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Easy French Apple Tart Recipe

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4 from 11 reviews

This Easy French Apple Tart, or Tarte Fine aux Pommes, is a classic and elegant dessert featuring thinly sliced gala apples arranged over a flaky butter puff pastry. The tart is sprinkled with sugar, brushed with melted butter, and baked until golden and caramelized, then served warm with a dusting of powdered sugar and vanilla ice cream for a perfect balance of sweetness and crispness.

Ingredients

Pastry

  • 1 square sheet butter puff pastry (25cm / 10" square), barely thawed

Apple Filling

  • 5 tsp caster sugar (superfine sugar, can substitute regular granulated sugar)
  • 2 large gala apples (or 3 medium), peeled, halved, cored, sliced 0.5cm / 0.2" thick
  • 1 tbsp unsalted butter, melted

Finishing

  • Icing sugar / powdered sugar, for dusting (optional)
  • Vanilla ice cream, for serving

Instructions

  1. Preheat the Oven and Heat Baking Tray: Place a baking tray in the oven and preheat the oven to 210°C/375°F (190°C fan-forced) to ensure the tray is hot for baking the tart.
  2. Prepare Sugar Base: Lay a sheet of parchment paper on your countertop and sprinkle 3 teaspoons of caster sugar roughly in the same shape as the puff pastry sheet to create a sweet base that will caramelize under the tart.
  3. Prepare the Puff Pastry: Place the puff pastry square on top of the sugared parchment paper. Fold the edges inward about 1cm / 0.4" to form a crust that will hold the apple slices.
  4. Arrange Apples: Thinly slice peeled, cored apples about 0.5cm thick. Arrange these slices in overlapping rows (about 3 rows) on top of the puff pastry inside the folded edges.
  5. Brush with Butter and Sprinkle Sugar: Brush the apple slices and puff pastry edges generously with the melted unsalted butter. Sprinkle 2 teaspoons of caster sugar evenly over the apples and edges to create a caramelized finish.
  6. Bake the Tart: Transfer the tart on the parchment paper to the preheated hot baking tray. Bake for 30 minutes or until the pastry edges are golden and apples are tender and caramelized.
  7. Serve: Remove from oven, cut into 6 portions, dust with icing sugar if desired, and serve warm topped with a scoop of vanilla ice cream for a delightful contrast.

Notes

  • Use barely thawed puff pastry to prevent it from becoming too soft and difficult to handle.
  • Gala apples are preferred for their sweetness and firm texture, but other sweet-tart apples can also be used.
  • The vanilla ice cream is highly recommended for serving as it complements the tart flavors beautifully.
  • Ensure the baking tray is hot before placing the tart for even baking and a crisp bottom crust.

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