Apple Tart Recipe

ByMaya Arden
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Introduction

This classic apple tart combines a buttery, flaky crust with tender, cinnamon-spiced apples. It’s a beautiful dessert perfect for cozy evenings or special occasions, and its elegant presentation will impress any guest.

A round apple tart with a golden-brown crust forms the base, topped with thin, overlapping slices of red and pale pink apples arranged in a tight spiral pattern from the outer edge to the center, creating a rose-like effect; the apple slices have a slightly glossy finish, likely from a light glaze, and show faint specks of cinnamon or spice over the surface; one slice is cut and slightly separated from the tart, revealing the crisp edges of the crust. The tart sits on crinkled white parchment over a white marbled surface, with a white bowl containing a small amount of orange glaze or jam and a pastry brush positioned to the top left, partly visible, and a folded dark blue cloth with white stripes lies near the bottom left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1½ cups all-purpose flour (180 grams)
  • ¼ cup granulated sugar (50 grams)
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter (113 grams, cold and cut into cubes)
  • 1 large egg (50 grams)
  • ½ teaspoon pure vanilla extract (2 grams)
  • 4 large apples (about 600 grams)
  • ½ cup brown sugar (107 grams)
  • 1 tablespoon lemon juice (14 grams, from ½ lemon)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract (4 grams)
  • 2 tablespoons apricot preserves (43 grams, melted)

Instructions

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a food processor, combine the flour, granulated sugar, and kosher salt. Pulse briefly to mix.
  3. Step 3: Add the cold butter cubes to the mixture and pulse until it resembles coarse crumbs.
  4. Step 4: Add the egg and ½ teaspoon vanilla extract. Pulse until the dough forms larger, moist crumbs.
  5. Step 5: Turn the dough onto a floured surface and form it into a ball. Roll out the dough evenly.
  6. Step 6: Transfer the dough to a tart pan, pressing it into the bottom and sides. Trim any excess dough.
  7. Step 7: Freeze the crust for at least 30 minutes to firm up.
  8. Step 8: Line the crust with parchment paper or foil and fill with pie weights, dried beans, or rice.
  9. Step 9: Bake the crust for 20 minutes, then remove the weights and paper.
  10. Step 10: Thinly slice the apples using a mandoline slicer. Reserve 3-4 paper-thin slices if you want to create a rose design.
  11. Step 11: In a large bowl, toss the apples with brown sugar, lemon juice, cinnamon, and 1 teaspoon vanilla extract.
  12. Step 12: Arrange the apple slices evenly over the crust. For a rose design, stand the slices upright along the edge, stagger as you go, and place the coiled thin slices in the center.
  13. Step 13: Bake the tart for 45 to 55 minutes, until the apples are tender and the crust is golden.
  14. Step 14: Brush the warm apples with melted apricot preserves before serving for a beautiful, glossy finish.

Tips & Variations

  • Use tart apples like Granny Smith or Honeycrisp for a balance of sweetness and acidity.
  • For a vegan version, substitute butter and egg with plant-based alternatives and adjust the crust accordingly.
  • If you don’t have pie weights, dry rice or popcorn kernels work well for blind baking.
  • Add a sprinkle of ground nutmeg or ginger for extra warm spice notes.

Storage

Store leftover apple tart covered in the refrigerator for up to 3 days. Reheat gently in a low oven or microwave for a few seconds to enjoy warm. The crust will soften over time, so it’s best eaten within a couple of days.

How to Serve

A single slice of apple tart sits on a simple white plate, showing a golden brown crust with slightly rough edges. The filling is made of thinly sliced red and pink apple pieces, layered closely in a fanned, overlapping pattern that rises gently from the crust. The apples have a shiny, glazed look, with colors shifting from deep red on the edges to pale pinks and soft yellows toward the center. The tart itself is partially visible to the right, showing the same apple layer arranged in tight concentric circles on a similarly golden crust. There is a small white bowl with a light creamy sauce on the top edge of the frame, and a bright red apple rests on a white marbled surface to the left. A folded blue cloth with white stripes is partially visible on the lower left, and a metal fork lies near the bottom right of the frame. The setting is bright and natural. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples for this tart?

