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French Cinnamon Apple Tart Recipe

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4.8 from 7 reviews

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.

Ingredients

The crust

  • 1-1/2 cups all-purpose flour (150g), spooned and leveled
  • 1/2 teaspoon salt
  • 3/4 cup confectioners sugar (80g)
  • 1-1/2 sticks unsalted butter (150g), cold and cut into 1/2-inch cubes
  • 1/4 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
  • 1/8 teaspoon salt
  • 1 tablespoon apricot jelly (optional for glaze)

Instructions

  1. 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.
  2. 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.
  3. Assemble the tart: Remove dough from fridge and roll directly on parchment into an 11 to 12-inch circle, about 1/8 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.
  4. 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.
  5. 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.
  6. Add glaze (optional): Stir apricot jelly with 1-1/2 teaspoons water until smooth. Using a pastry brush, lightly glaze the apples for shine.
  7. 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.

Find it online: https://sweetworldcooks.com/french-cinnamon-apple-tart-recipe/