This Homemade Apple Tart recipe is the perfect way to make use of the fresh Honey Crisp Apples. It is a simple and easy dessert that captures all the flavors of autumn, from sweet apples to warm spices. The crust is buttery and flaky, while the apples are cooked until they are soft and caramelized. This classic French tart will be the highlight of your next gathering - everyone will love it!
Looking for more apple dessert recipes? Try our Apple Crumb Bars with Cinnamon Streusel Topping! So delicious and fun to make.
Why You Need This Dessert
- It's the perfect dessert for a holiday, gathering or celebration
- If you love a good apple pie, you'll love this similar dessert during fresh apple season
- The crust isn't too hard to make and is full of flaky, buttery flavor
- This tart features an apricot glaze that really sets it apart from the rest
- This is a great way to use your fresh apples
Ingredients Needed
Get more info on all of these ingredients for your French Apple Tart at the bottom of the post.
Tart Crust:
- all-purpose flour
- granulated sugar
- kosher salt
- cardamom
- unsalted cold butter
- egg yolk
- ice-cold water
Filling:
- unsalted butter
- granulated sugar
- egg
- almond extract
- 64 g (⅔ cup) almond flour/meal
- all-purpose flour
- kosher salt
- Honey Crisp Apples
- fresh lemon juice
- granulated sugar
- cinnamon
- apricot jam
- water
How to Make an Apple Tart
For Tart:
In the bowl of a food processor, add the dry ingredients (flour, sugar, salt, and cardamom) and pulse 4 or 5 times to blend.
In a separate bowl mix ice water with egg yolk and set aside.
Little by little, add the small cubes of cold butter to the dry ingredients (making sure they don’t get too warm)!
Pulse about 8 times (or until a mealy texture starts to form). Slowly add the egg mixture and pulse until the dough comes together.
Immediately turn out onto a floured surface and form into a ball.
Wrap in clear plastic wrap and refrigerate for about 1 hour.
Preheat oven to 400° F.
With a lightly floured surface and rolling pin, roll your dough out until it measures 11” in diameter.
Drape the dough over the rolling pin to make transferring it to your tart pan easier paying careful attention to center it over your tart pan. Press dough into the sides and bottom of the pan. With your rolling pin, trim away excess dough by rolling it over the top of the sides of the tart pan.
Place tart in the freezer to chill for 20 minutes.
Remove tart from freezer and cover with parchment paper and pie weights
Blind bake the tart for 15 minutes (it is ready when the dough no longer sticks to parchment).
Remove your tart from the oven and allow to cool on a wire rack for 30 minutes while making your filling.
For Filling:
Peel and slice apples using a mandolin set to a thickness of ⅛” and place in a skillet over medium-low heat.
Sprinkle slices with lemon juice and sugar.
Carefully stir so as not to break up apples and cook for about 5 minutes or until the mixture has thickened and coats the apples. They should appear softer but not mushy.
Preheat your oven to 350°F.
Transfer cooked apples to a bowl and drain away any accumulated juices. Let rest for 20-30 minutes or until cooled.
Combine apricot preserves with 1 tablespoon of water and set aside.
In a food processor, add sugar and butter and pulse until smooth.
Add egg and almond extract and mix until light and fluffy. Add both flours and salt and pulse until fully incorporated, (the mixture will have a spreadable consistency).
Pour the mixture into the tart shell and smooth it out with a rubber spatula. Sprinkle with cinnamon.
Take reserved apples and place them (cut side down), starting along the outer edge of the tart shell, and moving inwards to the center. To ensure the apple slices are tightly packed together, overlap one apple over the previous one.
Bake for 50-60 minutes.
Lightly cover the top of the tart with a piece of foil if the edges start to darken. The tart is done when the apples and crust are a nice golden brown.
Transfer to a wire rack and let cool completely.
Brush apricot glaze over the top of the apples to create a nice shine.
Cut tart into 8 slices and serve immediately.
Storage
The best way to store an apple tart is in the refrigerator. For best results, wrap it tightly in plastic wrap and store it in an airtight container or individual slices. It should keep for up to 4 days refrigerated.
To freeze, let the tart cool completely and then wrap it tightly with plastic wrap. Place the wrapped tart in a freezer safe container or zip-top bag and place in the freezer. It should last up to 6 months frozen. Thaw overnight in the refrigerator before serving.
Variations and Tips
- For a little extra sweetness, sprinkle some brown sugar on the top of the tart when you apply the apricot glaze.
- Use a pastry brush to add the glaze to the apples.
- Always make sure that your oven temperature is accurate. I like to use an extra thermometer in there to ensure that it's correct before placing my unbaked tart inside.
- Serve this fantastic apple tart with a big scoop of vanilla ice cream for a real treat.
- No pie weights? No problem! Just use some uncooked rice in place of the weights and you'll still make a beaufiul apple tart with this easy apple tart recipe.
