French Apple Tart
This post may contain affiliate links. Read my full disclosure policy.
With a buttery, flaky crust and sweet, cinnamon-spiced apples, this apple tart is simple, delicious, and full of rustic French charm.
When you think of French desserts, you might imagine rows of colorful macarons and glossy fruit tarts in a Parisian pastry shop. But at home, the French tend to keep it simple. This rustic apple tart is the perfect example—like an apple pie without the pan, it has a buttery, flaky crust and cinnamon-spiced apples. Can’t you just picture it cooling on a windowsill in the French countryside?
It making homemade pastry feels intimidating, don’t stress! This dough is a breeze to make in the food processor and rolls out like a dream. The best part? With a free-form tart, there’s no need to fuss with crimping it into a pie plate; you just fold the dough over the fruit. The charm of this dessert is in its rustic, imperfect look. And there are endless variations too—like my plum galette, which swaps apples for juicy, sweet plums.
“This is officially on the holiday dessert starting line up! I can’t stop going back for another bite! I truly love, love, love this tart.”
What you’ll need to make a french apple tart
- All-purpose flour: Forms the base of the crust and provides structure to the dough and tart.
- Salt: Enhances the flavor of both the crust and filling.
- Granulated sugar: Adds sweetness to the crust and filling, balancing the tartness of the apples.
- Butter: Makes the crust rich and flaky while also adding flavor to the filling.
- Very cold water: Helps bind the dough together while keeping the butter cold for a flaky crust.
- Baking apples: Lend a sweet-tart flavor and hold their shape when baked. Use varieties like Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious—and use a mix of different apples for the best flavor. Heads up: it can be tempting to load up the tart with extra apples, but less is more here—the apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven.
- Vanilla extract: Adds warmth and enhances the sweetness in the apple filling.
- Cinnamon: Adds a warm, spicy flavor to the filling, complementing the apples.
- Melted butter: Adds richness to the apple filling and helps the cinnamon and sugar adhere to the apples.
- Egg: Brushed onto the crust for a golden, glossy finish.
- Turbinado sugar: Sprinkled on the crust and apples for added sweetness and a crunchy texture.
- Apricot jelly or jam (optional): Used to glaze the apples, giving them a glossy finish and adding a subtle fruit flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Crust
Begin by making the pastry. In a food processor fitted with the steel blade, combine the flour, salt and sugar.
Pulse briefly to combine, then add the pieces of cold butter.
Process just until the butter is the size of peas, about 5 seconds.
Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds.
Transfer the dough to a lightly floured work surface.
Knead a few times, just until it comes together into a cohesive ball.
Pat the dough into a disk.
Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to a parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
Step 2: Prepare the Filling
Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt.
Toss to combine.
Step 3: Assemble
Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged.
Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
Sprinkle 1 tablespoon of flour evenly over the pastry.
Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm.
Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
Using a pastry brush, brush the pleated dough evenly with the beaten egg.
Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Then chill the assembled tart in the fridge for 15 to 20 minutes while you preheat the oven.
Step 4: Bake
Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool. While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds. Then, using a pastry brush, brush the apples with the apricot syrup.
Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
Video Tutorial
You may also like
French Apple Tart
With a buttery, flaky crust and sweet, cinnamon-spiced apples, this apple tart is simple, delicious, and full of rustic French charm.
Ingredients
For the Crust
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces
- ¼ cup very cold water
For the Filling
- 1¾ lbs baking apples (3 large) (see note)
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- ⅛ teaspoon salt
For Assembling & Baking
- 1 tablespoon all purpose flour
- 1 egg, beaten
- 2 tablespoons turbinado sugar
- 1 tablespoon apricot jelly or jam, optional for glaze
Instructions
- Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
- Make the Filling: Peel, core, and cut the apples into ⅛-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
- Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
- Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
- Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
- Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
- Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
- While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1½ teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
- Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
- Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
- Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
- Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)
Nutrition Information
Powered by 
- Per serving (8 servings)
- Serving size: 1 slice
- Calories: 392
- Fat: 21 g
- Saturated fat: 13 g
- Carbohydrates: 49 g
- Sugar: 26 g
- Fiber: 3 g
- Protein: 4 g
- Sodium: 195 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I’ve been making apple pie for years. I recently tried your recipe and loved it. I followed your directions, but I used my homemade apple butter for the glaze. My sister and a friend of mine are also following you. Thank you, Jenn
I made the apple tart twice in two weeks, first for dessert brought to a very nice dinner for four. Served with an all natural vanilla ice cream. I had forgotten to sprinkle sugar on top–turns out the hosts use little. I love the rustic look and it was excellent. We ate about 2/3 of it.
