French Apple Tart Recipe

This French Apple Tart is a classic and buttery recipe, which is made with tart Granny Smith apples and a flaky pastry. It’s a classic, foolproof recipe, ready in about 2 hours and 30 minutes.

French Apple Tart Ingredients

For the pastry:

• 2 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 1 tablespoon sugar
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
• 1/2 cup ice water

For the apples:

• 4 Granny Smith apples
• 1/2 cup sugar
• 4 tablespoons (1/2 stick) cold unsalted butter, small diced
• 1/2 cup apricot jelly or warm sieved apricot jam
• 2 tablespoons Calvados, rum, or water

How To Make French Apple Tart

1. Make the pastry dough: In a food processor, pulse the flour, salt, and sugar. Add the cold, diced butter and pulse until the butter is the size of peas. With the machine running, pour in the ice water and pulse just until the dough begins to form a ball.
2. Chill the dough: Dump the dough onto a floured board, shape it into a ball, wrap it in plastic, and refrigerate for at least 1 hour.
3. Prepare the oven and dough: Preheat the oven to 400°F. Line a sheet pan with parchment paper. Roll the chilled dough out into a rectangle slightly larger than 10×14 inches and trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
4. Arrange the apples: Peel, core, and thinly slice the apples (about ¼-inch thick). Arrange the apple slices in overlapping diagonal rows on top of the chilled pastry until it is completely covered.
5. Top and bake: Sprinkle the apples with the full ½ cup of sugar and dot with the small pieces of butter. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown.
6. Glaze and serve: While the tart is baking, heat the apricot jelly with the Calvados, rum, or water until it is melted and smooth. As soon as the tart comes out of the oven, brush the apples and pastry completely with the warm apricot glaze. Let it cool before serving.

Recipe Tips

• How to get an extra flaky crust? The key is to keep your ingredients, especially the butter and water, as cold as possible. This prevents the butter from melting into the flour and creates steam pockets during baking, which results in a light and flaky texture.
• Can I make the dough without a food processor? Yes. You can use a pastry blender or two knives to cut the cold butter into the flour mixture. You can also use your fingertips, but work quickly to avoid warming the butter.
• How to get a beautiful apple arrangement? Slicing the apples to a uniform thickness is important. Overlapping them tightly in neat, diagonal rows creates the classic, elegant look of a French apple tart.
• Can I make the dough ahead of time? Absolutely. The pie dough can be made and stored, well-wrapped, in the refrigerator for up to 3 days or in the freezer for up to 3 months.

What To Serve With French Apple Tart

This elegant tart is a classic dessert that is perfect on its own, but it’s even more delicious with:

• A scoop of high-quality vanilla bean ice cream
• A dollop of crème fraîche or unsweetened whipped cream
• A drizzle of heavy cream

How To Store French Apple Tart

• Room Temperature: The baked and cooled tart can be stored, loosely covered, at room temperature for up to 2 days. The crust will soften slightly over time.

French Apple Tart Nutrition Facts

• Serving Size: 1 slice
• Calories: 380 kcal
• Fat: 20g
• Carbohydrates: 48g
• Protein: 3g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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