Easy French Apple Tart
I don’t bother with a tart pan for this one. It’s baked free-form on parchment: roll out the dough, spread the applesauce and almond flour in the middle, fan the apples on top, then fold the edges up by hand. It’s supposed to look a bit rustic. Mine never comes out round and I’ve made peace with that.
The applesauce layer is the part I’d never skip. It keeps the apples from drying out and stops the crust from getting soggy underneath. Rolled oats go on the egg-washed border and toast into a crunchy rim. When the tart comes out, brush warm apricot jam over the fruit right away. That’s where the shine comes from, and it keeps the apples from browning on the counter.
An easy French apple tart baked free-form, so you don't need a special pan. Thin apple slices, a buttery crust with a toasted oat border, and a quick apricot glaze at the end. It's about 20 minutes of work, and the oven does the rest.
Ingredients
Equipment
Method
- Combine the flour, sugar, and salt in a large bowl. Add the cold butter cubes and work them in with your fingertips until the mixture resembles coarse breadcrumbs with a few pea-sized pieces remaining. Pour in the cold water and mix just until the dough comes together — do not overwork it. Shape it into a flat disc, wrap it in plastic wrap or place it between two sheets of parchment paper, and refrigerate for 30 minutes.2 cups all-purpose flour, 12 tbsp unsalted butter, 1 pinch salt, 5 tbsp cold water, 2 tsp granulated sugar, 1/4 cup almond flour, 2 tbsp light brown sugar
- Preheat the oven to 320°F (160°C). Remove the dough from the fridge and roll it out between two sheets of parchment into a rough circle about 11 to 12 inches in diameter. Transfer it, still on the bottom sheet of parchment, to a baking sheet. Fold the outer edge of the dough up and over by about 1 inch to form a low border, pinching to hold the shape, then flip the folded border back outward so it lies flat against the base.
- Brush the folded border generously with the egg yolk, then scatter the rolled oats over the egg-washed rim so they stick and toast in the oven. Spread the applesauce evenly across the interior of the tart, staying about an inch from the edge, then sprinkle the almond flour evenly over the applesauce layer.1 egg yolk, 1/4 cup rolled oats, 2 tbsp unsweetened applesauce, 4 apples
- Fan the thin apple slices over the almond flour base in concentric circles or overlapping rows, working from the outside in. Scatter the remaining 2 tablespoons of butter, cut into small pieces, over the apples. Sprinkle the light brown sugar evenly on top for a lightly caramelized finish.
- Slide the baking sheet into the preheated oven and bake for 40 minutes, until the crust is golden brown and the apple slices are tender and beginning to color at the edges. Keep an eye on the crust border during the last 10 minutes — if it is browning too fast, tent it loosely with a strip of foil.
- As soon as the tart comes out of the oven, brush the apricot jam over the apple slices in a thin, even coat while everything is still hot — this gives the tart its glossy, finished look. Let the tart rest on the baking sheet for at least 10 minutes before slicing and serving.2 tbsp apricot jam
Nutrition
Notes
For the best texture, choose a firm-fleshed apple variety like Granny Smith or Honeycrisp — they hold their shape during baking instead of turning to mush. The baked tart keeps well at room temperature for up to a day, or refrigerated for up to 3 days.
You might also like our Traditional French Custard Tart.
made this yesterday and the crust turned out so flaky. my kids actually asked for seconds which never happens. definitely going in the rotation
took it to a dinner party and everyone wanted the recipe. so much easier than i thought it would be, maybe 25 mins total. the butter really does make all the difference