Name: Easy French Apple Tart – Tarte Fine aux Pommes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 1 square sheet butter puff pastry (25cm / 10″ square), barely thawed; 5 tsp caster sugar (superfine sugar; regular/granulated sugar can be substituted); 2 large gala apples (or 3 medium), peeled, halved, cored, and sliced 0.5cm / 0.2″ thick; 1 tbsp unsalted butter, melted; Icing sugar / powdered sugar, for dusting (optional); Vanilla ice cream, for serving (highly recommended)

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Introduction

This Easy French Apple Tart, or Tarte Fine aux Pommes, is a beautiful and simple dessert that combines flaky puff pastry with tender, caramelized apple slices. It’s perfect for any occasion when you want a classic, elegant treat without much fuss.

The image shows a square apple tart with three scoops of melting vanilla ice cream on top. The tart has a golden-brown puff pastry crust with slightly darker edges, dusted with powdered sugar. Inside, thinly sliced apples are neatly arranged in three rows, each slice slightly overlapping and baked to a soft, light brown color. The tart rests on a white marbled surface with sliced red apples placed beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 square sheet butter puff pastry (25cm / 10″ square), barely thawed
5 tsp caster sugar (superfine sugar; you can substitute regular or granulated sugar)

2 large gala apples (or 3 medium), peeled, halved, cored, and sliced 0.5cm / 0.2″ thick
1 tbsp unsalted butter, melted

Icing sugar / powdered sugar, for dusting (optional)
Vanilla ice cream, for serving

Instructions

Step 1: Preheat your oven to 210°C (375°F) or 190°C (fan-forced). Place a baking tray inside the oven to heat up.
Step 2: On a sheet of parchment paper, sprinkle 3 teaspoons of caster sugar roughly in the size and shape of the puff pastry sheet.
Step 3: Place the puff pastry sheet on top of the sugar on the parchment paper. Fold the edges of the pastry inward about 1cm (0.4″) to create a border.

Step 4: Arrange the apple slices in three overlapping rows on the puff pastry, filling most of the inside area.
Step 5: Brush melted butter over the apple slices and the folded edges of the pastry. Then sprinkle the remaining 2 teaspoons of sugar evenly over the apples and edges.
Step 6: Carefully transfer the parchment paper with the tart onto the preheated baking tray in the oven.

Step 7: Bake for about 30 minutes, or until the pastry edges are golden and the apples are tender and caramelized.
Step 8: Remove from the oven, cut the tart into 6 slices, dust with icing sugar if desired, and serve warm with vanilla ice cream.

Tips & Variations

Use tart apple varieties like Granny Smith for a tangier flavor or Fuji for extra sweetness.

For a richer taste, sprinkle a little cinnamon or nutmeg over the apples before baking.
If you prefer, brush the edges with an egg wash instead of butter for a shinier crust.
Swap vanilla ice cream for whipped cream or a dollop of crème fraîche for a different touch.

Storage

Store any leftover tart covered in the refrigerator for up to 2 days. Reheat gently in a warm oven for 5–10 minutes to crisp the pastry again before serving. This tart is best enjoyed fresh but can be served cold if needed.

How to Serve

A rectangular pastry tart is shown being lifted by a woman's hand. The tart has a golden-brown, flaky crust around the edges, dusted lightly with powdered sugar. Inside, there are thinly sliced apple pieces arranged in an overlapping pattern forming a neat layer. The filling beneath the apples appears smooth and pale, contrasting with the crisp texture of the crust and the soft, slightly shiny apple slices. The tart rests on a white marbled surface with some powdered sugar and crumbs scattered around. In the background, blurred red apple halves are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry for this tart?

Yes, frozen puff pastry works well. Just make sure it is barely thawed and still cold when you start working with it to maintain the best texture.

Can I prepare the tart in advance?

You can assemble the tart and keep it refrigerated for a few hours before baking, but for the best texture, bake it fresh just before serving.