French Apple Pie: A Delicious Twist on a Classic Dessert
French Apple Pie, also known as Tarte aux Pommes, is a classic French dessert featuring a buttery, flaky crust filled with thinly sliced caramelized apples, arranged beautifully in a spiral pattern. Unlike American apple pie, this elegant tart is lighter, has no top crust, and is often glazed with apricot jam for a glossy finish. Perfect for any occasion, it pairs wonderfully with a scoop of vanilla ice cream or a dollop of crème fraîche.
Ingredients
- For the Crust Pâte Brisée or Pâte Sucrée
- 1 ½ cups 190g all-purpose flour
- ½ cup 115g unsalted butter, cold and cubed
- ¼ cup 50g sugar (for pâte sucrée only)
- ¼ teaspoon salt
- 1 egg yolk
- 3 tablespoons cold water
- For the Apple Filling
- 4-5 apples Granny Smith, Honeycrisp, or Golden Delicious
- ¼ cup 50g sugar
- 2 tablespoons unsalted butter
- 1 teaspoon cinnamon optional
- ½ teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoons Calvados optional
- For the Glaze
- 2 tablespoons apricot jam
- 1 tablespoon warm water
Instructions
- Prepare the CrustIn a bowl, combine flour, sugar (if using), and salt. Add cold cubed butter and rub it into the flour using your fingers or a pastry cutter until it forms coarse crumbs. Add the egg yolk and cold water, mixing until a dough forms. Wrap it in plastic and chill for 30 minutes.
- Pre-Bake the CrustRoll out the chilled dough and fit it into a 9-inch tart pan. Prick the bottom with a fork and pre-bake at 350°F (175°C) for 10 minutes.
- Prepare the Apple FillingPeel, core, and thinly slice the apples. In a pan, melt butter and stir in sugar, cinnamon, and vanilla. Add the apples and cook for 5-7 minutes until they soften slightly. Stir in lemon juice and Calvados (if using), then let the mixture cool.
- Assemble the TartArrange the apple slices in a spiral or fan pattern over the pre-baked crust. Overlap slightly to create an elegant design.
- Bake the TartBake at 375°F (190°C) for 35-40 minutes until the apples are tender and golden.
- Glaze for a Shiny FinishWarm the apricot jam with water and brush it over the apples to create a glossy finish.
- Cool and ServeLet the tart cool slightly before serving. Enjoy warm or at room temperature with crème fraîche or vanilla ice cream.
Notes
- For a crispier crust, brush the pre-baked tart shell with egg wash before adding apples.
- For extra caramelization, sprinkle a little brown sugar on the apples before baking.
- If using puff pastry, reduce baking time to 25-30 minutes to prevent over-browning.
- Tarte Tatin variation: Caramelize apples with sugar and butter in a skillet, cover with pastry, then bake upside-down.