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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Yesterday my husband and I baked this apple tart and once it was out of the oven we wait until it was a bit cool to taste it. It was delicious!!! One of my kids doesn’t like apple pies and I gave her a little piece to try it. She loved it, that was the best proof to know how delicious is this apple tart. Thanks for sharing.
I’ve made this twice and it is just wonderful! I’m terrified of pie crusts, but not of this one. It looked great and tasted buttery and…..perfect. Got rave reviews both times.
I can’t wait to make this tart for Thanksgiving. I read your comment about freezing the assembled tart before baking. Will freezing the tart (before baking) change the end product in any way? Will it be just as good if I freeze it?
It will be just as good – promise! 🙂
Hi Jenn!! Can you make this recipe without a food processor? Thank you!
Hi Natalie, 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!
Delicious and really easy. Will definitely make again!
It was amazing
Great and easy. I made 7 of them after a trip to the mountains for fresh apples. Everyone raved about them, so now I have 5 people who owe me one. LOL
This might be the best crust I’ve ever made. I don’t have a food processor, so I made the crust by hand. This one is so tender, super flaky, and buttery. Maybe because there’s less “handling” with a rustic tart than a pie?? I froze my butter beforehand and grated about a third of it, cutting the rest into small pieces. Slightly reduced the sugar. Didn’t peel the apples before slicing, and they cooked beautifully. Used Lady Alice apples (that’s what I had on hand). Excellent tart recipe which I will use often. Thanks so much!
Is it possible to make this apple tart, freeze it and then serve it two weeks later? Thank you. Jamie
Yes, but I would freeze it before baking it. See the bottom of the recipe for freezer-friendly instructions. Hope you enjoy!
Hi Jenn, can I make and freeze the dough ahead? (Unassemled tart)
Sure!
I LOVE, LOVE, LOVE this recipe!
No question about it… it’s a 5 stars. Very good.
Delicious! I definitely appreciate the step by step directions with photos. There’s not one recipe I’ve made from you that hasn’t been 5 star. Thanks Jenn
Excellent – I’ve made this several times. It is definitely a go to dessert. It makes me look like I know what I’m doing!
Love both cookbooks and wrote reviews. I have made this tart several times and love it. I read the freezing comments but am wondering if I can assemble the tart early on the day of using, wrap it in plastic wrap and keep in the fridge until I bake it later that evening? Will it get soggy? Or can I make the apple mix and put it in the fridge? Thanks for so many wonderful recipes and ideas!
Hi Cherry, so glad you like the cookbooks (and thank you for writing reviews)! 🙂
I would actually put it in the freezer if you want to assemble it earlier in the day. You can put it in the oven directly from the freezer.
I never comment on recipes but this is fantastic. I actually cheated and used a premade trader Joe crust and while I’m sure your pastry is that much better, the recipe is fantastic. So forgiving and easy and the perfect amount of sweetness.used a mix of Granny Smith and honey crisp. I love most of your recipes and this one was right up there!
I am just about to make this with Traders Joe’s pie crust! It’s the only one I use. Can’t wait!
Absolutely delicious. These minor adaptations: I had to add a few more drops of water to the crust, I reduced the sugar on the apples to a scant 1/4 cup (perfect!), and I used the jam I had open for the glaze (pear balsamic jam). Wonderful recipe that I will make again and again. One person said it was rapturous!
My wife had picked these unique apples up here in Maine, they look like smallish purple plums. Pink fleshed with nice acid/sweetness balance. Well, season is done but we still had a dozen to use. She worked today & I wanted to surprise her.
She is a Pastry Chef. While she can be generous she doesn’t like so/so pastry work. She really, really liked it & she had seconds. The crust really showed well.
Thank you for the recipe. It will be a regular dessert!
I’ve made this tart several times and it always turns out great! I really appreciate the detailed instructions and photos.
Novice baker dough question if making the crust ahead of time: do I refrigerate it in a ball, before rolling out? And can I refrigerate it overnight, or better to freeze it ? Thank you!
Hi Cindy, It’s fine to refrigerate it overnight (and I’d roll it into a ball). Hope that helps!
It’s perfect every time. I absolutely love this recipe!
Hi! I am looking forward to trying out this recipe. I was wondering if the ingredients for the crust was for a rough puff pastry? Thanks!
Hi Lisa, no, it’s not.
Loved it and easy to make. Perfect for fall weather.
This recipe is amazing! I made it with gluten free flour (Cup 4 Cup brand) and followed it exactly. Thanks for sharing it!
This was lovely. It comes together so easily and is not too sweet. My family loved it.
Just tried this and I just loved it!!! Reviews are right on….it is so yummy!!
One question. Could I make this into 2 smaller tarts? Would it work to cut the dough in half and form 2 smaller tarts and then put half the amount of apples in each tart?
If this works, what would you recommend as far as bake time?
Thanks!!
So glad you like it! Yes, I do think you could split this into two smaller tarts. I’d start checking them at about 30 minutes. Please LMK how they turn out!
How about making 4 individual serving tartes? Just made it for the first time this week and it was a hit with the whole fam! Was thinking of taking it to a Sunday dinner but thought it would look cute as several individual small tartes. Would you just half the time as you half the product? 15-20min for 4 smaller tartes?
Yes, I think starting to check them at 15 minutes sounds about right — just keep a close eye on them. Hope everyone enjoys!
I’ve made this recipe probably fifteen times, and it’s always delicious. The perfect amount for two people to devour in two sittings. Thank you for the excellent recipe. 💛
Hi Jenn,
Love your new cookbook, in fact making a few things from it next weekend for my granddaughter and friends.
Today I am making your Rustic French Apple Tart – it is absolutely delicious! I have 10 coming to dinner so I am wondering if I need to make two tarts or can I make a double batch and form it into a rectangle on my cookie sheet? Also can I complete making the tart and cook it about
1 1/2 hours before my guests come? Thanks so much. Carolyn
Hi Carolyn, So glad you’re enjoying the new book! I would definitely make two tarts as opposed to one large one, and it’s perfectly fine to make them a few hours ahead. 🙂
Had some trouble with the pastry, but considering I have neither a food processor nor any experience in making such things, that can hardly be blamed on the recipe. Thankfully the result was salvageable, leading to a rather ragged but delicious tart. If you’re new to pastry, this is a good one to get comfortable with!
Another issue I had was estimating the pastry to fruit ration. I had quite a lot left over, so I popped it in a saucepan and stewed it. Wonderful to have at breakfast!
After a few tries making this dish, I got confident enough to get a little creative. I used pears instead of apples and cardamom instead of cinnamon. Added some walnuts for added texture and wow! My house smelled heavenly while is was cooking, as did my hands after mixing. I’d really recommend it!
I made this recipe was good except really salty! Why ? I even used unsalted butter
Hi Nalini, I’m sorry you found this to be too salty — I haven’t heard that from other readers. Perhaps you’re really sensitive to salt? If you make this again, you could cut the salt in half for both the crust and the filling.
I’ve made this twice. Both came out great. The 2nd time I used half the butter in the filling and added the juice of one lemon, 2 teaspoons of corn starch, and let it sit about an hour in the fridge. Then I brought the filling up to a brief simmer and let it cool down before completing assembly.
The final product was more cohesive, with a bright tart flavor.
I made this tart for dinner guests last weekend and everyone loved it! It took me a little longer than 40 min to prepare, but I had a lot going on. I’m making it again now, and both times I’ve had to bake 20+ min longer to get the crust browned evenly. It’s not browning along the “pleats”. Maybe I should roll the edges thinner? Gala apples were perfect first time. Honeycrisp this time have leaked a lot of juice. I’m anxious to taste this one!
Hi Jenny, Yes, I think you may be able to resolve the issue by rolling the edges a bit thinner. (And glad you like it!)
There is no baking powder or baking soda in the crust? Is that typical?
Yes, that is typical as most pie crusts don’t have either of these. (That said, my pie crust recipes do include baking powder as it helps the dough expand a bit in the pan as opposed to shrinking down the sides. That isn’t necessary here as this isn’t baked in a pan.) Hope that clarifies!
I’d like to make this yummy-sounding tart for my husband and me . . . but I’d like to freeze half of it after it’s been baked. Your suggestion?
Hi Jeannine, I’ve only frozen this before baking it, but I think it should work to freeze some of it after baking. I’d just reheat it a bit before serving. Enjoy!
This is my favourite dessert now.
ABSOLUTELY HEAVENLY!!!! The directions were PERFECT. Perhaps a little bit of work and dishes, BUT TOTALLY TO DIE FOR. It does not need ice cream. I just dusted it slightly with confectioners sugar to serve. WILL DEFINITELY MAKE AGAIN. I already shared to Facebook, acknowledging Once Upon a Chef. This should be rated 10:10!!!!
This apple tart was fantastic. So easy to make and my family loved it. Thank you. I will be making it again and again.
Hi Jenn! Do you think I can omit the egg? One of my guests is allergic…will it make a big difference? Should I follow the same steps, minus the egg?
Hi Maria, You could omit it, but it’s also possible to substitute a little milk or cream for the egg. Hope that helps!
Making this made me feel like a professional baker. It was perfection! So delicious! Your recipes can always be counted on to be spot on!
Made this yesterday, including the optional apricot jam (I make my own apricot amaretto jam) on the exposed apples.
I brought it to a small cookout.
It was delicious.
I see why this recipe gets 5* with over 400 reviews.
I messed up the dough a bit; after completing the food processor step i was afraid i made the dough too moist so I put it in a plastic bag and into the freezer for 15 minutes to firm up but not freeze.
Put it directly on parchment paper (with a dusting of flour) and rolled it out to recipe thickness. Then continued on as directed.
Everyone loved the flaky crust!
I used 3 each Macintosh and Spartan apples (I have both trees in my yard). Cut, cored, & peeled with a Pampered Chef tool made short work of apple prep.
Too bad I can’t post a pic of my effort.
Thank you Chef Segal for this wonderful recipe!
Jenn, help!
I have made this tart many times and it is always a ‘hit’. I made three last night and froze them as directed but realized I forgot to sprinkle the flour on the pastry for one of them. Should I leave it be or sprinkle flour over the top before baking from frozen state?
Thank you! Did I mention I need to bake them tomorrow? 🙂
Hi Lisa, glad you like the tart! I’m assuming you’ve already arranged the apples on top of each one? If so, I would skip the flour. Hope that helps and that everyone enjoys!
Jenn, I really appreciate your taking the time to answer on a weekend. Thank you.
🙂 My pleasure.
This was perfect! Great recipe and not over complicated.
Hi Jen,
Can I make 2 apple tarts at the same time? One in the middle and one at the bottom rack, Will it be the same outcome even placed in the bottom rack in the oven?
Thank u so much.
The best apple tart indeed.
Regards,
Jacqui
Hi Jacqui, If you’d like to make 2 at once, I’d put the racks in the center-most positions in the oven (and avoid the bottom) and switch their positions halfway through baking. Hope that helps!
Hi Jenn! I was thinking of making these tomorrow because I have a whole bunch of pink lady apples sitting pretty and would hate for them to go to waste. Would these apples be suitable for these tarts? Or are these what you meant when you said they’d turn into “applesauce” 🤣.
Thanks! Hopefully it works out, otherwise I don’t know what’s going to happen to these poor apples. Any suggestions for them if French tart is not in their future?
Hi Celeste, I think Pink Lady apples should work well. Please LMK how it turns out!
It turned out amazing!! Thanks as always for answering!
So glad it came out well — thanks for reporting back! 🙂
If baking with two pans in the two middle shelves, would you change the heat to convection so the heat can circulate?
Linz, you certainly can if you’d like. If you do use the convection setting, reduce the temp by 25°F. Enjoy!
I made this the other say and everyone loved it. Now I wanna try it with peach instead of apple. How many peaches and how much sugar do you recommend for the filling? Thanks!
Glad it was a hit! Hi Megan, For peaches, I’d use my plum galette recipe, which is almost identical to this one. Hope you enjoy!
I’ve made many a pie, but this crust might be the best I’ve ever made. This galette is delicious and I’ll be making it again. And again.
I cut the sugar down to 1/4 c (because my family doesn’t like very sweet desserts) and the amt of sugar in the crust by half, but that’s just our preference.
I enjoy making food pretty, so thank you for this delicious recipe that is also lovely to serve for guests!
I made this apple crostata again for the Fourth of July. It is absolutely wonderful! The crust is so light and buttery, and the flavor is so delicious. Everyone loves it. Worth the effort for the rave reviews. Love Jenn’s recipes!!
Just made this again today, this is now our favorite galette! I added a sprinkle of nutmeg. Also, sprinkled finely ground pecans over the crust, 3″ from ends, before the fruit. Keeps the crust from getting too moist and adds great flavor. For the glaze, I mix Bonne Maman Intense apricot preserves with a splash of dark rum. Yummm!
I made this apple tart tonight for the first time and it turned out fantastic it was very tasty and moist, with the apples still firm but cooked. I didn’t add the apricot jam at the end but did serve it with a dollop of whipping cream. The pastry was nice and firm but flaky just great and so easy to make. Thanks for a great recipe I’ll definitely be making this again. I also think it would be great with other fruits as well, can’t wait to experiment with this delicious recipe.
Hi Jenn, what can I do if I do not have a food processor to mix the ingredients for crust?
Hi Fiona, 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!
Easy and delicious, the best part I got the apples from my tree.
I made this dish twice. Both times it waa big hit. Then today I made it with peaches and blueberries! It was magic. This crust is the best! Thank you so very much for all that you do
Love it. Easiest crust ever!
This is one of my favorite go-to desserts. I have also have sliced in apricots between the apple slices and sprinkled blueberries across the top of the sliced fruit. The crust is perfect, I always get rave reviews from my guests and the presentation is beautiful.
Can this be made ahead and frozen? Ive made this before and love it!
Hi Sheryl, Glad you like it! If you want to make it ahead, I’d just assemble but not bake it. You can see specific freezing instructions at the bottom of the recipe.
Tried this recipe yesterday for my family and it was a hit! The apples were perfectly soft and sweet while the pastry was to die for! I was very happy with this recipe, wow. Can’t say enough about this pastry, so simple, so flaky, just perfection! This Apple tart will be going in my list of favorite recipes for sure 🙂 thank you for sharing Jenn!