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    Home >> French

    Tarte aux Pommes - French Apple Tart

    Published: May 11, 2019 • Modified: February 21, 2022 • by Author: Analida • Word count:2255 words. • About 12 minutes to read this article. • This post may contain affiliate links.

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    Jump to Recipe Print Recipe

    Tarte aux Pommes is a classic French Apple Tart. The combination of chopped apples made into a sauce with a nice liqueur and apples slices gives this dessert a nice contrast of textures. The glaze is really easy to make and gives a beautiful patisserie style appearance. All of this sits on a simple shortbread crust. Read on to learn how to make this tasty treat!

    Jump to:
    • Making tart aux pommes
    • Tips for a great French style apple tart.
    • Step by step photos
    • Frequently Asked Questions:
    • Tarte aux Pommes Recipe Card - French Apple Tart

    a slice of french apple art on a plate with coffee on the right and an entire tart in the back

    Jump to:
    • Making tart aux pommes
    • Tips for a great French style apple tart.
    • Step by step photos
    • Frequently Asked Questions:
    • Tarte aux Pommes Recipe Card - French Apple Tart

    We're breaking out the fine china for this photo. It doesn't get used much. A tart is a dish baked in a pastry crust that can be sweet or savory. It is usually does not have a top crust and the possibilities are only limited by the creative spirit of the cook. In this recipe I will introduce to one of my all-time favorite desserts - Tarte aux Pommes -, or simply put French apple pie. I do promise to write one or two recipes that feature a savory tart at a later date.

    I first learned about Tarte aux Pommes while living in Europe as a teenager. Until then all I knew about was the traditional apple pie. At first I didn't know what to make about this dessert with a crust on top. My doubts soon evaporated when I took the first bite. What I bit into was a piece of heaven. The smell, the sweetness, the soft texture. I wanted more.

    Making tart aux pommes

    Your everyday apple tart sold in nearly every patisserie in France.The ingredients are simple as its preparation technique.  I prefer this French dessert over apple pie, but that is just my taste. For this particular recipe, we used a shortbread crust. My husband and I find that the caramelizing of the short bread crust adds a new dimension to the taste and texture of this old-time French favorite. Glazing the tart with apricot jelly adds visual appeal. Although it might be tempting to reach for that vanilla ice cream, I would skip it.  The taste of this tart is amazing, just by itself. I do however recommend a nice cup of coffee or tea, and a couple of friends to share with.

    It is my sincere hope that you enjoy this fabulous dessert as much as I do.

    apple slices for French apple tart
    This is the basic shape and thickness of the apple slices.  I really recommend a mandolin slicer for this and I personally like the OXO mandolin type slicer for quick clean up.

    tarte aux pommes French apple tart baked on a white plate

    Tips for a great French style apple tart.

    • I like to use a tart apple like a granny smith that holds up well and give a little tartness to the sweet glaze and sugar.
    • This tart has an interesting filling because you have three layers above the crust.  So the first later is the apple sauce reduction.  This is simply chopped apple, sugar, water and a nice liqueur like Calvados or Belle Paire.  (A brandy or cognac will work too in a pinch.)
    • The second layer are the apple slices neatly arranged over the spread of apple sauce and then sprinkled with the cinnamon sugar.
    • Finally, the last layer is the super easy glaze. It is apricot jelly and water melted in the microwave.  You will have a work of art that will glisten like the fresh morning dew.  Take a photo!

    Step by step photos

    A collage of photos showing steps to make a shortbread crust for tart aux pommes.

