The world’s easiest apple tart is French – and it even comes with a fancy name: Tarte Fine aux Pommes. This charming puff pastry dessert calls for just four ingredients and twelve minutes effort. Enjoy with Beef Bourguignon, Chicken Fricassee or Ratatouille for a cosy, rustic French dinner!
The easiest apple tart is French!
I’ll admit it – quick, puff pastry desserts are a great shortcut which, 95% of the time, is totally acceptable in my world. Just not exactly the sort of thing I’d proudly serve to guests. More like what I’d roll out if my grander plan fell apart, or I got so caught up perfecting the main I ran out of time for dessert. Ah, the failed dinner party stories I could share…..!
But this French Apple Tart? This one makes the cut. Because it’s JB’s recipe – and JB isn’t just anyone. He’s our resident French chef, born and raised in France, trained in Michelin-starred kitchens. Suddenly, puff pastry and apples feels less like a shortcut and more like something clever yet charming and très chic, complete with a fancy sounding name: Tarte Fine aux Pommes
If it’s good enough for JB, it’s definitely good enough for company – and more than good enough for me!
Oh, also, proof of crispy base: you can pick it up like a slice of pizza! (Did France just cringe at that comparison? 😂).
Ingredients
This French Apple Tart recipe actually came to be because we had a single sheet of puff pastry left after sharing the B85 Beef Sausage Rolls, and a couple of sad looking apples in the fruit bowl. And that, my friends, is pretty much all you need!
Apple – We used Gala for its sweet/tartness and balance, but you can use your favourite eating apple.
You needn’t worry about the cooking qualities of different varieties like you do for other apple recipes as the tart isn’t in the oven long enough for this to matter (eg. some apples soften too quickly which isn’t ideal for some dishes). We’ve made this with a variety of apples – Granny Smith (tart), Pink lady (crisp tart sweet), Fuji (extra sweet) – they all work fine, it just comes down to what apple you’ve got or what you like!
Puff pastry – I know, I was shocked, store bought puff is acceptable to the French! 😂 Well, at least, French home cooks. However, I do think France would cry if I didn’t at least (strongly!) recommend that you use puff pastry made with butter as it tastes better than puff that is made with flavourless oil. The packet will say “butter” on it.
Size – This recipe calls for a 25cm / 10″ square of puff pastry which is the standard size here in Australia. If yours is larger, trim it, or if you have smaller offcuts, press them together to make one larger one or make multiple smaller ones.
Sugar – For the underside of the puff pastry, which makes it extra crisp, as well as sprinkling on the apple and crust. You only need 5 teaspoons!
Butter – Just 1 tablespoon of melted butter, to brush across the surface of the apple and edge of the crust.
Cinnamon option – Cinnamon and apple is a classic pairing, so I wouldn’t discourage you from adding it! Just mix it with the sugar then sprinkle – I’ve included quantities in the recipe notes.
How to make this easy French Apple Tart
Preheat the tray until hot. This definitely helps make the underside a little bit crisper which is lovely!
Apple slices – Peel the apple if you want (optional). Then cut into 0.5cm / 0.2″ slices.
How I do it – Potato peeler for skin, cut in half, scoop out middle with a melon baller, then cut a little “V” out of the top and bottom. Lay it cut face down and slice. Keep the slices together as you cut rather than scattering them everywhere – makes it easy to fan out onto the pastry.
Sugar underside – Sprinkle 3 teaspoons of sugar on a sheet of baking paper (parchment paper). Then place the barely-thawed puff pastry sheet on it – the sugar will stick.
The sugar makes the underside extra crispy as well as caramelising.
Edges – Fold in the edges to form the rim of the tart. No need to use egg or anything to hold in place.
Top with apple – Lay the apple slices across the surface in three rows, overlapping them slightly. Brush with butter then sprinkle with sugar.
PS No need to prick the base – which is supposed to stop the base from puffing up. I forgot to do it and it made no difference because the apple weighs the base down.
Bake – Place the tart on the hot tray, keeping it on the paper. Bake 30 minutes.
Baked! The tart is ready when the edges are deep golden and the apple slices are lightly browned on the edges.
Serve with a dusting of icing sugar (optional) and ice cream (not optional!). Cream is also nice, but I definitely prefer ice cream.
Make this for afternoon tea or a cosy dessert for dinner. I can see you serving this up after a rich Beef Bourguignon, for French Chicken Fricassee, a slow cooked Shredded Beef Ragu or a Herb & Garlic Butter Roast Chicken.
