tart. This classic treat features a buttery, flaky pastry crust filled with silky apples and a hint of cinnamon, all topped off with a gorgeous, glossy glaze. Whether you’re hosting a fancy brunch, a cozy family dinner, or just craving something sweet, this French Apple Tart will wow your taste buds and your guests alike. Let’s get cooking!
Why You’ll Love This French Apple Tart
- Delicate layers of apples and crisp pastry create an irresistible texture.
- Easy to prepare with just a handful of wholesome ingredients.
- Perfect for entertaining, holidays, or an everyday treat.
- Beautiful presentation—looks as good as it tastes.
- Customizable with your favorite apple varieties or spices!
Ingredients for French Apple Tart
- 1 sheet puff pastry (thawed), or 1 9-inch homemade tart crust
- 4 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
- 3 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 2 tablespoons apricot jam
- 1 tablespoon water
- All-purpose flour (for dusting)
How to Make a Classic French Apple Tart
Step 1: Prepare the Tart Base
Preheat your oven to 400°F (200°C). Lightly flour your work surface and roll out the puff pastry or tart dough to fit a 9-inch tart pan. Gently press the dough into the pan and trim any excess.
Step 2: Arrange the Apples
In a small bowl, toss the apple slices with 1 tablespoon of sugar and the cinnamon. Starting from the outer edge, arrange the apples in overlapping circles, working towards the center for a classic spiral look.
Step 3: Add Butter and Sugar
Brush the melted butter evenly over the apples. Sprinkle the remaining sugar over the top.
Step 4: Bake the Tart
Bake for 35-40 minutes, or until the apples are tender and the crust is golden brown.
Step 5: Glaze for a Glossy Finish
While the tart bakes, heat the apricot jam and water in a small saucepan over low heat, stirring until smooth. Once the tart is done baking, brush the warm glaze over the apples for that irresistible shine.
Step 6: Cool and Serve
Allow your French Apple Tart to cool for at least 15 minutes in the pan before slicing and serving.
Notes for the Best French Apple Tart
- Choose firm apples to ensure they hold their shape during baking—check out this guide to the best baking apples.
- Don’t skip the glaze; it adds flavor and a bakery-worthy finish!
- For a crisper crust, blind bake the tart shell for 10 minutes before adding apples (learn more about blind baking).
French Apple Tart Variations
- Almond Cream Apple Tart: Spread frangipane (almond cream) on the crust before arranging apples.
- Rustic Galette: Skip the tart pan and fold the edges of the pastry over the apples for a free-form galette.
- Caramel-Drizzled Tart: Drizzle homemade caramel sauce over the finished tart for extra indulgence.
Required Equipment for French Apple Tart
- 9-inch tart pan (with removable bottom, if possible)
- Rolling pin
- Sharp knife or mandoline
- Pastry brush
- Baking sheet (optional, for easier handling)
Storage Instructions & Shelf Life
Store leftover French Apple Tart covered in the refrigerator for up to 3 days. To re-crisp the pastry, warm slices in a 300°F (150°C) oven for about 10 minutes. Avoid freezing, as the apples can become watery.
French Apple Tart Pairings & Serving Suggestions
- Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pair with a glass of sweet dessert wine, like Sauternes, or a cup of strong coffee.
- Add a sprinkle of powdered sugar or a drizzle of honey for extra flair.
Pro Tips for Perfect French Apple Tart
- Slice apples as thinly and evenly as possible for a more elegant look and even baking (see how).
- Chill your pastry dough before baking to prevent shrinkage and ensure a flaky crust.
- Let the tart cool before slicing to help set the filling and maintain beautiful slices.
French Apple Tart FAQ
- Can I make a French Apple Tart ahead of time?
- Yes! You can assemble the tart a few hours ahead and bake before serving, or bake and store it covered in the fridge for up to 3 days.
- Which apples work best for a French Apple Tart?
- Firm, slightly tart apples like Granny Smith, Honeycrisp, or Braeburn work best for holding their shape and flavor.
- Can I use store-bought pie crust instead of puff pastry?
- Absolutely! A store-bought crust works well, just be sure to blind bake it for a few minutes before adding the apples.
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Servings: 8
Ingredients
- 1 sheet of puff pastry (about 9×13 inches), thawed
- 4 large apples (such as Golden Delicious or Granny Smith), peeled, cored, and thinly sliced
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 1/4 cup apricot jam
- 1 tablespoon water
- 1 tablespoon lemon juice
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Roll out the puff pastry and place it on the prepared baking sheet.
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2Arrange the thinly sliced apples in overlapping rows on the pastry, leaving a 1/2-inch border around the edges.
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3Brush the apples with melted butter and sprinkle evenly with granulated sugar and ground cinnamon.
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4Bake the tart for 40-45 minutes, or until the apples are tender and the pastry is golden brown.
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5While the tart is baking, heat the apricot jam with water and lemon juice in a small saucepan over low heat until smooth. Strain if desired.
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6Remove the tart from the oven and brush the warm apricot glaze over the apples. Allow to cool slightly before slicing and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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