The French Cinnamon Apple Tart Recipe is a charming and cozy dessert that's perfect for any time you want to impress without stress. It's especially wonderful in autumn, when crisp apples and warm spices come into their own. This tart combines a flaky, buttery crust with soft, cinnamon-scented apples arranged in a way that feels elegant yet approachable.
Jump to:
What Sets This Apart
What I love most about this French Cinnamon Apple Tart Recipe is how it balances simplicity with refined flavor-every bite melts like a little autumn daydream. The crust is crisp but tender, providing the perfect bed for beautifully soft, cinnamon-kissed apples.
- Consistent Results: The step-by-step crust-making process guarantees a perfectly flaky pastry every time, even for beginners.
- Rich, Balanced Flavor: The cinnamon and vanilla-infused apples create a warmly spiced sweetness without overpowering.
- Pantry-First Ingredients: No need to hunt for exotic spices or fancy tools-the recipe uses familiar kitchen staples.
- Weeknight Friendly: Prep and baking time fit nicely into an evening, so you can enjoy a homemade dessert without fuss.
Ingredient Snapshot
Choosing the right apples and butter makes all the difference in this French Cinnamon Apple Tart Recipe. I always opt for baking apples that hold texture when cooked, and cold butter to keep my crust light and flaky.
- All-purpose flour: Use a good-quality, unbleached flour for the best texture in your crust.
- Unsalted butter: Cold and cubed-the secret to that glossy, tender crust.
- Baking apples: Firm varieties like Granny Smith or Honeycrisp work well to keep slices from turning mushy.
- Brown sugar: Adds depth and caramel notes-feel free to adjust to taste.
- Cinnamon & vanilla extract: Use pure vanilla and good cinnamon for a natural, robust flavor.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make French Cinnamon Apple Tart Recipe
Step 1 - Prep & Season
Start by lining a baking sheet with parchment paper. In a food processor, pulse the flour, salt, and confectioners' sugar briefly before adding cold, cubed butter. The key here is short pulses-aim for a coarse, grainy texture, not a paste. Sprinkle cold water gradually and pulse just enough for the dough to hold together without becoming sticky. Then, transfer the dough to a floured surface and gently knead into a smooth ball. Roll out to an 8-10 inch circle, dusting with flour as needed. Keep the dough cold and handle it lightly to avoid tough crusts.
Step 2 - Build Flavor
Next, peel and halve your apples. Slice thinly across each half, keeping the slices connected so the shape stays intact. Toss your apples in a mix of brown sugar, cinnamon, vanilla, melted butter, and a pinch of salt-this blend softens the apples and infuses them with warmth. When arranging the apples on your tart crust, place the slices carefully to maintain the apple halves' natural look. Brush the cinnamon mixture generously over and between the slices for deep flavor throughout.
Step 3 - Finish for Best Texture
Once your tart is assembled, chill it in the fridge for 15-20 minutes-this step helps the crust stay firm and bake evenly. Preheat the oven to 350°F (180°C) and position your rack in the middle. Bake for 55 to 65 minutes, watching for a golden crust and tender apples that still hold a slight bite. For an added glossy finish, gently brush the warm tart with a glaze of apricot jelly thinned with water-this elevates the look and adds a subtle sweetness. Let it cool to room temperature before serving.
Cook's Notes & Tricks
I find it helpful to keep the dough and apples chilled before baking-it really helps the crust hold its shape and get that lovely golden sheen. If you skip chilling, the butter softens too much and you'll lose flakiness. When slicing apples, thinner slices cook evenly and stay beautiful instead of getting mushy clumps.
- Doneness Cue: Look for a crust that's golden all around and apples that give easily to a fork but aren't falling apart.
- Temperature Trick: Bake at 350°F for steady, controlled cooking; too hot dries the crust before apples soften.
- Make-Ahead Move: Assemble the tart a few hours ahead and keep it refrigerated, then bake just before serving.
- Avoid This Pitfall: Don't overmix your dough in the food processor, or it turns tough instead of tender.
Serve & Enjoy
Finishing Touches
A finishing brush of apricot jelly glaze adds that perfect glossy shine and subtle sweetness that makes this French Cinnamon Apple Tart Recipe irresistible. A scoop of vanilla ice cream or dollop of whipped cream brings lovely creaminess that balances the warm cinnamon flavors beautifully.
Pairs Beautifully With
This tart loves a simple cup of black coffee or a mellow herbal tea. For adult guests, a lightly sweet Riesling or apple cider adds a fresh, fruity contrast to the cinnamon spice.
