Description
This Easy French Apple Tart, also known as Tarte Fine aux Pommes, is a delightfully thin and crisp pastry tart topped with thinly sliced Gala apples. Perfect for a simple yet elegant dessert, it features a buttery puff pastry base with a lightly sugared apple topping, baked to golden perfection. Serve warm with a dusting of powdered sugar and a scoop of vanilla ice cream for a classic French treat that impresses with minimal effort.
Ingredients
Scale
Pastry
- 1 square sheet butter puff pastry (25cm / 10″ square), barely thawed
Apple Topping
- 5 tsp caster sugar (superfine sugar, can 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
To Serve
- Icing sugar / powdered sugar, for dusting (optional)
- Vanilla ice cream (recommended)
Instructions
- Prepare the Pastry Base: Lightly sprinkle baking paper with 3 teaspoons of caster sugar. Place the puff pastry sheet on top of the sugared paper and fold in the edges by about 1 cm (0.4 inches) to create a small border. This step forms the tart base and helps contain the apple topping during baking.
- Arrange the Apples: Lay the thinly sliced apple pieces evenly over the puff pastry, covering the surface but not overlapping the folded border. The thin, uniform slices ensure even cooking and a delicate texture.
- Add Butter and Sugar Topping: Brush the apples generously with the melted unsalted butter to add richness and help with browning. Then sprinkle the remaining 2 teaspoons of caster sugar evenly over the apples to create a lovely caramelized finish.
- Bake the Tart: Place the tart on a preheated baking tray in a hot oven set to 210°C / 375°F (190°C fan). Bake for approximately 30 minutes, or until the pastry edges are puffed and golden, and the apples are tender with caramelized sugar.
- Serve: Remove the tart from the oven and allow it to cool slightly. Optionally, dust the top with powdered sugar for added sweetness and presentation. Serve warm with a generous scoop of vanilla ice cream to complement the tart’s buttery and sweet flavors.
Notes
- Note 1: Keep the puff pastry barely thawed for easy handling but not too soft to prevent sticking or tearing.
- Note 2: Gala apples are preferred for their sweetness and firm texture, but other crisp, sweet apples may be used.
- For best results, use a high-quality butter puff pastry and fresh apples.
- Serving with vanilla ice cream enhances the dessert experience with a cold creamy contrast.
