This Quick and Easy French Apple Tart is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What type of apples make the best French tart?
Granny Smith for tartness and Honeycrisp for sweetness are the best combination. Golden Delicious is the most traditional French choice. Avoid mealy apples like Red Delicious.
2. Do I need to make puff pastry from scratch?
No — store-bought puff pastry works beautifully and is what most French home bakers use. Thaw it in the fridge overnight. Pepperidge Farm and Dufour are both excellent brands.
3. How do I arrange the apples in a tart pattern?
Slice apples very thin (⅛ inch), then overlap them in concentric circles starting from the outside edge and working inward. Fan them slightly for the classic French rosette pattern.
4. What makes a French apple tart different from American pie?
French tarts are open-faced with thin, elegantly arranged apple slices on a flat pastry base. American pies are deeper with a top crust and chunkier filling. French tarts are more refined.
5. What temperature for baking a French apple tart?
400 degrees for 25-30 minutes until the pastry is golden brown and puffed, and the apple edges are lightly caramelized. The high heat puffs the pastry and browns the fruit.
6. Should I pre-cook the apples?
No — thin raw apple slices bake perfectly on the pastry in 25-30 minutes. They soften and caramelize in the oven. Pre-cooking would make them too soft and mushy.
7. What glaze goes on a French apple tart?
Warm apricot jam (strained and thinned with a little water) brushed over the baked tart creates a glossy, professional-looking finish and seals in moisture. This is called nappage.
8. How do I prevent the pastry from getting soggy?
Prick the pastry with a fork before adding apples, do not overload with fruit, and bake on the lowest oven rack. A thin layer of frangipane (almond cream) also creates a moisture barrier.
9. What is frangipane and do I need it?
Frangipane is an almond-flavored pastry cream spread on the base before adding apples. It adds richness and a nutty flavor. A simple version is just almond flour, butter, sugar, and egg.
10. How do I serve a French apple tart?
Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of creme fraiche. In France, it is typically enjoyed as an afternoon dessert with coffee.
Watch How to Make This
Quick and Easy French Apple Tart
Ingredients
Method
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Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper or a baking mat.
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Defrost puff pastry sheets as per directions on the package and place them on the prepared baking sheet.
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Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup of sugar and dot with the butter.
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Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the apple cider and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
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Enjoy, buen provecho!
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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