Marianne’s French Apple Tarte

This beautiful and delicious French apple tarte was made by my dear friend Marianne, for a wonderful dinner we hosted together. The recipe is her mothers who is French and an incredible cook and baker, she thankfully passed her knowledge to Marianne. This tarte is delicate with it’s thin crust and fresh topped with apples. It’s a french classic and definitely a crowd pleaser. Thank you my friend for letting me share this recipe.


For the pastry:

Tarte pan (27 cm)

1 ½ cups of flour

1 tablespoon of sugar

113g (1 stick) of butter cut in small cubes – cold or frozen

Pinch of salt

3-5 tablespoons cold water

For the apple layer :

5-10 small apples of your choice

For the glaze:

Applesauce or orange jam


Pastry :

  • Mix together the flour, sugar, and salt in a medium bowl.
  • Add the butter and then, with your fingers, mix the butter and flour mixture together.  Work the butter quickly into the flour making small crumbs; do not overwork the dough.
  • Make a small hole in the flour and gradually add 3-5 tablespoons of cold water while gathering and kneading the dough just until it holds together.
  • Knead the dough into a ball, wrap it in plastic wrap and then allow it to rest in the refrigerator for 3-36 hours.

Making the tarte :

  • Preheat the oven to 375F.
  • Roll the dough out into a circle slightly larger than 27 cm and gently place it into the tarte pan then cut off the excess dough around edges.
  • Use a fork to mold the edge of the pastry.
  • Add a thin layer of applesauce or orange jam to the bottom of the pastry before layering the apples.
  • Peel the apples, then cut them into quarters, core them, and then slice them into thin slices.
  • Evenly place overlapping slices of apples around the tarte pan until the pastry is completely covered in apples.
  • Place it in the oven and bake it for 45 minutes.
  • Once it is done and out of the oven, add a thin layer of applesauce or jam on top of the apples.
  • Allow the tarte to completely cool before removing from the pan or serving.



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