French Apple Tart

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5 from 1 review

French Apple Tart is a classic in my book, made with thinly sliced apples, the perfect almond cream (frangipane) and a flakey crust.  This makes for a happy Fall!    



Pate Brisee (Dough)

  • 2 1/2 Cups All Purpose Flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 Cup Butter, chilled and cubed into small pieces
  • 1/4 Cup Ice Water


  • 1/2 cup Almond Paste
  • 1/4 cup Granulated Sugar
  • 3 Tbsp Butter, unsalted
  • 2 Tbsp Cake Flour
  • 1 Eggs


  • 4 Honey Crisp Apples, Sliced

Cinnamon Sugar

  • 1 Tbsp Granulated Sugar
  • 1 tsp Cinnamon

Garnish (Optional)

  • 1/4 Cup Apricot Jam
  • 1 tbsp water


  1. Preheat oven to 350 degrees F
  2. Make the pie dough and let it chill for 2 hours before using
  3. Roll out the pie dough into 9" round or 1/4 sheet pan (for rustic tart), refrigerate until ready to use
  4. Prepare frangipane and spread a very thin layer on the bottom of the chilled unbaked tart shell
  5. Peel the apples, cut them in half and remove seeds using a melon baller
  6. Slice each apple half into thin slices keeping the half together and place on top of the frangipane
  7. Sprinkle the apple slices with cinnamon sugar
  8. Egg wash the dough and sprinkle with sliced almonds
  9. Bake at 350 degrees F for 30-40 minutes or until frangipane is light golden in color and baked through
  10. Warm apricot jam with 1 tbsp of water
  11. Using a pastry brush, glaze the top of the apples with warmed apricot jam for a nice finishing touch (optional)
  12. Allow the tart to cool before removing from the pan and serving
  13. Enjoy

Pate Brisee (Dough)

  1. Place flour, salt, and sugar into the bowl of a food processor and pulse to combine.
  2. Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until it looks like course meal
  3. Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball
  4. Remove the dough from the food processor and place on a floured surface
  5. Knead the dough until fully combined and reaches the perfect consistency (add flour if needed)
  6. Divide the dough in half and wrap each piece with plastic wrap and refrigerate for approximately 2 hours or overnight
  7. Remove the dough and let it sit out for 20 minutes to slightly soften but the dough needs to remain cold
  8. Roll out pie dough on a lightly floured surface to 1/8” thick and place in pie pan of your choice
  9. Bake pie dough according to the pie recipe of your choice.


  1. Cream the butter and sugar together in a mixer with paddle attachment
  2. Add almond paste and cream together until fully combined
  3. Add egg to the almond paste mixture and mix until incorporated
  4. Add in cake flour and mix until there are no lumps and all ingredients have come together
  5. Use immediately or store in the refrigerator until ready to use


egg wash

  • 1 egg
  • 1 tbsp water
  • Whisk the egg and water together
  • Using a pastry brush, brush the egg wash onto the dough before baking for shine