The second tart was for home. I had made an extra dough the first time and froze it. Rolling it out and making the apple filling was quick. This time I forgot the flour under the filling so more juice leaked out while baking. Skipped the sugar on top, but I’ll put it on just the crust next time, I like the sparkle.
The tart is such a treat and so much quicker and easier than a pie. I’m sending the recipe to my daughter.
What’s the appx diameter of this galette after it’s been baked? Also,
I plan on baking this galette, glazing it, then taking it with me to a party. Can I reheat the galette on an oven’s warm setting for a few minutes before I serve it? Would 10 minutes suffice or would it dry it out?
Hi Tasha, I’d guesstimate it’s about 10 – 11 inches in diameter. And if it’s going to be room temperature when it gets served, I would skip the step of reheating it. (You can store it at room temperature between the time you make it and the dinner.) Hope everyone enjoys!
Yummy yummy yummy.
Made this last night and it didn’t last long. My 8 year old said it was AMAZING!
Didn’t have a food processor, so used a Vitamix.
Used Cultured Buttermilk instead of cold water.
Only challenge was folding the edges of the dough over the apples. It kept sticking to the parchment paper.
Jenn do you think this was from using Vitamix, Buttermilk, or taking to long to get to fold so dough got warm?
Any tips to prevent sticking??
Many thanks.
Adley
Glad you liked it! I suspect the challenge you had with the dough was because it was too soft and that could’ve been caused by your modifications (the Vitamix and the buttermilk). If you find you make this again and the dough is a bit too soft, try popping it in the fridge for a few minutes to firm up a bit. Hope that helps!
This was absolutely lovely. Beautiful, flavorful, and spot on for presentation and huge flavor. Never made a tart before so I followed it exactly, and it was utterly spectacular! Served with bourbon whipped cream and everyone slurped it down. I think a homemade caramel drizzle would also be fabulous. I’m no homemade crust-maker, but somehow this was easier since it’s rustic and misshapen. I would say don’t skip the turbinado sprinkle or jam glaze, gives the perfect amount of sweetness and texture. I’ll definitely make this again!
OMG!! What an amazing recipe.
Made it last night and my wife, 8 year old daughter and I ate it ALL after dinner.
Don’t have a food processor so used my Vitamix and that seemed to do the job.
I had some cultured butter milk in the fridge so used that instead of the cold water.
My only concern is that it was challenging to fold the dough over the apples. It kept sticking to the parchment paper. I was able to smooth it out a bit when I brushed on the egg.
Do you think it was stickier because of the Vitamix? Buttermilk? Too long arranging the apples so dough got too soft?
Your thoughts would be appreciated.
Best,
Adley
Glad you liked it! I suspect the challenge you had with the dough was because it was too soft and that could’ve been caused by your modifications (the Vitamix and the buttermilk). If you find you make this again and the dough is a bit too soft, try popping it in the fridge for a few minutes to firm up a bit. Hope that helps!
I’ve made this twice now and we’re two for two of 5 * deliciousness!
So lovely and delicious and a hit with everyone. Followed the recipe as stated and, as usual with you recipes, it was spot on!
I made applesauce with the leftover apples 🙂
Hi Jenn,
I am going to make this a day ahead. I’ve read through previous questions that you answered to place it in the freezer if not baking immediately. Does this require extra baking time?
Love your website and recipes! Thanks.
Hi Susan, Yes it should take a few minutes longer. So glad you enjoy the recipes!
I just made this last night and it’s already almost gone (there are only 3 of us!)! We went apple picking last weekend and were lucky to get the Arkansas Black Apple, something extremely rare in the West Coast (we live in CA). They were amazing in this dish! I cheated a bit and used an already prepared pie crust that I rolled out to the specified size (had it on hand and didn’t want it to go to waste!). The house smelled heavenly as it baked! We had some for dessert last night, and then my 9 year old daughter asked if we could have it as a pastry with our eggs for breakfast this morning…ahhh, a brilliant idea! I will definitely make this again!
Jenn, yet another winner! BEST CRUST EVER! Light, flaky, buttery, so yummy! Your recipes are always so perfect, it amazes me. Like you mentioned, I’ve noticed that my crusts turn out flakier by coating the butter pieces in the flour then pressing between my thumb and index fingers and smoothing til almost flat. I can’t wait to make this again and try with berries! Thanks Jenn!