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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I’ve been making apple pie for years. I recently tried your recipe and loved it. I followed your directions, but I used my homemade apple butter for the glaze. My sister and a friend of mine are also following you. Thank you, Jenn
I made the apple tart twice in two weeks, first for dessert brought to a very nice dinner for four. Served with an all natural vanilla ice cream. I had forgotten to sprinkle sugar on top–turns out the hosts use little. I love the rustic look and it was excellent. We ate about 2/3 of it.
The second tart was for home. I had made an extra dough the first time and froze it. Rolling it out and making the apple filling was quick. This time I forgot the flour under the filling so more juice leaked out while baking. Skipped the sugar on top, but I’ll put it on just the crust next time, I like the sparkle.
The tart is such a treat and so much quicker and easier than a pie. I’m sending the recipe to my daughter.
What’s the appx diameter of this galette after it’s been baked? Also,
I plan on baking this galette, glazing it, then taking it with me to a party. Can I reheat the galette on an oven’s warm setting for a few minutes before I serve it? Would 10 minutes suffice or would it dry it out?
Hi Tasha, I’d guesstimate it’s about 10 – 11 inches in diameter. And if it’s going to be room temperature when it gets served, I would skip the step of reheating it. (You can store it at room temperature between the time you make it and the dinner.) Hope everyone enjoys!
Yummy yummy yummy.
Made this last night and it didn’t last long. My 8 year old said it was AMAZING!
Didn’t have a food processor, so used a Vitamix.
Used Cultured Buttermilk instead of cold water.
Only challenge was folding the edges of the dough over the apples. It kept sticking to the parchment paper.
Jenn do you think this was from using Vitamix, Buttermilk, or taking to long to get to fold so dough got warm?
Any tips to prevent sticking??
Many thanks.
Adley
Glad you liked it! I suspect the challenge you had with the dough was because it was too soft and that could’ve been caused by your modifications (the Vitamix and the buttermilk). If you find you make this again and the dough is a bit too soft, try popping it in the fridge for a few minutes to firm up a bit. Hope that helps!
This was absolutely lovely. Beautiful, flavorful, and spot on for presentation and huge flavor. Never made a tart before so I followed it exactly, and it was utterly spectacular! Served with bourbon whipped cream and everyone slurped it down. I think a homemade caramel drizzle would also be fabulous. I’m no homemade crust-maker, but somehow this was easier since it’s rustic and misshapen. I would say don’t skip the turbinado sprinkle or jam glaze, gives the perfect amount of sweetness and texture. I’ll definitely make this again!
OMG!! What an amazing recipe.
Made it last night and my wife, 8 year old daughter and I ate it ALL after dinner.
Don’t have a food processor so used my Vitamix and that seemed to do the job.
I had some cultured butter milk in the fridge so used that instead of the cold water.
My only concern is that it was challenging to fold the dough over the apples. It kept sticking to the parchment paper. I was able to smooth it out a bit when I brushed on the egg.
Do you think it was stickier because of the Vitamix? Buttermilk? Too long arranging the apples so dough got too soft?
Your thoughts would be appreciated.
Best,
Adley
Glad you liked it! I suspect the challenge you had with the dough was because it was too soft and that could’ve been caused by your modifications (the Vitamix and the buttermilk). If you find you make this again and the dough is a bit too soft, try popping it in the fridge for a few minutes to firm up a bit. Hope that helps!
I’ve made this twice now and we’re two for two of 5 * deliciousness!
So lovely and delicious and a hit with everyone. Followed the recipe as stated and, as usual with you recipes, it was spot on!
I made applesauce with the leftover apples 🙂
Hi Jenn,
I am going to make this a day ahead. I’ve read through previous questions that you answered to place it in the freezer if not baking immediately. Does this require extra baking time?
Love your website and recipes! Thanks.
Hi Susan, Yes it should take a few minutes longer. So glad you enjoy the recipes!
I just made this last night and it’s already almost gone (there are only 3 of us!)! We went apple picking last weekend and were lucky to get the Arkansas Black Apple, something extremely rare in the West Coast (we live in CA). They were amazing in this dish! I cheated a bit and used an already prepared pie crust that I rolled out to the specified size (had it on hand and didn’t want it to go to waste!). The house smelled heavenly as it baked! We had some for dessert last night, and then my 9 year old daughter asked if we could have it as a pastry with our eggs for breakfast this morning…ahhh, a brilliant idea! I will definitely make this again!
Jenn, yet another winner! BEST CRUST EVER! Light, flaky, buttery, so yummy! Your recipes are always so perfect, it amazes me. Like you mentioned, I’ve noticed that my crusts turn out flakier by coating the butter pieces in the flour then pressing between my thumb and index fingers and smoothing til almost flat. I can’t wait to make this again and try with berries! Thanks Jenn!
Can you freeze the dough before baking it?
Sure!
Absolutely out of this world. I did not have a food processor, so I froze my butter cubes, tossed them in the flour to completely coat and then “smooshed” them with very cold fingers until the size of flattened dimes. I finished the dough as the recipe dictates, but let it rest in the fridge after forming it into a disk. I let it rest in there, wrapped tightly in plastic wrap, for 30 minutes, then continues on with the recipe as written.
