This classic Easy French Apple Tart is a great Holiday, afternoon tea or Dinner Party Dessert to enjoy this Fall and Winter. Made with a homemade sweet shortcrust pastry, a simple applesauce filling and thinly sliced fresh apples, it is a simple yet delicious French Tart that is always a crowd-pleasing dessert!
If you are looking for a recipe for an easy apple tart, you will not find an easier one than this one! Perfect to serve at a dinner party, bring to friends or for the Holiday season, this French Apple Tart is best served warm with a scoop of Ice Cream.
TO MAKE THE CRUST
- 2 tablespoon ice water (30 ml)
- 1 egg yolk
- 1 stick cold unsalted butter, cubed (120 g)
- ¼ teaspoon salt (1.5 g)
- 1 tablespoon sugar (12 g)
- 1 ¼ cups flour (150 g)
TO MAKE THE FILLING
- zest of 1 lemon
- ⅛ teaspoon of cinnamon (2 g)
- ¼ cup of water (60 ml)
- ¼ cup of apple juice (60 ml)
- 2 tablespoon sugar (25 g)
- 3 gala apples, peeled, cored and cut into chunks
TO MAKE THE TOPPING
- juice of ½ a lemon
- 2 tablespoon apricot jam, heated until liquefied (30 ml)
- ½ teaspoon of sugar (2 g)
- 2 gala apples, peeled, cored and sliced ⅛ ” thin
TO MAKE THE WHIPPED CREAM
- 1 teaspoon vanilla extract (5 ml)
- 2 tablespoon powdered sugar (13 g)
- 2 cups of heavy cream (480 ml)
MAKE THE CRUST
- In a bowl of a food processor combine flour, salt, and sugar and pulse until combined.
- And butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal.
- Beat the egg together with water.
- Add egg mixture, slowly, pulsing just until the dough comes together.
- Turn out onto a floured surface and roll into a ball and then pat down into a disk.
- Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10)
MAKE THE FILLING
- Meanwhile, place apple chunks, sugar, juice, water cinnamon, and zest in a heavy-bottomed saucepan.
- Cover and bring to a boil and let cook for 10 mins.
- Simmer uncovered until most of the liquid is evaporated.
- Mask apples into a paste with a fork.
- Allow to cool completely, it will thicken as it cools.
- Roll out dough onto a floured surface and fit into a 9″ tart pan. Spread a single layer of compote on the bottom, and place in the freezer while you prep your apples.
- Peel, core, and slice apples very thin, about ⅛ ” thick.
- Place in a bowl and squeeze with lemon juice to prevent browning.
ASSEMBLE THE TART
- Remove tart from the freezer. When placing the apples the idea is to create an escargot pattern.
- Starting from the outside and working your way into the center.
- Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.
- Then place two really thin apples in the center, curved and facing each other to form a little “rosette” refer to the video above to see how this is done.
- Then sprinkle the apples with the ½ teaspoon (2.5ml) or sugar.
BAKE THE TART AND SERVE
- Bake at 400F (200 c) for 15 minutes and then reduce heat to 350F (175 c) and bake for 20 more minutes, or until golden brown.
- Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.
- Place the jam in the microwave and heat on high for 15 secs or until melted.
- Brush tart with jam to create a nice shine.
- Serve with vanilla ice cream or a dollop of homemade whipped cream.
- For whipped cream place all ingredients in the bowl of an electric mixer and whip on high until soft peaks form.