Classic French Apple Tart

Indulge in a truly exquisite culinary experience with this remarkable French Apple Tart, a masterpiece featuring a delightful double dose of apple goodness. This classic Tarte aux Pommes boasts a luscious layer of homemade applesauce nestled within a buttery crust, crowned with a captivating swirl of perfectly sliced, caramelized apples. It’s an out-of-this-world autumn dessert that transports your taste buds straight to a charming Paris patisserie with every single bite.

Imagine the golden-brown edges of thinly sliced apples, meticulously arranged into a breathtaking rosette pattern, just as you’d find in the most celebrated French bakeries. This elegant dessert is not merely a treat for the palate but also a feast for the eyes, promising a genuine taste of France and its rich culinary traditions in the comfort of your home. Perfect for special occasions or simply elevating an everyday meal, this French Apple Tart embodies rustic charm and sophisticated flavor.

Why This French Apple Tart Will Become Your New Favorite

Over my many years of baking, I’ve crafted countless apple desserts – from rustic galettes and flaky puff pastry creations to various renditions of the classic French apple tart. However, few have captivated me quite like this specific tarte aux pommes. My journey with this recipe began approximately eight years ago, inspired by the renowned cookbook, Baking with Julia. What immediately set this version apart was its ingenious use of a flavorful applesauce layer, a detail I later learned is deeply traditional in authentic French tart making.

• The Signature Applesauce Layer: This isn’t just any apple tart; it features a wonderfully chunky, subtly spiced applesauce layer that elevates it above the rest. This unique base not only infuses the tart with an incredible depth of apple flavor but also provides a moist, tender foundation that prevents the crust from becoming soggy. It’s a delightful surprise, adding complexity and a comforting, home-baked feel that’s truly traditional in France.
• A Divine Double Dose of Apples: For any true apple enthusiast, this tart is an absolute dream come true. After filling a perfectly buttery, sturdy tart shell with our homemade applesauce, we top it with an exquisite arrangement of thinly sliced fresh apples. These slices are gently tossed in lemon juice to maintain their vibrant color and then artfully layered to create a stunning rosette. This combination offers a delightful textural contrast: the soft, sweet applesauce beneath and the slightly crisp, beautifully caramelized slices on top.
• The Epitome of Autumn Desserts: As the leaves begin to turn and the air grows crisp, there’s no dessert more fitting than a warm, fragrant apple tart. This recipe is the embodiment of fall, conjuring images of cozy evenings and festive gatherings. Its rich apple aroma fills your home, creating an inviting atmosphere that perfectly complements the season’s charm. It’s an ideal treat for Thanksgiving, harvest festivals, or simply enjoying with a cup of coffee on a brisk afternoon.
• Impressive Presentation, Approachable Baking: While its elegant appearance might suggest a complicated process, this French Apple Tart is surprisingly approachable. The steps can be easily divided over a couple of days, making it a stress-free option for entertaining or meal prep. Its stunning visual appeal, with those perfectly browned, spiraled apple slices, makes it a showstopper at any table, sure to garner compliments and admiration from your guests.

Crafting Your Perfect French Apple Tart: A Step-by-Step Guide

Creating this exquisite French Apple Tart is a rewarding endeavor that combines classic French techniques with simple, approachable steps. I’ve refined this recipe over the years, adding a touch more sugar to the crust for extra richness and baking it a few minutes longer to achieve that desirable golden-brown color on the apple topping. The result is a dessert that is both deliciously comforting and visually stunning. One of the greatest advantages of this recipe is its flexibility; you can easily divide the preparation into stages over a couple of days, making it perfect for busy schedules. Here’s a detailed guide to help you bake a tarte aux pommes worthy of a Parisian patisserie:

