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French Apple Tart Recipe

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4.3 from 8 reviews

This classic French Apple Tart features a delicate, buttery crust filled with tender, cinnamon-spiced apple slices arranged in beautiful concentric circles and baked to golden perfection. Finished with a glossy apricot glaze, this tart is a perfect dessert to enjoy warm or at room temperature, capturing the essence of fresh apples in a simple, elegant presentation.

Ingredients

For the Crust

  • 1½ cups all-purpose flour (spooned into measuring cup and leveled-off)
  • ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 12 tablespoons (1½ sticks) very cold unsalted butter, cut into ½-in (13-mm) pieces
  • ¼ cup very cold water

For the Filling

  • 1¾ lbs baking apples (3 large, see note)
  • ⅓ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted
  • ⅛ teaspoon salt
  • 1 tablespoon all-purpose flour

For the Topping

  • 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 flour, salt, and sugar and pulse briefly. Add cold butter and process until pea-sized pieces form, about 5 seconds. Sprinkle ice water over mixture and process just until moistened and very crumbly, about 5 seconds. Transfer dough to a floured surface, knead a few times to form a ball, and pat into a disk. Roll the dough into 8 to 10-inch circle, adding flour to prevent sticking. Transfer dough on parchment to baking sheet and refrigerate while preparing filling.
  2. Prepare the filling: Peel, core, and thinly slice apples into ⅛-inch slices (about 4 cups). Place in a large bowl and toss with sugar, vanilla extract, cinnamon, melted butter, and salt until evenly combined.
  3. Roll out dough: Remove dough from fridge and roll it out directly on the parchment paper into a 14-inch circle about 1/8 inch thick. It’s fine if edges are ragged. Place parchment and dough back on baking sheet with dough curving slightly up pan edge.
  4. Assemble the tart: Sprinkle flour evenly over pastry surface. Arrange apple slices in overlapping concentric circles, leaving 3 inches from edge free. Fold the dough edge over apples casually, creating pleats as you go, patching any tears with dough pinches.
  5. Egg wash and sugar: Brush pleated dough with beaten egg evenly using a pastry brush. Sprinkle 1 tablespoon turbinado sugar over crust and 1 tablespoon over fruit. Chill tart in fridge for 15–20 minutes.
  6. Preheat oven: Preheat oven to 350°F (175°C) and position a rack in center.
  7. Bake the tart: Bake tart for 55 to 65 minutes until apples are tender and crust is golden. Allow juices that leak to burn on pan. Cool tart on rack.
  8. Make glaze (optional): Warm apricot jelly mixed with 1½ teaspoons water in microwave about 20 seconds until bubbling. Brush glaze over apples gently for shine.
  9. Serve: Using two large spatulas, transfer tart to plate or cutting board. Slice and serve warm or at room temperature. Tart is best same day but can be stored loosely covered on countertop for a few days.

Notes

  • Use tart or baking apples such as Granny Smith, Braeburn, or Honeycrisp for best flavor and texture.
  • Keeping the butter and water very cold is essential for a flaky crust.
  • Do not worry about making the apple arrangement perfect; rustic pleats add to the charm.
  • If apricot jelly is not available, you can skip the glaze or substitute with other clear jelly.
  • Leftovers keep well for up to 2 days at room temperature; avoid refrigerating to prevent soggy crust.

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