Rustic French Apple Tart
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Like an apple pie without the pan, this rustic French apple tart features a buttery, flaky crust cradling a thin layer of cinnamon-scented apples.
Picture the quintessential French dessert, and you might envision rows of gleaming macarons and jewel-like fruit tarts within a Parisian pâtisserie. Yet, in the comfort of their own homes, the French cherish simplicity over extravagance. Take this rustic apple tart as the perfect case in point: resembling an apple pie without the pan, it boasts a buttery, flaky crust cradling a layer of cinnamon-spiced apples. Can’t you just imagine it cooling on a windowsill in a sun-drenched kitchen in the French countryside?
“Magnifique! This is a perfect apple galette. The addition of vanilla to the apples is inspired…The crust is simple to make, using a food processor, but produces a pastry that is both buttery and flaky. I’m actually off to make another right now with my remaining apples, since we polished off this first one shortly after it came out of the oven!!”
If the thought of homemade pastry crust seems daunting, let me ease your mind. This dough is a snap to prepare in your food processor and it’s easy to roll out. Plus, the beauty of a free-form tart is that you don’t have to fuss over crimping the dough into a pie plate; you simply fold it irregularly over the fruit. The charm of this dessert lies in its imperfections.
What you’ll need to make a french apple tart
Before we get to the recipe, a word of advice: you might be tempted to load up the tart with extra apples, but less is more with this type of dessert. The apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven.
Also, be sure to use apples suitable for baking, such as Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, or Honey Crisp. These apples hold their shape when cooked, while non-baking apples turn into applesauce. As you can see, I use two types of apples for this recipe. With any recipe that calls baking apples, like apple muffins, apple crisp or apple cobbler, it’s a good idea to use different varietals for a more nuanced flavor.
Step-by-Step Instructions
Step 1: Make the Crust
Begin by making the pastry. In a food processor fitted with the steel blade, combine the flour, salt and sugar.
Pulse briefly to combine, then add the pieces of cold butter.
Process just until the butter is the size of peas, about 5 seconds.
Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds.
Transfer the dough to a lightly floured work surface.
Knead a few times, just until it comes together into a cohesive ball.
Pat the dough into a disk.
Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to a parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
Step 2: Prepare the Filling
Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt.
Toss to combine.
Step 3: Assemble
Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged.
Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
Sprinkle 1 tablespoon of flour evenly over the pastry.
Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm.
Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
Using a pastry brush, brush the pleated dough evenly with the beaten egg.
Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Then chill the assembled tart in the fridge for 15 to 20 minutes while you preheat the oven.
Step 4: Bake
Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool. While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds. Then, using a pastry brush, brush the apples with the apricot syrup.
Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
Video Tutorial
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Rustic French Apple Tart
Like an apple pie without the pan, this rustic French apple tart features a buttery, flaky crust cradling a thin layer of cinnamon-scented apples.
Ingredients
For the Crust
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces
- ¼ cup very cold water
For the Filling
- 1¾ lbs baking apples (3 large) (see note)
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- ⅛ teaspoon salt
For Assembling & Baking
- 1 tablespoon all purpose flour
- 1 egg, beaten
- 2 tablespoons turbinado sugar
- 1 tablespoon apricot jelly or jam, optional for glaze
Instructions
- Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
- Make the Filling: Peel, core, and cut the apples into ⅛-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
- Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛ inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
- Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
- Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
- Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
- Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
- While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1½ teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
- Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
- Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
- Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
- Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)
Nutrition Information
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- Per serving (8 servings)
- Serving size: 1 slice
- Calories: 392
- Fat: 21 g
- Saturated fat: 13 g
- Carbohydrates: 49 g
- Sugar: 26 g
- Fiber: 3 g
- Protein: 4 g
- Sodium: 195 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This is the first recipe I have used from the blog and it’s a winner. It was also the first dessert to disappear from the Thanksgiving dessert table. Just perfect!
I made 2 of these for Thanksgiving — incredible! So buttery! Made them a day ahead and covered loosely with plastic until the following day, then warmed in a low oven before serving. I put whipped cream on all my pies/tarts, but this didn’t need it! Thanks for this recipe; I’m sure I will make it many more times. (For those who may be wondering, I made my crusts separately, but one after the other, without cleaning my food processor. And I didn’t glaze the apples with apricot jelly, but should have, to make them glisten.)
Hi Jenn,
Can you make this in a 10 inch removable tart pan? I’ve made this recipe before but saw i in a tart pan and thought it looked really pretty. Happy Thanksgivng!
Sure, Karen, that will work – enjoy!
Excellent recipe!
My first attempt at pastry dough and the directions were clear and concise. Mixing 3 different apples really increased the flavor without much sugar.
Thanks again for an another great recipe!
Gary V.
Oh, also forgot to rate this 5* for the clear, concise, detailed instructions with pictures….. it’s fail proof!
Loved! Easier than pie. Super flaky buttery crust
Hi, thanks for the recipe. Made it for first time and it turned out well, but I was curiuos. Is the 1 3/4 lbs of apples requested by this recipe accurate? I could barely fit 1 lb in and had quite a decent amount leftover. I think if I place them tighter/better, then I can maybe fit extra 1/4 lbs in, but even that is pushing it. My crust was around 14″ diameter so it wasn’t due to lack of real estate there. Are people only putting one layer of apples in or two layers??? I thought if I forced two layers then it’d be too much and potentially soggy…… please advise!!!!!
Sorry you had a problem fitting the apples – that is the correct amount. While I wouldn’t technically call it “layers,” if you look at the picture of the finished tart, you’ll see that the apples overlap significantly. Did you overlap the apples in concentric circles?
