Apple tart in french

How to make a French apple tart

This classic French apple tart recipe is an easy way to make a sweet dessert treat that everyone will love, especially if served with lashings of fresh cream. Or, serve yours with our delicious vanilla custard.

This is a great recipe for beginners who have never attempted to make a tart before. Follow our simple step-by-step method that will guide through all the stages of making an apple tart, until you have the mouthwatering dessert out of the oven.

Triple tested in the Woman’s Weekly kitchen, it takes approximately 1 hr to cook and is well worth the wait. Opt to make this delicious apple tart recipe with dessert apple, so you get an even sweeter result than your average apple tart. Although you can make your own pastry, buy some from the shop to speed up the cooking process.

If there’s any apple tart leftover, cover with cling film and pop in the fridge – eat within a few days, but just remember the sooner you eat it, the better it will taste. You can adapt this recipe for pear tart instead, simply prepare them the same as the apples making sure to remove skin, core and seeds.

Ingredients

• 375g packet sweet shortcrust pastry

For the filling:

• 1kg cooking apples, peeled, cored and roughly chopped
• 100g butter
• 125g caster sugar
• Finely grated zest of 1 lemon

For the topping:

• 4-5 dessert apples
• 2tbsp caster sugar
• 4-6tbsp apricot glaze or sieved apricot jam
• Crème fraiche, to serve

Apple tart recipe: how to make French apple tart:

Step 1:

Roll the pastry out on a lightly floured surface and line the flan tin. Prick the pastry on the base with a fork and chill the case for at least 15 mins.

Step 2:

To make the filling: Put the apples, 2 tbsp water and the butter in a pan and place over a low heat and stir until the butter melts. Increase the heat and simmer the mixture for 15-20 mins, stirring occasionally until the apples have softened to a pulp.

Step 3:

Press the apple mixture through a sieve using a wooden spoon — push as much of the mixture through as possible.

Step 4:

Return the apple mixture to a clean pan. Add the sugar and lemon zest and cook over a low heat, stirring it occasionally, until it’s thick. Remove the pan from the heat and leave the mixture to cool slightly.

Step 5:

Set the oven to 190°C/375°F/Gas Mark 5. Put a baking sheet in the oven to heat up. Line the pastry case with a sheet of baking parchment and fill with baking beans. Place the flan tin on the hot baking sheet and cook for 12 mins, then lift out the paper with the beans. Bake for a further 3-5 mins until the pastry case is a light-golden colour.

Step 6:

To prepare the apple slices for the topping, quarter the dessert apples and use a knife to cut out a “V” shape to remove the core and pips.

Step 7:

Use a small knife to peel the apples, keeping their rounded shape, then slice the them lengthways.

Step 8:

Spread the apple filling over the base of the pastry case, spreading it out in an even layer.

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The Easiest French Apple Tart

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This French apple tart recipe is simplicity at its best: buttery pastry dough + unpeeled, thinly sliced apples + a sprinkling of sugar + a few pads of butter. That’s it! It’s so easy, so pretty, and so delicious.

A few weeks ago I came across a photo of an apple tart in Sarah Copeland’s Every Day is Saturday that stopped me in my tracks. For one, it was stunning. But two, the apples had their skins on!

I am ALWAYS peeling apples for pies, tarts, galettes, and the like, but: maybe, this photo had me wondering, I didn’t have to?

It turns out: I didn’t.

Last Sunday, for a local event, I made, as planned, two apple-frangipane galettes, one of my all-time favorite fall desserts. With the extra round of pastry I had on hand, I gave the unpeeled-apple tart a whirl.

The result? Where to begin?

The Beauty of A French Apple Tart…

… lies in its simplicity.

If you’ve been reading for a while, you know I’m always pushing the frangipane with these sorts of desserts — I find the combination of almond cream + flaky pastry + fruit to be irresistible.

But this tart, without the frangipane, is just as irresistible, just as difficult to pass on seconds, just as impossible to avoid slicing off teensy slivers every time you walk by. And it couldn’t be simpler: Apples. Sugar. Butter.

The hardest part about making this tart is slicing the apples thinly and keeping the apple “fans” together as you slice. I appreciated a note from Sarah in the recipe in regard to arranging the apple slices: “Don’t overthink it!” (A French apple tart I had made years ago, which called for creating apple “roses” drove me nearly mad.)

