French Apple Tart
Prep time
Cook time
Total time
This is a traditional French pastry known as tarte aux pommes, with a sweet tart pastry, almond filling and apricot glaze. Be sure to take the time to overlap and arrange the apple slices evenly to make a nice presentation.
Recipe type: Dessert | Custard Tart | Fruit Tart
Serves: 8 to 10
Sweet Tart Pastry:
  • 1½ cups all-purpose flour, plus additional for work surface
  • ¼ cup granulated sugar
  • ⅛ teaspoon salt
  • ½ cup unsalted butter, cold, cut into ¼ inch pieces
  • 1 large egg yolk
  • 2 to 4 tablespoons half-and-half cream or whipping (heavy) cream
Almond Filling:
  • 7 tablespoons unsalted butter
  • ¼ cup granulated sugar
  • 3½ ounces almonds (about ¾ cup,) finely ground
  • 2 large eggs
Apple Filling:
  • 3 large Granny Smith apples
  • 2 tablespoons freshly squeezed lemon juice (1 lemon)
  • 2 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • ¼ cup apricot jam
Sweet Tart Pastry:
  1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the butter into the flour mixture until the mixture resembles coarse crumbs.
  2. In a small bowl, stir together the egg yolk and 2 tablespoons cream. Pour the egg mixture into the flour mixture and stir until the dough comes together and can be formed into a ball. Tip: If the dough seems too dry and is not forming into a ball, add another 1 to 2 tablespoons of cream.
  3. Form dough into a ball and flatten the ball into a 6 inch disc, wrap with plastic wrap and refrigerate 1 to 2 hours, or refrigerate up to 3 days before using
  4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 13x10 inch rectangle and fit into one 11½x7½x1 inch tart pan with a removable bottom. (Or, roll into a 12 inch circle and use one 10 inch round tart pan with a removable bottom.) Press pastry gently against the sides of the tart pan. Trim excess pastry to ½ inch. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend ⅛ to ¼ inch above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at three-fourth or one inch intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
  5. While tart shell is refrigerating, preheat oven to 375 degrees F, allowing 15 to 20 minutes for the oven to preheat before baking.
  6. Bake: Remove chilled tart shell from refrigerator. Leaving the tart shell on the baking sheet, bake 20 to 25 minutes or until the edges of the crust turn a light golden brown. Remove from oven and cool completely on a wire cooling rack.
  7. Reduce oven temperature to 350 degrees F.
Almond Filling:
  1. In a bowl of an electric mixer, combine the butter and sugar and beat on medium speed until creamy. Add the ground almonds and beat until combined. Add the eggs and beat until thoroughly combined. Stop the mixer occasionally to scrape the mixture off the paddle and scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Set aside.
Apple Filling:
  1. Peel apples, cut in half, remove core, and slice thinly about ⅛ inch thick. Place cut apples in a large mixing bowl and sprinkle with lemon juice, stir with a rubber spatula to coat all the apple pieces with lemon juice to keep apples from turning brown. Set aside.
  2. Assembly: Spoon the Almond Filling into the baked tart shell, smooth evenly with a small offset spatula.
  3. Arrange the apple slices over the top of the almond filling, overlapping the apples until the entire surface is covered. Tip: if using a round tart pan arrange the apples slices in a spiral pattern.
  4. Using a pastry brush, brush the top of the apples with the melted butter, and then sprinkle the granulated sugar evenly over the top.
  5. Bake: Bake 50 to 60 minutes, or until filling begins to brown and apples are tender when pierced. Remove from oven and place on a wire cooling rack to cool. Tip: During baking, if crust edges are getting too brown, loosely place a piece of foil over the edges to prevent the crust from over-browning.
  1. Just before tart is finished baking, heat the apricot jam a small saucepan on the stovetop or microwave, stir and heat the jam over low heat until it liquefies. Remove from heat. Use a pastry brush and brush the warm jam over the top of the still hot tart.
  2. Let tart cool at least 1 hour before cutting and serving to allow the juices to slightly thicken. Serve apple tart either warm or cold. Refrigerate leftovers.
Adapted From: Paul, Michael, Sweet Paris, Hardie Grant Books, 2012
Recipe Notes
Pan: One 11½x7½x1" Oblong Tart with Removeable Bottom, or, One 10" Round Tart Pastry: Sweet Tart Pastry Prep: Baked Starting Oven Temp: 375° Storage: Covered, Cool Place or Refrigerate
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