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Overhead view of a French Apple Tart

French Apple Tart

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This exquisite French Apple Tart from Baking with Julia has a double dose of apple with an applesauce layer topped with a swirl of sliced apples!

Overhead view of a French Apple Tart

French Apple Tart

I’ve baked oodles of apple tarts…some galettes, some on puff pastry, some very similar to this French apple tart. This week’s Tuesdays with Dorie is hosted by my friend, Gaye, from Laws of the Kitchen. The recipe for this French Apple Tart can be found on her blog as well as in the cookbook Baking with Julia on page 379-381. I stocked up on Granny Smith apples and used part of them to make chunky applesauce with a touch of cinnamon. It was this sauce layer that made this version stand out from the rest…and it’s apparently quite traditional. And what apple lover can resist a double dose of apples. Then slices were tossed in lemon juice were artfully arranged to produce a tart whose beauty matches its taste. French apple tart … mmm!

French Apple Tart on a white serving plate with some apples and cinnamon sticks in the background

Apple Dessert

I varied my apple design on this French apple tart to make it a little different from my other tarts, added a touch of sugar to the crust, and baked a few minutes longer to get a bit of color on my topping. But it was delicious and comforting…on a Sunday evening when the winter winds were howling and the temperatures were plummeting. An apple dessert is the perfect way to end a nice weekend. Please visit Gaye to check out her take on this French Apple Tart.

Close view of half a French Apple Tart on a white plate

You may need these supplies to make this french apple tart recipe:

More Apple Desserts You’ll Love:

French Apple Tart | An exquisite tart with a double dose of apples from Baking with Julia

French Apple Tart

An exquisite French Apple Tart from Baking with Julia

Prep Time 40 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Yield 8 servings


Flaky pie dough

  • (I have converted the original recipe into metric and quartered the amounts, as required for the tart. I have also stated the recipe for a food processor only.)
  • 154g pastry flour or all-purpose flour (1 1/4 cup plus 1 tablespoon)
  • 1/2 teaspoon salt
  • 44g cold unsalted butter (1 1/2 ounces)
  • 75g solid vegetable shortening, chilled (2 3/4 ounces)
  • 1/4 cup ice water


  • 6 Granny smith apples
  • 3/4 cup sugar
  • 1 tablespoon all-purpose flour
  • pinch of cinnamon
  • 1/2 cup fresh bread crumbs
  • 2 teaspoons (approximately) fresh lemon juice


  • 2-3 granny smith apples
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter, melted
  • 1 1/2 teaspoons sugar


  1. (I have converted the original recipe into metric and quartered the amounts, as required for the tart. I have also stated the recipe for a food processor only.)

To make crust:

  1. Place the dry ingredients in the food processor fitted with a metal blade and pulse just to mix. Take the top off, scatter the chilled cubed butter and shortening over the flour, cover, and pulse again, working only until the fats are cut in and the mixture resembles slightly moist cornmeal. Add a little of the liquid and pulse a few times, then add more liquid and pulse again. Continue until the mixture has curds and clumps and sticks together when pressed between your fingers.
  2. Wrap the dough in plastic and refrigerate for at least 2 hours or for as long as 5 days.
  3. When the dough has chilled, roll the dough on a lightly floured surface (or between two sheets of baking paper, as I did) into a circle about 1/8 inch thick and fit it into a 9 inch fluted tart pan with a removable bottom. Let the crust chill in the refrigerator for at least 30 minutes.
  4. For assistance on making your tart shell look good, refer to the Baking with Julia video.
  5. To blind bake the tart shell, preheat your oven to 400 degrees Fahrenheit/200 degrees Celsius/gas mark 6. Fit a piece of baking paper or foil into the tart shell and fill with pie weights, rice, or dried beans, and bake the tart for 20-25 minutes until golden brown. Transfer the crust to a rack to cool while you make the filling. (I removed the rice at 20 minutes and let it bake for another 5 minutes without the weights so that the inside of the tart shell could brown up; cf the recipe which states that the weights should stay in even while the tart is cooling.)
  6. Reduce your oven temperature to 375 degrees Fahrenheit/190 degrees Celsius/gas mark 5.