But Sarah’s right: the elegance of this presentation is in the union of random and uniform. It’s such a fun tart to assemble but an even more fun one to eat. I highly recommend whipping up some heavy cream and salting it just a touch more than you might normally. The sweet with the salty is, well… c’est parfait.

Note: The recipe below follows Sarah’s method for the filling but not the crust. Her “easier-than-pie-apple-tart” calls for making a gluten-free press-in-the-pan crust made with almond flour, which looks and sounds lovely. The recipe below calls for my favorite, foolproof, all-purpose, all-butter food processor pastry dough. It comes together in less than five minutes and yields the flakiest of flaky crusts. Bonus: no blind-baking (for this tart at least) required!

How to Make a French Apple Tart Ahead of Time

Last fall I learned you could freeze entirely assembled un-baked pies; then bake the frozen-solid pies directly from the freezer… no thawing required. This fall, I gave the method a go with this French apple tart.

The result? Five stars ⭐️⭐️⭐️⭐️⭐️

For this recipe, simply follow the process through step 5, stopping after you add the cubed butter. Transfer the tart to an airtight bag; then transfer to the freezer for up to 3 months. When ready to bake, proceed with the recipe, baking the tart directly from the freezer (i.e. no need to thaw in the fridge or on the counter overnight.

How to Make a French Apple Tart: A Step-by-Step Guide

Make the dough. Gather your ingredients: flour, salt, sugar, butter, ice water. (Note: The pictures below show a double batch of dough being made; the recipe in the recipe box is for a single batch of dough.) First pulse the flour, sugar and salt together.

Add the butter and pulse 10 times (about).

The butter should be the size of peas (about).

Pulse again about 10 to 15 times or until the dough is still crumbly, but holds together when pinched.

Divide dough between two clean tea towels. I love these tea towels by Now Designs.

Gather towel into a beggar’s purse, and squeeze to form a round.

Transfer one to the freezer for a future use.

On a lightly floured surface, roll out the remaining round into a circle about 12- to 13-inches in diameter.

Fold dough into quarters for easy transfer to tart pan. Sorry no picture of the filled-in tart pan. At this point, the tart pan should chill in the freezer for 30 minutes.

Meanwhile, cut 3 to 4 apples straight down around the core to create 4 “cheeks”. Then slice thinly, keeping the cheeks together.

Fill your tart shell with fans of apples, cutting as necessary to fit.

Sprinkle with 1/4 cup sugar.

Dot with 1/4 cup cubed butter.

Bake till slightly caramelized at the edges. Let cool before serving …

…or packing away to bring to a party! Any excuse to break out the Pie Box.

Print

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French Apple Tart

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Ingredients for 6:

• For the shortcrust pastry:
• 200g flour
• 100g unsalted butter
• 1 pinch of salt
• 1 egg yolk
• Water

• For the crème pâtissière:
• 50cl milk
• 4 egg yolks
• 125g sugar
• 60g flour
• 1/2 vanilla pod
• Amber rum (optional)

• For the finish:
• 3 apples (Granny Smith, Royal Gala. )
• Blond glaze
• Utensils:
• Stainless Steel Tart Ring
• Black Steel Round Baking Sheet
• Rum Flavouring
• Flat Pastry Brush

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Method for French Apple Tart:

Before starting this French Apple Tart recipe, make sure you have organised all the necessary ingredients. Place a dough ball of shortcrust pastry on a floured surface.

Roll out the pastry with a rolling pin.

. and wrap around the pin to handle it without breaking. Place a tart ring (diameter 30cm), which has been slightly greased, on a round baking sheet. Place the shortcrust pastry on top of the ring.

Carefully line the bottom and sides of the tart ring with the pastry.

Remove the pastry excess.

Fill the shortcrust pastry shell with a cold crème pâtissière. If you wish, you can flavour the crème pâtissière with amber rum or rum flavouring.

Spread into an even layer.

Peel, core and cut the apples in half. Les émincer en tranches fines et régulières. Cut the apples into thin, regular slices. For a quicker operation, I recommend using an éplucheur pomme, which peels, cores and slices in one go.

Arrange the apple slices on top of the cream.

. starting from the outside and working inwards.

. in order to form a swirl.

Bake in a hot oven for about 20 minutes, until the pastry is cooked.

. and the apples are golden. Remove from the oven and set aside to cool.

In a small saucepan, pour 60 to 80g of blond glaze. Add 40 to 60ml of water and melt over low heat.

Whisk regularly to obtain a homogeneous consistency.

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