Barefoot Contessa French Apple Tart Recipe
This tart features store-bought puff pastry as the base, topped with thinly sliced apples arranged in a beautiful spiral or layered pattern. It’s baked until golden and crisp, then brushed with apricot jam for shine and sweetness. No need for pie crusts or custards—this is a light, flaky dessert that lets the apples shine.
- Prep Time: 20
- Cook Time: 45
- Total Time: 1 hour 5 minutes
- Yield: 8 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
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1 sheet frozen puff pastry (such as Pepperidge Farm), thawed
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4 Granny Smith apples, peeled and cored
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½ cup sugar
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4 tablespoons unsalted butter, melted
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½ cup apricot jam
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2 tablespoons Calvados, rum, or water (to thin jam)
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Optional: a pinch of cinnamon or lemon zest for flavor
Instructions
Preheat oven to 400°F (200°C).
Line a sheet pan with parchment paper. Roll the puff pastry slightly to smooth the edges and place it on the pan. Use a knife to score a ½-inch border around the edges without cutting through the dough.
Cut apples in half and remove the cores. Slice them very thinly (⅛-inch thick) with a sharp knife or mandoline.
Starting just inside the scored edge, arrange the apple slices overlapping in rows or a spiral pattern. Continue until the pastry is filled. Sprinkle the apples evenly with sugar and brush the melted butter on top.
Bake for 40–45 minutes, until the pastry is golden and the apples are tender. Don’t worry if the edges get dark—this adds caramelized flavor.
While the tart bakes, heat the apricot jam with Calvados (or water) in a small saucepan until melted and smooth. Strain if needed.
When the tart comes out of the oven, brush the hot jam over the apples and edges to give it a glossy finish.
Let the tart cool to room temperature before slicing. Serve plain or with whipped cream or vanilla ice cream.