Description
This Easy French Apple Tart, or Tarte Fine aux Pommes, is a classic, elegant dessert featuring thinly sliced gala apples arranged beautifully on a flaky, buttery puff pastry base. With a sprinkle of caster sugar to caramelize the apples and a buttery glaze, it bakes to golden perfection. Serve it warm with a dusting of powdered sugar and a scoop of vanilla ice cream for a delightful French-inspired treat that’s simple enough for weeknights but special enough for guests.
Ingredients
Scale
Pastry
- 1 square sheet butter puff pastry (25cm / 10″ square), barely thawed
Filling
- 5 tsp caster sugar (superfine sugar; can substitute granulated sugar)
- 2 large gala apples (or 3 medium), peeled, halved, cored, and sliced 0.5cm / 0.2″ thick
- 1 tbsp unsalted butter, melted
Finishing
- Icing sugar (powdered sugar), for dusting (optional)
- Vanilla ice cream, for serving (highly recommended)
Instructions
- Prepare the Pastry Base: Preheat your oven to 210°C (375°F) or 190°C (375°F) for fan ovens. Sprinkle approximately 3 teaspoons of caster sugar evenly over a baking sheet or parchment paper. Unroll or place the puff pastry sheet on top, then fold in the edges about 1 cm (0.4 inches) to create a border that will hold the apples and caramelize nicely.
- Arrange the Apples: Neatly arrange the thin apple slices over the pastry within the folded edges. Make sure the slices overlap slightly for a pretty layered effect.
- Brush and Sprinkle: Brush the melted unsalted butter evenly over the apple slices to enhance browning and flavor. Then sprinkle the remaining 2 teaspoons of caster sugar on top to help caramelize the apples during baking.
- Bake the Tart: Place the tart on a preheated baking tray in the oven. Bake for about 30 minutes or until the puff pastry is golden brown and puffed, and the apples are tender and caramelized.
- Finish and Serve: Remove the tart from the oven and let it cool slightly. Optionally, dust with icing sugar for a delicate sweetness and serve warm slices accompanied by a generous scoop of vanilla ice cream to contrast the tart’s crisp warm apple flavors with creamy cold sweetness.
Notes
- Use barely thawed puff pastry to make it easier to handle and to ensure even baking.
- Gala apples are preferred for their sweetness and texture, but you can substitute with any sweet-tart apple variety like Honeycrisp or Fuji.
- Adjust sugar quantities slightly based on your apple’s natural sweetness.
- The vanilla ice cream is highly recommended as it complements the tart’s warm texture and enhances the dessert experience.
