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Rustic French Apple Tart
Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.
When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts. But when the French bake at home, they keep it simple. One of my favorite food writers, Dorie Greenspan, wrote of her time living in France: “No matter how chic the hostess, her homemade dessert invariably looked as rustic as if it had come from a farmhouse grand-mère.” The recipes are often centuries old and passed down through the generations. In fact, the recipes are so tried and true, she writes, “many French women make them without recipes, or au pif.” This free-form French apple tart is something a French cook might throw together au pif. Like an apple pie without the pan, it consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.
I know the mere mention of a homemade pastry crust is enough to send some people running for the hills, but this tart dough is virtually foolproof and easy to roll to out – and it comes together in a food processor in under a minute. 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 casually 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, trust me, 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. Otherwise, they’ll turn into applesauce.
How to make a french apple tart
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).
To make 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.
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.
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.
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Rustic French Apple Tart
Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples atop a buttery, flaky crust.
Ingredients
For the Crust
- 1-1/2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup very cold water
For the Filling
- 1-3/4 lbs baking apples (3 large) (see note)
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- 1/8 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 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.
- 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.
- 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 1-1/2 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 a delicious and easy tart to put together. Have made more than once and will continue to make in the future. Thanks for the recipe.
I have made this several times…very easy & pretty, the dough is so forgiving, & it tastes fabulous. Thanks!
I’ve made this tart several times now to rave reviews! Thank you for a great recipe that is easy to follow. I thought I’d add a cup of blackberries, any changes you might suggest I should make in temperature or cooking time?
Glad this has been a hit! While I think some other fruits would work here, I’d avoid berries as they release so much juice. If you want to try another seasonal fruit, pears would work nicely but would probably need a little less sugar. Hope that helps!
Wow, thank you for your quick reply! Making it tonight for a New Year’s Eve celebration and so I will absolutely take your advice, thanks again and have a Happy New Year!
Thank you for sharing this fairly simple-to-make french apple galette. Much appreciated on a busy Christmas day! Other apple galette recipes call for 400 degree oven temperature. I used your suggested 350 and the tart was delicious, but the bottom could’ve been a little “crisper” imho. I wonder if 375 or up to 400 would do the trick?
Hi Finny, It wouldn’t hurt to try; I’d go with 375°F. Glad you enjoyed it 🙂
Another winner! It’s not a fussy recipe and yet it stands out as a delicious and elegant dinner party dessert. I served warm with good quality vanilla bean ice cream after Christmas Eve dinner (Jenn’s beef tenderloin recipe of course) and it was so good.
I have made this several times and it is perfectly flawless
I’ve been searching for years for the perfect apple dessert, and this is it! This apple tart is so delicious and simple to make. I’ve always had trouble with pastry crust cracking – but this turned out beautifully! My 15-year-old son says it was the best dessert he has ever eaten and now he only wants this!
Have made this twice now. So easy. First time I’ve made pastry and this is easy. Pie leaked the second but was still delicious. Wife wants one a week!
I’ve made this tart several times and it’s always been a winner, Jenn. My daughter has a gluten allergy and I’d like to make this for her with gluten-free flour. Possible? You’re my go-to resource and every recipe is a guaranteed winner. You make me feel like I know what I’m doing in the kitchen. Thanks so much. 🙂
Hi Catherine, so glad you like the recipes! While I haven’t made this with gluten-free flour, a number of readers have commented that they have successfully. Enjoy! 🙂
You sure do make printing a recipe hard and turn me off from your site.
Hi Herman, I’m sorry you found it challenging to print! Just a few tips: When you’re viewing the full recipe (near the bottom of the page), look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Select that and it (and it will open a dialog box that gives you printing options. Hope that helps! Please let me know if you have any additional questions.
Made it tonight. Novice baker here. Recipe is a Complete winner! Husband was so impressed and said I need to make it for future dinner guests:)
This recipe is really really good! I was wondering what is your favorite apple combination for this recipe? 🙂
Hi Ann, I like Honeycrisp, Jonagold, Fuji, Granny Smith, and Golden Delicious. (And I’d use a mix of them for the best flavor.) Hope that helps!
Just made it now and it was great.easy to follow instructions, too.will make it again
Hi Jenn,
Love your site! I want to make a triple batch of the crust and then freeze 3 tarts. Do you think this would work? Thank you,
Jo
So glad you like the site! Yes, making a triple batch of the crust should work but you may need to make two or three batches of the dough as I don’t think it will all fit in the food processor at once. Hope that helps!
So easy and delicious!!!
I made this to bring to our family’s thanksgiving dinner. It was so easy to follow and the results were fantastic! Thank you it’s a keeper!
I am in the middle of making your apple tart. It all came together beautifully and was so excited to bake it. It is now in the oven in a puddle of juices! Why did this happen? I consider myself an experienced baker and have made many many pies with great success. Not sure why this happened. We obviously haven’t eaten it yet since its still in the oven, but I’m afraid it’s going to be a soggy mess! What did I do wrong?
Hi Margie, It’s normal for some of the juices to leak out. How did the tart turn out?
Such a great recipe! I love the instructions and the picture play-by-play; really helps out the novice baker/cook 🙂 My boyfriend is very particular about food but he said this is probably one of the best things I have made for him. Thank you for your time and effort into your recipes! I appreciate you!
Hi you mentioned using a food processor fitted with the steel blade? Can a chopper replace it for the job?
Hi Rachel, I’m not sure how a chopper would work, but 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. Hope you enjoy!
One of the best desserts I’ve made! The crust is gorgeous and flakey
Wow! Soooo good! My husband said this was one of the top desserts I’ve made…ever! We have been married 27 years! I agree.
Your step by step really helped me make a breakthrough with crust making. I’m not so scared to try making my own pie crust anymore. Your site/recipes/cookbooks are amazing!
Incredible recipe. Thank you!
I made this, it not only tasted great, it looked wonderful!!! Its a few steps above apple pie but worth the effort.
Can you make the with pre made crust ~ I am terrible at making dough?
Love all you recipes!
Best,
Terry
Terry, So glad you like the recipes! You’ll get much better results with the homemade crust. I promise it’s easy!
I made this yesterday for a friend’s birthday and it was great! Every detail of the recipe makes it great!