Fresh apples are best for texture and flavor, but if using frozen, thaw and drain them well to avoid excess moisture in the tart.

How can I make the crust more flaky?

Keep the butter cold and handle the dough as little as possible. Chilling the crust before baking also helps create flakiness.

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Apple Tart Recipe

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★★★★★

4.7 from 68 reviews

This classic Apple Tart features a buttery, flaky crust filled with thinly sliced apples coated in a sweet cinnamon-brown sugar mixture. The tart is crowned with a beautiful rose design made from delicate paper-thin apple slices and finished with a shiny apricot glaze, making it perfect for an elegant dessert or special occasion.

  • Author: Maya
  • Prep Time: 35 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Ingredients

Scale

For the Crust

  • 1½ cups all-purpose flour (180 grams)
  • ¼ cup granulated sugar (50 grams)
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter (113 grams, cold and cut into cubes)
  • 1 large egg (50 grams)
  • ½ teaspoon pure vanilla extract (2 grams)

For the Filling

  • 4 large apples (about 600 grams)
  • ½ cup brown sugar (107 grams)
  • 1 tablespoon lemon juice (14 grams, from ½ lemon)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract (4 grams)
  • 2 tablespoons apricot preserves (43 grams, melted)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the tart.
  2. Combine Dry Ingredients: In a food processor, combine the flour, granulated sugar, and salt. Pulse a few seconds until well mixed.
  3. Add Butter: Add the cold butter cubes to the dry mixture and pulse until the texture resembles coarse crumbs.
  4. Add Wet Ingredients: Add the egg and vanilla extract, continuing to pulse until the dough forms larger, slightly wet crumbs.
  5. Form Dough: Turn the dough out onto a floured surface and knead gently to form a ball. Roll out the dough evenly into a layer suitable for your tart pan.
  6. Press into Tart Pan: Transfer the dough to a tart pan, pressing it into the bottom and sides. Trim any excess dough overhanging the edges.
  7. Chill Crust: Freeze the crust in the pan for at least 30 minutes to help prevent shrinkage during baking.
  8. Blind Bake Preparation: Place parchment paper or tin foil over the chilled crust, pressing it gently to fit the shape, then fill with pie weights, dried beans, rice, sugar, or popcorn kernels to weigh it down.
  9. Blind Bake: Bake the crust for 20 minutes, then remove weights and parchment, and bake an additional few minutes if needed until lightly golden.
  10. Slice Apples: Using a mandoline slicer, thinly slice the apples. For a decorative rose design, reserve 3-4 paper-thin slices for the center coil.
  11. Prepare Apple Mixture: In a large bowl, combine the apple slices with brown sugar, lemon juice, cinnamon, and vanilla extract. Toss gently to coat evenly.
  12. Arrange Apples: Lay the apple slices evenly over the partially baked crust. For a rose pattern, position apple slices upright around the edge, staggering them as you circle inward, finishing by coiling the reserved thin slices into a rose in the center.
  13. Bake Tart: Bake the filled tart for 45 to 55 minutes until the apples are tender and golden.
  14. Glaze: Brush the warm apples with melted apricot preserves to give a glossy finish and additional sweetness before serving.

Notes

  • Chilling the crust before blind baking is essential to prevent shrinking during baking.
  • Using a mandoline slicer helps achieve consistent thin apple slices for an elegant presentation.
  • If you don’t have pie weights, dried beans, rice, sugar, or popcorn kernels can be used for blind baking.
  • This tart pairs wonderfully with vanilla ice cream or whipped cream.
  • For a dairy-free version, substitute butter with a vegan butter alternative and ensure apricot preserves are vegan-friendly.

Keywords: apple tart, french dessert, baked apple tart, cinnamon apple dessert, elegant fruit tart, apricot glaze, pastry crust

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