There’s something wonderfully romantic about French baking—the way it takes simple, humble ingredients and transforms them into something that feels sophisticated and special. This easy French apple tart, or Tarte Fine aux Pommes as the French say, is the perfect example of that effortless elegance that French cuisine is famous for. With just a few ingredients and minimal fuss, you can create something that looks like it came straight from a Parisian patisserie.
I discovered this recipe during one of those autumn afternoons when the kitchen was filled with the sweet aroma of apples, and I was craving something that felt both comforting and a little bit fancy. What struck me immediately about this French apple tart was its beautiful simplicity—no complicated pastry-making, no fussy techniques, just pure, honest flavors that let the apples truly shine.
The secret to this tart’s incredible appeal lies in those little details that make all the difference: sprinkling sugar under the puff pastry for that extra-crispy base, arranging the apple slices in those classic overlapping rows, and that final brush of butter that creates the most gorgeous golden finish. At 340 calories per serving (before that absolutely essential scoop of vanilla ice cream), it’s a dessert that feels indulgent without being overwhelming.
Ingredients
- 1 square sheet butter puff pastry (25cm/10-inch), barely thawed
- 5 tsp caster sugar, divided
- 2 large Gala apples (or 3 medium), peeled and sliced 0.5cm thick
- 1 tbsp unsalted butter, melted
For serving:
- Icing sugar for dusting (optional)
- Vanilla ice cream (not really optional!)
Instructions
1. Prepare your hot foundation Place a baking tray in your oven and preheat to 210°C/375°F (190°C fan). This hot tray is crucial for creating that crispy bottom we’re after—it’s a little trick that makes all the difference!
2. Create the sugar base Lay a sheet of baking paper on your counter and sprinkle 3 teaspoons of sugar over it, roughly in the shape of your puff pastry sheet. This might seem unusual, but trust me—this sugar creates an incredible caramelized base that adds both flavor and that sought-after crispiness.
3. Prepare the pastry Place your barely thawed puff pastry directly onto the sugared paper. Gently fold the edges inward to create a neat 1cm (½-inch) border all around—this creates a lovely frame for your apples and helps contain any juices.
4. Arrange the apples Here’s where the magic happens! Arrange your apple slices in three neat rows, overlapping them slightly like beautiful scales. Don’t worry about making it absolutely perfect—rustic charm is part of the appeal of this classic tart.
5. The finishing touches Brush the apple slices and pastry edges with melted butter—this creates that gorgeous golden color and adds richness. Sprinkle the remaining 2 teaspoons of sugar evenly over the apples and edges.
6. Bake to golden perfection Carefully transfer the entire tart (still on its paper) to your preheated hot tray. Bake for 30 minutes until the edges are beautifully golden and the apples are tender with slightly caramelized edges.
7. Serve with style Cut into 6 generous portions, dust with icing sugar if desired, and serve warm with a generous scoop of vanilla ice cream. The contrast of warm, buttery tart with cold, creamy ice cream is absolutely divine.
Tips & Variations
Apple varieties: While I’m partial to Gala apples for their perfect sweet-tart balance, this tart is wonderfully adaptable. Try Granny Smith for a more tart flavor, Fuji for extra sweetness, or Pink Lady for that lovely sweet-tart combination.
Cinnamon enhancement: For those who love the classic apple-cinnamon pairing, mix â…› teaspoon of cinnamon with 2 teaspoons of the sugar before sprinkling over the apples. It adds a lovely warmth that complements the fruit beautifully.
Pastry perfection: If your puff pastry sheet is larger than 25cm, simply trim it down. If it’s smaller, you can gently press pieces together to create the right size—puff pastry is quite forgiving!
Make-ahead tips: While this tart is absolutely best served fresh and warm, leftovers keep for up to 3 days. Revive any softened pastry with a quick 5-minute blast in a hot oven to restore that crispy texture.
Serving suggestions: Beyond vanilla ice cream (which is truly essential!), this tart is lovely with a dollop of crème fraîche, a drizzle of caramel sauce, or even a small glass of dessert wine for a truly French experience.
For more elegant desserts, you might enjoy our Red Velvet Cheesecake for special occasions or try our Classic Old-Fashioned Lemon Pound Cake for afternoon tea. And if you’re in the mood for more French-inspired treats, our Simple Yogurt Cake offers that same effortless elegance.
Final Thoughts
What I love most about this easy French apple tart is how it proves that the most impressive desserts often come from the simplest techniques. There’s no need for complicated pastry-making or fancy equipment—just quality ingredients treated with care and respect. The result is something that looks absolutely stunning but requires minimal effort, making it perfect for both casual family dinners and more formal entertaining.
The beauty lies in those thin, overlapping apple slices that caramelize slightly at the edges, the way the sugar underneath creates that incredible crispy base, and how the butter gives everything that gorgeous golden finish. Each bite delivers the perfect balance of textures—crispy pastry, tender apples, and that essential cool creaminess of vanilla ice cream.
This tart embodies everything I love about French cooking: the emphasis on technique over complexity, the way simple ingredients are elevated through careful preparation, and that effortless elegance that makes every meal feel a little bit special. It’s proof that you don’t need to be in Paris to create something truly beautiful and delicious.
From my kitchen to yours—happy baking, and may your table always feel a little bit French!
French Apple Tart
Ingredients
Method
- Preheat your oven to 210°C/375°F (190°C fan) and place a baking tray inside to heat up.
- Lay a sheet of baking paper on your counter and sprinkle 3 teaspoons of sugar over it, roughly in the shape of your puff pastry sheet.
- Place the barely thawed puff pastry directly onto the sugared paper, and fold the edges inward to create a neat 1cm (½-inch) border.
- Arrange your apple slices in three neat rows, overlapping them slightly.
- Brush the apple slices and pastry edges with melted butter and sprinkle the remaining 2 teaspoons of sugar evenly over the top.
- Carefully transfer the entire tart (still on its paper) to your preheated hot tray.
- Bake for 30 minutes until the edges are golden and the apples are tender with slightly caramelized edges.
- Cut into 6 generous portions, dust with icing sugar if desired, and serve warm with vanilla ice cream.