French Apple Tart

French Apple Tart

Brian CampbellCamfam Cookery
A classic French apple tart is little more than apples and pastry, but such simplicity means that imperfections like tough or mushy apples, unbalanced flavor, and sodden crust are hard to hide. In our recipe a quick and buttery pat-in-pan dough bakes to a shortbread-like texture that gives the tart a sturdy base. For intense fruit flavor, we pack the tart with a whopping 5 pounds of Golden Delicious apples. We cook half into a concentrated puree, which is made more luxurious with butter and apricot preserves, and we slice and parcook the remaining apples and use them to adorn the top with concentric circles. A thin coat of preserves and a final run under the broiler provide an attractively caramelized finish and a distinctively European flair.
No ratings yet
Add to Shopping List
Cook Time 50 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 8
Calories 421 kcal



  • 1 ⅓ cups all-purpose flour
  • 5 tablespoons sugar
  • ½ tsp salt
  • 10 tablespoons unsalted butter melted


  • 10 Golden Delicious apples 8 ounces each, peeled and cored
  • 3 tablespoons unsalted butter
  • 1 tbsp water
  • ½ cup apricot preserves
  • ¼ tsp salt



  • Adjust 1 oven rack to lowest position and second rack 5 to 6 inches from broiler element. Heat oven to 350 degrees. Whisk flour, sugar, and salt together in bowl. Add melted butter and stir with wooden spoon until dough forms. Using your hands, press two-thirds of dough into bottom of 9-inch tart pan with removable bottom. Press remaining dough into fluted sides of pan. Press and smooth dough with your hands to even thickness. Place pan on wire rack set in rimmed baking sheet and bake on lowest rack, until crust is deep golden brown and firm to touch, 30 to 35 minutes, rotating pan halfway through baking. Set aside until ready to fill.


  • Cut 5 apples lengthwise into quarters and cut each quarter lengthwise into 4 slices. Melt 1 tablespoon butter in 12-inch skillet over medium heat. Add apple slices and water and toss to combine. Cover and cook, stirring occasionally, until apples begin to turn translucent and are slightly pliable, 3 to 5 minutes. Transfer apples to large plate, spread into single layer, and set aside to cool. Do not clean skillet.
  • While apples cook, microwave apricot preserves until fluid, about 30 seconds. Strain preserves through fine-mesh strainer into small bowl, reserving solids. Set aside 3 tablespoons strained preserves for brushing tart.
  • Cut remaining 5 apples into 1/2-inch-thick wedges. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add remaining apricot preserves, reserved apricot solids, apple wedges, and salt. Cover and cook, stirring occasionally, until apples are very soft, about 10 minutes.
  • Mash apples to puree with potato masher. Continue to cook, stirring occasionally, until puree is reduced to 2 cups, about 5 minutes.
  • Transfer apple puree to baked tart shell and smooth surface. Select 5 thinnest slices of sautéed apple and set aside. Starting at outer edge of tart, arrange remaining slices, tightly overlapping, in concentric circles. Bend reserved slices to fit in center. Bake tart, still on wire rack in sheet, on lowest rack, for 30 minutes. Remove tart from oven and heat broiler.
  • While broiler heats, warm reserved preserves in microwave until fluid, about 20 seconds. Brush evenly over surface of apples, avoiding tart crust. Broil tart, checking every 30 seconds and turning as necessary, until apples are attractively caramelized, 1 to 3 minutes. Let tart cool for at least 1 1/2 hours. Remove outer metal ring of tart pan, slide thin metal spatula between tart and pan bottom, and carefully slide tart onto serving platter. Cut into wedges and serve.


  • The baked crust, apple slices, and apple puree can be made up to 24 hours in advance. Apple slices and apple puree should be refrigerated separately in airtight containers. Assemble tart with refrigerated apple slices and puree and bake as directed, adding 5 minutes to baking time.




Calories: 421kcalCarbohydrates: 72gProtein: 9gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.003gSodium: 25mgPotassium: 431mgFiber: 7gSugar: 42gVitamin A: 153IUVitamin C: 12mgVitamin E: 3mgCalcium: 34mgIron: 2mgZinc: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating