The classic French apple tart — a buttery, flaky crust, a layer of silky apple compote, and paper-thin apple slices fanned out on top, glazed to a glossy caramelized shine. Elegant enough for a dinner party, simple enough for a weeknight bake.
Ingredients
- 1 sheet puff pastry or shortcrust pastry
- 4–5 firm apples (Golden Delicious or Gala)
- 1 cup apple compote or applesauce
- 3 tablespoons butter, melted
- 2 tablespoons sugar, plus extra for sprinkling
- 1/2 teaspoon cinnamon (optional)
- 2 tablespoons apricot jam, warmed, for glazing
Instructions
- Preheat the oven to 400°F (200°C). Roll the pastry out on a parchment-lined baking sheet and trim into a neat round or rectangle. Score a 1-inch border around the edge without cutting all the way through, and prick the center with a fork.
- Spread the apple compote evenly over the center, staying inside the border.
- Peel, core, and halve the apples, then slice them paper-thin. Fan the slices in overlapping rows over the compote, working from the outside in.
- Brush the apples generously with the melted butter and sprinkle with sugar and cinnamon.
- Bake for 25–30 minutes until the pastry is puffed and golden and the apple edges are lightly caramelized.
- While warm, brush the apples with the warmed apricot jam for that glossy, bakery-style finish. Cool slightly, slice, and serve — wonderful on its own or with a scoop of vanilla ice cream.
Pro Tips
- Slice the apples as thin as you possibly can — thin slices fan beautifully and caramelize at the edges.
- Golden Delicious and Gala hold their shape and turn sweet in the oven; avoid soft apples that go mushy.
- The apricot glaze is the secret to that glossy patisserie look — don’t skip it.
French Apple Tart
Ingredients
Instructions
Preheat the oven to 400°F (200°C). Roll the pastry out on a parchment-lined baking sheet and trim into a neat round or rectangle. Score a 1-inch border around the edge without cutting all the way through, and prick the center with a fork.
Spread the apple compote evenly over the center, staying inside the border.
Peel, core, and halve the apples, then slice them paper-thin. Fan the slices in overlapping rows over the compote, working from the outside in.
Brush the apples generously with the melted butter and sprinkle with sugar and cinnamon.
Bake for 25–30 minutes until the pastry is puffed and golden and the apple edges are lightly caramelized.
While warm, brush the apples with the warmed apricot jam for that glossy, bakery-style finish. Cool slightly, slice, and serve — wonderful on its own or with a scoop of vanilla ice cream.