Mom’s French Apple Tart
The tender taste of childhood, wrapped in buttery pastry and the scent of autumn.
Ingredients
For the pastry dough (sweet tart crust):
- 2 cups (250 g) all-purpose flour
- 9 tbsp (125 g) unsalted butter, cold, cut into small cubes
- ⅔ cup (80 g) confectioners’ sugar (powdered sugar)
- 1 large egg
- A pinch of salt
For the filling:
- 5 to 6 medium apples (a mix of sweet and tart varieties is ideal, but any kind works)
- 2 tbsp (25 g) granulated sugar
- 1–1 ½ tbsp (15–20 g) unsalted butter
- ½ tsp ground cinnamon (optional, but recommended)
Instructions
Make the pastry
- In a large bowl, mix the flour, confectioners’ sugar, and salt.
- Add the cold butter and rub it into the flour with your fingertips until the mixture looks sandy.
- Add the egg and bring the dough together quickly without overworking it.
- Shape into a ball, flatten slightly, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
Prepare the tart shell
- Roll out the dough on a lightly floured surface.
- Transfer to a buttered tart pan (9 to 10 inches / 23–25 cm in diameter), pressing gently into the edges. Prick the base with a fork.
- Keep chilled while you prepare the apples.
Prepare the apples
- Peel, core, and dice 2 apples.
- Cook them gently in a small saucepan with a splash of water, a little sugar, and a pinch of cinnamon, until soft, like a simple applesauce.
- Slice the remaining apples into thin, even slices.
Assemble the tart
- Preheat the oven to 350°F (180°C).
- Spread the apple sauce evenly over the pastry base.
- Arrange the apple slices on top in a neat rosette pattern.
- Sprinkle with the granulated sugar, dot with butter, and finish with a light dusting of cinnamon.
Bake
- Bake for 35–40 minutes, until the crust is golden and the apples are slightly caramelized.
- Let cool a little before serving so the flavors settle.
Notes
My mom always preferred Reinette apples, fragrant and perfectly balanced. But you can truly use any kind, or even mix varieties: sweet (like Gala or Honeycrisp), tart (like Granny Smith), and firm (like Pink Lady).
For a glossy, elegant finish: brush the warm apples with a little warmed quince jelly (confiture de coings).
Best served slightly warm, though just as wonderful the next morning, when the flavors have gently melded together.