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; 3 tsp caster sugar (or superfine sugar); 5 tsp caster sugar (divided: 3 tsp for underneath, 2 tsp for topping); 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 (recommended for serving)

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Introduction

The Easy French Apple Tart, or Tarte Fine aux Pommes, is a classic, elegant dessert that’s surprisingly simple to make. With buttery puff pastry and thinly sliced apples baked to golden perfection, it’s a perfect treat for any occasion. Serve it warm with a scoop of vanilla ice cream for an irresistible finish.

A square puff pastry tart with a golden brown crust dusted with powdered sugar forms the base layer. On top, three neat rows of thinly sliced apple pieces, light tan with a soft baked texture, cover the pastry evenly, leaving a small border around the edges. In the center are three scoops of creamy vanilla ice cream melting slightly onto the apple slices, creating a smooth white contrast against the warm fruit. The tart sits on a baking tray on a white marbled surface, with some red apple slices placed nearby. 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 (superfine sugar, or substitute regular granulated sugar)

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, for serving

Instructions

Step 1: Preheat the oven to 210°C (375°F) or 190°C (375°F) fan-forced. Place a baking tray inside the oven to heat.
Step 2: On a sheet of baking paper, sprinkle 3 teaspoons of caster sugar roughly in the shape of the puff pastry sheet.
Step 3: Place the puff pastry sheet on top of the sugar. Fold the edges inward to create a 1cm (0.4″) border all around.

Step 4: Arrange the apple slices on the pastry in three rows, slightly overlapping each slice.
Step 5: Brush the apples and pastry edges with the melted butter, then sprinkle the remaining 2 teaspoons of sugar over the apples and edges.
Step 6: Transfer the tart on the baking paper to the hot baking tray in the oven. Bake for about 30 minutes, until the edges are golden and the apples are tender.

Step 7: Remove from the oven, dust with icing sugar if desired, cut into six pieces, and serve warm with vanilla ice cream.

Tips & Variations

Use tart apples like Granny Smith for a tangier flavor, or mix varieties for a more complex taste.
Brush the apples with a little apricot jam after baking for a shiny glaze.

If you prefer a less sweet tart, reduce the sugar slightly or skip the dusting of icing sugar.

Storage

Store leftover tart covered in the refrigerator for up to 2 days. Reheat gently in a low oven or toaster oven to restore crispness before serving. It’s best enjoyed fresh for the flakiest pastry.

How to Serve

A white plate holds a rectangular slice of apple tart with a golden-brown flaky crust at the edges, topped with thinly sliced cooked apples arranged in neat rows. A scoop of melting vanilla ice cream rests on one side of the tart, with creamy melted ice cream pooling around it and the tart. Some powdered sugar is lightly dusted around the tart edges, and small pastry crumbs are scattered on the plate. A silver fork is cutting into the tart, with a woman's hand holding it. A gold and white knife lies near the ice cream. The plate sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought puff pastry?

Yes, store-bought puff pastry works perfectly for this recipe and saves time. Just make sure it’s thawed according to package instructions before using.

What if I don’t have caster sugar?

You can substitute regular granulated sugar, but caster sugar dissolves more easily and gives a smoother texture. Alternatively, superfine sugar is a great option.