Easy French Apple Tart (Tarte Fine Aux Pommes)

5 from 1 vote

Easy French Apple Tart (Tarte Fine Aux Pommes)

This classic French Apple Tart is both elegant and delicious. Buttery, crisp puff pastry is topped with a layer of beautifully caramelised sliced apples, creating the perfect apple tart.

Prep Time10

Cook Time30

Course: Tart

Cuisine: French

Servings: slices

Calories: 194kcal

Author: Emma Duckworth

Ingredients

1 All butter Puff Pastry Sheet
4 Apples eg. Granny Smith's
15 g unsalted butter- melted
15 g granulated sugar or light brown/brown sugar
15 g preserve apricot or marmalade

Metric - US Customary

Instructions

Preheat the oven. Preheat the oven to 180°/350℉. Place a baking tray into the oven on the middle shelf.
Cut the puff pastry disc. Unroll the puff pastry onto a sheet of parchment paper. Using an inverted plate, pie dish or base from a tart pan measuring approximately 25cm/10 inches in diameter, cut around the plate with a sharp knife to form a circle.
Dock the base with the tines of a fork to prevent the pastry from puffing up in the oven.
Slice Apples. Peel and core the apples if you'd like (personal preference). Option to use a mandoline or sharp knife to cut the apples into thin slices.
If using a mandoline: Cut the base off the bottom of the apples. Slice apple circles with a mandoline. Just remove any pips that you see.
If using a knife and cutting the apples whole proves tricky, then cut in half to slice.
Lay apple slices on the puff pastry. Lay the apples overlapping in a concentric circle around the edge and then add another ring of apples in the centre.
Prep the apples and bake. Brush half the apples with half the butter. Then, sprinkle half the sugar over the apple slices.
Remove the baking tray from the oven, and using the parchment paper, carefully lift the tart onto the tray. Be careful- the tray will be piping hot.
Bake for 15 minutes.
Add remaining butter & sugar, then finish bake time. After the initial 15 minutes of baking, remove the tray from the oven, gently brush the remaining butter over the apples and sprinkle the leftover sugar.
Return the tray to the oven and continue to bake for another 20-25 minutes or until the pastry is golden brown. Remove from the oven and set on a wire rack for ten minutes.
Glaze the apples. Add a teaspoon of boiling water to your preserve and stir until it's loosened up. Brush the preserve over the apples. Enjoy the tart warm or cooled to room temperature.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

To Store: This thin Apple Tart is best eaten on the day it's made. It can, however, be stored in an airtight container at room temperature for up to 3 days. Re-heat in the oven at 180C/350F to re-crisp the pastry.

To Freeze: Once baked, let the tart cool completely before wrapping in plastic wrap. Freeze for up to two months. Thaw at room temperature. You must bake it for ten minutes or so to re-crispen the puff pastry.

TIP 1: Ensure your puff pastry is cold. If you bake it at room temperature, you'll be left with soggy pastry.

TIP 2: Cut the apples thinly. This ensures they bake through at an even rate.

TIP 3: Don't soak in butter. Brush the apples with melted butter sparingly. If you don't need it all, don't use it. You don't want puddles of butter running off.

TIP 4: Need more caramelisation? If the top isn't caramelised enough for your liking, then add a little brown sugar and place under a hot grill for a couple of minutes.

Nutrition