Beth’s Classic French Apple Tart

Beth’s Classic French Apple Tart

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Elegant French Apple Tart
Apple Turn Overs
Apple Cider Pancakes
Apple Tarte Tatin

Homemade Profiteroles
Easy Creme Brulee
Foolproof French Macarons
Easy Almond Croissants

For advice on Apples and their Sweetness (Pick ones in the sweetest spectrum for this recipe)…

Serves 8

For Crust:
1 ¼ cups flour (150 g)
1 tbsp sugar (12 g)
¼ tsp salt (1.5 g)
1 stick cold unsalted butter, cubed (120 g)
1 egg yolk
2 tbsp ice water (30 ml)

For the compote:
3 gala apples, peeled, cored and cut into chunks
2 tbsp sugar (25 g)
¼ cup of apple juice (60 ml)
¼ cup of water (60 ml)
1/8 tsp of cinnamon (2 g)
zest of 1 lemon

For the topping:
2 gala apples, peeled, cored and sliced 1/8 ” thin
½ tsp of sugar (2 g)
2 tbsp apricot jam, heated until liquefied (30 ml)
juice of ½ a lemon

In a bowl of a food processor combine flour, salt and sugar and pulse until combined. And butter cubes a few at a time, pulsing quickly until dough resembles a coarse meal. Beat egg together with water. Add egg mixture, slowly, pulsing just until dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10)

Meanwhile, place apple chunks, juice, water cinnamon and zest in a heavy-bottomed sauce pan. Cover and bring to a boil and let cook for 10 mins.

Simmer uncovered until most of the liquid is evaporated. Mask apples into a paste with a fork. Allow to cool completely, it will thicken as it cools.

Roll out dough onto a floured surface and fit into a 9″ tart pan. Spread a single layer of compote on the bottom, and place in freezer while you prep your apples.

Peel, core and slice apples very thin, about 1/8 ” thick. Place in bowl and squeeze with lemon juice to prevent browning.

Remove tart from the freezer. When placing the apples the idea is to create an escargot pattern. Starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.

Bake at 400F (200 c) for 15 minutes and then reduce heat to 350F (175 c) and bake for 20 more minutes, or until golden brown. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.

Place the jam in the microwave and heat on high for 15 secs or until melted. Brush tart with jam to create a nice shine. Et voila!

Serve with vanilla ice cream or a dollop of homemade whipped cream.

Serves 8

2 cups of heavy cream (480 ml)
2 tbsp powdered sugar (13 g)
1 tsp vanilla extract (5 ml)

Combine ingredients and whip until stiff peaks form.


View Comments (43)


  1. Gabbie W.

    April 14, 2016 at 3:32 pm

    Hi Beth! I made this wonderful tart and everybody loved it! Someone asked me to make another one and I was wondering how much I can charge for baking it. I have a 12" tart pan. I'd appreciate your help. Thanks a lot in advance!!!

  2. ganokorn moody

    April 14, 2016 at 3:32 pm

    Any advice for someone like me who doesn't have food processor ? ?

  3. xxathena

    April 14, 2016 at 3:32 pm

    My tart came out soggy 🙁 i would suggest blind baking the tart first. Also, although adding lemon juice to my apple petals prevented browning…this made them very sour! The apple slices are very thin and thoroughly soaked up any lemon juice very quickly.

  4. ankita loomba

    April 14, 2016 at 3:32 pm

    Amazing recipe!!
    Definitely going to try this! :D

  5. Rose lee

    April 14, 2016 at 3:32 pm

    + entertaining with beth i baked it exactly as you said but i feel that it's a little bit under cooked

  6. KadehLadehxoxo

    April 14, 2016 at 3:32 pm

    Hi Beth! Is there some way to prepare this tart the night before and then bake it off the next day? Thanks!

  7. Vic Toria

    April 14, 2016 at 3:32 pm

    What a Delightful Video and i love the story of your Husband not being able to cook anything, Nice. i will bake this

  8. oliq220

    April 14, 2016 at 3:32 pm

    Thank you. I love how you teach.

