A classic French apple tart with buttery shortcrust pastry, a smooth apple compote base, and elegantly fanned slices of golden apples glazed to perfection—simple, elegant, and irresistibly delicious. This traditional dessert captures the essence of French patisserie with refined presentation and balanced flavors.

Why You’ll Love This Recipe

The French Tarte aux Pommes offers a harmonious blend of textures and flavors—crisp pastry, tender apple compote, and delicately caramelized apple slices. It’s visually stunning, easy to prepare ahead of time, and makes a sophisticated finish to any meal. Its lightness and natural sweetness make it a perfect dessert for any season, especially in autumn when apples are at their peak.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the shortcrust pastry (pâte brisée):

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 tsp salt
2–3 tbsp cold water

For the apple compote:

3 apples (such as Golden Delicious), peeled and chopped
2 tbsp sugar
1 tbsp water
1/2 tsp vanilla extract

For the topping:

2–3 apples, peeled, cored, and thinly sliced
1 tbsp melted butter
2 tbsp apricot jam (for glaze)
1 tsp water

directions

Prepare the pastry: In a mixing bowl, combine flour and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Gradually add cold water, 1 tablespoon at a time, mixing until a dough forms. Do not overwork. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 375°F (190°C). Roll out the chilled dough on a floured surface and press it into a tart pan. Prick the base with a fork. Blind bake for 12–15 minutes. Let cool completely.
Make the compote: In a saucepan, cook the chopped apples with sugar and water over medium heat until soft, about 10 minutes. Mash with a fork or blend until smooth. Stir in vanilla extract and let cool slightly. Spread the compote evenly over the baked tart shell.
Arrange the apples: Layer the thinly sliced apples in concentric circles over the compote. Brush the surface with melted butter.
Bake the tart for 30–35 minutes or until the apples are tender and lightly golden.
Glaze: Warm apricot jam with water in a small saucepan until smooth. Brush over the warm tart to create a shiny finish.
Allow the tart to cool slightly. Serve warm or chilled.

Servings and timing

Servings: 8
Prep time: 30 minutes
Chill time: 30 minutes
Bake time: 45–50 minutes (including blind bake)
Total time: 1 hour 45 minutes

Variations

Almond Twist: Add a thin layer of frangipane under the compote for a richer, nutty flavor.
Spiced Apple: Add cinnamon or nutmeg to the compote for a warm, autumnal touch.
Puff Pastry Shortcut: Use store-bought puff pastry for a quicker version.
Caramel Glaze: Use caramelized sugar instead of apricot jam for a deeper, golden finish.
Mixed Fruit: Combine apples with thin slices of pear or quince for a unique variation.

storage/reheating

Store the tart in the refrigerator covered with plastic wrap or in an airtight container for up to 3 days. To reheat, place slices in a preheated oven at 300°F (150°C) for 5–10 minutes. Alternatively, serve cold or at room temperature, as it retains excellent flavor and texture.

FAQs

Can I use a store-bought crust?

Yes, but homemade shortcrust pastry provides the best flavor and texture.

What apples work best for this tart?

Golden Delicious, Honeycrisp, or Braeburn apples are ideal for their balance of sweetness and firmness.

Do I have to make the apple compote?

Yes, it’s traditional and adds a smooth base layer beneath the apple slices.

Can I freeze the tart?

The tart is best fresh, but it can be frozen before glazing. Thaw and reheat gently before serving.

How do I prevent the apples from browning?

Toss the sliced apples with a little lemon juice if preparing in advance.

Can I make this tart ahead of time?

Yes, it can be made a day in advance and stored in the refrigerator.

Why do I need to blind bake the crust?

Blind baking ensures the crust remains crisp and does not become soggy from the compote.

Can I use jam other than apricot for glazing?

Yes, apple jelly or orange marmalade can be used as alternatives.

Is it necessary to peel the apples?

For the traditional smooth texture and appearance, peeling is recommended.

What pan should I use?

A 9-inch fluted tart pan with a removable bottom is ideal for even baking and elegant presentation.

Conclusion

The French Tarte aux Pommes is a beautiful and refined dessert that showcases the natural elegance of apples. From its buttery crust to its glossy glazed top, this tart is a tribute to simplicity and classic French technique. Perfect for entertaining or as a personal baking indulgence, it’s a recipe you’ll return to again and again.