    1. Preheat your oven to 375° F degrees. Place all the crust ingredients in a food processor.
    2. Pulse the food processor until the it starts to look like corn meal and is well combined.
    3. Pour the mixture into a 10 inch non-stick tart pan with a removable bottom and push to the sides with a popsicle stick or chop stick. Make a thin layer in the middle and thicker on the sides.
    4. Press the middle of the mixture into the tart pan or you can use a flat bottom water glass. Press firmly to get a tight crust.
    5. Work the side up to the top edge of the tart pan and press tightly with your fingers.
    6. Bake in a 375°F degree oven for 15 minutes or until golden brown around the edges.A collage of photos showing steps to slice apples, make apple sauce and construct a tart aux pommes.
    7. While the tart shell is baking, prepare a large bowl with water and the lemon juice to keep the apples from browning while you work. Peel and core all 4 apples. Slice two apples into ⅛" sliced half circles and place in the lemon water until ready to construct the tart. I love my Oxo mandolin slicer for this task. Take the other two and finely dice them.
    8. Place the diced apples in a pan with the nutmeg, add the sugar and water. Cook slowly until reduced and there is no liquid. Smash down with a spatula or spoon. The texture should resemble a thick applesauce. Stir in the liquor.
    9. Stir until all the liquor is absorbed. When you push the sauce to one side of the pan no liquid should run when fully reduced. Chill the applesauce on the refrigerator for 20 minutes.
    10. Add the chilled applesauce to the tart shell. Turn the oven down to 350°F.
    11. Remove the apple slices from the lemon water and place on a kitchen down to dry. Arrange the sliced apples overlapping around the tart pan.
    12. Sprinkle the top of the tart with the ½ cup of sugar then bake in a 350°F oven for 20 minutes.
    13. After 20 minutes the apple slices will be quite soft. You can turn up the oven to 425°F and watch the tart carefully for a nice caramelization of the sugar and the apples will turn brown. When you have a nice brown color remove the tart from the oven.
    14. While the tart is baking take 4 Tbsp apricot jelly and 1 Tbsp water and microwave for 20 seconds on high until very soft and runny. When the tart comes out and is still hot, brush the glaze over the entire dessert. Enjoy!

    Frequently Asked Questions:

    • Can I freeze the tart shell and make the tart later? Yes, once the tart shell has completely cooled you can freeze for up to 2 months.
    • Can I make this tart ahead? Yes, the finished tart stays nice and crisp for 1-2 days. We usually consume the tart the same day but you can store it in the refrigerator 2 to 3 days and heat it up in the oven. It is really nice when it is warm. Bake at 350°F for about 10 minutes until warm in the center.
    • How long can we keep the finished tart in the refrigerator? It is best to eat this tart fresh after it has baked. It will last for 2-3 days in the refrigerator but the crust will start to get slightly softer.
    • Do I have to let the tart shell cool before adding the apple filling? No, you can add the filling after the tart shell comes out and layer on the apple slices.
    • Can I remove the shell from the pan and fill? No, leave the tart shell in the tart pan while you construct the tart. Use a tart pan with a removable bottom plate and leave it in the pan until you are ready to serve. Pop it out of the pan and place it on a platter leaving the bottom pan plate in place. You can glaze it while on the platter or before you remove it from the tart pan.
    • Why did my tart dough turn into a ball? You likely over mixed the dough in the food processor. Be sure to stop pulsing the dough mixture as soon as it looks like a granular fine meal.
    • Can I freeze the finished tart? You can freeze this tart in a freezer bag or in an airtight container 1-2 months for the best results. Thaw the tart in the refrigerator over night and then bake at 350°F for about 12-15 minutes until warm in the center.

    If you want to explore some other French style recipes here are a few to bookmark for later or pin on Pinterest.   The French patisserie fruit tart is easy to make and the cream filling just divine with a topping off fresh fruit of your choice and then glazed.  If you are a soup lover then you have to try homemade French onion soup and learn a little about the history of the dish too.  My all time favorite chicken dish has to be chicken tarragon that is cooked so tender and served  with a creamy rich sauce.

    Looking for more recipes?
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    tart aux pommes on a plate with coffee

    Tarte aux Pommes Recipe Card - French Apple Tart

    This is a classic style French apple tart (Tarte aux Pommes) with a sweet shortbread crust.  This recipe combines sliced apples and an apple reduction sauce with a nice sweet liqueur,  Calvados or Belle Paire with a dash of nutmeg. You will love the delicate flavors in this dessert!
    5 from 10 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: French
    Keyword: apple dessert, baking, French apple tart, patisserie style tart
    Prep Time: 30 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 8 servings
    Calories: 323kcal
    Author: Analida Braeger

    Ingredients

    Crust:

    • 1 ¼ cups all purpose flour sifted
    • 4 oz butter sliced into about 10 pieces
    • 2 Tbsp sour cream
    • 2 Tbsp sugar
    • 4 apples you want a tart apple, I like Granny Smith
    • ½ cup sugar
    • 1 dash nutmeg
    • 2 oz sweet liqueur or brandy Calvados or Belle Paire work nicely
    • 1 tsp lemon juice fresh squeezed juice
    • ½ cup water

    Glaze:

    • 4 Tb. apricot jelly plus 1 Tbsp water

    Instructions

    Make the tart crust:

    • Preheat your oven to 375°F.
    • In a food processor, combine flour, butter, sour cream and sugar. Pulse until mixture looks like corn meal. Pack neatly into an ungreased tart pan and bake for about 15 minutes. Until golden brown.
    • When tart crust is ready, remove from oven. Turn the oven temperature down to 350°F.

