Easy French Apple Tart

French Apple Tarts, or Tarte Tatin, is even easier to make that American apple pie, and just might be more delicious. Baking delicious French pastry doesn’t have to be difficult or daunting. This recipe is so easy and so delicious, your family will think you went to pastry school!

This classic recipe is the French home cooks version of the fancier Tarte fine aux Pommes that is typically purchased from a patisserie. This is the recipe that French Grandmothers make at home for their families. It’s really easy to make, and is a great addition to your favorite family meal, pot luck dinner, or brunch.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Easy French Apple Tarts

To make this recipe, you’ll need:

• Puff Pastry – Puff pastry is a laminated dough that is made from folding butter into flour, rolled thin, folded over, and re-rolled. This process creates an incredibly delicious and flaky pastry crust. I used pre-made sheets, but if you’re adventurous try making it yourself.
• Granny Smith Apples – I use Granny Smith Apples because they have a wonderful, tart apple flavor, and the flesh doesn’t become mushy like Red Delicious or Macintosh Apples. You could also use Gala or Pink Lady apples if you can’t find Honey Crisp.
• Butter – Butter makes every pastry taste richer. If you use salted butter, be sure to taste careful before you add the sea salt, to make sure you don’t over-salt the caramel.
• Sugar – The sugar creates a caramel sauce in this recipe which the tart apples add tartness too. I used regular granulated sugar.
• Lemon Juice – Lemon juice adds fresh acidity to the caramel and is also useful for keeping the apples from browning due to oxidation when you cut them.
• Sea Salt – Salt is a great ingredient for many sweet dishes because it enhances and amplifies the natural sweetness. Of course, I used french sea salt, better known as fleur de sel for this recipe.

Once you’ve gathered your ingredients, we will use the following method: 

Prep Ingredients

Peel the apples and slice into thin pieces. Toss the apples in lemon juice, sugar, and salt. Preheat oven to 425 degrees F.

Cut Dough

Cut the puff pastry into a circle (I like to use a large lid as a mold) and place it on a piece of parchment paper on a baking tray.

Arrange the Apples

Arrange the sliced apples, starting around the outside and circling in.

Drizzle

Drizzle the tart with apricot jam, brush with pastry brush and top with cubes of butter.

Bake

Slide the parchment paper with the tart on it, directly onto your oven rack (this allows more direct heat to the bottom). Bake for 15-20 minutes or until apples are bubble and pastry is crisp. Serve immediately.

Tips and Tricks to Perfect French Apple Tarts

This French Apple Tart is very easy to make, but here are a few tips to make it even better.

Chill the dough: Keep your pâte brisée (puff pastry) cold before rolling and baking to ensure a crisp, flaky crust.

Choose the right apples: Use firm, slightly tart varieties like Granny Smith, Honeycrisp, or Pink Lady so they hold their shape and balance the sweetness.

Slice evenly: Thin, uniform slices (? inch or less) help the tart bake evenly and look elegant.

Fan neatly: Arrange slices in a spiral or fanned pattern starting from the outside inward for a classic French bakery look.

Add almond cream (optional): A thin layer of frangipane under the apples gives richness and makes the tart more indulgent.

Sprinkle with sugar: A light dusting of granulated or turbinado sugar before baking encourages caramelization and enhances flavor.

Cool before slicing: Let the tart rest at least 15–20 minutes so the filling sets and slices hold together.

Serve warm or at room temperature: A slight warmth brings out the buttery crust and apple aromas, while room temperature highlights the tart’s delicate textures.

FAQs

If you can’t find honey crisp apples, you can use Pink Lady, Gala, or Fuji apples.

You can keep this tart in your fridge for up to four days after cooking in an airtight container.

Yes! You can prepare the crust a day ahead and refrigerate it. The tart itself is best baked the same day you plan to serve it, but leftovers keep well.

Store covered in the refrigerator for up to 3 days. Warm slices gently in the oven for best texture.

It’s best enjoyed fresh, but you can freeze a baked tart (without glaze) for up to 2 months. Thaw and rewarm in the oven before glazing and serving.

A dollop of crème fraîche, lightly whipped cream, or a scoop of vanilla ice cream complements the tart beautifully.

What to Serve with French Apple Tart

These French Apple Tarts are a delicious dessert to serve with Israeli Cardamom Coffee, Earl Grey Affogatos, or vanilla ice cream.

We love to serve this tart as a dessert after delicious main dishes like Broiled Lobster Tails, Ribeye Roast, or Baked Pork Tenderloin – it is also delicious at brunch with Easy Sangria Mimosas!

For more of our recent main dishes, find our favorites below:

Birria Tacos

Beef and Tahini Salad

Avgolemono Salmon

Slow Cooker Lemonade Chicken

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