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A beautifully baked French apple tart with golden, caramelized apples.

Classic Apple Tart

A beautiful and delicious French-style apple tart with a flaky pastry crust, tender caramelized apples, and a glossy apricot glaze.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine European, French
Servings 8 slices
Calories 280 kcal

Equipment

  • Rolling Pin
  • 9-inch tart pan
  • Mixing bowl
  • Knife
  • Pastry Brush
  • Baking sheet

Ingredients
  

For the Pastry Dough

  • 1 pastry dough Enough to line a 9-inch tart pan.

For the Apple Filling

  • 4-5 medium apples Granny Smith or Honeycrisp, peeled, cored, and thinly sliced.
  • 2 tbsp unsalted butter Melted, for brushing.
  • 3 tbsp granulated sugar Divided, for sprinkling.
  • 1 tbsp lemon juice To prevent apples from browning.
  • ½ tsp ground cinnamon Optional, for extra warmth.

For the Glaze

  • 2 tbsp apricot jam Warmed, for glazing.

Instructions
 

  • On a lightly floured surface, roll out the pastry dough into a circle large enough to fit a 9-inch tart pan.
  • Gently press the dough into the tart pan, trimming any excess. Refrigerate for 20–30 minutes to prevent shrinking during baking.
  • Preheat oven to 375°F (190°C). Line the chilled tart shell with parchment paper and fill with pie weights or dried beans.
  • Bake for 15 minutes, then remove the weights and parchment. Bake for another 5 minutes until lightly golden. Let it cool.
  • Peel, core, and thinly slice the apples (about ⅛ inch thick). Toss with lemon juice and 2 tablespoons of sugar to prevent browning.
  • Starting from the outer edge, arrange the apple slices in a circular pattern, slightly overlapping each slice. Work towards the center, creating concentric circles.
  • Brush the apple slices with melted butter to help them caramelize during baking.
  • Sprinkle the remaining tablespoon of sugar and a pinch of cinnamon (if using) over the apples.
  • Bake at 375°F (190°C) for 35–40 minutes, or until the apples are tender and the edges are golden brown.
  • Warm the apricot jam in a small saucepan or microwave until slightly runny.
  • Using a pastry brush, lightly coat the top of the apples with the warm jam for a glossy finish.
  • Let the tart cool for 10–15 minutes before removing it from the pan.
  • Serve warm or at room temperature with vanilla ice cream, whipped cream, or caramel drizzle.

Notes

For extra flavor, mix a tablespoon of brown sugar into the apple slices before arranging them. Store leftovers in the refrigerator for up to 3 days.
Keyword Apple Tart, Baked Apple Pastry, French Dessert