To be honest, I can’t think of much I wouldn’t serve this with! Well, perhaps not if I was doing an Asian themed menu. But anything western, European, even Middle Eastern, Moroccan, South American, I absolutely would. You can also add a touch of flavours from cuisines of the world to suit themed menus – for example:
sprinkle of chopped pistachios, almonds or other nuts (Middle Eastern / Greek / Lebanese – where nuts in desserts are loved!)
with rum ‘ n raisin ice cream (Caribbean)
dulce de leche (Latin American cuisines)
I’ve popped a few more ideas in the FAQ below. Let me know what you serve this with, I want to know! – Nagi x
PS Eating it plain, with your hands, devouring it like you would a slice of pizza, is absolutely acceptable in my books.
FAQ
Absolutely. You’ll see this in bakeries across France when apples are in season. Though admittedly, real bakeries would make their own puff pastry, it is by no means unacceptable for home cooks to use store bought puff pastry!
Plus, this is a JB recipe. I should have opened with that, because, need I say more? 🇫🇷🇫🇷🇫🇷
Ahh, this one was pretty low effort compared to recent ones! We tried various baking methods to see the impact on the crispiness of the underside of the pastry (pre-heated tray trumps cold tray, paper v no paper didn’t make much difference). Then we also made it with a variety of apples so we could choose our favourite (gala).
Then once we settled on our final recipe, I made it once to film the recipe video the again to photograph it. The melting ice cream made it impossible to use the same on for both video and photography!
If you can find gluten free puff pastry, yes you can! I haven’t tried gluten free puff pastry so I can’t comment on quality.
Yes! Here are some suggestions:
Pears and nashi pears – I haven’t tried but confident it will work with the recipe as written
Berries – like strawberries, blueberries etc leech too much liquid and make the base too wet, so what I do is spread the base with a little jam to create a protective layer, then top with the berries. Blueberries are my favourite because you get a good mix of some burst, and some just barely holding together. I like to drizzle with a glaze – you can use the one in this glazed loaf, just scale down.
Canned fruit – like apricots, peaches. I haven’t tried but I think they, like berries, will make the base considerably wetter (therefore soggy) so I would recommend spreading with jam.
Figs – Haven’t tried, but I think it would be fabulous!
Juicy fruits – like oranges and other citrus, mango – I haven’t tried because I don’t think they’d work for a simple recipe like this, though I could be wrong. I would probably spread with some kind of base like a cream cheese mixture, frangipane etc to absorb the liquid so the puff pastry base doesn’t become too soggy.
Here are some suggestions:
whipped cream
dollop of marscapone or creme fraiche
drizzle of salted caramel, dulce de leche, chocolate sauce or a glaze (scale down the one in this recipe)
sprinkle of toasted nuts (almonds flakes, chopped pistachios for a lovely dusting of bright green)
chopped pralines or other toffee / caramel candied nuts
Watch how to make it
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Easy French Apple Tart – Tarte Fine aux Pommes
Ingredients
- 1 square sheet butter puff pastry (25cm / 10″ square), barely thawed (Note 1)
- 5 tsp caster sugar / superfine sugar (sub regular / granulated)
- 2 large gala apples (or 3 medium), peeled, cut in half, core removed, sliced 0.5cm / 0.2″ thick (Note 2)
- 1 tbsp unsalted butter , melted
For serving:
- Icing sugar / powdered sugar , for dusting (optional)
- Vanilla ice cream (not really optional!)
Instructions
- ABBREVIATED: Sprinkle paper with 3t sugar, put puff on, fold in 1cm / 0.4" edge. Top with apple, brush butter, sprinkle 2t sugar. Bake on preheated tray at 210°C/375°F (190°C fan) for 30 minutes.
FULL RECIPE:
- Hot tray – Put a baking tray in the oven then turn it on and pre-heat to 210°C/375°F (190°C fan-forced).
- Sugar underside of puff – Place a sheet of baking paper (parchment paper) on the counter. Sprinkle with 3 teaspoons of sugar, roughly in the shape of the puff pastry sheet.
- Fold edge – Place puff pastry on top of the sugar. Fold the edges inwards to create a 1cm / 0.4" edge.
- Apples – Arrange the apples slices in 3 rows, overlapping them slightly.
- Butter and sugar – Brush the apple slices and edges with melted butter, then sprinkle with the sugar (apple and edge).
- Bake – Transfer the tart on the paper to the hot baking tray (keep it on the paper). Bake for 30 minutes, or until the edges are golden.
