Rustic French Apple Tart Recipe

Rustic French Apple Tart Recipe

How To Make Rustic French Apple Tart

This open-faced, fruity French apple tart is a decadent dessert made with a flaky crust that’s topped with tender and spiced apples!

Preparation: 30 minutes
Cooking: 1 hour
Total: 1 hour 30 minutes



For Crust:

  • cupall-purpose flour,spooned, leveled
  • ½tspsalt
  • 2tbspgranulated sugar
  • 12tbspunsalted butter,cut into ½-inch pieces
  • ¼cupwater,very cold

For Filling:

  • lbbaking apples
  • cupsugar
  • 1tspvanilla extract
  • 1tspcinnamon
  • 2tbspunsalted butter,melted
  • tspsalt

For Assembling and Baking:

  • 1tbspall purpose flour
  • 1egg,beaten
  • 2tbspturbinado sugar
  • 1tbspapricot jelly,or jam, optional for glaze



  1. Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process for about 5 seconds, just until the butter is the size of peas. Sprinkle the ice water over the mixture and process for about 5 seconds, just until moistened and very crumbly.

  2. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour the work surface again and dust the dough with flour, as well.

  3. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate.


  1. Peel, core, and cut the apples into ⅛-inch-thick slices and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.

  2. Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about ⅛-inch thick.

  3. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.

To Assemble:

  1. Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge.

  2. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.

  3. Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit.

  4. Chill the assembled tart in the fridge for 15 to 20 minutes.

  5. Preheat the oven to 350 degrees F and set an oven rack in the center position.

  6. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool.


  1. In a small bowl, mix the apricot jam with 1½ teaspoons of water. Heat in the microwave until bubbling, about 20 seconds.

  2. Using a pastry brush, brush the apples with the apricot syrup.

  3. Use two large spatulas to transfer the tart to a serving plate or cutting board.

  4. Slice and serve warm or at room temperature. Enjoy!

Recipe Notes

The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.


  • Calories: 392.53kcal
  • Fat: 21.08g
  • Saturated Fat: 13.00g
  • Trans Fat: 0.82g
  • Monounsaturated Fat: 5.45g
  • Polyunsaturated Fat: 1.01g
  • Carbohydrates: 49.04g
  • Fiber: 3.24g
  • Sugar: 26.26g
  • Protein: 3.69g
  • Cholesterol: 73.42mg
  • Sodium: 194.91mg
  • Calcium: 23.23mg
  • Potassium: 150.96mg
  • Iron: 1.41mg
  • Vitamin A: 181.60µg
  • Vitamin C: 4.80mg
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