Description
This classic apple tart features thinly sliced apples arranged in a beautiful spiral over a buttery, flaky crust and finished with a glossy apricot glaze. It’s the perfect dessert for any occasion, blending simplicity and elegance in every bite.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup granulated sugar (plus extra for sprinkling)
- 1/4 teaspoon salt
- 3 to 4 tablespoons cold water
- 4 medium apples (Granny Smith or Honeycrisp), thinly sliced
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
- 2 tablespoons apricot jam
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and place your tart pan on top.
- In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add cold water gradually until the dough comes together.
- Roll out the dough on a floured surface to fit the tart pan. Press into the pan and trim excess edges.
- Peel, core, and thinly slice the apples. Toss with lemon juice and cinnamon if using. Arrange slices in overlapping circles on the crust.
- Sprinkle a little sugar over the apples. Bake for 40–45 minutes until the apples are tender and the crust is golden brown.
- While the tart is still warm, melt the apricot jam and brush it over the apples for a glossy finish.
- Cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Chill the dough before rolling to ensure a flaky crust.
- Use a mandoline for evenly sliced apples.
- If your apples are very sweet, reduce added sugar slightly.
- Can be made ahead and stored in the fridge for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 95mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 30mg
Keywords: apple tart, French dessert, easy tart, fruit tart, fall baking