Easy French apple tart
How I Fell for This Tart (and Why You Might Too)
Okay, I have to tell you, I didn’t grow up making fancy French desserts—not even close. The first time I tried making a French apple tart, I was way out of my element. I was house-sitting for a friend in Lyon (which sounds fancier than it was—her kitchen was probably tinier than my pantry is now) and the only apples I could find were a bit on the floppy side. But, you know, I went for it. The tart came out looking… well, delightfully rustic? Still, we devoured the whole thing. Now, every autumn, I get the itch to make one—and somehow it always tastes like lazy Sunday afternoons and a little bit of adventure. Plus, you get to play with pastry, which, as anyone who’s ever turned a rolling pin into a makeshift drumstick during a baking break can tell you, is half the fun.
Why You’ll Love This Tart (Probably as Much as I Do)
I make this easy French apple tart when I want something that feels special, but honestly, it’s ridiculously simple. My partner goes a bit feral when this’s in the oven – the whole house starts smelling like those old-fashioned bakeries you wish still existed (the dog, meanwhile, just sits drooling by the oven). Some days, I use it as a breakfast treat with coffee, other days it’s an after-dinner destresser. And oh—if you’re nervous about pastry, believe me, I used to dread it too. But this one’s forgiving. Cracks? No big deal. Uneven apples? Eh, call it “artistic.”
What You’ll Need (And a Few Workarounds)
- 1 sheet puff pastry (thawed if frozen; I sometimes use ready-made pie dough instead when I’m feeling particularly lazy, and it’s still pretty good)
- 3-4 apples (Granny Smith is classic, but I’ve used whatever’s knocking about; last week I tried Pink Lady, good but less tart—pun accidental)
- 2 tbsp apricot jam (my grandmother insisted on Bonne Maman, but honestly, grocery-store stuff is just fine; sometimes a spoonful of orange marmalade works in a pinch)
- 2 tbsp unsalted butter (or a generous knob — just eyeball it if you forgot to measure, which I always do)
- 2-3 tbsp granulated sugar (demerara is nice for crunch, but plain works too)
- Optional: a dash of cinnamon or nutmeg (if you’re into those autumnal vibes)
- Pinch of salt
How to Put It Together (And Not Lose Your Head Over It)
- Prep your oven and pastry: Fire up the oven to 400°F (200°C). Unfurl your puff pastry onto a baking sheet lined with parchment (or, if you’re like me and perpetually out of parchment, just spread a little butter on the tray and accept your fate). Sometimes I use one of these homemade methods, but almost always I just grab the store-bought kind.
- Sort out the apples: Peel, core, and slice ’em as thin as you can manage. Doesn’t need to be perfect! Thick apples will take a bit longer to soften, but they taste just as good. Lay ’em out overlapping onto the pastry, leaving about a half inch around the edge—let the tart look a little higgledy-piggledy, that’s half the charm.
- Sprinkle and dot: Toss the sugar and a tiny pinch of salt over the apples. Then, dab little bits of butter across the top. (This is the stage where I always steal an apple slice, just to check quality. Quality control. Very serious business.)
- Bake: Into the oven it goes for 30-35 mins, or until the apples get those lovely golden, caramelized bits and the pastry puffs up all dramatic-like around the edges. (Don’t worry if it’s a little wonky looking—it usually is. That’s its personality.)
- Glaze: Warm the apricot jam with a teaspoon of water in a tiny saucepan or zap it in the microwave (careful, that stuff can go volcanic real quick). Brush over the tart once it’s out of the oven. Makes it shiny and look all “ooh la la”.
- Cool (ish) and serve: Let the tart chill for 10-15 mins. Or, if your household is anything like mine, you’re all just standing around waiting till it’s merely not nuclear-hot.
Lil’ Notes—Things I’ve Learned the (not always easy) Way
- If you let the tart cool just a bit, the flavors seem to settle—kind of like how soup always tastes nicer the next day. Though, I’ve never actually had leftover tart to test this theory.
- Sometimes the pastry puffs up in the center and launches a few apple slices—poke a few holes in the pastry with a fork before adding fruit to avoid the high drama.
- If your apples are super juicy, mop up the excess liquid with a bit of kitchen paper halfway through baking. Or don’t. Honestly, it’s still tasty either way.