The apples gave off a lot of liquid before I put them onto the crust. I added a bit to it, but thought there would be too much liquid. Some leaked during baking, but the final tart was great.
I’ve made this pie over and over again. It’s not overly sugary like apple pies tend to be and I like the fact that it looks rustic. It is easy to do without all the fuss pie making usually involves and it yields a more crunchy and buttery crust all around. I have been a big fan of your blog for many years now. Thank you Jen!
I’ve made this pie over and over again. It’s not overly sugary like apple pies tend to be and I like the fact that it looks rustic. It is easy to do without all the fuss pie making usually involves and it yields more a crunchy and buttery flavovered crust all around. I have been a big fan of your blog for many years now. Thank you Jen!
I’m not a big reviewer of online recipes (this is honestly my first), but I just had to chime in that I have now made this 4 times and each time it has turned out perfect. I actually use gluten free flour with a bit of xanthan gum, and it is amazing. Every time I have made it for guests they have asked for the recipe. Thank you for such an excellent (and easy!) way to use up all of my apples – and it looks so beautiful, too!
Could you use this pastry in a pie tin (glass) for pumpkin pie?
Hi Barb, I think you could use this for a pie but I do have a pie crust recipe that you can check out here.
I want to do this for Thanksgiving. Is it possible to prepare this the day before.
Yes, you can get away with making it a day ahead. Enjoy!
I cooked this receipt today! Delicious!!! It’s so light as well.
Another great recipe! Thanks Jen!!
The thing about this tart is that the crust is just as good as the filling and the recipe itself is so easy. I’ve made it several times and it always comes out great, the presentation of the rustic tart brought to the table warm after a meal is really perfect. Try it with rum raisin ice cream scooped on the side of a dessert plate and it’s another restaurant worthy Jenn recipe.
Beautiful tart. Have made it twice now. Delicious flavours and heartwarming in winter. Thank you!
Hello! Do you have any tips on how you could make this if you don’t have a food processor? Are there other tools that could be used in its place? Thanks!
Hi Kelly, You can make the crust by hand – just cut the butter in with two knives or rub it in with your fingers, then stir in the water. It will work fine. Hope you enjoy!
Turned out perfectly! Crust was amazingly buttery and crunchy. Family loved it, only two slices left! Had it with caramel and fresh whipped cream. Will definitely make again!!! 5/5
I made this for my Dad who loves apple pie. It was delicious! Easy too. He loved it. Thank you for the great recipe!
I love rustic pies because they are so easy to make; the kitchen smells warm and comforting; and they are so yummy. This pie came together quickly and easily. The crust was flaky with a touch of sweetness; the apples were perfectly cooked; and no need for any additions like ice cream or whipped cream. I made this for my son on his birthday and it was a hit with everyone. My husband, who claims to not be a dessert guy, had 3 slices.
hi! this is my absolute favorite dessert recipe, it’s the thing i make any time I’m invited to a dinner, or just making a treat for someone i love.
i have about 4 lbs of strawberries and I’m obsessed with the idea of making this dessert w strawberries. it’s that possible? any modification recommendations i should follow?
thank you!!
Hi Stephanie, Glad you like this so much! While I think some other fruits would work here, I’d avoid berries as they release so much juice. Sorry!
Question regarding tools: I’ve made this great recipe several times always using a pastry blender as my food processor holds 4 cups and is too small. I’d like to get a larger one. What size do you recommend? I wouldn’t use it that often. I bake pies, tarts, and would use it for hummus.
Hi Diane, I highly recommend this one from Cuisinart. It has a 14-cup capacity, which I think is ideal, but you could get away with an 11-cup bowl if need be (I wouldn’t go any smaller). Hope that helps!
Another winner from OUAC! The second time I made this my dough came out perfectly! I had to leave it in the oven for quite a while longer; it was probably an hour and 15 min, but the color and crust was amazing, and it was a huge hit at book club. This site NEVER fails me!
I just made four of these to pop in the freezer. It works much better to use vanilla paste and room temp butter rather than melted in the filling. No seeping! Bake the frozen tart on parchment directly on a heated pizza stone to crisp the bottom. Spectacular!
Sorry, you froze it before baking it and baked on the stone or baked it, froze it, and then reheated it on the stone? I’m just going through the comments to see at which step someone might have frozen it.
I have made this apple tart several times and it is … perfection. Thank you.
Similar to your apple pie dough recipe, the dough for this tart came out of the food processor extremely dry and crumbly. With much kneading, I was able to fashion it into a disc but I knew disaster loomed. Sure enough, as I rolled out the dough, it cracked around the perimeter and in the middle. Frankly, I don’t know what happened; I followed the recipe to a “t.” Maybe my kitchen has bad karma. I’ll be returning to Ina Garten’s recipe where the dough spins in the food processor until it comes together in a ball. I don’t why this method isn’t used more often. My crusts have always been buttery and flakey. Sorry, Jenn, this was not a winner for me.
Francis, this happened to me the first time I made it. You have to add a little more water when the dough is in the food processor. The second time I was cursing because I thought it was too wet, but I took it out and added about a tablespoon of flour and kneaded it for a bit, and it was PERFECT. I think this kind of baking is all about figuring out what texture things should feel like. Stay with it–this is a great (and impressive) recipe!
Hi
I made this last night, and it went down a treat.
I didn’t have enough apples, so I substituted 100gr of raspberries which were frozen (and from my garden). It was very easy, and delicious.
Thanks, Maureen
This tart was a BIG hit! Easy to make and so delicious. Extremely light and flavorful. Will make again and again for a great dessert for a dinner party or everyday.