Description
This Easy French Apple Tart, also known as Tarte Fine aux Pommes, is a simple yet elegant dessert that features thinly sliced gala apples arranged on a buttery puff pastry base. The tart is brushed with melted butter, sprinkled with sugar, and baked to golden perfection. Served warm with a dusting of powdered sugar and a scoop of vanilla ice cream, it’s a delightful treat that captures the essence of classic French patisserie with minimal effort.
Ingredients
Scale
Puff Pastry and Sugar
- 1 square sheet butter puff pastry (25cm / 10″ square), barely thawed
- 5 tsp caster sugar (or superfine sugar; regular granulated sugar can be substituted)
Apple and Butter
- 2 large gala apples (or 3 medium), peeled, halved, cored, and sliced 0.5cm / 0.2″ thick
- 1 tbsp unsalted butter, melted
For Serving
- Icing sugar (powdered sugar), for dusting (optional)
- Vanilla ice cream
Instructions
- Preheat the oven and hot tray: Place a baking tray in the oven and preheat the oven to 210°C (375°F) or 190°C (375°F) fan-forced. This ensures the tray is hot and ready for baking the tart.
- Prepare the sugar base on parchment paper: Lay a sheet of baking paper on your countertop. Sprinkle 3 teaspoons of caster sugar evenly in a rough square shape corresponding to the size of the puff pastry sheet.
- Place and fold the puff pastry: Position the barely thawed puff pastry sheet on top of the sugared baking paper. Fold the edges of the pastry inwards by approximately 1cm (0.4″) to create a raised border which will hold the apples and butter.
- Arrange the apple slices: Neatly lay the sliced apples in three overlapping rows on the pastry, covering the inner area inside the folded edges.
- Brush with melted butter and sugar: Gently brush the melted unsalted butter over the apples and the folded edges of the pastry. Then, sprinkle the remaining 2 teaspoons of caster sugar evenly over the apples and pastry edges to promote caramelization and sweetness.
- Bake the tart: Transfer the prepared baking paper with the tart onto the preheated baking tray in the oven. Bake for 30 minutes or until the pastry edges turn a golden brown and the apples soften slightly.
- Serve: Once baked, remove the tart from the oven and let it cool slightly. Cut into 6 portions, dust generously with icing sugar if desired, and serve warm accompanied by vanilla ice cream for a perfect finishing touch.
Notes
- Use gala apples or another sweet, firm apple variety for the best balance of flavor and texture.
- Ensure the puff pastry is only barely thawed to prevent it from becoming too soft and difficult to handle.
- Sprinkling sugar under the pastry creates a crispy, caramelized bottom.
- Serving the tart with vanilla ice cream enhances the dessert’s richness and provides a delightful temperature contrast.
- The tart is best enjoyed fresh and warm on the same day of baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Keywords: French apple tart, tarte fine aux pommes, easy apple tart, puff pastry dessert, French dessert recipe, baked apple tart, vanilla ice cream dessert
