Apple tart

  • Total Time

    1h 25m
    • Prep Time

    • Bake Time

  • Serves


This classic French apples tart has a layer of buttery apple puree underneath golden slices of apple.   For this you will need a 10" (25cm) round loose bottomed fluted flan tin.


  1. Sift the flour and sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. (Or whiz the ingredients in a food processor).

  2. Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.

  3. Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.    

  4. Top Tip: Roll the pastry between 2 sheets of baking parchment, adding flour towards the end if you need to until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and use to line the tart tin. Don't trim the edges but leave about 1/2cm above the edge of the tin. Chill for half an hour in the fridge or freezer. This will help the pastry to shrink less.

  5. Preheat the oven to 190°C (170°C fan, gas mark 5). Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.

  6. Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden and dry to the touch. At this point, you can trim the pastry case to make it neat. Turn the oven down to 180°C (160°C fan, gas mark 4).

  7. Fill a bowl with cold water and add the lemon juice. Peel, quarter and core the apples, placing them in the water as they are prepared to prevent them browning.

  8. To make the puree - chop 3 apples into quarters and place in a medium pan with the butter, water and sugar. Bring to the boil, then cover and cook for 5 minutes until the apples are tender.

  9. Boil off any excess water so the mixture is quite dry, then mash the apples with a fork to make a puree. Spread the apple pure in the base of the tart case.

  10. Cut the remaining apples into slices and arrange over the top of the puree.

  11. Melt the remaining butter in a pan and brush over the apples, then sprinkle with the remaining sugar. Bake for about 35 mins until the apples are just golden brown at the edges. Remove from the oven and brush with the apricot jam.

Let's Bake

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  1. 5 star rating

    It looks amasing I am going to make it and it looks delicious to!❤ I am going to tell you about it straight after I have made it!❤

  2. 5 star rating

    It had a wonderful taste

  3. 5 star rating

    Baked this for a Saturday treat!I am not the best dough maker,but this turned out perfect,easy to work with.I like that you get such a delicious dessert with such an easy to follow recipe.Will definitely make it again
    By the way,it was gone in the blink of an eye!

  4. 5 star rating

    I added whole egg, no water, just a quick sweet treat to use up glut of apples from my garden, it was v good! Thank you x

  5. 5 star rating

    Best apple tart

  6. 5 star rating


  7. 5 star rating

    I've made a few different apple tarts and this tart is awesome...a true French Apple Tart...absolutely the best there is and so easy to make. The only down side is that once you've tasted it you have to finish it because it's so delicious!

  8. 5 star rating

    Great recipe.
    Dish was bigger so I doubled the recipe.
    Absolutely loved it.

  9. 5 star rating

    I am 9yrs old and I made it myself! I enjoyed making it because baking is my happy place! I have made many amounts of dough before but the one I made for this apple tart was so soft and velvety and ever so pliable! I would recommend this to anyone that has the ingredients to make it then make it! I saw another comment saying they used half plain flour and half spelt flour. I will try that and see if it makes a difference. I hope you enjoy little bakers!

  10. 5 star rating

    Amazing recipe! Turned out beautiful and tasted amazing, would 100% recommend.

  11. 5 star rating

    I always uses half plain and half spelt flour for the pastry* but apart from that I followed your recipe more or less to the letter. However, I do have a problem with using only the yolk of an egg ( I can't bring myself to throw anything away) so I incorporated the white in the final apricot jam glaze, whisking it well so it didn't end up looking like a poached egg! It seems to have worked perfectly and I think it helped to firm up the glaze. Anyway, if it tastes as good as it looks (its only just out of the oven) I'm thinking this is an excellent version of a French classic. Thanks for sharing your recipe. Rob Walton, Deal Kent. March 2020
    * I think it makes shortcrust pastry even shorter.

  12. 5 star rating

    Yum! Made for my family and old neighbour next door, everyone loved it! Recipe is really easy to follow. Thanks! ❤️❤️❤️❤️

  13. 5 star rating

    Brilliant idea with jam

  14. 3 star rating

    It does not say whether to peel the apples or not. The middle three steps regards prep of apples are incoherent.

  15. 5 star rating

    this was the most fabulous apple tart ever. Really impressed. Thank you!

  16. 5 star rating

    Absolutely delicious and very easy to make. I did add a little extra apricot jam and then grilled it for a few minutes. Made the top of the tart very scrumptious and looked amazing.

  17. 5 star rating

    great recipe!

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