• Start with the Applesauce Filling: This foundational layer is key to the tart’s unique flavor and texture. Begin by preparing your chunky applesauce first. For the best results, select firm, slightly tart apples like Granny Smith, which hold their shape well and offer a balanced flavor. After peeling, coring, and slicing your apples, toss them with a touch of sugar, flour, cinnamon, and vanilla. Baking them until they release their juices and become tender enough to mash is crucial. If they’re not soft enough after the initial bake, cover the pan with foil and continue baking until they reach the desired consistency. You can choose to keep the sauce delightfully chunky or pulse it briefly in a food processor for a smoother texture. Once made, this applesauce can be stored in an airtight container in the refrigerator for up to two days, allowing you to prepare it well in advance.
• Mastering the Tart Shell: The crust is the backbone of any great tart, and this recipe calls for a particularly sturdy and delicious one. I often deviate from traditional flaky pie crusts, opting instead for a recipe like Dorie Greenspan’s tart shell, which incorporates an egg yolk. The egg yolk contributes to a more malleable dough that is significantly easier to roll out and handle, preventing cracks and ensuring a beautiful, even crust. This can also be prepared a day ahead and chilled.
• The Art of Blind-Baking: Blind-baking, or pre-baking the crust without its filling, is a non-negotiable step for this French apple tart. It ensures that the crust cooks through completely, becoming golden and sturdy enough to support the moist apple layers without becoming soggy. To blind-bake properly, line the chilled tart shell with parchment paper, fill it with pie weights, dried beans, or rice, and bake until the edges are set. Remove the weights and parchment, then continue baking until the bottom is lightly golden. Allow it to cool completely before assembly.
• Expert Assembly of Your Tart: Once your applesauce is perfectly chilled and your tart crust has cooled, you’re ready to assemble. Carefully spoon the applesauce into the blind-baked tart shell, still nestled in its baking pan. It’s important to ensure the applesauce does not rise higher than the rim of the tart, as this can lead to spillage during baking. Use an offset spatula to create a smooth, even layer across the bottom.
• Preparing and Arranging the Apple Topping: This step requires precision for both taste and visual appeal. Peel, core, and thinly slice your topping apples just before assembling the tart to prevent them from browning or oxidizing. Toss these fresh slices with a squeeze of lemon juice to maintain their bright color. The thickness of your slices is key – aiming for 1/4 to 1/8-inch thickness allows them to soften beautifully and fan out elegantly. Begin arranging the slices from the outside edge of the tart, overlapping them slightly to create a stunning spiral or rosette pattern that mimics those found in traditional French patisseries. This meticulous arrangement not only looks beautiful but also ensures even cooking.
• The Final Flourish and Baking: Before the tart goes into the oven, brush the artfully arranged apple slices generously with melted butter and sprinkle them with a touch of sugar. This step is crucial for developing that beautiful golden-brown color and a slightly caramelized flavor on the apples. Bake the tart as directed until the top is beautifully glazed, the apples are tender, and their edges have a lovely browned hue.
• PRO-Tip for a Perfect Finish: For an exquisite, professional finish that enhances both appearance and flavor, I highly recommend glazing the apples before serving. Simply warm some apricot jam or preserves with a little water in the microwave, whisk until smooth, and then brush it over the baked apple slices using a silicone pastry brush. This creates a brilliant, glossy sheen and adds a subtle fruity sweetness that complements the apples perfectly. It’s the secret touch that truly elevates this tart from delicious to unforgettable.

More Tempting Apple Desserts You’ll Adore:

If you’re an apple lover, the culinary journey doesn’t have to end with this incredible French Apple Tart. Apples are incredibly versatile, forming the foundation for a myriad of delightful desserts that range from comforting cakes to other sophisticated tarts. Explore these fantastic recipes to satisfy your apple cravings and expand your baking repertoire:

• Fresh Apple Cake from Saving Room for Dessert – A moist and flavorful cake packed with fresh apple chunks.
• Rose Apple Tart – Another visually stunning apple tart, artfully arranged to resemble blooming roses.
• French Apple Cake – A rustic and charming cake that celebrates the simple beauty of apples.
• Cinnamon Apple Bundt Cake – A comforting bundt cake infused with warm cinnamon and tender apples.
• Maple Glazed Apple Tart – A delightful tart featuring the sweet warmth of maple glaze.
• Caramel Apple Pie – The ultimate classic, elevated with a decadent caramel twist.
• Compote de Pommes or French Applesauce – A simple yet elegant French-style applesauce that can be enjoyed on its own or as a versatile accompaniment.
• Deep Dish Apple Pie – A hearty, generous pie bursting with an abundance of spiced apples.
• Discover more Best Fall Recipes for seasonal inspiration.
• Browse through my comprehensive collection of Favorite Apple Recipes to find your next baking project.
• And for an array of sweet delights, explore more of the Best Dessert Recipes.

Join Our Virtual French Feast Menu!

Welcome to Progressive Eats, our cherished virtual version of a Progressive Dinner Party! Each month, we gather with fellow food bloggers to celebrate a specific culinary theme, and this month, we’re embarking on a delightful journey to “A French Feast.” Our wonderful host for this gastronomic adventure is Coleen, who shares her culinary wisdom and delectable recipes at The Redhead Baker. If you’re new to the concept, a progressive dinner traditionally involves moving from one house to another, enjoying a different course at each location. With Progressive Eats, we bring that exciting experience to the virtual world. A unique theme is chosen monthly, and each member shares recipes suitable for a magnificent meal or party. You can then hop from blog to blog, discovering new dishes and savoring a complete multi-course virtual feast. Get ready to explore the rich flavors of France and expand your culinary horizons. Bon appétit!

