Name: French Apple Tart Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: French
Ingredients: 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; 1¾ lbs baking apples (3 large) (such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious); ⅓ cup sugar; 1 teaspoon vanilla extract; 1 teaspoon cinnamon; 2 tablespoons unsalted butter, melted; ⅛ teaspoon salt; 1 tablespoon all-purpose flour; 1 egg, beaten; 2 tablespoons turbinado sugar; 1 tablespoon apricot jelly or jam (optional, for glaze)

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Introduction

This French Apple Tart is a delightful blend of buttery, flaky crust and tender, cinnamon-spiced apples. Its rustic charm and balanced sweetness make it a perfect dessert for any season, especially when you want something homemade and comforting.

A golden brown apple galette sits on white parchment paper on a baking tray with a rustic look. The galette has one layer of thinly sliced apple pieces arranged in a circular, overlapping pattern, with a slight cinnamon glaze that adds a glossy, warm brown color on the apples. The crust is thick and folded over the outer edge of the apples, showing a rough and crumbly texture with a coating of coarse sugar. A slice is cut out, placed close to the galette, showing the same layered apple slices inside. Near the top, there is a small clear glass bowl filled with a yellow-orange jam, and beside it, a paintbrush with jam on its bristles, resting on the parchment. At the bottom, a metal spatula with a wooden handle lies on the baking tray. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1¾ lbs baking apples (3 large) (such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious)
⅓ cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons unsalted butter, melted
⅛ teaspoon salt
1 tablespoon all-purpose flour
1 egg, beaten
2 tablespoons turbinado sugar
1 tablespoon apricot jelly or jam (optional for glaze)

Instructions

Step 1: Line a baking sheet with parchment paper. In a food processor, combine the flour, salt, and granulated sugar. Pulse briefly to mix. Add the cold butter pieces and pulse until butter is pea-sized, about 5 seconds.
Step 2: Sprinkle cold water over the mixture and pulse until moistened and crumbly, about 5 seconds. Transfer dough to a floured surface and knead just until it forms a ball. Pat into a disk and roll into an 8–10 inch circle. Transfer to the parchment-lined baking sheet and refrigerate.
Step 3: Peel, core, and thinly slice the apples (about 1/8 inch thick). Place in a large bowl and toss with sugar, vanilla, cinnamon, melted butter, and salt.
Step 4: Remove dough from fridge and roll it out on the parchment to a 14-inch circle about 1/8 inch thick. Place parchment and dough back on the baking sheet with edges curving up slightly.
Step 5: Sprinkle the tablespoon of flour evenly over the dough. Arrange apple slices on the dough in overlapping concentric circles, leaving a 3-inch border. Fold the edges over the apples, creating pleats, and pinch any tears.
Step 6: Brush the folded dough with beaten egg. Sprinkle 1 tablespoon turbinado sugar over the crust and the other tablespoon over the apples. Chill the tart for 15–20 minutes.
Step 7: Preheat oven to 350°F (175°C) and position the rack in the center.
Step 8: Bake the tart for 55–65 minutes, until apples are tender and crust is golden. Juices may leak and burn on the pan; scrape away burnt bits after baking. Let cool on a rack.
Step 9: For optional glaze, mix apricot jelly with 1½ teaspoons water and heat until bubbling. Brush over the cooled apples with a pastry brush.
Step 10: Use spatulas to transfer tart to a serving plate or board. Slice and serve warm or at room temperature. Best eaten the day it’s made.

Tips & Variations

Use a mix of firm baking apples to keep slices intact and meld flavors beautifully.
Make the dough up to 3 days ahead and refrigerate; let it soften at room temperature before rolling.
The assembled tart can be frozen for up to 3 months; freeze on the baking sheet before wrapping tightly.
Skip the glaze for a more rustic, matte finish on the apples.

Storage

Store leftover tart loosely covered at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat slices gently in a warm oven or microwave before serving for best texture.

How to Serve

A rustic apple galette is placed on a baking tray lined with parchment paper, resting on a white marbled texture. The galette has a single thick crust layer folded around the edges, showing a golden-brown, slightly rough and flaky texture with some sugar crystals on it. Inside the crust is a layer of thinly sliced apples arranged in a spiral pattern, with a warm caramel color and a dusting of cinnamon or spice, appearing soft and cooked. One triangular slice is cut and slightly pulled out from the galette. Next to it on the tray is a small glass bowl with light amber glaze or sauce, and a wooden brush with a dark bristle end resting beside the bowl. A metal spatula with a wooden handle lies to the side of the galette. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What kind of apples work best for this tart?

Use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. Combining varieties enhances flavor and texture.

Can I prepare the crust or tart ahead of time?

Yes, the dough can be made and refrigerated for up to 3 days. The assembled tart can also be frozen for up to 3 months. Just add the egg wash and sugar before baking if freezing unbaked.