French Apple Tart Recipe

A classic French Apple Tart has such simplicity and elegance that it makes a delightful showcase for a few clean, fresh ingredients. This pastry begins with a sheet of puff pastry that is rolled out and fitted snugly into a round, removable tart pan.

Granny Smith apples shine in the next layer, as they tend to do in most baked apple desserts. They are then thinly sliced, fanned out, and layered to coat the bottom of the tart with an almost comically generous amount of fruit.

Finally, the finished tart is brushed with melted unsalted butter and granulated sugar, a simple glaze that magnifies the flavor and appearance of the scattered layers of never-ending brightness that the apples deliver.

Ingredients

Puff pastry: A lipid-rich dough that, when baked, produces a highly aerated, crispy, and flaky pastry; provides primarily carbohydrates.

Granny Smith apples: Present a sharp taste; abundant in fiber and vitamin C.

Sugar, in its granulated form, provides the sweetness to balance the tartness; it also provides some very necessary carbohydrates.

Butter (no salt): Source of fat; provides moisture and richness.

Jam made from apricots: Increases the sweetness and brightness; has sugars from the fruit.

Cinnamon: Adds warmth and spice; use if you wish to add depth of flavor.

Ingredient Quantities

• 1 sheet of puff pastry, thawed
• 4 Granny Smith apples, peeled, cored, and thinly sliced
• 1/4 cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 1/4 cup apricot jam
• 1 tablespoon water
• 1/2 teaspoon ground cinnamon (optional)

Instructions

1. Set your oven to 400°F (200°C) for preheating, and prepare a baking sheet by lining it with parchment paper.

2. On a lightly floured surface, roll the thawed puff pastry into a smooth sheet, and then transfer it onto the prepared baking sheet.

3. Position the sliced apples on top of the puff pastry, slightly overlapping them in neat rows. You should leave a small border around the edges of the puff pastry.

4. In a small bowl, mix the sugar and, if using, the ground cinnamon, and, using a small sifter or just an ordinary bowl, sprinkle this mixture evenly over the slices of apple.

5. Evenly drizzle the melted butter over the top of the apple slices layered one over the other.

6. Fold the edges of the puff pastry a little over the apples to form a border.

7. Bake the tart in the preheated oven for 25-30 minutes, or until the pastry is a golden brown and the apples are tender.

8. While the tart is in the oven, put a small pan on the stove and pour in the apricot jam, plus 1 tablespoon of water. Heat over low, stirring until everything is combined and smooth.

9. After the tart is baked, take it out of the oven and brush the warm apricot glaze over the apples until they’re evenly coated. This will give the apples a shiny, attractive appearance.

10. Let the tart cool for a bit before slicing and serving. Here is the directive to enjoy your refreshing tart, a visual and gustatory delight: French apple tart!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Rolling pin
5. Knife
6. Cutting board
7. Small bowl
8. Sifter (optional)
9. Small pan
10. Stove
11. Pastry brush

FAQ

• Can I use a different type of apple instead of Granny Smith? Yes, you can use other tart apples like Honeycrisp or Pink Lady for a slightly different flavor profile.
• Do I need to defrost the puff pastry before using it?The puff pastry sheet should be thawed according to the package instructions, which is usually done in the refrigerator for a few hours.
• Is the cinnamon necessary?You can leave out the cinnamon if you want a base that flirts more with traditional apple sauce. But the addition of this warm, spicy note gives the apples an even more tasty persona.
• How do I prevent the tart from getting soggy?Make sure that the apples are cut into thin slices and laid out in a single layer, so that they are anatomically correct and can dry out properly once they are baked.
• What is the purpose of the apricot jam?The tart is glazed with apricot jam, providing a stunning sheen and extra sweetness to the tart. The jam serves to elevate both the texture and appearance of this beautiful tart.
• Can I prepare this tart in advance?The tart can be prepared up to one day in advance. Store it at room temperature and reheat slightly before serving for best results.
• Is there a substitute for the apricot jam?If apricot jam is not on hand, you can substitute peach or apple jelly, which provide a similar texture and sweetness.

Substitutions and Variations

Puff pastry: Substitute with phyllo dough, but layer several sheets together, brushing with butter in between.
Granny Smith apples: Substitutes are Honeycrisp apples or Braeburn apples. These bring a different flavor profile to whatever dish you put them in.
Substituting brown sugar for granulated sugar provides a rich, almost caramel-like flavor to baked goods.
Apricot jam: Substitute with apple jelly or peach jam to vary the flavor of your glaze.
Cinnamon powder: You can leave out the cinnamon or substitute it with ground nutmeg for a warm, spicy vibe.