  9. Abijail Moose

    April 14, 2016 at 3:32 pm

    Hey Beth, could I make the crust three days before I bake it and then refrigerate it until I bake it? Or make the crust before?

  10. tannenbaum

    April 14, 2016 at 3:32 pm

    Planning to prepare the apple tart recipe for Thanksgiving…can you give advise how to safely remove tart from pan?

  11. vivian garcia

    April 14, 2016 at 3:32 pm

    would this work if it is prepped the day before and baked the day of? or even cooking it the day before?
    planning on making this for thanksgiving, but I don't want to rush it the day of. anyone, please respond! thank you!!

  12. sherinay hasan

    April 14, 2016 at 3:32 pm

    can I set tart in the freezer a day, if i going to bake it after day?

  13. Roxana Lazo

    April 14, 2016 at 3:32 pm

    We will try to make this baby today!!!

  14. Nigora Y

    April 14, 2016 at 3:32 pm

    Thank you so much for good recipe. I loved it. It tested really good.

  15. Priya Khanna

    April 14, 2016 at 3:32 pm

    Dear Beth, I made this tart the other day, and you re right its a real show stopper! Thank you, Thank you!  Wish I could send you a picture.  I'm thinking of making it with almond cream the next time. Thoughts?

  16. Namida Korthammarit

    April 14, 2016 at 3:32 pm

    I'm really enjoy your video, It looks so good, What flour did you use for the tart? Can I use gluten-free pastry flour?

  17. Valerie ValerieKo

    April 14, 2016 at 3:32 pm

    Can I use honey to finish it?

  18. Mandy Li

    April 14, 2016 at 3:32 pm

    Does anyone know if you could make this the day before?

  19. Bhavna Banerji

    April 14, 2016 at 3:32 pm

    hey beth! This recipe looks lovely, but I do not have a food processor. Can I make the dough by hand, or maybe use an electric beater?

  20. Andy*-* Ku

    April 14, 2016 at 3:32 pm

    i am so amazed at how you are able to go through the recipes so fast and thorough and i love how everything always turns out good i love your channell!!

  21. gulshen karaca

    April 14, 2016 at 3:32 pm

    Wow looks beautiful Beth, definitely adding this to my must try baking list :)

  22. summ8r

    April 14, 2016 at 3:32 pm

    Had a chance to try this recipe and I have a few things to add. First if you have a food processor, make sure all your ingredients and tools are chilled. I had to go by hands but it was still a messy blob of dough even though the butter was cold solid. But all seems fine after a dash of flour is added to bring all together. The compot and the Apple petals were ready. I assembled everything and the tart was baking in the oven without being blind baked as suggested, the dough never turned out cooked throughly. Maybe it's because I was using a glass tart mold. I'd recommend prebake the tarts shell beforehand.

  23. Angélique VUILMET

    April 14, 2016 at 3:32 pm

    I am french and impressed by your french inspired recipes ! The apple tarte seems increddible just as your macarrons and crepes !! Plus I like your videos because you have the gift to explain very well your own tricks ! I will try a lot of your recipes ^^

  24. Rebeca Ortega

    April 14, 2016 at 3:32 pm

    i love all your videos, they are beautiful to the eye and the recipes are just wonderful. 

  25. Nene Elena

    April 14, 2016 at 3:32 pm

    I tried and yes it's easy as it look… friends love it and I got request this coming week instead of a birthday cake. Thanks Beth for easy to follow and fail proof recipe…

  26. Helena Sumarlin

    April 14, 2016 at 3:32 pm

    is it necessary to use the tart pans?

  27. Mandi Franks

    April 14, 2016 at 3:32 pm

    Thats beautiful!

  28. Rona Bondoc

    April 14, 2016 at 3:32 pm

    hi beth! can you do this without a food processor?

