Classic French Apple Tart

The best homemade classic apple tart which is so easy and delicious. This is the traditional French apple tart recipe made with a crispy and buttered homemade pastry crust, filled with applesauce and garnished with apple slices.

Jump to:

• Why you'll love this recipe
• Ingredients You Need
• How to make Traditional French Apple tart Recipe
• Serving Suggestions
• Tips for this recipe
• Storage and Freeze
• Variations & Substitutions
• Recipe Questions
• More Tart Recipes
• French Apple tart

This traditional French apple tart is a classic dessert in France. It is a favorite family dessert to share on any occasion, a delicious grandmother's recipe that is so easy to make at home.

Made with a crispy, buttery shortcrust pastry very similar to pie dough with a generous layer of cinnamon flavored applesauce and beautifully sliced apples arranged in a rosette.

This is certainly the most popular recipe in France, the apples are tender with the combination of a homemade crust which makes it a perfect dessert served with a scoop of vanilla ice cream, whipped cream, or salted caramel sauce.

Craving for more Apple desserts? Give these a try : Soft apple coffee cake recipe, Apple Galette des rois, Dutch apple pie, French apple tart (Tarte Normande), Apple Pie cake.

Ingredients You Need

You need these ingredients to make this classic French apple tart:

• Shortcrust pastry: Made with all-purpose flour, sugar, salt, cold butter, and water to create a flaky and buttery base for the tart.
• Apple sauce filling: Use homemade apple compote for a rich, natural flavor or store-bought for convenience.
• Apples: Ideal varieties to use for a French apple tart include Golden Delicious, Granny Smith, Honeycrisp, or Braeburn. These types hold their shape well and provide a nice balance of sweetness and tartness.

How to make Traditional French Apple tart Recipe

Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!

• Place the dry ingredients, all purpose flour, confectioners' sugar, pinch of salt and cold butter cut into pieces in a large bowl.
• With your hands and fingertips, mix the preparation until you obtain a crumbly and sandy texture.
• Add the cold water and still with your hands gather the preparation without kneading too much to form a homogeneous ball.
• Cover with cling film and let rest in the fridge for 30 minutes.

• Roll out the dough with a rolling pin on a lightly floured work surface or between 2 sheets of parchment paper to 2 inch thick / 3mm.
• Grease a tart pan with butter, or you can also use a tart ring.
• Place the disc of dough on the pan and line the tart pan, starting with the center and working up the edges.
• Cut off the excess with a knife and prick with a fork.

• Spread a thin layer of applesauce in the bottom of the crust.
• Cut in regular slices apples peeled with a knife, trying to keep the same thickness of slices.
• Carefully arrange each apple slice in a rosette, lining up the slices until they completely cover the entire tart.

• Preheat the oven to 392°F / 200°C.
• Put small pieces of butter on top on the sliced apples. (you can also sprinkle some cane sugar on the top of the tart before baking it)
• Lower the temperature to 350°F / 180°C and bake for about 40 - 45 minutes until the apples are tender and golden brown.
• Allow the tart to cool completely in the pan before removing it from and serving.

Serving Suggestions

• With a scoop of vanilla ice cream: The warm tart pairs wonderfully with the cool creaminess of the ice cream.
• Drizzle of caramel sauce: Add a touch of caramel for an extra indulgent dessert.
• Dollop of whipped cream: Light and airy, it complements the tart's texture without overpowering it.
• With a side of crème anglaise: A classic French pairing for an extra layer of richness.
• Add a sprinkle of cinnamon: For a warm, spiced flavor that enhances the apples.
• Top with toasted almonds: For added crunch and a nutty finish.
• Drizzle of honey: Adds a natural sweetness that pairs beautifully with the apples.

Storage and Freeze

Storage: Once cooled, store the apple tart in an airtight container at room temperature for up to 1-2 days. For longer storage, place it in the refrigerator, where it will stay fresh for up to 4-5 days.

Freezing: To freeze the apple tart, let it cool completely, then wrap it tightly in plastic wrap followed by aluminum foil. Place it in a freezer-safe bag or container. The tart can be frozen for up to 2-3 months.

Reheating: To enjoy the tart after freezing, thaw it overnight in the refrigerator and reheat in the oven at 180°C (350°F) for about 10-15 minutes to restore its crisp texture.

Recipe Questions

What type of apples are best for a French apple tart? Choose apples that hold their shape well during baking, such as Golden Delicious, Granny Smith, or Honeycrisp for a good balance of sweetness and tartness.

Can I use store-bought pastry for the crust? Yes, you can use store-bought shortcrust pastry for convenience, but homemade will give a richer flavor and better texture.

How do I prevent the crust from getting soggy? Pre-bake (blind bake) the crust for 10-15 minutes before adding the apple compote to ensure it stays crisp.

Do I need to peel the apples? Peeling the apples is recommended for a smoother texture and presentation, but you can leave the skin on for a more rustic tart.

What can I use to glaze the tart? Apricot jam or a simple syrup works well to brush over the top of the tart after baking for a glossy finish.

More Tart Recipes

I hope you love this apple tart with apple sauce filling. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

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