The classic French apple tart — a buttery, flaky crust, a layer of silky apple compote, and paper-thin apple slices fanned out on top, glazed to a glossy caramelized shine. Elegant enough for a dinner party, simple enough for a weeknight bake.
Ingredients
- 1 sheet puff pastry or shortcrust pastry
- 4–5 firm apples (Golden Delicious or Gala)
- 1 cup apple compote or applesauce
- 3 tablespoons butter, melted
- 2 tablespoons sugar, plus extra for sprinkling
- 1/2 teaspoon cinnamon (optional)
- 2 tablespoons apricot jam, warmed, for glazing
Instructions
- Preheat the oven to 400°F (200°C). Roll the pastry out on a parchment-lined baking sheet and trim into a neat round or rectangle. Score a 1-inch border around the edge without cutting all the way through, and prick the center with a fork.
- Spread the apple compote evenly over the center, staying inside the border.
- Peel, core, and halve the apples, then slice them paper-thin. Fan the slices in overlapping rows over the compote, working from the outside in.
- Brush the apples generously with the melted butter and sprinkle with sugar and cinnamon.
- Bake for 25–30 minutes until the pastry is puffed and golden and the apple edges are lightly caramelized.
- While warm, brush the apples with the warmed apricot jam for that glossy, bakery-style finish. Cool slightly, slice, and serve — wonderful on its own or with a scoop of vanilla ice cream.
Pro Tips
- Slice the apples as thin as you possibly can — thin slices fan beautifully and caramelize at the edges.
- Golden Delicious and Gala hold their shape and turn sweet in the oven; avoid soft apples that go mushy.
- The apricot glaze is the secret to that glossy patisserie look — don’t skip it.