Easy French Apple Tart – Tarte Fine aux Pommes Recipe
This Easy French Apple Tart (Tarte Fine aux Pommes) is a classic, elegant dessert featuring a buttery puff pastry base topped with thinly sliced, overlapping apples, brushed with melted butter and sprinkled with sugar for a perfect golden finish. Serve warm with a dusting of icing sugar and vanilla ice cream for a simple yet impressive treat that captures the essence of French patisserie at home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Pastry and Filling
- 1 square sheet butter puff pastry (25cm / 10″ square), barely thawed
- 5 tsp caster sugar / superfine sugar (sub regular / granulated)
- 2 large gala apples (or 3 medium), peeled, cut in half, core removed, sliced 0.5cm / 0.2″ thick
- 1 tbsp unsalted butter, melted
For Serving
- Icing sugar / powdered sugar, for dusting (optional)
- Vanilla ice cream
Instructions
- Preheat Oven and Prepare Hot Tray: Place a baking tray in the oven and preheat the oven to 210°C/375°F (190°C fan-forced). This ensures a hot surface for an even, crisp bake.
- Sugar the Parchment Paper: Lay a sheet of baking parchment on your counter and sprinkle it evenly with 3 teaspoons of sugar roughly in the shape of the puff pastry sheet to prevent sticking and add sweetness.
- Prepare and Shape Puff Pastry: Place the puff pastry sheet on top of the sugared paper. Fold the edges inwards about 1cm / 0.4” to create a raised border to hold the apple slices.
- Arrange Apple Slices: Lay the thin apple slices in three overlapping rows on top of the puff pastry, creating an attractive layered effect.
- Brush with Butter and Sprinkle Sugar: Brush the apple slices and the folded edges with the melted butter. Then sprinkle the remaining 2 teaspoons of sugar evenly over the apples and edges to promote caramelization.
- Bake the Tart: Transfer the tart, still on the parchment paper, to the preheated baking tray. Bake for 30 minutes or until the puff pastry is golden and crisp and the apples are tender.
- Serve: Once baked, cut the tart into six slices, dust with icing sugar if desired, and serve warm with vanilla ice cream for the perfect contrast of temperature and flavor.
Notes
- The standard puff pastry size used is 25cm/10″ square; adjust by trimming or joining pastry sheets accordingly.
- Choose apple varieties based on preference—Granny Smith for tartness, Fuji for sweetness, or Pink Lady for balanced flavor.
- Optional: Add 1/8 tsp cinnamon mixed with 2 tsp sugar for a pleasant spiced twist.
- Leftovers keep for up to 3 days but are best enjoyed fresh; reheat briefly in the oven to restore crispness.