If You’re Feeling Experimental (Tried and… Sometimes Failed)
- I’ve swapped apples for ripe pears—amazing!
- I tried adding a handful of dried cranberries once. It was fine but I kind of missed the pure apple thing.
- Once, I spread Nutella under the apples (don’t judge). It was a little weird. Tasted better cold, actually.
- I saw someone online use a thin layer of almond cream under the apples. Honestly, that’s a bit much for me on a Tuesday, but give it a go if you’re feeling ambitious (here’s a fancier version from David Lebovitz).
The Stuff You Need (But There’s Wiggle Room)
- Baking sheet and parchment: If you don’t have parchment, just butter and flour the tray. It sticks a tinge, but you’ll get over it, promise.
- Small saucepan (for jam): Or, as mentioned, microwave’s totally fine. I’ve even used a coffee mug. It’s fine.
- Knife and peeler: Or just a knife if you don’t bother with peeling. Who’s judging?
- Pastry brush: Not essential – back of a spoon or even your (clean!) fingers will do the trick with the jam.
Storing Your Masterpiece (If You Get the Chance)
This tart will technically keep in the fridge for up to 2 days, covered with foil or cling wrap. But honestly, in my house, it never even gets cold—it vanishes inside of an hour. If you have leftovers, a quick zap in the oven rather than the microwave is best (my two cents).
How I Like to Serve It
I usually serve slices warm, right out of the pan (nobody wants to do more dishes). My family’s not fussy, but I do love a scoop of vanilla ice cream or a dollop of softly whipped cream on top. For breakfast, a cup of strong black coffee is all you need with a cold slice. My cousin even likes it with a piece of sharp cheddar alongside, which… okay, I admit, is pretty tasty.
Pro Tips Learned the Ridiculous Way
- I once tried cutting the apples too thick (because I was in a rush) and ended up with sort of rubbery slices. Now, I take a beat to slice them a bit thinner—worth it.
- Rolling the pastry too thin means your tart will weld itself to the pan and you’ll be scraping it off, which, trust me, is as fun as stepping on a Lego at midnight.
- Don’t skip the jam glaze—even if you think it’s silly. Makes the tart look and taste like you know what you’re doing, even when you don’t.
Answers to Some Real-Life Tart Questions I’ve Gotten
- “Can I use a different type of fruit?” Yup, pears work, plums too, but the juice will make the whole thing a bit runnier. Still delicious though.
- “Is pre-made pastry okay or do I need to make my own?” Who has time for homemade every time? I use store-bought and proudly so! But if you want to make your own, King Arthur’s puff pastry recipe is solid.
- “Does it freeze?” Eh, not really. The pastry gets sad and soggy. Best fresh—or as leftovers the next day (if for some miracle there are any).
- “What if I don’t have apricot jam?” Honestly, apple jelly, honey with a splash of lemon, or even nothing at all can work in a pinch. The jam’s just for shine and a little sticky sweetness.
- “Why’s my pastry not puffing?” Was it warm when you put it in? If so, it probably won’t puff as much. Chill it a few mins next time before baking (I forget half the time too).
Oh, one last thing—if you end up making this easy French apple tart, let me know how it turned out. And if you eat half of it before the rest of your family even knows it’s done, consider yourself in good company!
Ingredients
- 1 sheet frozen puff pastry (thawed)
- 3 medium apples (such as Gala or Honeycrisp), peeled, cored, and thinly sliced
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- 3 tablespoons apricot jam
- 1 tablespoon water
- 1 teaspoon lemon juice
Instructions
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1Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2Roll out the thawed puff pastry sheet on a lightly floured surface to smooth the creases. Place it onto the prepared baking sheet.
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3Arrange the thinly sliced apples in overlapping rows over the pastry, leaving a 1-inch border. Sprinkle with granulated sugar and cinnamon. Drizzle the melted butter over the apples.
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4Fold the edges of the pastry slightly over the fruit. Bake for 30-35 minutes, until the pastry is golden and the apples are tender.
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5While the tart bakes, warm the apricot jam with water and lemon juice in a small saucepan until smooth. Brush the glaze over the hot tart as soon as it comes out of the oven. Cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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