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

Pure Apple Comfort

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. The perfect way to end a nice weekend. Please visit Gaye to check out her take on this French Apple Tart.

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

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

More Apple Desserts You’ll Love:

French Apple Tart

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

Ingredients

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 tablespoon salt
  • 44g cold unsalted butter
  • 75g solid vegetable shortening, chilled
  • 1/4 cup ice water

Filling

  • 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

Topping

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

Instructions

  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:

Yield:

8

Serving Size:

1 slice

Amount Per Serving: Calories: 522 Total Fat: 22g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 36mg Sodium: 925mg Carbohydrates: 75g Net Carbohydrates: 0g Fiber: 5g Sugar: 35g Sugar Alcohols: 0g Protein: 6g

 

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62 comments on “French Apple Tart”

  1. What an elegant and delicious looking apple tart!

  2. 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.

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

  4. 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.

  5. Gorgeous Liz! Those slices are perfectly arranged.

  6. 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.

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

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

  9. Can not find the cookie recipe.

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

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