🍎 French apple tart
Tarte aux pommes is the classic French apple tart: a buttery pastry base covered with overlapping, paper-thin apple slices arranged in a rosette. It is baked until the edges of the apples turn golden, then brushed with warm apricot jam for a glossy finish. It is lightly sweet and fruity, served warm or cool.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 200 g plain flour
- 100 g cold butter, diced, plus 20 g melted
- 3–4 tbsp cold water and a pinch of salt
- 4 apples, peeled, cored and thinly sliced
- 40 g sugar
- 3 tbsp apricot jam
Method
- Rub the flour, salt and cold butter together, add the water and form a dough; chill for 30 minutes.
- Roll out and line a 24 cm tin.
- Arrange the apple slices in overlapping circles, brush with melted butter and sprinkle with sugar.
- Bake at 190 °C for 35–40 minutes until the apples are tender and golden at the edges.
- Warm the jam with 1 tbsp water and brush it over the hot tart.
How to make it lighter
- Skip the melted butter on top and rely on the jam glaze.
- Use sweet apple varieties and cut the sugar in half.
- Cut 10 slices instead of 8.
History
Apple tarts have been baked in France for centuries, with regional styles in Normandy, Alsace and elsewhere. The thin, glazed rosette version is a staple of French bakeries and home cooking.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →