This delicious French Apple Tart is a simple, quick dessert that combines buttery pastry with tender, caramelized apples. Using common ingredients like flour, butter, and apples, it’s both easy to prepare and flexible. A key feature is its glossy apricot glaze, adding a beautiful finish to this classic treat.
Ingredients Needed
For the Pastry:
- 250g plain flour (2 cups)
- ½ tsp kosher salt
- 1 tbsp sugar
- 170g unsalted butter, cold & diced (12 tbsp / 1½ sticks)
- 120ml ice-cold water (½ cup)
For the Apples:
- 4 Granny Smith apples
- 100g sugar (½ cup)
- 55g unsalted butter, cold & diced (4 tbsp / ½ stick)
- 120g apricot jelly or warm sieved apricot jam (½ cup)
- 2 tbsp Calvados, rum, or water
How To Make French Apple Tart
- Make the pastry: Place the flour, salt, and sugar in a food processor and pulse to combine. Add the diced butter and pulse 10–12 times until it resembles small pea-sized crumbs. With the motor running, slowly pour in the ice water and pulse until the dough just comes together. Transfer to a floured surface, knead briefly into a ball, wrap in clingfilm, and refrigerate for at least 1 hour.
- Preheat the oven & prepare the baking tray: Heat the oven to 200°C/180°C fan (400°F). Line a baking tray with parchment paper.
- Roll the pastry: Roll out the dough slightly larger than 25x35cm (10×14 inches). Trim the edges neatly and place on the prepared baking tray. Refrigerate while preparing the apples.
- Prepare the apples: Peel the apples, cut them in half through the stem, and remove the cores with a knife or melon baller. Slice crosswise into 6mm (¼ inch) thick slices.
- Assemble the tart: Arrange the apple slices in overlapping diagonal rows, covering the entire pastry. Sprinkle evenly with sugar and dot with butter.
- Bake the tart: Bake for 45–60 minutes until the pastry is golden brown and the apples are caramelised at the edges. Rotate the tray halfway through. If any pastry puffs up, gently pierce it with a knife to release air.
- Glaze the tart: Warm the apricot jelly with the Calvados (or water) until smooth. Brush over the apples and pastry for a glossy finish.
- Cool & serve: Let the tart cool slightly, then loosen it from the tray with a spatula. Serve warm or at room temperature.
Recipe Tips
- Keep Ingredients Cold: Ensure butter and water are chilled to achieve a flaky pastry.
- Uniform Apple Slices: Slice apples evenly for consistent cooking and an attractive presentation.
- Chill Dough Before Rolling: Refrigerate the dough to prevent shrinkage during baking.
- Use Parchment Paper: Line the baking tray to prevent sticking and ease cleanup.
- Monitor Baking Time: Check the tart towards the end to avoid over-browning.
How To Store Leftovers
- Refrigerate: Wrap leftover french apple tart tightly in cling film or place it in an airtight container before refrigerating. Consume within 3 days for optimal freshness.
- Freeze: Wrap leftover french apple tart securely in cling film and then in aluminium foil to prevent freezer burn. Freeze for up to 2 months. To serve, thaw the tart in the refrigerator overnight.
Nutrition Facts
Serving Size: 1 slice (1/12 of tart)
- Calories: 120
- Total Fat: 2.5g
- Saturated Fa: 1g
- Cholesterol: 0mg
- Sodium: 105mg
- Potassium: 0mg
- Total Carbohydrate: 23g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 1g
Try More Recipes:
Barefoot Contessa French Apple Tart
Description
This delicious French Apple Tart is a simple, quick dessert that combines buttery pastry with tender, caramelized apples. Using common ingredients like flour, butter, and apples, it’s both easy to prepare and flexible. A key feature is its glossy apricot glaze, adding a beautiful finish to this classic treat.
Ingredients
For the Pastry:
For the Apples:
Instructions
- Make the pastry: Place the flour, salt, and sugar in a food processor and pulse to combine. Add the diced butter and pulse 10–12 times until it resembles small pea-sized crumbs. With the motor running, slowly pour in the ice water and pulse until the dough just comes together. Transfer to a floured surface, knead briefly into a ball, wrap in clingfilm, and refrigerate for at least 1 hour.
- Preheat the oven & prepare the baking tray: Heat the oven to 200°C/180°C fan (400°F). Line a baking tray with parchment paper.
- Roll the pastry: Roll out the dough slightly larger than 25x35cm (10×14 inches). Trim the edges neatly and place on the prepared baking tray. Refrigerate while preparing the apples.
- Prepare the apples: Peel the apples, cut them in half through the stem, and remove the cores with a knife or melon baller. Slice crosswise into 6mm (¼ inch) thick slices.
- Assemble the tart: Arrange the apple slices in overlapping diagonal rows, covering the entire pastry. Sprinkle evenly with sugar and dot with butter.
- Bake the tart: Bake for 45–60 minutes until the pastry is golden brown and the apples are caramelised at the edges. Rotate the tray halfway through. If any pastry puffs up, gently pierce it with a knife to release air.
- Glaze the tart: Warm the apricot jelly with the Calvados (or water) until smooth. Brush over the apples and pastry for a glossy finish.
- Cool & serve: Let the tart cool slightly, then loosen it from the tray with a spatula. Serve warm or at room temperature.
Notes
- Keep Ingredients Cold: Ensure butter and water are chilled to achieve a flaky pastry.
- Uniform Apple Slices: Slice apples evenly for consistent cooking and an attractive presentation.
- Chill Dough Before Rolling: Refrigerate the dough to prevent shrinkage during baking.
- Use Parchment Paper: Line the baking tray to prevent sticking and ease cleanup.
- Monitor Baking Time: Check the tart towards the end to avoid over-browning.
Barefoot Contessa French Apple Tart