- Serve – Cut into 6, dust with icing sugar and serve warm with vanilla ice cream.
Recipe Notes:
Nutrition Information:
Life of Dozer
Dozer started hydro therapy today!
Hydro therapy has been suggested as a way to help Dozer rebuild his muscles which have degenerated over the past 15 months since he was diagnosed with laryngeal paralysis. As anyone with a physical condition would know, problems exacerbate problems, and Dozer is a classic example of that. “Oh Dozer, are you stuck again?” has become a phrase we use more and more each day (referring to his inability to get up by himself).
I was determined to do his rehab au naturel with regular trips to the beach for swimming, but the practicalities are proving too hard. So I’m adding hydro therapy to his routine, which we can do rain, hail or shine, and is just 5 minutes from home.
I know I can bring him back. I’m not ready to give up on him yet!
This was quick, easy and delicious. I used a pizza tray since Nagi kept referring to pizza and the thought stuck in my head. Didn’t use the sugar but the base crisped up beautifully! Oh, a sprinkle of cinnamon on the apple slices (couldn’t resist). Didn’t get to serve with ice cream .. it never made it past the cutting board .. LOL. Thanks Nagi and xoxox for Dozer
Dear Nagi and Dozer, warm wishes from South Africa. Nagi, a while ago you posted a yummy Rogan Josh (Indian Lamb Curry) recipe. It is truly delicious and I serve it with garlic naan. Nagi, how do you think could I strengthen the curry flavour in it? Add more curry powder and garam marsala? Thanks so much.
I would never freak one of Nagi’s recipes, because, well why would you? They are perfect. Every time. But ok, I did do one thing differently. I added a sploosh of Maple Syrup to the butter. (what can I say? I love maple syrup) It turned out amazingly. I made Nagi’s French tart into a Canadian French Tart. Please don’t tell her that I freaked her recipe.
…
For Dozer —-> xoxoxoxoxoxo
Show off. 🤣
Oh gosh, not showing off! Just chuffed at yet another amazing recipe.
He he – you know I was just kidding!!! 🙂 N xx
Hi Nagi, Please help! I tried this recipe over the week-end and the taste was great, but didn’t get anything close to the caramelized base shown in your video, plus the pastry base didn’t puff up and was a bit soggy and chewy. Any ideas on what I did wrong? Many thanks. Regards Alan.
Hi Alan, unfortunately it sounds like there was a problem with the puff pastry itself. Did it get golden? If so, that would indicate the oven was hot enough but if it didn’t puff up, then there was a problem in the product 🙁
The edges did puff up and were golden, just the base wasn’t good. I’ll definitely try again with another batch of puff pastry and maybe try normal sugar under the base instead of castor, to try and get the glaze. Many Thanks.
Hi Alan – did you remember to preheat the tray? 🙂 That makes the underside crisp! Just note also the base under the apple doesn’t get puffed because of the apple weighing it down, but the underside is definitely crisp (see video for proof!) – N x
Hi Nagi, I did pre-heat the tray but didn’t get the crispy underside. I will try it again in the next day or two, and hopefully have more success. Thanks again.
Nagi, as long as his quality of life is good it’s awesome to know you are able to give him the care he needs. I just lost a rescue dog that was abused terribly and was diagnosed with a grade 4 heart condition, tumors all over his body, about 30 pounds underweight, and a spinal injury that compromised his ability to walk and hold himself up. He was going to be put down because he was not adoptable but he deserved to be loved and his life given back to him even for a short time.
He was the best boy and I had him for just a year but there was no way to fix the spine without him being able to make it through the surgery. He loved his meals and had to be careful not to put too much weight on him because of the spine. His name was Winston and he is at peace now but my heart is broken. No one likes to lose a pet but hopefully Dozer has many more years to go. Sending Dozer prayers and love for a continued recovery.
Remembering Winston today on your post about Dozer.
❤️❤️🙏🏻🙏🏻🐾🐾
You can buy Gluten free puff pastry in the freezer section and you can’t tell the difference just dearer
I KEEP MEANING TO TRY IT!!! I hear very good things 🙂 N x
I made this apple tart last night, so easy and super delicious. Crispy base perfect. A dollop of greek yoghurt & a drizzle of maple syrup the final touch – yummy. (had 2 slices!)
Ooooh YUM! I love the thought of maple syrup, I’m adding that to the suggestions! Glad you enjoyed it Merren, thanks so much for sharing your feedback! N x
This was so quick, easy and delicious! However I made it tonight and my base did not crisp up like the video. Any tips why they might be?
