Print

Classic French Apple Tart (Tarte aux Pommes)

A rectangular slice of easy apple tart with overlapping glazed apple slices on flaky pastry, dusted with powdered sugar.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a simple, elegant French apple tart featuring thinly sliced apples arranged over a buttery crust.

Ingredients

Scale
  • 1 sheet all-butter puff pastry, thawed
  • 3 medium firm apples (like Gala or Honeycrisp)
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon apricot jam or glaze

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. Unroll the puff pastry sheet onto the prepared baking sheet. Score a 1-inch border around the edge of the pastry using a knife, being careful not to cut all the way through. This border will form the crust edge.
  3. Peel, core, and thinly slice the apples. Arrange the apple slices neatly inside the scored border in a decorative overlapping pattern.
  4. Brush the melted butter evenly over the apples. Sprinkle the granulated sugar and cinnamon over the top.
  5. Bake for 25 to 30 minutes, or until the pastry is golden brown and the apples are tender.
  6. While the tart is still warm, gently brush the top with warmed apricot jam or glaze for shine. Let cool slightly before slicing and serving.

Notes

  • For a crisp bottom crust, bake the pastry shell blind for 10 minutes before adding the apples if you are using a traditional shortcrust pastry instead of puff pastry.
  • Use apples that hold their shape well when baked to prevent the tart from becoming watery.
  • If you do not have apricot jam, use a light sugar syrup for glazing.

Nutrition

Find it online: https://tastytribune.com/easy-apple-tart-recipe-french-tarte-aux-pommes/