It was an easy dough to work with. This came out so beautiful, so delicious, and so flaky I fell in love with it. Made it for family for an early Thanksgiving dinner. They are used to eating at the very best restaurants in the US and stated this was the best apple galette they had ever tasted. It didn’t last. Gone in a heartbeat. Jennifer never fails me.
I made this one night, doubling the recipe and freezing one of the tarts. The first time I cooked it, I took it out at 60 minutes, as it looked quite done and smelled amazing. The taste of everything was phenomenal, but the dough was underbaked in some spots and completly raw in one.
Attributing this to undercooking and occasionally folding the dough over itself instead of the apple, I carefully assembled the second tart before freezing and, when baking, I baked it for 75 minutes to be sure. The dough still turned out undercooked in spots where it was more prominently folded onto itself.
I loved this tart otherwise – it’s so easy yet just as good as any apple pie. Is there a way to amend the dough situation in the future?
Thank you for sharing this recipe!
Hi Corrine, sorry you’ve had some problems with this! I may try cooking the tart a little longer next time but when you notice it getting browned on top, you can loosely lay a piece of foil over the top so it doesn’t burn. Also, try rolling the dough a bit thinner the next time. Hope that helps!
I made my own pie crust that was left over from Xmas very similar to this recipe… I had this prob I think Your oven wasn’t hot enough! I cooked mine on 350 for 45 min then 375 for 15.. perfection! Just a suggestion
Absolutely fabulous!! The pastry crust is light, flaky and crisp, pairs with the apple filling perfectly. Turbinado sugar completes. Make the exact recipe, I used Granny Smith apples. It may seem like a lot of work, but so well worth the outcome. After making it the 1st time, subsequent times will be a breeze. I highly recommend using the apricot jam or jelly, adds another layer of flavor. Im so excited to have made a French pasty ♥️ 10 stars
The tart came out fantastic. Thank you! Would be super helpful to have a list of ingredients at the top of the article. Likewise for the preheat temperature.
Glad you liked it, Katie! If you don’t want to scroll through all of the pictures and other content, you can jump straight to the recipe. At the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Hope that clarifies!
This is so yummy. My kids said it’s better than any other apple pies that they have ever tasted!
My home is in the middle of an apple orchard so I have tried many recipes with apples. The Rustic Apple Tart is by far my family’s all-time favorite. Delicious, beautiful and easy. I followed the directions exactly as written. My apples were a bit too fresh and juicy so I had to pat them dry before mixing with the other filling ingredients. This autumn I made several tarts to freeze and have on hand. Thank you for this wonderful treasure of a recipe.
It turned out good, I really liked it but felt like the egg wash was more than it needed, I seemed to have too much of it.
I’ve followed other crostata and tart recipes (including Ina’s), and this is now my favorite! The buttery crust with vanilla and raw sugar dusting was fantastic. This will be my go to recipe!
So easy to make, bypassed the crust and bought a refrigerated rolled up dough, which cut prep time and was delicious just the same. Used Jazz apples which held up under the heat and allowed me to use less sugar. Thank you for sharing how to make one of my favorite pastries.
i have a question i dont have a food processor.. can i make the dough by hand?
Hi Crisel, You can definitely 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!
The recipe for the rustic apple tart turned out fantastic. An apple pie is just out of the question…. this will be my new go to.
Thanks for sharing.
I made this apple tart yesterday and my husband and I had a piece last evening. The crust is amazing! Jenn, all of your recipes that I make are keepers. Thank you!
Amazing! I had freshly picked apples. I used Pippens- they worked very well. Great, easy crust. Next time I will use jam and the sugar on the crust. Will make again and again!
Best apple tart ever!! Im fairly decent with an oven, and had a real good apple pie recipe which was my go-to recipe for special occasions. This however – knocks it out of the park. The crust was just perfect. My family was asking if I could make another one the very next day! Easy, breezy, delicious. Followed the recipe to the letter.
Made this with red pears and some ginger and followed the recipe as written. I’ve never had a crust so easy to make and so tasty. Because the pears were ripe they exuded a lot of juice in the bowl so I drained them as best I could and just dumped the whole lot of them in the middle of the crust. Even with those sloppy detours the galette came out beautifully. The turbinado sugar gave the crust a nice crunch, the apricot jam added just the right amount of sweetness. I couldn’t help myself – had to spoon up the leaked out syrup and it was delicious. What a nice touch of sweetness, permeating the whole house with warm fuzzy home baking on a rainy and cold day.
This was great! Not too sweet, perfect. I did make 2 changes: added the flour to the seasoning mix, so it mixed with the apples. Then spread finely ground pecans over the crust, 2″ from sides, before placing apples. Kept crust flaky, never soggy. Delicious recipe!
Made exactly as written except left off the jam glaze at the end. Delicious!
I am so amazed at how delicious is! A lot of times things look better than they taste, but not this…..it’s amazing! The directions were perfect, and very easy to follow. I did not have the apricot jam for the glaze, but it was still perfect.