  29. Aqilla Razalee

    April 14, 2016 at 3:32 pm

    I made this today and it looked and tasted so good!! Thank you for the wonderful recipe!!

  30. Toni Storlazzi-DiMartino

    April 14, 2016 at 3:32 pm

    Hi Beth!
    I'm making this tart for our family valentine's party, along with some heart shaped cake pops. 🙂 I'm going to be using a 10" tart pan. I know this means I should increase the ingredients by some amount, but I'm not sure how much. Can you help me out in figuring out the difference? Also any thoughts on cooking time changing?

    Thanks in advance!

  31. Ana Buzdugan

    April 14, 2016 at 3:32 pm

    +Entertaining With Beth Hi Beth, I really want to make this recipe (it looks fabulous) but I dont have a food processor. Do you think I can use a blender instead?

  32. Azra Laiç

    April 14, 2016 at 3:32 pm

    Hi Beth, you are soo sweet and i love your videos^^ I've tried this recipe and everybody loved it. My family and friends fell in love with this fancy looking french tart 🙂 thanks for the recipe, greetings from İstanbul..

  33. nathan price

    April 14, 2016 at 3:32 pm

    Amazing video beth looks very tasty but i have on question , after you cook it at 400 for 15 min how much longer do you have to back it at 350. thank you so much

  34. Hanna Rose

    April 14, 2016 at 3:32 pm

    Dearest Beth, Thank you again and again for generously sharing all of your fabulously perfect videos, kitchen talents, cooking secrets and exquisite recipes! I cannot tell you how long I have been watching your videos over and over again because nothing else quite compares to them, I am now of age and can create a channel and subscribe, like, share and comment on your videos and I can tell you that I definitely will be! I will be attempting this recipe tomorrow evening for a family dinner and I will be thrilled if it even resembles yours. Any special tips and tricks? I would be so so grateful for just a moment of your time to help me learn. Again many thanks for your wisdom Beth, Hanna x

  35. Michele Kersten-Hart

    April 14, 2016 at 3:32 pm

    Thanks for the recipe. I can't wait to try it.  

  36. kulfu270

    April 14, 2016 at 3:32 pm

    Hi Beth, thank you so much for giving us this recipe, this is so amazing. I have made this apple tart many many times and they all came out fabulous. Last weekend I bought some apples for this recipe and the apples were very sour, so i cure them with some sugar to sweeten them, then i accidentally found out that the cured apple slices become easier to work with, and the apple swirl became more prettier~~ 🙂 I just want to share it with you guys, and thank you, Beth.

  37. Lana Dawood

    April 14, 2016 at 3:32 pm

    I have just made this recipe but in mini tart tins and they are yummmmmmy
    thank you soo very much for your fool proof recipe. Can't wait to try more of them.

  38. saaarahlky

    April 14, 2016 at 3:32 pm

    Hi Beth, I made this for a Christmas party in December and it turned really beautiful and everyone was so impressed and they loved it!! But, I had one problem, my crust looked like it shrink a little, and some areas didn't take on the beautiful indents of the tart pan. What do you think I can do to achieve the same as yours? Thank you, Beth 🙂 I've subscribed and watching your channel since you first started out! <3

  39. Philippe Faloci

    April 14, 2016 at 3:32 pm

    You are sensational from an ex Frenchman from the south now Australian for 20 years I make apps as well lol 

  40. Jaz Lopez

    April 14, 2016 at 3:32 pm

    this was amazing, thank you!! :)

  41. Emily Voss

    April 14, 2016 at 3:32 pm

    Do you post the actual recipe somewhere?

  42. Nono L

    April 14, 2016 at 3:32 pm

    Thanks a lot for the video Beth! This tart looks very yummy making my mouth water 😀 I will try making it at home

  43. GuitarBoy

    April 14, 2016 at 3:32 pm

    I keep watching your cooking videos and now I'm having a craving for something sweet… But it's 12:00 at night currently so… Yeah.

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