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French apple tart with fresh apples and a cake slice on side.
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5 from 1 vote

French Apple Tart (Tarte aux pommes)

a classic french pastry tarte with a filling of apple sauce and topped with apple slices.
Prep Time50 mins
Cook Time30 mins
resting/chilling time30 mins
Total Time1 hr 50 mins
Course: Cake, Dessert
Cuisine: French
Keyword: Apple, autumn, fruit tart, pastry
Servings: 10

Equipment

  • 23cm (9in) fluted flan ring
  • baking parchment
  • baking beans

Ingredients

pastry

  • 250 g (9oz) plain flour (all purpose) sifted
  • 150 g (5oz) butter cut into cubes
  • 50 g (2oz) ground almonds
  • 25 g (1oz) caster sugar
  • 4-5 tablespoon water

Apple filling

  • 1 kg (1lb 2oz) cooking apples peeled, cored and sliced
  • 50 g (2oz) caster sugar
  • 25 g (1oz) butter
  • 4 tablespoon water

apple topping

  • 2-3 eating apples
  • lemon juice
  • 2 teaspoon caster sugar
  • apricot glaze or apple jelly to glaze

Instructions

Make the pastry case

  • Sift 250g (9oz) plain flour into a large mixing bowl and add 150g (5oz) butter. Rub the butter into the flour with your finger tips until the mixture resembles fine breadcrumbs.
  • Mix in 50g (2oz) ground almonds and 25g (1oz) caster sugar. Add enough cold water to mix to a dough. Knead lightly and allow to rest for 15 minutes in a cool place.
  • Roll out the pastry and use to line a 23cm (9in) flan tin. Prick the base all over with a fork and chill for 30 minutes.
  • Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Place a baking sheet in the oven as it preheats. Line the pastry case with baking parchment and fill with baking bean. Place on the hot baking sheet and bake for 10 minutes.
  • Carefully remove the tray from the oven and lift the parchment and beans out of the pastry case. Return to the oven and bake for another 10 minutes until the pastry case is pale golden. Reduce the oven to 180℃ (160℃ fan)/350°F/gas mark 4.

Make the apple filling

  • Meanwhile, place 1 kg (2lb 2oz) cooking apple slices in a saucepan, with 50g (2oz sugar 25g (1oz) butter and 4 tablespoon water. Cover and cook over a low heat for about 20 minutes until the apple is soft and pulpy.

To complete

  • Spoon the apple filling into the baked pastry case and spread level. Core and thinly slice 2-3 dessert apples and toss in a little lemon juice. Arrange on top of the apple purée.
  • Sprinkle with 2 teaspoon caster sugar and bake for 20-25 minutes. Remove fro the oven and brush with a little apricot glaze. Allow to cool. Serve warm or cold.

Notes

Cook's Tips
If the pastry is very soft and you have difficulty rolling it, Roll out between two sheets of cling film or parchment.
You can reduce the quantity of apples for the filling by up to a half if desired, or replace with a ready made apple sauce.
The tart will keep covered in the refrigerator for up to 4 days.