French Apple Tart Recipe

How to make French Apple Tart


  1. Preheat the oven to 190°C (170°C fan-forced). Have ready a 25cm tart pan with removable base.
  2. Press the 2 sheets of pastry together and roll them out to 40cm diameter x 1cm thickness (make sure the puff pastry is at room temperature).
  3. Using the base as a guide, cut a circle approximately 5cm larger then the base, all the way around.  Place the base back in the pan and line the base with baking paper.
  4. Add the rolled-out pastry to the pan and press into place, covering the base and sides of the pan and cut off any excess overhang.
  5. Use a sharp knife to score an inner border around the pastry, about 2cm away from the top edge. Score a criss-cross pattern in the centre of the pastry base to prevent it rising too much in the middle. 
  6. Thinly slice the apples and toss them with the lemon juice. Arrange them onto the pastry, fanning out from the outside in, overlapping each other. 
  7. Brush the border of the pastry with a little almond milk and sprinkle the brown sugar on top of the apples. 
  8. Scatter the flaked almonds on top of the apples and bake for approximately 30 minutes, until the tart is golden and the apples are soft. 
  9. Remove from the oven and cool.
  10. Heat the apricot jam in a saucepan with water and stir until smooth and melted down. Use a pastry brush to brush the apricot glaze on the top of the tart. 
  11. Enjoyed warm or at room temperature.

Tip: Try a slice topped with a scoop of coconut milk ice cream.