Name: Easy French Apple Tart Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: French
Ingredients: 1 square sheet butter puff pastry (25cm / 10″ square), barely thawed; 5 tsp caster sugar (superfine sugar; regular/granulated sugar can be used as a substitute); 2 large Gala apples (or 3 medium), peeled, cut in half, core removed, sliced 0.5cm / 0.2″ thick; 1 tbsp unsalted butter, melted; Icing sugar / powdered sugar, for dusting (optional); Vanilla ice cream, for serving (recommended)

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Introduction

This Easy French Apple Tart, or Tarte Fine aux Pommes, is a simple yet elegant dessert that highlights crisp apples and buttery puff pastry. It’s perfect for a quick treat or a charming dinner party finale.

A rectangular baked apple tart with three rows of thinly sliced golden brown apples arranged neatly on top, sitting on a puff pastry base with crispy, golden edges. The tart is dusted lightly with powdered sugar, adding a soft white layer over the apples and crust. In the center of the tart, there are three round scoops of creamy vanilla ice cream melting slightly, creating a soft off-white pool around the apples. The tart and sliced red apple wedges are placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 square sheet butter puff pastry (25cm / 10″ square), barely thawed
5 tsp caster sugar (or superfine sugar, regular granulated works too)
2 large gala apples (or 3 medium), peeled, halved, cored, and sliced 0.5cm / 0.2″ thick
1 tbsp unsalted butter, melted
Icing sugar / powdered sugar, for dusting (optional)
Vanilla ice cream (highly recommended for serving)

Instructions

Step 1: Preheat your oven to 210°C/375°F (190°C fan-forced) and place a baking tray inside to heat.
Step 2: Lay a sheet of baking paper on the counter and sprinkle it evenly with 3 teaspoons of sugar in roughly the shape of the pastry square.
Step 3: Place the puff pastry on top of the sugared paper and fold the edges inward about 1cm (0.4″) to create a border.
Step 4: Arrange the apple slices on the pastry in three slightly overlapping rows.
Step 5: Brush the apples and folded edges with melted butter, then sprinkle with the remaining 2 teaspoons of sugar.
Step 6: Transfer the baking paper with the tart onto the preheated tray and bake for about 30 minutes, until the edges are golden and the apples are tender.
Step 7: Let the tart cool slightly, dust with icing sugar if you like, then cut into six pieces and serve warm with vanilla ice cream.

Tips & Variations

Use firm apples like Gala, Golden Delicious, or Granny Smith for the best texture and flavor.
For extra flavor, sprinkle a little cinnamon or nutmeg over the apples before baking.
Substitute the melted butter brush with apricot jam glaze for a shiny finish.
If you don’t have puff pastry, phyllo dough can be used for a different texture.

Storage

Store any leftover tart covered tightly at room temperature for up to one day. Reheat gently in a low oven before serving again with vanilla ice cream for best results. The tart is best enjoyed fresh but can be refrigerated for up to two days and warmed before eating.

How to Serve

A white plate holds a square slice of golden-brown apple tart with a flaky crust and soft apple slices arranged in a neat layer on top. The tart is dusted lightly with powdered sugar, and a creamy, melting scoop of vanilla ice cream sits on one side, slowly softening and spreading over the tart. A fork is inserted into the tart piece, and a white and gold knife rests on the edge of the plate. The plate is on a soft gray cloth with a white marbled surface background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples?

Yes, you can use any firm, crisp apples. Gala, Golden Delicious, and Granny Smith are great choices because they hold their shape well when baked.

Do I have to serve it with vanilla ice cream?

While vanilla ice cream is traditional and delicious, you can also serve the tart with whipped cream, custard, or enjoy it on its own.