This French Apple Tart (Tarte aux Pommes) consists of a store-bought puff pastry sheet which has a wonderfully crisp texture and a sweet buttery flavour. The puff pastry base is covered with smooth apple purΓ©e with apples slices arranged on top.
We are lucky to have four apple trees in our garden. They are beautiful when they blossom each year and they have been very prolific in producing some amazing fruit (except one year, see my post here on the weather saga).
Every year we find ourselves baking and making like crazy from the end of August until the Autumn and stuffing the freezer with as many apple goodies as we can fit in. By October I'm all appled-out but it's lovely to be able to have access to the apples in the freezer in the winter and spring months when there are none on the trees.
What is a Bramley Apple?
Bramley apples are large cooking apples. They are mostly green in appearance but also have a red blush from ripening in the summer sun. They are very juicy and acidic and are more sour than dessert apple varieties.
Apples are a good source of pectin which is a type of soluble fibre found naturally in apples.
Cooking apples can be used in a number of ways:
- Sliced and stewed in a little water until soft and then mashed or pureed.
- Use the stewed apple purΓ©e in desserts with natural yogurt or serve with custard.
- Swirl through hot porridge for a delicious breakfast.
- We use them in all apple cakes, add a little extra sugar of your choice if you prefer.
- Bake them whole, no need to peel, just core and fill the cored hole with dried fruits.
- Who doesn't love an apple pie or strudel or apple puddings.
It's not often I can get tree-ripened, truly organic, fresh from the tree, produce to cook with. It doesn't get better than that!
What you'll need to make French Apple Tart
- Bramley cooking apples.
- Store-bought puff pastry sheet.
- Egg wash.
- Butter.
- Lemon juice.
- Golden caster sugar or coconut sugar.
How to make French Apple Tart
- Peel and roughly chop the 2-3 cooking apples.
- Add a couple of tablespoons of water (more if necessary) to a pan with the chopped apples.
- On a low heat, stew the apples until they are soft and broken down. Take off the heat and set aside to cool.
- Unroll the puff pastry sheet, keeping the parchment paper it was wrapped in, onto a large baking sheet pan/tray.
- Score a border of around 1 inch around the pastry. Prick the pastry all over inside the border with a fork. This will let any air escape and will prevent the pastry from puffing up where you donβt want it to.
- Brush the pastry with the beaten egg. Leave for a couple of minutes.
- With the other 2-3 cooking apples, peel and slice, coat with lemon juice to avoid browning.
- Beat the apple purΓ©e until smooth and spread all over the pastry leaving out the outer margin.
- Layer the apple slices over the apple purΓ©e.
- Brush the apple slices with the melted butter and sprinkle with caster sugar.
- Bake for 25-30 minutes until the pastry is golden brown and the apples are soft and lightly golden brown.
Note: you can add more apple slices on top as they do shrink once baked if you like more fruit per bite.
The apple tart is best eaten within 2-3 days, but can be frozen, wrap in parchment paper and freeze for up to a month. The pastry will be softer once thawed but still delicious! You can freeze the cooked, stewed apple purΓ©e, we make a lot of purΓ©e and it lasts really well in the freezer for months.
Do buy the ready-made puff pastry unless you really want to make your own. Itβs one of my favourite shortcuts. Shop bought versions always give great results and are a huge time saver. I did make it once just to see what it entailed, it was a really long process.Β
We try to pick only what we are using but when picking to store, apples should keep relatively well for weeks if unblemished and placed in a cool, dry place. Β They should be wrapped inΒ newspaper and placed in single layers in a cardboard box.
I use an mechanical apple peeler. It peels, cores and slices in seconds. Really useful and used a lot and not just for apples. This one can be found on Amazon.
Nutritional Info Links:
More delicious baking recipes:
French Apple Tart
Ingredients
- 2-3 medium Bramley apples, peeled, cored and chopped - for the purΓ©e
- 1 x ready rolled puff pastry sheet
- 1 egg, beaten
- 2-3 medium Bramley apples, peeled, cored and thinly sliced
- 50 g butter, melted
- 3-4 tablespoons caster sugar
Instructions
- Pre-heat your oven to 180C/160 C fan/Gas 4.
- Add a couple of tablespoons of water to a pan (more as necessary) with the chopped apples, cover and place over a low heat and simmer for a few minutes until apples have broken down and are soft. Β
- Beat lightly so the apples are smooth. Β Remove from the heat and allow to cool.
- Roll out the puff pastry onto a baking sheet and lightly score an inner margin inside the edge of the puff pastry, the edge should then puff up nicely.
- Prick the pastry base with a fork to stop the middle puffing up. Β
- Brush the pastry with the beaten egg. Β
- Spread the appleΒ purΓ©e all over the pastry leaving out the outer margin.
- Layer the apple slices over the appleΒ purΓ©e.
- Brush the apple slices with the melted butter and sprinkle with caster or coconut sugar.
- Bake for 25-30 minutes until the pastry is golden brown and the apples are soft and lightly golden brown.
- Slice into 12 portions.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Alison
I love apple tart and this looks a lovely light version
nutritiousdeliciousness
Thanks Alison, yes, light and delicious!
HonestMum
So pretty! Thanks for linking up to #tastytuesdays!
nutritiousdeliciousness
Thanks Vicky x
Hannah Ruth
Just hopping over from Tasty Tuesdays! This apple tart looks delicious and so nicely presented too!
Hannah x
nutritiousdeliciousness
Thanks Hannah, I love French Apple Tarts, I have so many apples I will probably make some every week as it's so easy π x
jenny paulin
oooh that looks very professional and i could so eat a slice now! x
nutritiousdeliciousness
Jenny, not professional at all but thank you π x
Ai Lin @ Nomsies Kitchen
Hi, stopping by from Tasty Tuesdays @Anyonita Nibbles. I always wanted to make a French Apple Tart, you have made it look really lovely and do-able. Must try this soon! Meanwhile, I am going to pin it!
nutritiousdeliciousness
Thanks Ai Lin, its pretty easy, thanks for stopping by π
Maria
Mmm your apple tart looks wonderful! I make one every year for the Thanksgiving dessert table, it's one of my favorites! Yours looks beautiful and delicious!!!
nutritiousdeliciousness
Thank you Maria π
Amy | Club Narwhal
How lucky are you, with all those lovely apple trees! I grew up with fruit trees in the back yard and dream of the day when I can plant some of my own. This tart looks glorious π
nutritiousdeliciousness
The apple trees are a joy but also we need to manage the fruit too, we do love our trees though π Hope you can plant your trees soon.
Emily (@amummytoo)
Beautiful - I love apples with puff pastry and this looks divine. I have included it in this week's #recipeoftheweek! Also pinned and stumbled. Thanks for linking up - there's a new #recipeoftheweek linky live now, please do pop over and join in!
nutritiousdeliciousness
Thank you so much again Emily!