I’ll definitely look for more of your recipes!
This was amazing 🥰. This was my first time making gallette and was really nervous about how it would turn out. I wanted to make smaller portions that could be consumed in one sitting so I made two smaller ones and froze them overnight.
I ended up with a lot of apple left over (started off with around 700-something grams), probably because I had smaller surface area now to fill. I turned the leftovers into a jar of compote.
From frozen baked it at 175 C for 40 minutes and it turned out perfectly 😍. Beautiful golden brown color and perfectly flaky crust. A bit disappointed that it wasn’t in your cookbook, because it’s definitely a keeper for me.
This was WONDERFUL. I had been searching through all of my French cookbooks and could not find a recipe that came close to this one. I followed the recipe exactly and it turned out as perfectly as pictured and was just as delicious. It’s also very easy and my company loved it.
A helpful tool was a metal pastry scraper that helped to lift the edges of the pastry over the prepared apples without tearing. The pastry is very forgiving and easy to cut and patch any areas to make the shape more uniform.
It was perfect….nice taste, perfect balance of sweet. Used salted butter, after I added the salt called for, but it was fine. That crust was light and crunchy…. Thanks for sharing your recipe!
My dough took slightly more than 1/4 cup of water and I just added extra water little by little to not overpower it. I also baked it for about 50min. It worked out perfectly, and I’ll be making it again for thanksgiving.
Great!
Although mine was done in about 30 mins. I rolled my pastry to a 14″ diameter as instructed.
Either way really really delicious.
This cake is delicious and amazing!!!
I’m making it twice a month.
The crust is perfect!
Thank you so much for sharing this recipe
I love apples and love to bake, so this was up my alley. I incorporated another recipe with this one just changing a few things. This recipe is elegant and adding vanilla ice cream makes it further decadent.
Amazingly simple and delicious. The vanilla and cinnamon smelled great while baking this morning. Loved the addition of turbinado sugar on the crust. The family scarfed it down after lunch today.
I’ve made several versions of this and this one is far and away the best. I’ve added it to my ‘favorites’ recipe file.
Made it with Jonagold apples (about 700 grams was enough), and it was absolutely flawless! Thank you so much for sharing the recipe. 🙂
Yum Yum Yum–nothing else to say?
Hi , can I assemble and refrigerate to bake the next day??
Hi Lala, I would actually put it in the freezer if you want to assemble it a day in advance. You can put it in the oven directly from the freezer. Hope you enjoy!
It’s now out favorite apple dessert. Crust is fantastic.
Thank you for sharing
Very deserving of 5 Stars! The crust was perfection.
I can’t believe how easy it was for me to make this tart. Crust is usually my downfall but with this recipe the crust was perfect. Loved the apricot glaze as well. I didn’t have turbinado sugar and used raw sugar as a substitute which worked out just fine.
Today I will add some nectarines I need to use up and see how that works!
Thanks!
Hi there,
Looking to make this tonight. Can it be made in a cast iron skillet?
Thanks!
Sure, I think that would work. Hope you enjoy!
I have made this twice for company and it was a big hit. I especially like the addition of the vanilla.
I am confused about why the recipe author just call this by its name this is an apple galette?
I’ll go out on a limb on this one, she probably doesn’t just call it a galette because tart gets more hits on the internet search engine. I do not know chef Jenn personally but I wouldn’t get too hung up on the name she used as I am sure this is just delicious and she gave great step by step instructions on how to make this. Yes technically this a French galette, a tart would be in tart pan, but where my husband’s grandmother would call it a crostata. Every recipe of hers that I have made has turned out to be delicious and this crust seems much easier to make than what I normally do so I am looking forward to making this.
I have made this tart both with apples in the winter and pears from my garden in the summer (I don’t peel them). In both cases it comes out great even though I almost always forget to sprinkle the tart with sugar. It’s very easy to make and really delicious. It doesn’t last a day!
Hi Jenn,
Thank you for this great recipe. With the added visual instructions, it made it so easy to understand your delicious recipe for the rustic tart. We all loved it as it was the perfect sweetness and the crust was delicious. Also made the crustless broccoli quiche and carrot salad which were also excellent. Five stars for all.
Jenn, you are making me look so good here in St. Louis, this is a perfect recipe! Thank you for you talent and sharing of wonderful, on point recipes. I also am a queen at your New York Cheesecake, utterly delicious! Sending love and light from The “Brick City”.
I made this today. Fabulous!!! Love your recipes. They are easy to follow, your step by step instructions are very clear and the pictures are really helpful. So glad I found you!!
Wow! Seriously amazing recipe. The crust was very buttery and flakey. Great instructions, simple, wonderful to put together and bake with the first apples from the orchard.
Love it! This is my go to and only recipe when I make a pie, and now I make a lot of them! Apple, peach, plum, strawberry rhubarb. It’s such a fun, easy and satisfying process and the results are always great. I put a little less sugar in the pastry to prevent burning. Listing the oven temp at the top of the recipe rather than buried in the instructions would be helpful.