Description
This easy French Apple Tart recipe features a buttery, flaky crust filled with thinly sliced baking apples seasoned with cinnamon and vanilla, finished with a golden glaze. Perfect for a cozy dessert, it balances sweet and tart flavors with a classic rustic presentation that’s simple yet elegant.
Ingredients
For the Crust:
- 1½ cups all-purpose flour (spooned into measuring cup and leveled-off)
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 12 tablespoons (1½ sticks) very cold unsalted butter, cut into ½-in (13-mm) pieces
- ¼ cup very cold water
For the Filling:
- 1¾ lbs baking apples (about 3 large)
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- ⅛ teaspoon salt
- 1 tablespoon all-purpose flour
For Assembly and Topping:
- 1 egg, beaten
- 2 tablespoons turbinado sugar
- 1 tablespoon apricot jelly or jam (optional, for glaze)
Instructions
- Prepare the crust: Line a baking sheet with parchment paper. In a food processor fitted with a steel blade, pulse together flour, salt, and sugar. Add cold butter pieces and pulse until pea-sized. Gradually sprinkle ice water and pulse until the mixture is moistened and crumbly. Transfer dough to a lightly floured surface, knead briefly just to form a ball, then pat into a disk. Roll out between 8-10 inches and place on the parchment-lined sheet. Refrigerate.
- Make the filling: Peel, core, and thinly slice the apples into ⅛-inch slices (about 4 cups). In a large bowl, toss apples with sugar, vanilla extract, cinnamon, melted butter, and salt until evenly coated.
- Roll out dough: Remove dough from fridge. On the parchment paper, roll dough into a 14-inch circle about ⅛ inch thick. It’s okay if edges are uneven. Return to baking sheet so dough curves up the edges.
- Assemble the tart: Sprinkle 1 tablespoon flour evenly over the dough. Arrange apple slices on top in overlapping concentric circles, leaving a 3-inch border. Fold dough edges over the apples pleating as you go. Pinch together any tears.
- Apply egg wash and sugar: Brush the folded dough edges evenly with beaten egg. Sprinkle 1 tablespoon turbinado sugar over the dough edges and the other tablespoon over the apples. Chill tart for 15-20 minutes in the fridge.
- Preheat oven: Set oven rack to center position and preheat oven to 350°F (175°C).
- Bake the tart: Bake for 55-65 minutes until apples are tender and crust is golden. Some juices may leak and burn on the pan—this is normal. Let tart cool on a rack.
- Make optional glaze: Mix apricot jam with 1½ teaspoons water in a small bowl and microwave until bubbly (~20 seconds). Brush glaze lightly over the cooled apples with a pastry brush.
- Serve: Transfer tart to a serving plate using two spatulas. Slice and serve warm or at room temperature. Best eaten the day it’s made; leftovers keep for a few days loosely covered at room temperature.
Notes
- Use baking apples like Granny Smith or Honeycrisp for best flavor and firmness.
- Keeping the butter and water very cold ensures a flaky crust.
- Be careful not to overwork the dough to maintain tenderness.
- The tart can be glazed with apricot jelly for a shiny finish but it is optional.
- Leftovers taste great warmed gently in the oven or at room temperature.
- Use turbinado sugar for a crunchy sweet topping and extra texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: French