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French Apple Tart

This easy French apple tart, or Tarte Fine aux Pommes, transforms simple ingredients into a sophisticated dessert that feels elegant yet approachable.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 340
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 square sheet butter puff pastry (25cm/10-inch), barely thawed Make sure it's barely thawed for easy handling.
  • 5 tsp caster sugar, divided 3 tsp for the base, 2 tsp for sprinkling on apples.
  • 2 large Gala apples (or 3 medium), peeled and sliced 0.5cm thick Gala apples chosen for their sweet-tart flavor.
  • 1 tbsp unsalted butter, melted For brushing the apple slices and pastry edges.
For Serving
  • Icing sugar for dusting (optional) Optional, for added presentation.
  • Vanilla ice cream Not optional!

Method
 

Preparation
  1. Preheat your oven to 210°C/375°F (190°C fan) and place a baking tray inside to heat up.
  2. 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.
  3. Place the barely thawed puff pastry directly onto the sugared paper, and fold the edges inward to create a neat 1cm (½-inch) border.
  4. Arrange your apple slices in three neat rows, overlapping them slightly.
  5. Brush the apple slices and pastry edges with melted butter and sprinkle the remaining 2 teaspoons of sugar evenly over the top.
Baking
  1. Carefully transfer the entire tart (still on its paper) to your preheated hot tray.
  2. Bake for 30 minutes until the edges are golden and the apples are tender with slightly caramelized edges.
Serving
  1. Cut into 6 generous portions, dust with icing sugar if desired, and serve warm with vanilla ice cream.

Notes

Apple varieties: Try Granny Smith for tartness, Fuji for sweetness, or Pink Lady for a sweet-tart combination. For a cinnamon enhancement, mix ⅛ teaspoon of cinnamon with 2 teaspoons of sugar before sprinkling. Leftovers keep for up to 3 days; revive any softened pastry in a hot oven for 5 minutes.