    Make the apple filling:

    • Peel, core and cut apples in thin crescent shapes. I like to use a mandolin slicer set at ⅛". Also put apple slices into a bowl of water with lemon juice to keep from browning while you work. Two of the apples should be diced finely. 
    • Place diced apples in a saucepan with the nutmeg, add the ½ cup of sugar, and the water. Cook slowly until reduced. As they soften, smash down with spoon. The texture should resemble that of a thick applesauce. Stir in the liquor until fully absorbed and no liquid runs when pushed to the side of the pan. Remove from stove and place in fridge for twenty minutes until cool. You do not want to place hot apple sauce on the baked tart shell.

    Construct the tart and bake:

    • Spread the chilled apple sauce mixture on the bottom of the baked tart.
    • Take your apple slices and dry them on a kitchen towel.  Arrange them in neat rows slightly overlapping each other. Sprinkle with sugar (approximately ½ cup) and bake for approximately 20 minutes or until you notice that the apples are starting to get golden brown.
    • After 20 minutes the apples slices will be very soft and you can turn up the oven to 425°F and watch the tart very carefully for a nice caramelization of the sugar on top and browning of the apple slices.  Watch this very closely.  Once brown remove from the oven.

    Glaze the finished tart:

    • While the tart is baking place the apricot jelly and mix with 1 TB water in a microwave safe dish.  Heat for about 20 seconds on high or until is it very soft and runny.
    • Remove from oven, and using a pastry brush lightly glaze the apples. You can serve this dessert warm or cold; it is delicious either way.

    Notes

    Frequently Asked Questions:
    • Can I freeze the tart shell and make the tart later? Yes, once the tart shell has completely cooled you can freeze for up to 2 months.
    • Can I make this tart ahead? Yes, the finished tart stays nice and crisp for 1-2 days. We usually consume the tart the same day but you can store it in the refrigerator 2 to 3 days and heat it up in the oven. It is really nice when it is warm. Bake at 350°F for about 10 minutes until warm in the center.
    • How long can we keep the finished tart in the refrigerator? It is best to eat this tart fresh after it has baked. It will last for 2-3 days in the refrigerator but the crust will start to get slightly softer.
    • Do I have to let the tart shell cool before adding the apple filling? No, you can add the filling after the tart shell comes out and layer on the apple slices.
    • Can I remove the shell from the pan and fill? No, leave the tart shell in the tart pan while you construct the tart. Use a tart pan with a removable bottom plate and leave it in the pan until you are ready to serve. Pop it out of the pan and place it on a platter leaving the bottom pan plate in place. You can glaze it while on the platter or before you remove it from the tart pan.
    • Why did my tart dough turn into a ball? You likely over mixed the dough in the food processor. Be sure to stop pulsing the dough mixture as soon as it looks like a granular fine meal.
    • Can I freeze the finished tart? You can freeze this tart in a freezer bag or in an airtight container 1-2 months for the best results. Thaw the tart in the refrigerator over night and then bake at 350°F for about 12-15 minutes until warm in the center.

    Nutrition

    Calories: 323kcal | Carbohydrates: 48g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 32mg | Sodium: 108mg | Potassium: 123mg | Fiber: 2g | Sugar: 28g | Vitamin A: 420IU | Vitamin C: 5.1mg | Calcium: 17mg | Iron: 1mg

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    570 shares
    • 54

    Reader Interactions

    Comments

    1. Sarah

      July 09, 2015 at 3:04 pm

      Beautiful and delicious-looking. Thanks for linking up to the Bloggers Brags Pinterest Party. I have pinned your post to the Bloggers Brags Pinterest Board.

      Reply
      • Analida

        July 09, 2015 at 5:00 pm

        Thanks Sarah!!!

        Reply
    2. Dini @ The Flavor Bender

      November 25, 2015 at 9:32 pm

      Analida!! This tart looks BEAUTIFUL! I could look at it for hours, if I didn't want to eat it even more! Absolutely gorgeous!