- Use a sharp knife when cutting the simple dessert. Wipe off the blade in between slices so you can get a nice, clean cut.
Can I use a different crust?
We have only tested this recipe with this specific pie crust. But, we imagine you could use a different crust recipe that you know is tried and true that you think would go well with this kind of tart dessert.
You could use pastry dough for a sweet pastry crust, or a store-bought puff pastry if desired. We also think using a Crisco Pie Crust would be another yummy option.
How can I make sure the apple slices in the tart are evenly cooked and not too soft or too firm?
The best way to ensure that the apple slices are evenly cooked and not too soft or too firm is to make sure that you slice them evenly. If you have different sized pieces of apples some will bake faster or take longer, making some pieces mushy and overcooked or too firm since they haven't had enough time to cook yet.
What are the best apples to use to make this apple tart?
The best apples to use to make this apple tart are honey crisp apples, followed by other varieties like Granny Smith apples or Braeburn. Honey crisp apples have a naturally sweet flavor that pairs nicely with the tart flavor of the pastry crust and any toppings you decide to add.
They are also firm yet tender when cooked, making them an ideal choice for baking and cooking. Other good options for making an apple tart include Fuji, Pink Lady, Mutsu apples, and Gala apples.
Do I have to use the same design on top of the tart?
Nope! If the tart with rose-patterned apples isn't your thing, no worries! Slice the apples to ¼" thickness and follow steps 11-14. When it's time to add them to the tart, scatter them evenly for a more rustic apple tart look—voila!
📖 Recipe
Homemade Apple Tart
Ingredients
Tart Crust
- 1¼ cups all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon cardamom
- 1 stick unsalted cold butter
- 1 egg yolk
- 2 tablespoons ice-cold water
Tart Filling
- ⅔ stick of unsalted butter
- ¾ cup granulated sugar divided
- 1 egg
- ¼ teaspoon almond extract
- ⅔ cup almond flour/meal
- ¼ cup all-purpose flour
- ¼ teaspoon kosher salt
- 8 Honey Crisp Apples peeled and cored
- 1 tablespoon fresh lemon juice about half a lemon
- tablespoon granulated sugar
- ½ teaspoon cinnamon
- ¼ cup apricot jam
- 1 tablespoon water
Instructions
- For Tart: In the bowl of a food processor, add the dry ingredients (flour, sugar, salt, and cardamom) and pulse 4 or 5 times to blend.
- In a separate bowl mix ice water with egg yolk and set aside.
- Little by little, add the small cubes of cold butter to the dry ingredients (making sure they don’t get too warm)! Pulse about 8 times (or until a mealy texture starts to form). Slowly add the egg mixture and pulse until the dough comes together. Immediately turn out onto a floured surface and form into a ball. Wrap in clear plastic wrap and refrigerate for about 1 hour.
- Preheat oven to 400° F.
- With a lightly floured surface and rolling pin, roll your dough out until it measures 11” in diameter, Drape the dough over the rolling pin to make transferring it to your tart pan easier paying careful attention to center it over your tart pan. Press dough into the sides and bottom of the pan. With your rolling pin, trim away excess dough by rolling it over the top of the sides of the tart pan.
- Place tart in the freezer to chill for 20 minutes.
- Remove tart from freezer and cover with parchment paper and pie weights
- Blind bake the tart for 15 minutes (it is ready when the dough no longer sticks to parchment).
- Remove your tart from the oven and allow to cool on a wire rack for 30 minutes while making your filling
- For Filling: Peel and slice apples using a mandolin set to a thickness of ⅛” and place in a skillet over medium-low heat.
- Sprinkle slices with lemon juice and sugar.
- Carefully stir so as not to break up apples and cook for about 5 minutes or until the mixture has thickened and coats the apples. They should appear softer but not mushy.
- Preheat your oven to 350°F.
- Transfer cooked apples to a bowl and drain away any accumulated juices. Let rest for 20-30 minutes or until cooled.
- Combine apricot preserves with 1 tablespoon of water and set aside.
- In a food processor, add sugar and butter and pulse until smooth.
- Add egg and almond extract and mix until light and fluffy. Add both flours and salt and pulse until fully incorporated, (the mixture will have a spreadable consistency).
- Pour the mixture into the tart shell and smooth it out with a rubber spatula. Sprinkle with cinnamon.
- Take reserved apples and place them (cut side down), starting along the outer edge of the tart shell, and moving inwards to the center. To ensure the apple slices are tightly packed together, overlap one apple over the previous one.
- Bake for 50-60 minutes.
- Lightly cover the top of the tart with a piece of foil if the edges start to darken. The tart is done when the apples and crust are a nice golden brown.
- Transfer to a wire rack and let cool completely.
- Brush apricot glaze over the top of the apples to create a nice shine.
- Cut tart into 8 slices and serve immediately.