Description
This Easy French Apple Tart, also known as Tarte Fine aux Pommes, is a beautifully simple and elegant dessert featuring thinly sliced gala apples on buttery puff pastry. With a delicate sprinkle of sugar and a crisp, golden crust, it’s perfect for showcasing the natural sweetness of apples. Serve warm with vanilla ice cream for a classic French finish that is sure to impress.
Ingredients
Scale
Pastry
- 1 square sheet butter puff pastry (25cm / 10″ square), barely thawed
Filling & Topping
- 5 tsp caster sugar (superfine sugar; regular granulated sugar can be substituted)
- 2 large gala apples (or 3 medium), peeled, halved, cores removed, sliced 0.5cm / 0.2″ thick
- 1 tbsp unsalted butter, melted
- Icing sugar / powdered sugar, for dusting (optional)
- Vanilla ice cream, for serving (highly recommended)
Instructions
- Prepare the baking surface: Sprinkle 3 teaspoons of caster sugar evenly over a baking sheet or parchment paper. This will help caramelize the bottom of the tart and prevent sticking.
- Arrange the puff pastry: Lay the square sheet of butter puff pastry on top of the sugared baking sheet. Fold the edges of the pastry inward by about 1cm / 0.4 inch to create a small border, which will help contain the apples and juices during baking.
- Layer the apples: Arrange the peeled and thinly sliced apple pieces closely over the surface of the pastry, covering it almost entirely but leaving the folded edge exposed.
- Add butter and sugar: Brush the melted unsalted butter gently over the arranged apple slices. Then, sprinkle the remaining 2 teaspoons of caster sugar evenly on top to enhance caramelization and add sweetness.
- Bake the tart: Place the tray on a preheated oven rack at 210°C / 375°F (190°C fan). Bake for approximately 30 minutes or until the puff pastry is golden and crisp, and the apples are tender and caramelized.
- Final touches and serving: Once baked, allow the tart to cool slightly. Optionally dust with icing sugar for added sweetness and presentation. Serve warm with a generous scoop of vanilla ice cream to complete this classic French dessert experience.
Notes
- Note 1: Ensure the puff pastry sheet is only barely thawed to maintain its shape and puff up well during baking.
- Note 2: Gala apples are preferred for their sweetness and texture, but you can substitute with any similar sweet apple variety.
- This tart is best eaten the same day it is made for optimal flakiness and freshness.
- If you don’t have caster sugar, grinding regular granulated sugar in a food processor can create a similar texture.
- Make sure to preheat the oven well before placing the tart inside to get a crispy and golden crust.
