Are you in for an easy peasy French apple tart recipe today? Well why not! This is the perfect last minute easy apple dessert, believe me. All you need is pastry flour, butter, one ripe apple, a pinch of sugar and a spoonful of marmalade.
So how simple could it be?
I am sure that there is a huge chance that you have all of these ingredients at home at this very moment. Am I right? Well then I have some good news for you. Be happy, you just found the perfect last minute dessert ever! And you don’t even need a tart tin or baking skills to make it.
In fact this tart is another on of my favorite plan B desserts, when plan A goes down the drain.
This tart has a simple flat shortbread pastry dough as a base.
So how did I come up with this tart idea?
Well we were in Paris last year. And just around the corner was this baker and pastry shop. Their breads and croissants were delicious, very good. And then their pastry and dessert section looked absolutely amazing.
One of their tarts was this baked shortbread tart with sliced fruits on it.
Apples, apricots, pears. You name it they had it.
French Apple Tart Recipe
Lucky me, I could slice my apple as thinly as possible because I used my terrific mandoline slicer!
After baking them the slices still had a tiny bit of crunch. Just image the slight sourness of the Granny Smith and the sweeter marmalade glaze on top. Hurry guys! This apple tart tastes at its best freshly out of the oven.
Do you like this type of dessert?
I made a pear version of this apple tart before, check it out as well!
- 3 oz pastry flour (85 g)
- 2 oz unsalted butter (55 g) cold
- 1 Granny Smith apple
- 1 tbsp jam or marmalade
- caster sugar
- Cut the cold butter into smaller chunks and add them together with the pastry flour, 1 tbsp of caster sugar and a pinch of salt to a blender.
- Pulse a few times. Add 1 tbsp of cold water.
- Blend again until you get a well mixed but crumbly and moist pastry dough.
- Dust a clean surface with some flour and start to roll out the dough thinly. Add extra flour if it feels too sticky. Trim the edges so you get a nice circle or place a (salad) bowl on top that fits the dough and press down.
- Transfer the dough to a sheet of baking paper and put it on an oven tray (or use a flat bread and pizza sheet like I did). Sprinkle with a little caster sugar. Peel and core the apple. Cut them into thin slices. Arrange the apple slices neatly on the pastry.
Bake the apple tart in a preheated oven at 410°F (210°C) for 30 minutes. Remove the tart and let it cool down on a rack. Add the marmelade and 1 tbsp of water to a saucepan and warm over very low heat. Don't burn it. Whisk it well until you get a foamy and runny glaze.
- Brush the baked apple tart with the glaze. Cut the apple tart into wedges. Serve lukewarm.