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French Apple Tart Recipe

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3.9 from 3 reviews

This classic French Apple Tart features a delicate, buttery crust topped with thinly sliced baking apples glazed with apricot jam. The tart is subtly sweetened and spiced with cinnamon and vanilla, making it a perfect elegant dessert or afternoon treat. The recipe includes detailed steps to create a crisp pastry and a tender, flavorful apple filling, baked until golden and finished with a shiny glaze for a beautiful presentation.

Ingredients

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) (such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious)
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  • ⅛ teaspoon salt
  • 1 tablespoon all-purpose flour

For Topping and Glaze

  • 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. Combine flour, salt, and sugar in a food processor and pulse briefly. Add cold butter and process until pea-sized pieces remain. Sprinkle ice water and process until dough is crumbly but moistened. Transfer to a floured surface, knead into a cohesive ball, and pat into a disk. Roll into an 8 to 10-inch circle, then place on prepared sheet and refrigerate.
  2. Prepare the filling: Peel, core, and slice apples ⅛-inch thick to yield about 4 cups. In a large bowl, toss apple slices with sugar, vanilla extract, cinnamon, melted butter, and salt until evenly combined.
  3. Roll out dough: Remove dough from fridge and slide parchment onto countertop. Roll dough, on parchment, into a 14-inch circle about ⅛ inch thick, edges may be a bit ragged. Return dough with parchment to baking sheet, allowing pastry to curve up pan edges.
  4. Assemble the tart: Evenly sprinkle the flour over the pastry base. Arrange apple slices in overlapping concentric circles, leaving a 3-inch border. Fold the dough border up and over the apples, creating pleats and patching any tears by pinching dough.
  5. Apply egg wash and sugar: Brush the folded dough edges with beaten egg. Sprinkle 1 tablespoon turbinado sugar over the crust and 1 tablespoon over apples. Chill tart in fridge for 15 to 20 minutes.
  6. Preheat oven: Set oven rack in center and preheat to 350°F (175°C).
  7. Bake tart: Bake for 55 to 65 minutes until apples are tender and crust is golden. Some juices may leak and burn on pan edges; remove burnt bits after baking. Transfer tart to rack and cool.
  8. Make glaze (optional): Mix apricot jam with 1½ teaspoons water, microwave until bubbling (~20 seconds). Brush glaze over apples to add shine and flavor.
  9. Serve: Use spatulas to transfer tart to a serving plate. Slice and serve warm or at room temperature. Best eaten the same day; leftovers keep for a few days loosely covered on countertop.
  10. Note on apples: Use baking apples that hold shape like Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. Combining varietals enhances flavor.
  11. Make ahead: Dough can be prepared up to 3 days in advance and refrigerated. Rest at room temperature for 15 minutes before rolling.
  12. Freezer instructions: Freeze assembled tart on baking sheet until firm, then wrap tightly. Refrigerate egg wash and sugar separately and apply just before baking. Bake directly from freezer; may require extra time.

Notes

  • Use baking apples that retain shape during cooking such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious.
  • Rolling dough directly on parchment paper minimizes sticking and eases transfer to baking sheet.
  • Folding pleated edges creates a rustic free-form tart crust and helps hold filling.
  • Applying an egg wash and turbinado sugar enhances crust color and adds a slight crunch.
  • Optional apricot glaze adds a shiny finish and an extra layer of sweetness.
  • Dough can be made in advance and refrigerated to develop flavor and for convenience.
  • Freezing allows for preparation ahead; bake from frozen for best results.

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