French Apple Tart

5 of 1 vote

Prep time: 30

Cook time: 35

I’m a huge fan of apple desserts, so naturally, French Apple Tart is one of my all-time favorites. This classic of French pâtisserie is not only beautiful to look at, it’s surprisingly easy to make. The result is a crisp, melt-in-your-mouth, fruity tart… and such a crowd-pleaser!

A thin apple tart, with flaky crust and overlapping apple slices, is laid out on parchment paper. A knife and a small bowl of applesauce are nearby.

The Essential Ingredients for a French Apple Tart

Here are the main ingredients I use to make this French Apple Tart. You’ll find the exact quantities in the recipe card at the bottom of the article.

Puff pastry: Nothing beats homemade puff pastry, but if you’re in a hurry, choose store-bought puff pastry.
Apples: Choose a variety that is both melt-in-the-mouth and slightly tart, such as Granny Smith, Braeburn, and Jonagold.
Applesauce: Even better homemade! But a good jarred organic applesauce will do just fine.
Brown sugar: Caramelizes slightly when cooked, giving a lovely golden color.

How to Make a French Apple Tart?

Prepare the applesauce

You’ll see, the preparation is ultra simple. And that’s what I love about this recipe: it doesn’t take much to prepare, but it always impresses.

If you’re making your own applesauce, start by peeling three medium apples, cutting them into small pieces and cooking them over a low heat with a little sugar and, if you like, a touch of vanilla.

Note: If you want to know more about homemade apple sauce (choice of apples, texture, sugar or not…), I explain everything in detail in this recipe right here.

You can mash the apple sauce with a fork for a rustic texture (my favorite!), or blend them for something smoother.

Close-up of a wooden spoon scooping a thick applesauce, reminiscent of a rustic mince pie, from a blue jar. This golden compote, textured with visible apple pieces, promises a delicious blend of flavors.

Preparing the Apple Tart

Meanwhile, preheat your oven to 350°F (180°C) and take your puff pastry dough out of the fridge so that it doesn’t break when you roll it out. Once ready, roll out the puff pastry on a baking sheet lined with baking paper, and prick it with a fork to prevent it from puffing up.

Note: If you’d like to make your own puff pastry for an even tastier tart, you can find my full recipe here with all the detailed steps.

A thin apple tart awaits its transformation on a marble worktop: a rectangular sheet of pastry pierced with tiny fork holes, resting serenely on parchment paper.

A sheet of rectangular pastry, intended for a thin apple tart, rests on parchment paper on a baking sheet, with fork marks evenly spaced across the surface.

Spread the cooled compote in a thin layer, leaving about a centimetre of border all around.

A fine apple tart awaits assembly, its puff pastry elegantly spread with apple filling on a baking sheet. A jar of creamy apple filling sits in the background on a marble worktop.

Cut the remaining apples into thin slices and arrange them in rows or squares (see picture below), overlapping slightly. I like to alternate the direction of the apples to create a beautiful pattern.

A thin rectangular apple tart adorns the baking tray, its surface adorned with carefully sliced apples. In the background, on a marble worktop, a jar of compote sits ready to accompany this delicate French pastry.

Sprinkle with brown sugar, then bake for 35 to 40 minutes, until the puff pastry is golden brown and the apples are lightly caramelized.

Rectangular apple tart with apple and peach slices on parchment paper, surrounded by a knife, a slice of peach, a bowl of mixed fruit and small white flowers on a wooden table.

Let cool before serving… or not, it’s just as delicious warm!

Serving idea: I serve this tart as a dessert as well as a snack, sometimes even at brunch. You can serve it with: a scoop of vanilla or salted butter caramel ice cream; a little whipped sour cream (crème chantilly) or simply plain, with a nice cup of tea.

Ideas for Variations

Vegan version: use puff pastry without butter (check the ingredients!) and apple sauce with no added sugar.
With spices: add a dash of cinnamon or cardamom to the apple sauce.
Thin pear tart: an excellent alternative for a change.

More French desserts

Don’t hesitate to leave me a comment, it always makes me very happy!

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Frequently Asked Questions

Which apple is best for an apple tart?

I recommend a melt-in-the-mouth, fragrant variety such as Granny Smith, Braeburn, and Jonagold.

How long does an apple tart keep?

It keeps for 2 to 3 days in the refrigerator, well wrapped. Reheat for a few minutes in the oven before serving.

How do I make a vegan or gluten-free version?

Use puff pastry with no butter and compote with no added sugar. For gluten-free products, choose a suitable puff pastry.

Recipe Card

Print Recipe

French Apple Tart

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5 of 1 vote

Simple yet irresistible, this crisp, melt-in-the-mouth apple tart is perfect for a quick dessert that always makes an impact.

Prep Time 30

Cook Time 35

Course Cake, Dessert

Cuisine French

Servings

Calories 357 kcal

Ingredients

For the puff pastry

1 puff pastry see homemade recipe or use store-bought pastry

For the apple sauce

3 medium apples approx. 500 g
3 tablespoons of white sugar optional, 40 g
1 teaspoon vanilla extract optional

For the apple tart

3-4 medium-sized apples approx. 400 g
1 tablespoon brown sugar