Rustic French Apple Tart: A Slice of Parisian Bliss

This Rustic French Apple Tart is a charming dessert that brings the flavors of a Parisian bakery right into your kitchen. With a buttery, flaky crust and tender, cinnamon-spiced apples, it’s a simple yet elegant treat that will impress your family and friends. Perfect for any occasion, this tart is a true taste of France.

Every time I bake this Rustic French Apple Tart, it feels like a little escape to the streets of Paris. My husband has a particular fondness for anything apple-related, and this tart has quickly become his favorite. He loves how the edges of the crust turn golden and crispy while the apples soften into a sweet, cinnamon-infused filling. The kids love it too—especially when we serve it warm with a scoop of vanilla ice cream. It’s become a weekend tradition, one that fills our home with the comforting aroma of baked apples and butter.

Why This Rustic French Apple Tart?

Buttery, Flaky Crust: The tart’s crust is made from scratch, giving it a homemade, flaky texture that perfectly complements the soft apples.
Sweet and Spiced Apples: The filling features tender apple slices coated in sugar, vanilla, and cinnamon, creating a warm and inviting flavor profile.
Simple and Elegant: Despite its impressive appearance, this tart is easy to make and doesn’t require any special tools or skills.
Versatile Dessert: Whether served warm with a dollop of cream or cold for breakfast, this tart is delicious at any time of day.

Ingredients:

For the Crust:

1½ cups all-purpose flour (approximately 190g or 6.7 oz)
½ teaspoon salt (about 3g or 0.1 oz)
2 tablespoons granulated sugar (about 25g or 0.9 oz)
1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces (about 170g or 6 oz)
¼ cup very cold water (about 60ml)

For the Filling:

1¾ lbs baking apples (approximately 800g or 28 oz, about 3 large apples)
⅓ cup sugar (about 65g or 2.3 oz)
1 teaspoon vanilla extract (about 5ml)
1 teaspoon cinnamon (about 2g or 0.07 oz)
2 tablespoons unsalted butter, melted (about 28g or 1 oz)
⅛ teaspoon salt (about 1g)

For Assembling & Baking:

1 tablespoon all-purpose flour (about 8g or 0.28 oz)
1 egg, beaten
2 tablespoons turbinado sugar (about 30g or 1 oz)
1 tablespoon apricot jelly or jam (optional for glaze, about 20g or 0.7 oz)

Directions:

Prepare the crust: Line a baking sheet with parchment paper. In a food processor, combine 1½ cups of flour, ½ teaspoon salt, and 2 tablespoons of sugar. Pulse briefly to mix. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs. Slowly add ¼ cup of cold water and pulse until the dough begins to come together. Transfer the dough to a floured surface, knead a few times to form a cohesive ball, and then flatten it into a disk. Roll the disk into an 8-10 inch circle on a floured surface. Transfer the dough to the parchment-lined baking sheet and refrigerate.
Make the filling: Peel, core, and slice the apples into ⅛-inch thick slices. You should have about 4 cups of sliced apples. In a large bowl, toss the apple slices with ⅓ cup of sugar, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, 2 tablespoons of melted butter, and ⅛ teaspoon of salt.
Assemble the tart: Remove the dough from the refrigerator. On the parchment paper, roll the dough into a 14-inch circle, about ⅛ inch thick. Sprinkle 1 tablespoon of flour over the dough. Arrange the apple slices in concentric circles, leaving a 3-inch border. Fold the edges of the dough over the apples, creating pleats as you go. Brush the dough with the beaten egg and sprinkle 1 tablespoon of turbinado sugar over the crust and 1 tablespoon over the apples. Chill the assembled tart for 15-20 minutes.
Bake: Preheat your oven to 350°F (180°C). Bake the tart for 55-65 minutes until the apples are tender and the crust is golden brown. If the juices leak onto the pan, don’t worry; simply scrape away any burnt bits after baking. Let the tart cool on a wire rack.
Optional glaze: If desired, mix 1 tablespoon of apricot jelly with 1½ teaspoons of water. Heat in the microwave until bubbling, then brush over the apples for a shiny finish.
Serve: Use two large spatulas to transfer the tart to a serving plate. Slice and serve warm or at room temperature. This tart is best enjoyed on the day it’s made, but leftovers can be stored at room temperature for a few days.

Notes:

Apple Varieties: Choose a firm baking apple like Granny Smith or Honeycrisp for the best results. A mix of tart and sweet apples also works well.
Make-Ahead Tip: The dough can be made ahead of time and stored in the fridge for up to 2 days or frozen for up to 1 month. Thaw in the fridge before using.
Serving Suggestions: This tart pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream.