Classic Apple Tart

Name: Classic Apple Tart
Total time: 70 min
Yield: 8 slices
Cuisine: France
Ingredients: 250 g plain flour; 125 g cold unsalted butter, cubed; 50 g icing sugar; 1 pinch fine salt; 1 egg, beaten; 1–2 tbsp cold water, if needed; 4 crisp dessert apples; 1 tbsp lemon juice; 1 tsp vanilla extract; 25 g caster sugar; 20 g ground almonds; 20 g butter, melted; 3 tbsp apricot jam

Buttery pastry, fine apple slices and warm vanilla baked until glossy.

Time1 hr 10 minLevelMediumMakes8 slicesCuisineFrance

01 — THE STORY

Behind the plate

A classic apple tart makes a virtue of precision. Thin, overlapping slices cook evenly and create the familiar pattern, while a simple pastry base gives just enough contrast to the tender fruit.

There is nowhere for poor apples to hide, so choose fruit with both sweetness and acidity. A warm apricot glaze is the final pastry-shop touch: it adds shine, protects the apples and brings the whole tart into focus.

03 — THE METHOD

Cook step by step

01
Rub the flour, cold butter, icing sugar and salt together until the mixture resembles fine crumbs. Add the egg and bring the dough together, using a little cold water only if needed.
02
Flatten the pastry into a disc, wrap and chill for 30 minutes. Heat the oven to 180°C fan / 200°C conventional.
03
Roll the pastry to about 3 mm thick and line a 23 cm tart tin. Trim the edge, prick the base and chill for another 10 minutes.
04
Line with baking paper and baking beans. Bake for 15 minutes, remove the paper and beans, then bake for 5 minutes more until the base looks dry.
05
Peel, quarter and core the apples, then cut them into thin, even slices. Toss gently with lemon juice and vanilla.
06
Scatter the ground almonds over the pastry. Arrange the apple slices in overlapping circles, brush with melted butter and sprinkle with caster sugar.
07
Bake for 25–30 minutes until the apples are tender at the tips and the pastry is golden. Warm the apricot jam with 1 teaspoon water and brush it over the hot tart.
08
Cool for at least 20 minutes before removing the tin. Serve warm or at room temperature.

04 — FROM THE PASS

Chef's notes

Keep the pastry cool at every stage. If it becomes soft, return it to the fridge before continuing.
Slice the apples to an even thickness so they soften at the same rate.
Glaze while the tart is still warm; the jam spreads more thinly and gives a cleaner shine.

AT THE TABLE

How to serve it

Serve a slim wedge with lightly whipped vanilla cream, crème fraîche or a small scoop of vanilla ice cream.