Classic French Apple Tart with a Flaky, All-Butter Crust

There’s something truly magical about a French Apple Tart. It’s more than just a dessert; it’s a canvas of simple, honest flavors — crisp, sweet apples nestled in a tender, buttery crust, baked to golden perfection. Every bite transports you to a cozy kitchen, where the aroma of cinnamon and warm fruit fills the air, promising a moment of pure, unadulterated bliss.

I can still close my eyes and picture my grandmother in her apron, flour dusting her cheeks, as she carefully rolled out dough for her apple pies. Those afternoons instilled in me a deep love for baking, for the way simple ingredients transform into something extraordinary. This tart, in many ways, reminds me of those cherished memories, a testament to the timeless joy of baking with love.

This recipe is not only a delightful journey back to those comforting flavors but also incredibly rewarding to create. It’s a showstopper perfect for family gatherings or a quiet afternoon treat, yet surprisingly approachable for any home baker. My best advice? Approach it with a joyful heart, and the magic will follow!

What You Need to Make This Recipe

Crafting our magnificent French Apple Tart starts with a few humble, yet crucial, ingredients. We’re talking about crisp, bright apples, creating that perfect balance of sweet and tart, and of course, a generous amount of unsalted butter, which is the secret to a truly flaky, rich crust. I always believe that quality ingredients, especially butter, make all the difference in bringing out the best in our desserts. You’ll find the complete list of ingredients and precise measurements in the recipe card below.

How to Make French Apple Tart

Creating this elegant French Apple Tart is a truly rewarding experience, unfolding in a few delightful steps. First, we’ll craft a tender, all-butter Pâte Sablée, chilling it to perfection. Then, we prepare the apples, thinly slicing them and tossing them with warm spices. Finally, we artfully arrange the apples in our prepared crust and bake until golden, finishing with a delicate apricot glaze.

Classic French Apple Tart

This elegant French Apple Tart features a delicate, buttery pâte sablée crust filled with thinly sliced, tender apples, beautifully arranged and finished with a shimmering apricot glaze. It’s a timeless dessert that’s surprisingly simple to master.

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Prep Time 45 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: French

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Pâte Sablée (Sweet Shortcrust Pastry)

• 1 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 tsp salt
• 1/2 cup unsalted butter cold, cut into small cubes
• 1 large egg yolk
• 2-3 tbsp ice water

For the Apple Filling & Glaze

• 4-5 Granny Smith or Honeycrisp apples medium, about 2 lbs total
• 1/4 cup granulated sugar plus 1 tbsp for sprinkling
• 1 tbsp lemon juice freshly squeezed
• 1/4 tsp ground cinnamon (optional)
• 2 tbsp unsalted butter melted
• 1/4 cup apricot jam
• 1 tbsp water for the glaze

Equipment

• 9-inch Tart Pan (with removable bottom)
• Large Mixing Bowl
• Rolling Pin
• Parchment Paper
• Food Processor (optional)
• Small saucepan
• Pastry Brush
• Sharp Knife or Mandoline

Method

 

Make the Pâte Sablée (Sweet Shortcrust Pastry)

1. In a large bowl, whisk together the flour, 1/2 cup granulated sugar, and salt. Add the cold, cubed butter and cut it into the dry ingredients using your fingertips, a pastry blender, or a food processor, until the mixture resembles coarse crumbs with some pea-sized pieces of butter.
2. In a small bowl, lightly beat the egg yolk with 2 tablespoons of ice water. Add the egg mixture to the flour mixture and mix until just combined. If the dough is too dry, add the remaining 1 tablespoon of ice water, a teaspoon at a time, until the dough comes together. Be careful not to overmix.
3. Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days). This chilling step is crucial for a tender, flaky crust.

Prepare the Apples

1. While the dough chills, peel, core, and thinly slice the apples. Aim for slices about 1/8-inch thick. You can use a mandoline for uniform slices.
2. In a large bowl, gently toss the apple slices with 1/4 cup granulated sugar, lemon juice, and optional cinnamon. Set aside.

Assemble and Bake the Tart

1. Preheat your oven to 375°F (190°C). Lightly grease a 9-inch tart pan with a removable bottom.
2. On a lightly floured surface or between two sheets of parchment paper, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to the prepared tart pan. Press it gently into the bottom and up the sides. Trim any excess dough from the edges. You can patch any tears with excess dough.
3. Arrange the apple slices decoratively over the pastry crust. You can start from the outer edge and work your way inward, overlapping the slices, or create a spiral pattern. Drizzle the melted butter evenly over the apples and sprinkle with 1 tablespoon of granulated sugar.
4. Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender. If the crust edges brown too quickly, you can cover them loosely with aluminum foil.

Glaze and Serve

1. While the tart is still hot, warm the apricot jam and 1 tablespoon of water in a small saucepan over low heat until melted and smooth. Strain the mixture through a fine-mesh sieve if desired, for an extra smooth glaze.
2. Brush the warm apricot glaze evenly over the baked apples. This adds shine and a touch of sweetness.
3. Let the tart cool completely on a wire rack before removing it from the pan and slicing. This allows the apples to set and prevents the crust from breaking.
4. Serve warm or at room temperature, perhaps with a dollop of crème fraîche or vanilla ice cream.

Notes

For best results, use firm, slightly tart apples like Granny Smith or Honeycrisp. To prevent a soggy bottom, you can blind bake the crust for 10-15 minutes before adding the apple filling. The tart can be stored at room temperature, loosely covered, for up to 2 days, or refrigerated for up to 4 days.

