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Easy Classic French Apple Tart (Tarte aux Pommes)

Close-up, mouthwatering shot of a slice of glistening apple tart showing caramelized apple slices on a shortbread crust.
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You can create this delicious French apple tart, or Tarte aux Pommes, using simple steps. This recipe focuses on a buttery, flaky crust and tender apples for a classic, impressive dessert.

Ingredients

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  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
  • 3 to 4 tablespoons ice water
  • 4 medium baking apples (like Honeycrisp or Granny Smith), peeled, cored, and thinly sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 2 tablespoons apricot jam or apple jelly, warmed (for glaze)

Instructions

  1. Prepare the crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  2. Add the ice water one tablespoon at a time, mixing until the dough just comes together. Do not overmix. Form the dough into a disk, wrap it in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
  3. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a baking sheet with parchment paper.
  4. On a lightly floured surface, roll out the chilled dough into a rough 12-inch circle. Carefully transfer the dough to the prepared baking sheet.
  5. In a separate bowl, gently toss the thinly sliced apples with the granulated sugar, lemon juice, and cinnamon until the apples are evenly coated.
  6. Arrange the apple slices over the dough, leaving a 1.5-inch border around the edge. You can layer them in concentric circles for a classic look, or arrange them more rustically.
  7. Fold the edges of the dough up and over the apples to create a border, forming a rustic crust around the filling.
  8. Bake for 35 to 45 minutes, or until the crust is golden brown and the apples are tender.
  9. While the tart is still warm, gently brush the top of the apples with the warmed apricot jam or jelly for a glossy finish.
  10. Let the tart cool slightly before slicing and serving. This homemade apple tart is best served warm.

Notes

  • For a crispier bottom crust, you can blind bake the crust for 10 minutes before adding the apples.
  • If you prefer a sweeter tart, use Gala or Fuji apples instead of tart Granny Smiths.
  • This recipe works well with store-bought puff pastry for an even easier apple tart.

Nutrition

Find it online: https://blissbatter.com/easy-apple-tart-recipe-classic-tarte-aux-pommes/