French Apple Tart

How great was this weekend. I had the opportunity to spend a lot of time with my lovely mother in law, Martina, because my husband went on a 'Men Winter Vacation' to Austria. It's something that has become more like a tradition in the family: My father in law and his sons + snow + skiing= FUN.

The highlight of my weekend was that I got to meet a group of beautiful and wonderful women, that also happen to be devotedly followers and readers of this blog. They came here to Germany, all the way from Austria, to attend the biggest creative fair in Europe: Creativa... I had a lovely time with all of you, and it was a pleasure to finally meet you in person. You're all incredible people! (And I also include here Martina and the sweet Marianne 'Nanni').

So... French Apple Tart. It can't get more simple and delicious. This tart is light, fresh and perfect for summer.

For this recipe, I used Granny Smith apples because they're crispy, sour and make the perfect contrast with the sweet pastry.

For the crust, make sure the butter is really cold when incorporating into the rest of the ingredients. Wrap with plastic and let it stand in the refrigerator for at least 1 hour. 

At first it can be a little hard to handle the dough, but let it rest for 10 minutes at room temperature and it'll be just fine. Try to make a thin crust and remember to make the fork marks so the pastry doesn't get too puffy while baking.

The key to a smooth and crispy apple tart is to make really fine slices of apple. We want them to cook easily and get a little crust too. Arrange them over the pastry trying to form a fan, starting from the outside and working in. Something like this:

If you notice the apples start getting a little brown, sprinkle some lemon drops, it helps avoid oxidation. Now pour a generous amount of brown sugar and tiny cubes of cold butter on top of the apples.

Bake for 35 to 40 minutes at 190ºC- 200ºC or until apple edges are brown and crispy. Let it cool for 10 minutes and spread warm clear jam on top. You can microwave jam for some seconds, so it gets smoother and easier to work with.

Finish it with crushed walnuts or almonds for that extra crunchiness... Enjoy!


Preparation Time: 1 hour
Cooking Time: 40 minutes
Servings: One Tart

For the crust

1 1/4 cups  all- purpose flour
1/2 cup  cold unsalted butter
1/2 tsp  salt
3 tsp  sugar
4 tbs  ice cold water

For the tart

2  finely sliced apples (I recommend Granny Smith or Braeburn) 
2 tbs  cold unsalted butter (tiny cubes)
3 tbs  brown sugar (you can also use regular)
Apricot or light-colored jam
Walnuts or almonds


1. In a bowl or food processor, mix flour, cold butter, salt and sugar. Beat for 2 to 3 times, scrapping bowl sides, until a dough or paste begins to form. Start adding ice cold water and mix until everything is incorporated. Remember that the dough should still look crumbly. Wrap with plastic and refrigerate for at least 1 hour.
2. After refrigerating, let the dough stand for 10 minutes at room temperature. Start working dough into a flat and smooth paste and with the help of your finger tips, arrange it evenly on your tart pan. With a fork, make marks to prevent air pockets from forming while it bakes.
3. Slice apples finely and sprinkle with some lemon to prevent oxidation. Arrange them over the pastry trying to form a fan, starting from the outside and working in. Pour brown sugar and tiny butter cubes on top.
4. Bake tart for 35 to 40 minutes at 190ºC- 200ºC or until apple edges are brown and crispy.
5. Let it cool for 10 minutes and spread (previous microwaved) warm jam on tart, making sure it's perfectly coated.
6. Top with crushed walnuts or almonds... and enjoy!

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  1. Liebe Mariana,
    Da käme ich am Liebsten gleich zum Kaffee vorbei. Die Tarte muss ich probieren, danke für dieses tolle Rezept. Es war so schön Dich in Köln zu treffen, vielleicht gibt es ein Wiedersehen in Österreich?
    Liebe Grüße

  2. Liebe Mariana,
    wieder ein leckeres Rezept. Ich liebe es Kuchen zu backen! Wieder ein Rezept, das ich unbedingt mal probieren muss.
    Liebe Grüße

  3. Liebe Mariana,
    ja die Apfeltarte hat megalecker geschmeckt! GlG, Martina