Simple Plating Wins
Keep it casual with a rustically cut slice on a plain white plate, or dress up by arranging thin apple slices fanned neatly beside a scoop of ice cream. A dusting of cinnamon sugar over the top adds an extra hint of warmth.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftover tart slices in an airtight container in the fridge for up to 3 days. The crust remains solid but can soften slightly-the apples keep their tender texture. I like to let the tart come to room temp before eating leftovers.
Freezing Tips
You can freeze unbaked tart dough or assembled tart before baking for up to 2 months. Thaw overnight in the fridge before baking. Baked tarts freeze okay, but the crust can lose some flakiness upon thawing.
Reheating French Cinnamon Apple Tart Recipe Without Drying Out
To reheat without drying, warm slices in a 300°F (150°C) oven for 10-15 minutes wrapped loosely in foil, or use a microwave with a damp paper towel to keep apples moist. Avoid overheating to preserve the tender texture and buttery crust.
Frequently Asked Questions
Absolutely! While homemade crust gives the best flavor and texture, store-bought pie crust is a convenient shortcut-just be sure to thaw it properly and avoid overworking it.
Firm baking apples like Granny Smith, Honeycrisp, or Braeburn hold their shape well and provide a nice balance of tartness that works perfectly with the cinnamon and sugar.
Yes! You can assemble the tart a few hours ahead, keep it refrigerated, then bake when ready. This helps the flavors meld and saves prep time on serving day.
Brush the sliced apples with lemon juice or toss them in a little lemon water as soon as they're cut to preserve their fresh color until you're ready to assemble.
Final Thoughts
PrintFull Recipe
French Cinnamon Apple Tart Recipe
A classic French cinnamon apple tart featuring a buttery, flaky crust filled with tender, cinnamon-spiced baking apples, optionally glazed with apricot jelly for a shiny finish. Perfect served warm or at room temperature, this elegant dessert pairs beautifully with vanilla ice cream.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
The crust
- 1-½ cups all-purpose flour (150g), spooned and leveled
- ½ teaspoon salt
- ¾ cup confectioners sugar (80g)
- 1-½ sticks unsalted butter (150g), cold and cut into ½-inch cubes
- ¼ cup cold water
The apples
- 4 baking apples
- 2 tablespoons brown sugar, or to taste
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, or to taste
- 2 tablespoons unsalted butter, melted
- ⅛ teaspoon salt
- 1 tablespoon apricot jelly (optional for glaze)
Instructions
- Make the crust: Line a baking sheet with parchment paper. In a food processor, combine the flour, salt, and confectioners sugar. Add cold butter cubes and pulse until mixture has a coarse, grainy texture, about 5 seconds. Sprinkle cold water over mixture and pulse until just moistened and crumbly, about 5 seconds. Remove dough and knead lightly on a lightly floured surface until it forms a ball. Flatten into a disk, flour again, and roll out to 8 to 10 inches diameter. Transfer to the parchment-lined sheet and refrigerate.
- Prepare the apples: Peel, core, and halve the apples. Cut thin slices across each half while keeping slices attached. Optionally brush with lemon juice to prevent browning. In a small bowl, mix brown sugar, vanilla extract, cinnamon, melted butter, and salt; toss gently to combine.
- Assemble the tart: Remove dough from fridge and roll directly on parchment into an 11 to 12-inch circle, about ⅛ inch thick. Place a 10-inch tart pan over dough, press firmly, then transfer dough into the pan and remove excess dough. Prick the crust with a fork. Arrange apple slices on crust, maintaining the shape of each half. Brush apples generously with the cinnamon-butter-sugar mixture.
- Chill and preheat oven: Sprinkle additional cinnamon and sugar on apples if desired. Chill the assembled tart in refrigerator for 15 to 20 minutes. Preheat oven to 350°F (180°C) and position rack in the middle.
- Bake the tart: Bake for 65 minutes or until apples are tender and crust is golden brown. Remove from oven and transfer tart pan to a cooling rack.
- Add glaze (optional): Stir apricot jelly with 1-½ teaspoons water until smooth. Using a pastry brush, lightly glaze the apples for shine.
- Serve: Allow tart to cool to room temperature. Serve alone or with a scoop of vanilla ice cream for an extra indulgence.
Notes
- Use firm baking apples such as Granny Smith or Honeycrisp for best texture and flavor.
- Brushing apples with lemon juice prevents browning if you need to prepare them in advance.
- Rolling dough between parchment sheets can help prevent sticking and tearing.
- Chilling the tart before baking helps the crust hold its shape and enhances flakiness.
- The apricot glaze is optional but adds a beautiful sheen and subtle sweetness.
- Store leftovers covered in the refrigerator; reheat gently before serving.
Leave a Reply