Pro Tips for Making This French Apple Tart

Crafting the perfect French Apple Tart is all about a few simple techniques that make a world of difference. Here are some of my tried-and-true tips to ensure your tart turns out beautifully flaky and utterly delicious.

When making your Pâte Sablée, ensure your butter is very cold and work quickly. This prevents the butter from melting into the flour, which is key to achieving that wonderful flakiness we all adore. I often grate my butter or cut it into tiny cubes and then pop it back in the fridge for a few minutes before mixing.

My Secret Trick: For a truly glossy and professional finish, warm your apricot jam slightly with a tablespoon of water before brushing it over the warm tart. This makes the jam easier to spread and gives your French Apple Tart that irresistible, glistening sheen.

Don’t be afraid to arrange your apple slices with a bit of artistry! Overlapping them in concentric circles not only looks stunning but also ensures even cooking and distribution of those wonderful apple flavors throughout your French Apple Tart.

Always prick the bottom of your tart shell with a fork before blind baking. This little step is crucial for preventing the crust from puffing up, ensuring you have a perfectly flat base for your beautiful apple filling.

Fun Variations for French Apple Tart

One of the joys of baking is letting your creativity shine, and this beautiful French Apple Tart is wonderfully adaptable! Here are a few ways to make it uniquely yours.

Seasonal Fruit Swaps

While apples are classic, imagine this tart with ripe pears in the fall, or even a mix of apples and a handful of blackberries for a lovely tart-sweet combination. My sister always asks me to swirl in a touch of raspberry jam under the apples for an extra burst of berry flavor!

Spiced Up & Nutty

Enhance the warm spices! A pinch of nutmeg or a tiny bit of cardamom can elevate the apple filling. For an added layer of texture, you could sprinkle a thin layer of finely ground almonds or pecans on the bottom of the crust before adding the apples.

A Touch of Citrus Zest

For an extra bright note, consider adding a teaspoon of orange zest to your apple mixture along with the lemon juice. It brings a subtle, sunny fragrance that complements the apples beautifully in this French Apple Tart.

What to Serve With French Apple Tart

A warm slice of French Apple Tart is a treat on its own, but oh, how lovely it is when paired with a few simple accompaniments! These suggestions will make your dessert table feel complete and offer a delightful contrast to the tart’s rich flavors.

My absolute favorite way to enjoy a slice of French Apple Tart is with a generous scoop of good quality vanilla bean ice cream. The cold, creamy sweetness melts slightly into the warm apples, creating a truly heavenly experience.

For something a little lighter, a dollop of freshly whipped cream, perhaps lightly sweetened with a touch of maple syrup, is simply divine. My mom always pairs it with a steaming cup of Earl Grey tea in the afternoon; it’s such a comforting ritual.

If you’re feeling a bit fancy, a drizzle of homemade salted caramel sauce over the top adds a luscious layer of flavor that complements the apples wonderfully. Or, for a quick and elegant touch, a sprinkle of confectioners’ sugar just before serving always looks beautiful.

How to Store French Apple Tart

Keeping your delicious French Apple Tart fresh and flavorful is quite simple, ensuring you can enjoy its magic for days to come.

Fridge Storage

Once your French Apple Tart has completely cooled, cover it loosely with plastic wrap or aluminum foil. You can store it in the refrigerator for up to 3-4 days. This helps maintain the crispness of the crust and the freshness of the apples.

Reheating Tips

To bring your French Apple Tart back to that fresh-baked warmth, you can gently reheat individual slices in a preheated oven at 300°F (150°C) for about 10-15 minutes, or until warmed through. This helps to re-crisp the crust wonderfully. I always find a light dusting of powdered sugar after reheating makes it look and taste just as inviting as when it first came out of the oven!

Nutritional Benefits

While undoubtedly a delightful indulgence, our wholesome French Apple Tart also brings some goodness to the table! The star of the show, fresh apples, are a wonderful source of dietary fiber and essential vitamins like Vitamin C. Paired with simple, real ingredients, it’s a treat that’s both satisfying and nourishing in Sara’s kitchen.

FAQs

Faq 1

Can I use other types of apples for this tart?
Absolutely! While Granny Smith and Honeycrisp offer a great balance, feel free to experiment. A mix of tart and sweet varieties, like Braeburn or Golden Delicious, can add wonderful complexity to your perfect French Apple Tart.

Faq 2

How do I prevent a soggy crust?
To avoid a soggy crust, ensure your Pâte Sablée is well-chilled before baking and blind bake it thoroughly until lightly golden. Also, don’t overload the tart with too many apples; this helps you enjoy a perfect French Apple Tart every time.

Faq 3

Can I make the pastry ahead of time?
Yes, you can! The Pâte Sablée dough can be made up to two days in advance and stored in the refrigerator, or frozen for up to a month. Just remember to thaw it in the fridge before rolling.

Faq 4

What kind of apricot jam should I use for the glaze?
Use a good quality apricot jam, preferably one with a smooth consistency. If your jam has large fruit pieces, you might want to strain it or press it through a sieve after warming it for a smoother glaze.

Conclusion

There you have it, my dear bakers! This Classic French Apple Tart with its flaky, all-butter crust is more than just a recipe; it’s an invitation to create something truly special in your own kitchen. I hope this journey from flour to fruit fills you with as much joy as it brings me. Remember, every sweet creation, especially this delightful French Apple Tart, is an opportunity to craft wonderful memories, one delicious slice at a time. Happy baking!