The Recipe:

French Apple Tart

Prep Time
40 minutes

Cook Time
1 hour 30 minutes

Total Time
2 hours 10 minutes

Yield
8 servings

An exquisite French Apple Tart with a buttery crust, applesauce filling and a sliced apple topping!

Ingredients

Tart crust

• 1 ¼ cups all-purpose flour
• ½ cup powdered sugar
• ¼ teaspoon salt
• 9 tablespoons cold unsalted butter, cut into small cubes
• 1 large egg yolk

Applesauce Filling

• 6 large Granny Smith apples
• ¾ cup granulated sugar
• 1 tablespoon all-purpose flour
• Pinch of ground cinnamon
• ½ cup fresh bread crumbs
• 1 teaspoon vanilla extract
• 2 teaspoons (approximately) fresh lemon juice

Apple Topping

• 2-3 additional Granny Smith apples (for slicing)
• 1 tablespoon fresh lemon juice
• 2 tablespoons unsalted butter, melted
• 1 ½ teaspoons granulated sugar
• Apricot jam or preserves (with a bit of water mixed in, then warmed to glaze apples before serving, optional).

Instructions

To make the tart crust:

1. In a food processor, combine the flour, powdered sugar, and salt. Pulse briefly to mix.
2. Add the cold, cubed butter over the flour mixture. Pulse repeatedly until the mixture resembles slightly moist cornmeal.
3. Lightly beat the egg yolk and add it to the mixture a little at a time, pulsing to combine after each addition, until all the egg yolk is incorporated and the dough begins to form clumps.
4. Continue to process in long pulses (about 10 seconds each) until the dough gathers into a ball or large clumps and the sound of the food processor changes.
5. Remove the dough to a lightly floured work surface. Shape it into a flat disk, then roll it out between two sheets of parchment paper. Turn the dough frequently to prevent the parchment from wrinkling. Roll it to a diameter approximately 3 inches wider than your tart pan.
6. Transfer the dough, still between parchment sheets, onto a baking sheet and chill in the refrigerator for at least one hour.
7. Remove the chilled dough from the refrigerator and let it sit at room temperature for about 10 minutes to make it more pliable. Carefully fit the dough into a greased 9-inch tart pan with a removable bottom. Trim any excess dough from the edges. If desired, use dough scraps to reinforce the sides of the tart. Freeze the tart shell for 30 minutes before blind-baking.

To make the applesauce filling:

1. Peel, core, and cut the 6 Granny Smith apples into 10-12 slices each. Place the apple slices in a large bowl and toss them with the granulated sugar, 1 tablespoon all-purpose flour, pinch of cinnamon, bread crumbs, vanilla extract, and approximately 2 teaspoons of fresh lemon juice.
2. Spread the apple mixture evenly onto a jelly-roll pan or a large baking sheet. Bake for 15-20 minutes, or until the apples release their juices, begin to form a sauce, and are soft enough to mash. If they are not soft after 20 minutes, cover the pan with foil and continue baking until tender.
3. Scrape the cooked apples into a bowl and mash them with a potato masher or a fork to achieve a chunky consistency. For a finer texture, you may pulse them briefly in a food processor. Taste and add more lemon juice if desired. Allow the filling to cool for at least 15 minutes before using.
4. Spoon the cooled applesauce filling into the blind-baked tart shell, ensuring the filling remains below the rim of the crust. Use an offset spatula to smooth the top evenly.

To make the apple topping and bake the tart:

1. Preheat your oven to 375 degrees F (190 degrees C). Peel, core, and thinly slice the remaining 2-3 Granny Smith apples into 1/4 to 1/8-inch thick slices. Toss these slices immediately with 1 tablespoon of fresh lemon juice to prevent browning.
2. Begin arranging the apple slices in a circular pattern, starting from the outside edge of the tart and slightly overlapping each slice. Continue working your way inwards until the entire applesauce filling is completely covered.
3. Brush the arranged apple slices evenly with the 2 tablespoons of melted butter and sprinkle them with 1 ½ teaspoons of granulated sugar.
4. Bake the tart for 25-30 minutes, or until the apple topping is beautifully glazed, tender, and the edges of the apple slices are lightly browned and caramelized.
5. Optional Glaze: For an extra shine and subtle flavor, warm some apricot jam or preserves with a tiny bit of water in the microwave. Whisk until smooth, then gently brush this glaze over the warm apple slices before serving.

Notes

Adapted from the insightful recipes in Baking with Julia, this tart promises a delightful journey into classic French baking.

Recommended Baking Essentials

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• Silicone Pastry Brush
• OXO Vegetable Peeler
• Food Processor
• 9-inch Tart Pan

Nutrition Information:

Yield:

8

Serving Size:

1 slice

Amount Per Serving:
Calories: 522Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 925mgCarbohydrates: 75gFiber: 5gSugar: 35gProtein: 6g

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