Best French apple tart

    1 hour 45 min

    Go for this French apple tart with a classic look, with the apple slices arranged in a spiral pattern on top of the buttery pastry. This apple tart is also nut free.


    Buckinghamshire, England, UK
    149 people made this

    Makes: 1 (25cm) apple tart

    • Pastry
    • 170g (6 oz) plain flour
    • 1 pinch salt
    • 75g (3 oz) butter at room temperature
    • 40g (1 1/2 oz) caster sugar
    • 1 egg yolk
    • Filling
    • 8 crisp eating apples
    • juice of 1 lemon
    • 2 tablespoons water
    • 50g (2 oz) caster sugar
    • 15g (1/2 oz) butter
    • 225g (8 oz) apricot jam

    Prep:45min  ›  Cook:30min  ›  Extra time:30min chilling  ›  Ready in:1hr45min 

      For the pastry:

    1. Combine flour and salt. Work in butter, then add the sugar and egg yolk. Add 2 tablespoons cold water if needed and work into a dough. Wrap in cling film and chill for 30 minutes.
    2. Preheat oven to 200 C / Gas 6.
    3. For the tart filling:

    4. Peel, core and chop 6 apples. Place in a pan, add 1/2 of the lemon juice and 2 tablespoons water, cover and cook for 15 to 20 minutes, stirring occasionally until tender. Add 1/2 of the sugar and all of the butter and stir into a pulp.
    5. Roll out pastry, and use it to line a 25cm (10 in) loose bottomed flan tin. Prick the pastry and top with a sheet of baking parchment, fill with a couple of handfuls of dried beans or rice and bake blind in the preheated oven for 10 minutes. Remove rice and parchment, and return to oven for another 5 minutes.
    6. Reduce oven temperature to 180 C / Gas 4. Peel, core and slice 2 apples, toss in remaining lemon juice and sugar. Spread apple puree over pastry, place slices of apple on top.
    7. Bake for 30 minutes. Cool slightly, brush with warmed sieved jam.

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    Reviews in English (1)


    I tweaked the filling by adding a touch of brandy to the puree, and cooked it off for a bit longer than it stated, but I followed the pastry to the letter and it was absolutely perfect, good and crisp, not too sweet. I thought there would be too much puree, but it was correct, just be prepared to be bored of cutting apples 🤣  -  02 May 2018