      Reply
      • Analida

        November 26, 2015 at 8:22 pm

        Thanks Dini. I wish I could look at it without eating it. 🙂

        Reply
      • Analida

        November 28, 2015 at 1:29 pm

        Thanks Dini. It is one of my favorites. 🙂

        Reply
    3. LISA RUSSO

      March 07, 2017 at 7:11 pm

      That looks delicious and beautiful!

      Reply
      • Analida

        March 08, 2017 at 5:23 pm

        Thank you Lisa! This is one of my favorite desserts.

        Reply
    4. Manny

      July 23, 2018 at 2:29 pm

      5 stars
      Quite interesting to know that you had a taste of heaven by having a bite of the apple pie. I really need to experience same taste.

      Reply
      • Analida

        July 23, 2018 at 7:31 pm

        Hi Manny,
        This is one of my favorite easy French tarts to make.

        Reply
    5. Gloria | Homemade & Yummy

      May 13, 2019 at 4:59 pm

      5 stars
      There is just something about the rustic desserts that are so beautiful. Not only in appearance but in taste too. This is one of those desserts. I would love this "tarte aux pommes" any night of the week. Elegant for entertaining too.

      Reply
      • Analida

        May 17, 2019 at 9:27 am

        This dessert is so easy to make and take along to summer picnics too! Enjoy!

        Reply
    6. Denise

      May 16, 2019 at 1:18 pm

      5 stars
      This is one of the prettiest tarts I have ever seen! It sounds delicious as well. What an impressive dessert!

      Reply
    7. Carrie | Clean Eating Kitchen

      May 17, 2019 at 8:25 am

      5 stars
      This is exactly my kind of dessert! So pretty and those flavors sound so delicate! Look forward to trying this!

      Reply
      • Analida

        May 17, 2019 at 9:28 am

        Thanks! These simple ingredients come together for a really nice dessert and it will like like a work of art too!

        Reply
    8. Julie

      May 17, 2019 at 3:35 pm

      What a beautiful tart! Somehow we never stopped to get one of these in Paris, but now I can make my own at home whenever the mood strikes.

      Reply
    9. Kelly Anthony

      May 18, 2019 at 6:37 pm

      5 stars
      I LOVE Apple Tarts. There's a better pastry to crust ratio than pies 😉 The sauce and glaze for this one sound heavenly! And a shortbread crust? YUM!

      Reply
    10. Jenni LeBaron

      May 18, 2019 at 9:26 pm

      5 stars
      This apple tart sounds perfect for a fancy tea service. I particularly love the idea of that great shortbread crust. Wonderful recipe!

      Reply
      • Neha

        May 19, 2019 at 10:13 pm

        Apple tart is my most favorite tart and yours look too pretty to sum up in words. Bookmarking this recipe to try for later during the week.

        Reply
    11. Saima

      May 19, 2019 at 1:13 am

      5 stars
      What an elegant dessert your apple tart is! It's perfect for entertaining and I'm adding it to my list of desserts to try. I have a feeling it's going to be a hit!

      Reply
    12. Marisa F. Stewart

      May 19, 2019 at 9:48 am

      5 stars
      I love rustic desserts, especially tarts. Your apple tart is absolutely gorgeous. I I prefer fruit desserts to overly sweet cakes. This is such a wonderful treat to serve with some coffee or tea in the afternoons. Your easy instructions are going to make it quite simple for me to make.

      Reply
      • Analida

        May 19, 2019 at 4:20 pm

        This recipe is most requested by my family and it is so simple to make!

        Reply
    13. Amanda

      May 19, 2019 at 9:51 am

      5 stars
      I love the idea of making this delicious apple tart with some sweet brandy! It adds such a lovely depth of flavor. Thanks for such a great recipe!

      Reply
      • Analida

        May 19, 2019 at 4:19 pm

        You are absolutely right! The subtle flavors of the apple sauce layer with brandy and spice is amazing!

        Reply
    14. Neha

      May 19, 2019 at 10:14 pm

      Apple tart is my most favorite tart and yours look too pretty to sum up in words. Bookmarking this recipe to try for later during the week.

      Reply
    15. Jo

      May 20, 2019 at 1:04 am

      5 stars
      That apple tart looks amazing. I'm so loving the addition of brandy here. Wish I could have a slice of it right now. Would love to enjoy this tart of a lazy Sunday afternoon

      Reply

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    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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