Tuesday 11 October 2011

{Quick Version} French Apple Tart

I have some extra Green Apples left in the fridge after making the "Pork Schnitzel And Apple Salad" so after gathering a few related ingredients from the pantry I decided to make this quick and simple French Apple Tart for afternoon tea snack. And in order to shorten the preparation time I decided to use our favourite frozen puff pastry(i always keep a pack in the freezer) as we love that buttery flaky base.

Most of the French Apple Tart use two different layers of fillings such as cooked apple cubes top with apple slices. But since this is a quick version I have omitted the cooking process and replaced it by layers sliced apple.


(serves: 4-6 | Preparation: 10 minutes | Cooking: 20 minutes)

1 Sheet frozen Butter Puff Pastry, partially thawed
Knot of Butter, to grease
1/4 Cup Ground Almond Meal
2 Tablespoons Caster Sugar
1/2 Teaspoon Ground Cinnamon
1 Egg White, lightly beaten
2 Granny Smith Apples, halved, cored, thinly sliced
1/2 Tablespoon Brown Sugar, optional
2 Tablespoons Apricot Jam/Marmalade

1. Preheat oven to 220 Degree Celsius. Lightly grease a baking tray with butter and place pastry sheet onto greased tray.

2. Using the tip of a sharp knife, score pastry by only cutting half way through, 2cm from edge.

3. Combine almond meal, sugar, cinnamon and egg white together. Spread over pastry within the inner border.

4. Top with apples, overlapping slightly, sprinkle some brown sugar evenly on the apples and bake in preheated oven for about 18 - 20 minutes or until apples are tender and pastry is golden.

5. Mix jam with 2 tablespoon boiling water in a small bowl until spreadable. Brush over cooked tart, cut into pieces and serve. (you can serve it plain with pair with vanilla ice-cream or custard)

The end result was great and addicting as you can have different layers of texture range from moist fragrant apple, cinnamon and flake spread on top of those flaky buttery base. This is definitely a quick and easy tea snack with a cup of decent tea with a couples of friends.

To make your tart look more attractive with that shinning outlook you can also glazed it with some apricot preserves that is dilute with hot water and in a way it also enhance the apples with a moist texture too.


  1. Ellena, this recipe don't need to peel the apple?  will the skin be softened?

  2. 好棒哦这个

  3. This tart is so gorgeous.  I love how easy it is to prepare.  Perfect to share in party cos it's so pretty and elegant, yet so simple to make.

  4. Emmm Edit, mine still taste great with the flaky pastry. Not really chewy texture. still soft and nice.

  5. Yes this is so easy that u can just pop in into the oven 5 mins b4 your guest arrive or while doing the washing after dinner and serve it with a scoop of vanilla ice-cream as dessert.

  6. Thanks :) Still have a lot to learn from your site :)

  7. Yum! I love apple + pastry combination! Looks great!

  8. Hi Ellena, what does it mean to score the pastry? I'm really clueless when it comes to baking. This recipe looks easy so Thot of trying. And wat is a gd puff pastry u wld recommend? Michelle

  9. Hi Michelle,

    Scoring of the pastry mean using a knife to cut(half way through the pastry) a specify measurement, such as a 2" border around the pastry so that when baked in high temperate the "scored" area will form a puffed border. Emmm if it is in Singapore, quite hard to find good buttery puff pastry except for "pampas" brand which is quite costly.

  10. I make very similar apple tart using pie sheet too (hey that's the level of baking I do..hehe).  But I often use fuji apple.  I need to use this green apple next time!  It makes different and taste and I'm curious to try this!

  11. This recipe sounds very good and i think it is delicious and it fits perfect  with my taste. My opinion is that this isn`t a very hard recipe so i will try it very soon, thanks a lot for sharing.


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