An Easy French Dessert to Bake Today!


There is such beauty in simplicity. Take this French apple tart. It’s three ingredients that combine to make an easy statement piece for any occasion. The pattern on top with its repeating shapes and golden glossy hue tell you what’s to come… a delicious crisp thin French apple tart. Eat it like a pizza, slice by slice, or make individual apple tarts as you see in patisseries!

Also called, Tarte Fine aux Pommes, this is a classic addition to any patisserie case in France. For lunch, often there is a “menu”, or a set price for a baguette sandwich, drink, and dessert. This along with eclairs and flan are usually offered as the dessert choices as they’re easy to eat and offer that perfect sweet note at the end of your meal.

Simple French Apple Tart

This gorgeous apple tart, also known as a Tarte Fine aux Pommes, is a three ingredient wonder that will have you and your friends wanting more!

Notes: Be sure to use THE BEST all butter puff pastry you can find. To make these into individual tarts, simply cut circles about 5 inches (13 cm) in diameter and proceed as noted in the recipe. These will bake in about 30 minutes.

Servings 4 people


  • 2-3 apples (like Pink Lady)
  • 1 sheet puff pastry, cold
  • 1/4 cup (80 g) apricot jam


  1. Preheat your oven to 375F (190C).
  2. Roll out the puff pastry on a piece of parchment paper to 1/8 inch (2-3 mm) thick. Use a plate or cake tin to act as a template and cut a 9″ (23 cm) circle out of the dough. Transfer the circle and parchment paper to a baking sheet.
  3. Peel the apples and thinly slice.
  4. Start at the top and make a line of apple slices, overlapping with the next. Be sure to have a good overlap as they will shrink as they bake.
  5. Continue adding rows of apple slices overlapping with their neighbors but also the row above it. Fill the puff pastry circle with one even layer of apple slices.
  6. Bake at 375F (190C) for about 40 minutes until the puff pastry is brown and several of the apple slices are singed. While the tart is baking, heat up the apricot jam and 1 tablespoon (15 ml) of water, either in a small saucepan until steaming, or in the microwave. Brush the tart liberally with the glaze while it is still hot from the oven for a gorgeous sheen and lots of additional flavors.

About the Author and Chef:

Molly Wilkinson is a pastry chef living in Versailles. Originally from Dallas, Texas, in 2013 she changed careers to follow her passion by moving to Paris and studying pastry at Le Cordon Bleu. After working at several bakeries in both France and the US, she now teaches pastry out of her 18th century apartment just 5 minutes walk from the Versailles Chateau and on Zoom. She also just released a cookbook called, French Pastry Made Simple. Her method is all about making French pastry easy by breaking down recipes and showing you lots of tips and tricks to help any baker achieve extraordinary results.

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