To make applesauce filling:

  1. Peel and core the apples, obtaining 10-12 slices from each apple. ( I cheated and used my corer-slicer tool, which gives 8 slices per apple.) Place the apples in a bowl and toss with the sugar, flour, cinnamon, vanilla, and bread crumbs. Add a squeeze of lemon juice. Spread the apples on a jelly-roll pan and bake for 15-20 minutes, or until the apples give up their juices, start to form a sauce, and are soft enough to mash.
  2. Scrape the apples into a bowl and mash with a potato masher or a fork. Taste and add more lemon juice if you think it needs it, then cool the filling for 15 minutes.
  3. Spoon the filling into the tart shells, ensuring that the filling remains below the rim of the tart shell.

To make the apple topping:

  1. Peel and thinly slice the apples. Toss the apples with the tablespoon of lemon juice to keep them from browning. Arrange the apples in a circular pattern starting from the outside, slightly overlapping the slices.
  2. Work around the pie until the filling is completely covered. Brush the apple slices with melted butter and sprinkle with sugar.
  3. Bake the tart for 25-30 minutes or until the top is glazed and the apple slices are edged in black. (My oven was never going to darken the tart on top, so I just baked the tart until the nominated cooking time was over.)
  4. Serve the tart dusted with powdered sugar (icing sugar) if desired.

Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 522Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 36mgSodium: 925mgCarbohydrates: 75gFiber: 5gSugar: 35gProtein: 6g


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62 comments on “French Apple Tart”

  1. So beautiful! I love apple tart, and your design is so pretty. And love that little char on the apple edge too. Perfect looking tart, Lizzy!

  2. Wow Lizzy, your apple tart is perfect…I am so impressed…it sure looks professionally done. Indeed a very comforting way to end a weekend.
    Have a wonderful week!

  3. Such a pretty tart, I love your apple design!

  4. You arrange everything so nicely. I think I tried to make something like this once and gave up because I could arrange the slices perfectly. Ended up just slapping them on in whatever way fit.

  5. Hi Lizzy! I love the way you arrange the apple splices… Beautiful! I’m sure it taste just as good!

  6. You make such stunning desserts Liz! Iยดm glad to hear the layer of applesauce added something interesting, I thought it might be a bit boring. I might try it sometime after all.

  7. So pretty! I didn’t have time for this but seeing all the gorgeous ones around this morning makes me wish I did! Catch up material, for sure!

  8. Very pretty indeed, Liz. And I love the apple design.

  9. I love apple tarts, and this one looks amazing. My mom made fruit pies more than anything else when I was growing up, and they’re still one of my favorites.

    (And thank you for the repin. So glad you liked the look of my salad!)

  10. This is so gorgeous!!

  11. Lizzy , that apple tart looks so pretty delicious that I have to pin it ๐Ÿ˜€ Pinned ! lol

  12. You have such a great eye to turn any dessert into a work of art here is another example beautiful!

  13. What a gorgeous looking tart. Amazing!

  14. Beautiful, Lizzy. We love apple desserts through the winter when fresh fruits are scarce.

  15. Such a pretty tart! And glad your apples were not too sour…maybe it was my apples…or maybe just us sugar lovers at my house. This tart has as many apples as a large apple pie and I do add more sugar to my pies and not as much lemon juice so we are probably used to a sweeter taste. Very well done and am so glad this was comforting to you on such a blustery day.

  16. Gorgeous! I was thinking about making something like this for a dinner party on Saturday, my local grocery store got a huge shipment of summer fruit in (plums, peaches!) and a fruit tart sounds so good right now ๐Ÿ™‚ Your’s is too pretty!

  17. I am in love with tarts, especially the classics! This is so pretty, Liz!

  18. Wow Lizzy – this apple tart is so pretty!! It looks like a beautiful flower. I must check out this recipe. I also think I must start learning how to use Pinterest!

  19. Preferring apples to chocolate. Talking to anyone specifically? ๐Ÿ™‚ This is definitely right up my alley. I love, love, love fruit desserts. And when you say ‘artfully arrange,’ you’re not kidding. That tart is gorgeous.

  20. Lizzy, I doubt that Dorie or even Julia could make an apple tart this pretty! And it sound delicious too, a win, win for me, wow!

