An easy version of the French apple tart
I’m slowly welcoming autumn with this spin on the classic French apple tart. Ok, I know it’s only mid-August.
The best part is that with apples being in season in only a few weeks (!!!), I’m making tons of apple recipes, including lots of desserts, appetizers, and main courses. Apples, besides pumpkins, are the stars of autumn. Plus, they’re so versatile that they can be paired with so many other fall ingredients. Can you tell I’m very excited about fall food? 🙂
The reason I call this an easy version of the French apple tart is because instead of making a pâte sucrée (which you totally could make), I just used puff pastry. In my opinion, the puff pastry makes the tart lighter than the pâte sucrée. Easier and lighter? That’s a yes please for me!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
French Apple Puff Pastry Tart with Honey Thyme.
Honey Thyme
- 1/2 cup honey
- 3 tablespoons fresh thyme
French Apple Puff Pastry Tart
- 2 large macoun or honeycrisp apples (or really any red apples), thinly sliced
- 1 teaspoon lemon juice
- 3 teaspoons ground cinnamon
- 2 tablespoons apricot preserves
- 2 teaspoons water
- 1 sheet puff pastry
- 1 large egg + 1 teaspoon water, beaten ((egg wash))
- To make honey thyme, mix together honey and fresh thyme. Set aside while you make the tart.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add lemon juice and cinnamon to apples. Mix well, and set aside. Whisk together apricot preserves and water. On a well-floured surface, roll out puff pastry until it is 1/4″ thick. Spread half of apricot mixture on puff pastry, leaving about 1/2” border. Lay apple slices on puff pastry, arranging them in line patterns. Brush on remaining half of apricot mixture. Brush egg wash on puff pastry only on border of tart.
- Bake tart for 20-25 minutes or until apples are soft and tender and puff pastry is golden brown. Serve with a drizzle of honey thyme, and enjoy!
