Classic French Apple Tart


by: Baker Guy

For this tart, same af the apples are cooked dawn into a thick chunky apple sauce, which is spread over the raw tart shell. The remaining apples are then sliced thin (see note) and arranged over the applesauce. Slice the apples as thin as you can so they'll be flexible when yau fan them in the tart shell; if they are too thick, they'll crack.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 1

8 large tart apples (about 4 pounds) (Golden Delicious or other)

1/2 lemon

1/2 cup sugar (plus 1 tablespoon for the tart top)

1 vanilla bean (split in half lengthwise) (optional)

1/2 cup water

734 grams dough (basic pie and tart pastry dough)

3 tablespoons butter (melted)

2 tablespoons hot apricot glaze (optional)

Nutrition Facts
Classic French Apple Tart

Servings Per Recipe: 1

Amount per Serving

Calories: 43714

  • Total Fat: 1813.9 g
  •     Saturated Fat: 357.6 g
  •     Trans Fat: 1.4 g
  • Cholesterol: 1176.8 mg
  • Sodium: 26217.5 mg
  • Total Carbs: 6507 g
  •     Dietary Fiber: 325.1 g
  •     Sugars: 4001.6 g
  • Protein: 510.9 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Halve the apples, core them with the end of a vegetable peeler or with a melon ballen and rub the halves with lemon.

2.  Use half of the apple halves to make the applesauce filling. Place the apple halves, flat side down, on a work surface and cut through them sideways so you end up with 3 slices per half. Slice into strips, then cubes.

3.  Toss the cubes with the lemon juice and put them in a heavy-bottomed pot with the sugar water, and the optional split vanilla bean. Cook until the liquid evaporates. Stir occasionally but not so much that the cubes lose their shape.

4.  Allow the applesauce to cool and spread it over the lined tart ring. Mound it up slightly in the center to support the apples and to create a more dramatic effect.

5.  Slice the remaining apple halves as thin as you can. Leave the slices barely attached on one side ofthe apple half so they stay in place as you slice. Cut off the strip where the slices are attached, and fan them out to make sure they're all detached.

6.  Arrange the apple slices around the outside of the tart so that each slice covers the indentation where the core was removed of the slice beneath it. Use a knife to nudge the slices so they meet evenly. Put aside the small or uneven apple slices from the ends of the apples.

7.  Mound the little apple slices you saved in the center of the tart.

8.  Make another ring of apple slices inside the first but facing in the opposite direction. Use your fingers to even out the inner slices.

9.  Arrange half-slices over the center of the tart, brush with melted butter, and sprinkle with granulated sugar.

10.  Bake until deep golden brown. Let cool and gently lift off the tart ring. If the tart ring sticks, slide a paring knife between the ring and the crust along the top edge. Gently transfer the tart to a serving dish or serve right from the baking dish.

11.  Brush the tart with hot apricot glaze while the tart is still hot.

related recipes




Apple tart is one of my favorite