I’m sharing my Rustic French Apple Tart Recipe that begins with simple puff pastry and apples but hides a clever twist you won’t expect.
I fell into making what I call a French Apple Tart after a late night craving, and honestly it’s the kind of dessert that tricks people into thinking you worked for hours. Using nothing more than puff pastry and apples, it manages to look delicate and taste like something from a patisserie.
It’s kind of a Rustic French Apple Tart Recipe vibe, but also reminds me of classic French Apple Tart favorites. Every time I bring it to a party people get curious, ask questions, then eat three slices.
You wont believe how simple it feels until you try it.
Ingredients
- Apples: Apples bring fiber vitamin C and natural sweetness, they add tart bite.
- Puff pastry: Flaky buttery layers give crunch and richness, mostly carbs from refined flour.
- Unsalted butter: Adds richness, mouthfeel and helps brown apples, mostly fat so rich.
- Granulated sugar: Pure sweetening power, boosts caramel and flavor, simple carbs, makes it sweet.
- Apricot jam: Sweet glossy glaze that adds shine and fruitiness, extra sugar usually.
- Lemon juice: Bright acid cuts sweetness and keeps apples from browning, a little zing.
- Egg wash: Gives golden color and shine, small protein boost, optional but makes pretty.
- Cinnamon: Warm spice with subtle sweetness, pairs great with apples, use sparingly.
- Fine salt: Tiny pinch brightens flavors and balances sweetness, essential even in desserts.
Ingredient Quantities
- 1 sheet store bought puff pastry, thawed (about 8 oz)
- 4 medium apples (Granny Smith, Braeburn or Golden Delicious), peeled, cored and thinly sliced
- 2 tbsp granulated sugar
- 1 tbsp light brown sugar (optional)
- 2 tbsp unsalted butter, softened or thinly sliced
- 1 tbsp fresh lemon juice
- 1/4 tsp ground cinnamon (optional)
- 2 tbsp apricot jam or preserves, for glaze
- 1 large egg plus 1 tbsp water, beaten, for egg wash (optional)
- pinch of fine salt
How to Make this
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment and unroll the thawed puff pastry onto it, smoothing gently with your hands to about the same size as the sheet, then lightly score a 1 inch border around the edge without cutting all the way through; prick the center a few times with a fork so the middle wont puff up too much.
2. Peel, core and thinly slice the 4 apples; try to make the slices even so they cook the same. Toss the slices in a bowl with 1 tbsp fresh lemon juice, 2 tbsp granulated sugar, a pinch of fine salt and 1/4 tsp ground cinnamon if using. If you want it sweeter add 1 tbsp light brown sugar.
3. Arrange the apple slices on the pastry in overlapping concentric circles starting from the outside and working in, leaving the scored 1 inch border clear so it can puff and get golden.
4. Dot the apples with the 2 tbsp unsalted butter, either softened or thinly sliced so it melts evenly while baking.
5. If you want a glossy golden edge, beat 1 large egg with 1 tbsp water and brush the egg wash on the pastry border only, dont flood the fruit or the wash will run onto the apples.
6. Sprinkle a tiny extra pinch of granulated sugar over the apples if you like extra caramelization, then bake on the middle rack for about 25 to 30 minutes until the pastry edge is deep golden and the apples are tender.
7. While the tart is hot, warm 2 tbsp apricot jam in a small microwave safe bowl or saucepan until pourable, strain if you want it super smooth, then brush it over the apples to glaze. This makes it shiny and adds a nice flavor.
8. Let the tart cool for 10 to 15 minutes so the glaze sets, slice and serve warm or at room temperature. Tip: a mandoline makes super thin slices but be careful, and if the pastry gets too soft from handling pop it in the fridge for 10 minutes before baking.
Equipment Needed
1. Baking sheet and parchment paper (or silicone mat) — gives a crisp base and keeps clean, chill pastry if it gets too soft.
2. Sharp chef’s knife and cutting board (or a mandoline for super thin slices, be careful).
3. Mixing bowl and a spoon or tongs to toss apples with lemon, sugar and cinnamon.
4. Fork and small bowl to prick pastry and beat the egg wash (a fork doubles as a whisk).
5. Pastry brush for glazing with apricot jam and for brushing the egg wash (dont flood the fruit).
6. Small saucepan or microwave safe bowl to warm the jam so it spreads easily.
7. Measuring spoons and a tablespoon for sugar, lemon juice and butter pieces.
8. Oven mitts and a wire rack for safe handling and cooling before slicing.
FAQ
French Apple Tart Recipe Substitutions and Variations
- Puff pastry: swap with 1 store bought 9 inch pie crust, roll it a bit thinner and dock it so it doesn’t puff up too much, chill 10–15 min before baking; or layer 4–6 sheets phyllo brushed with melted butter for a lighter, crisp alternative.
- Apples: if you don’t have Granny Smith try Honeycrisp, Pink Lady or Fuji, or mix a tart apple with a sweet one for better balance, firmer apples hold their shape when thinly sliced.
- Apricot jam glaze: use peach preserves, warmed apple jelly, or a light honey or maple syrup thinned with a splash of lemon juice for shine and flavor.
- Egg wash: for color try brushing with milk, cream or melted butter, or skip the egg and brush on warm jam after baking to get that glossy finish.
Pro Tips
– Chill the shaped tart for 10 to 15 minutes if the pastry feels soft, then bake it on a preheated baking sheet or stone so the bottom goes crisp instead of soggy, otherwise the center can stay limp even if the edges look perfect.
– Let the tossed apple slices sit 10 minutes to macerate, then drain off any excess juice before arranging them, you can reduce the drained juice on the stove for a minute to concentrate the flavor and brush a tiny bit back on the fruit later.
– Use very small pats or thin slices of butter tucked under and between the apples so it melts into little pockets, that gives better browning than trying to pour butter over the top, and a tiny pinch of salt on the fruit really helps the sweetness pop.
– When you do the egg wash, wipe your brush on the rim of the bowl and brush from the outside edge toward the center so the wash doesn’t run onto the apples, if you get any wash on the fruit quickly dab it off with a paper towel or else the fruit will caramelize oddly.
– Warm and strain the apricot jam, add a squeeze of lemon or a teaspoon of water to loosen it if needed, and glaze while the tart is still hot for the best shine, then let it cool 10 minutes before slicing so the glaze sets and the slices don’t fall apart.
French Apple Tart Recipe
I'm sharing my Rustic French Apple Tart Recipe that begins with simple puff pastry and apples but hides a clever twist you won't expect.
6
servings
347
kcal
Equipment: 1. Baking sheet and parchment paper (or silicone mat) — gives a crisp base and keeps clean, chill pastry if it gets too soft.
2. Sharp chef’s knife and cutting board (or a mandoline for super thin slices, be careful).
3. Mixing bowl and a spoon or tongs to toss apples with lemon, sugar and cinnamon.
4. Fork and small bowl to prick pastry and beat the egg wash (a fork doubles as a whisk).
5. Pastry brush for glazing with apricot jam and for brushing the egg wash (dont flood the fruit).
6. Small saucepan or microwave safe bowl to warm the jam so it spreads easily.
7. Measuring spoons and a tablespoon for sugar, lemon juice and butter pieces.
8. Oven mitts and a wire rack for safe handling and cooling before slicing.
Ingredients
1 sheet store bought puff pastry, thawed (about 8 oz)
4 medium apples (Granny Smith, Braeburn or Golden Delicious), peeled, cored and thinly sliced
2 tbsp granulated sugar
1 tbsp light brown sugar (optional)
2 tbsp unsalted butter, softened or thinly sliced
1 tbsp fresh lemon juice
1/4 tsp ground cinnamon (optional)
2 tbsp apricot jam or preserves, for glaze
1 large egg plus 1 tbsp water, beaten, for egg wash (optional)
pinch of fine salt
Directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment and unroll the thawed puff pastry onto it, smoothing gently with your hands to about the same size as the sheet, then lightly score a 1 inch border around the edge without cutting all the way through; prick the center a few times with a fork so the middle wont puff up too much.
- Peel, core and thinly slice the 4 apples; try to make the slices even so they cook the same. Toss the slices in a bowl with 1 tbsp fresh lemon juice, 2 tbsp granulated sugar, a pinch of fine salt and 1/4 tsp ground cinnamon if using. If you want it sweeter add 1 tbsp light brown sugar.
- Arrange the apple slices on the pastry in overlapping concentric circles starting from the outside and working in, leaving the scored 1 inch border clear so it can puff and get golden.
- Dot the apples with the 2 tbsp unsalted butter, either softened or thinly sliced so it melts evenly while baking.
- If you want a glossy golden edge, beat 1 large egg with 1 tbsp water and brush the egg wash on the pastry border only, dont flood the fruit or the wash will run onto the apples.
- Sprinkle a tiny extra pinch of granulated sugar over the apples if you like extra caramelization, then bake on the middle rack for about 25 to 30 minutes until the pastry edge is deep golden and the apples are tender.
- While the tart is hot, warm 2 tbsp apricot jam in a small microwave safe bowl or saucepan until pourable, strain if you want it super smooth, then brush it over the apples to glaze. This makes it shiny and adds a nice flavor.
- Let the tart cool for 10 to 15 minutes so the glaze sets, slice and serve warm or at room temperature. Tip: a mandoline makes super thin slices but be careful, and if the pastry gets too soft from handling pop it in the fridge for 10 minutes before baking.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 160g
- Total number of serves: 6
- Calories: 347kcal
- Fat: 17.2g
- Saturated Fat: 7.9g
- Trans Fat: 0.3g
- Polyunsaturated: 1.7g
- Monounsaturated: 5g
- Cholesterol: 41mg
- Sodium: 183mg
- Potassium: 148mg
- Carbohydrates: 42.7g
- Fiber: 3g
- Sugar: 22.2g
- Protein: 3.6g
- Vitamin A: 145IU
- Vitamin C: 5.8mg
- Calcium: 23mg
- Iron: 0.7mg