  21. What a lovely tart!!!! I love the way you arrange the apple splices.
    It looks gorgeous!!! Great job!!!

  22. Liz, Wow! This is the second tart on TWD blogroll that is downright gorgeous…too pretty to eat! ๐Ÿ˜‰


  23. PRETTY, PRETTY, PRETTY!!! Your tart looks gorgeous, Liz! Love your creative arrangement with the apples!!

  24. Picture perfect! I had a dream of this tart last night after seeing it on facebook. nom.

  25. Just a gorgeous-looking creature, Liz, and I am positive that it tasted as delicious as it looked. All your little touches are what make you such an entraordinary baker. Lots going on at my house right now so I had to pass on this one. Nice job.

  26. It is almost like a beautiful flower arrangement. Very nicely done! ๐Ÿ™‚

  27. Another beautiful job Lizzy:) Your tart looks delicious and lovely.

  28. Beautiful! I love your apple arrangment. (Not sure I’ve ever said that before!? LOL)

    I loved this recipe as well, and already look foward to making it again. ๐Ÿ™‚

  29. Your slices are definitely artfully arranged, Lizzy. Such a gorgeous tart!

  30. It’s so lovely to see what this tart looks like when made by someone who really knows what they’re doing. It can be such a beautiful creation, and you’ve done a wonderful job with it! Sadly, I wish it tasted as good as it looks! This one just didn’t do it for me. But I’ll still say it’s one of the prettier tarts I’ve seen!

  31. Liz – it’s lovely. I like your altered pattern – it’s slightly whimisical.
    I liked this tart, but I think its begging to be played around with. It has me thinking ๐Ÿ™‚

  32. Beautiful styling of apple slices on top of the tart! Stunning!

  33. Beautiful!! I love how you arranged your apple slices! Great pics too.

  34. I would love to make a peach version of this because of our summer!!!
    I love your careful apple layering ๐Ÿ™‚

    Choc Chip Uru

  35. I don’t think an apple tart could be ny prettier than this one. Absolutely exquisite! I’m assuming it tastes as good as it looks. I will have to check out this recipe.

  36. I’m having more fun looking at apple tarts tonight, talk about living vicariously!!
    How cool that Gaye is hosting-going to check out her apple tart..I would say you’ve outdone yourself with such a beautiful unique apple tart;-)

  37. What a pretty tart! I love cooking with apples !!

  38. your design on top is just gorgeous and breathtaking. I love apple tarts. Dorie would be proud

  39. Love your apple arrangement. The whole tart looks great!

  40. Your apple tarts are always gorgeous.

  41. This French Apple Tart is just beautiful!! so lovely!!

  42. Liz, you certainly baked a perfect and utterly pretty French Apple Tart! I love the way you arranged your thinly sliced Granny Smith on top of the Apple Compote. And such a professional looking crust, just wonderful!

  43. This tart looks wonderful, just like everything you make ๐Ÿ™‚

  44. The rosette pattern on the outside is so pretty, I wanted to do a rosette but wasn’t sure if I could pull it off. Yours is very impressive!

  45. absolutely beautiful

  46. Simply stunning tart!! You really have an eye to make beautiful desserts look even more beautiful. ๐Ÿ™‚

  47. So pretty Liz!! Look at that rosette on top… mine was such a clumsy effort!!! Beautiful!!

  48. Yours were definitely artfully arranged – beautiful!

  49. Wow, those slices and their arrangement are completely flawless! Almost hard to believe the tart was hand-made ๐Ÿ™‚

    Congrats Lizzie ๐Ÿ™‚

  50. What an elegant and delicious looking apple tart!

  51. Oh how I like that you laid the apple slices on their sides around the edge. Very pretty! This was a delicious tart and plan on making this again – maybe soon! Beautiful photos.

  52. WOW! That’s the only word comes to mind at the sight of your absolutely gorgeous apple tart. The next word is “gimme” ๐Ÿ˜‰

  53. Nice apple layout, Liz. I really like the look of the sideways circles. I liked the double apple-ness of this one too. And in my book, an oven-roasted applesauce is a good recipe to know in general, tart or not.

  54. Gorgeous Liz! Those slices are perfectly arranged.

  55. Your tart looks gorgeous! You even got the brownong on the apples. I loved this pie, although the work involved makes it a special occasion dish for me.

  56. This is so beautiful, Liz. I love apple tarts!

  57. Soo cute! Love what you did with the sliced apples, it looks so pretty.

  58. Can not find the cookie recipe.

  59. The beauty and classic design of your tarts never fails to amaze me ๐Ÿ™‚ love this–perfect for September!

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