A French Apple Tart is a beautifully elegant dessert that showcases thinly sliced apples arranged in a stunning spiral pattern over a buttery, flaky pastry crust. Unlike traditional apple pie, this tart is often made with a smooth apple compote base and no top crust, letting the caramelized apples shine. Brushed with apricot glaze for a glossy finish, it’s lightly sweet and pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Simple, refined, and absolutely delicious — it’s the perfect dessert for any occasion.
Ingredients
- 4 sweet-tart apples, peeled, cored, and thinly sliced
- 1/2 c. granulated sugar
- Juice of 1/2 lemon
- Pinch nutmeg
- 4 tbsp. butter, cut into small cubes
- 1 sheet puff pastry, thawed according to package directions
- 1 large egg, lightly beaten
- 3 tbsp. apricot preserves
- 2 tsp. Grand Marnier or dark rum, optional
Instructions
Steps:
- Preheat oven to 400°. Line a baking sheet with parchment paper. In a large bowl, toss apples with sugar, lemon juice, and a large pinch of nutmeg.
- Place puff pastry on prepared sheet and prick with a fork all over, leaving a ½” border around the edges. Bake for 15 minutes.
- Carefully arrange apple slices over partially baked pastry, overlapping slightly and avoiding the border. Dot butter all over tops of apples. Brush edges of dough with beaten egg.
- Bake until edges are golden, 20 to 25 minutes.
- In a small microwave safe bowl, heat preserves until melted and loose. Stir in grand marnier, if using. Brush all over warm apples.