Nagi, the apple tart looks yummy cant wait to try. And Dozer is not giving up on your either, he loves you so much!!
Made this with my 8 year old daughter tonight! We had loads of fun! The base was so crispy I could hear my husband bite down on it from across the room! Absolutely superb recipe – super easy and 100% DELICIOUS! Only 4 ingredients too! Nagi and JB – you’re both superstars!
Hi Evelyn, that’s absolutely wonderful to hear, thank you! Love that you made it with your daughter, such special memories. And the crispy base getting an audible crunch is the best kind of feedback! So glad you all loved it 🙂
Haha. Ice-cream not optional. This is partly why we love you, Nagi! Xx
Great easy recipe but I sprinkle some almond meal/ground almonds before putting the apples…it avoids the soggy bottom síndrome!
That’s a great tip! Thank you!
This is fantastic. Perfect for a miserable winter night and a wonderful way to follow roast lamb with gravy.
I’ve been making a tarte like this from the NY Times for a while now and it’s become my go-to for an easy dessert – I make my own rough puff pastry because for some reason it’s really hard to find all butter puff in UK supermarkets. I use a Delia Smith recipe. I’ve been making it with apples and pears but you’ve given me a great idea to try it with frozen cherries as my daughter loves them. I’ll try it with a layer of cherry jam on the bottom and report back.
PS. If you could please specify the weight of the puff pastry you use that would be really helpful. 😀
Hello Nagy & Co !
As a French, I do assure you that I have no problem using bought puff pastry, provided it is good quality and made with butter ! It takes so long to make homemade puff pastry I only make it around Xmas ! Pre-heating the tray and sparkling sugar under the pastry… wow, that’s 2 super tricks I will use for sure ! My tartes fines are always crispy on top but… not that very crispy at the bottom… 😉 !
No cinnamon for me but vanilla !
Off I go, shopping puff pastry for a tarte aux pommes on Sunday. It will follow a winter dish of lentils with pork tails…
Merci merci Nagy and chef JB , please give a big hug to sweet Dozer for me!
PS: holding
Merci Adeline! Tiens-nous au courant du résultat de la tarte 🙂
I read your recipe while I was freezing at work yesterday contemplating what yummy treats I could make on the weekend to warm myself up. Your recipe looked so simple and right up my alley! It’s in the oven baking now, I can’t wait to taste it!!
Hi Mel, how did it turn out? Let us know!
Hi Nagi and Dozer! My goodness, he’s one lucky pup. You two are the perfect match. I’m sending lots of love to you both, from Canada. Have apples and some frozen puff…guess what I’m making tonight!?
I read this recipe as soon as it hit my inbox. Having all ingredients on standby, I made it, We ate it, YUMMY! My mini Schnauzer wanted some but sadly, we can’t share much human food with his delicate digestive system. PS I didn’t have puff, so used Careme Sour Cream Shortbread pastry, and just cooked it a little bit longer. Still very crispy and flaky. Yay!
Hi Dara, thank you for the feedback! Really happy you liked it:)
HI NagI and JB,
I love your apple tart, but I wondered if it would work in an air fryer please? My oven doesn’t work, so thinking outside the square.
Keep up your fantastic work with Dozer. He is a beautiful boy, and he is loved as much as you. 🤗
Hi Glenda. Did you try it in the airfryer? I am going to try tonight as my oven is awful but I so want to eat this. Got the butter puff and apples yesterday and there is ice cream in the freezer. I don’t have a tray small enough even though I have a big airfryer. I think I will do what I do with Nagi’s sausage rolls (the best and always crispy). Start on baking paper in the basket and once firm, take out the paper. Fingers crossed. Think I will cry if I don’t get to eat this tonight 😂.
Hi Glenda, we haven’t tried cooking it in an air fryer so I couldn’t give a definite answer but I would be curious to know. Please update us if you try!
me too… have the same problem!
Oh Nagi, I can’t wait to make this Apple Tart…it looks not only easy but so delicious too. I had wondered what it was you had spread over the apples as I did not see that in the directions until I watched your video.and seen you spread the butter on them. Please keep Dozer going for a long time yet as he is such a beautiful boy, I look forward to seeing and hearing about him everytime I read your recipes. I so understand you saying ‘you can’t give up on him yet’ I have 2 and they are our babies for sure. Love them for all they’re worth to our hearts.