Flaky Apple Tart (Tarte Fine aux Pommes)

Move over apple pie! This simple, chic apple tart might be our latest pastry crush. Coarse sugar adds crunch and luxurious caramel flavor while butter bathes the flaky rye crust both top and bottom. This dessert is a great example of simplicity at its best.

25 mins
30 to 35 mins
55 mins
one 12" tart
Flaky Apple Tart (Tarte Fine aux Pommes)


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  1. Preheat the oven to 400°F. Select a large baking sheet; line it with parchment, if desired, to catch any spills.

  2. To assemble the tarte: Brush about a tablespoon (14g) of the melted butter onto the parchment or baking sheet, making a 12”-diameter circle. Sprinkle the circle with about a tablespoon (12g) of the coarse sugar. Set aside.

  3. Roll the pastry dough into a square just slightly larger than 12”.

  4. Using a plate, bowl, or other template as a guide, cut an 11 1/2" to 12” circle from the pastry.

  5. Transfer the pastry to the prepared baking sheet, placing it atop the butter- and sugar-coated circle.

  6. Lay the apple slices in concentric circles on the pastry, overlapping them slightly and leaving 1/2" of bare pastry around the edge. If you use smaller apples, you'll make three circles. With larger apples, you’ll likely just make two.

  7. Carefully brush or drizzle the bare pastry edge and apples with the remaining 1 tablespoon (14g) melted butter, then sprinkle the remaining 1 tablespoon (12g) coarse sugar on top.

  8. To bake the tarte: Bake the tarte for 30 to 35 minutes, until the pastry is golden brown and the apples have softened.

  9. If you want to add color to the apples, turn the oven to broil and bake for 1 to 3 minutes longer, until the apples have browned.

  10. Remove the tarte from the oven and allow it to cool slightly before serving.

  11. The tarte is best served the day it’s made, but leftovers can be stored at room temperature, well wrapped, for a day or two. Reheat before serving. For longer storage, wrap securely and freeze.

Tips from our Bakers

  • Looking for other pastry options? Choose one based on what you're looking for:

    • Blitz Puff Pastry: This is the traditional "rough puff" dough, where butter is added to the dry ingredients and a series of folds ensure lots of layers in the final product. 
    • Fast and Easy Puff Pastry: Like rough puff, this pastry offers a touch of extra tenderness and tanginess from sour cream.
    • Flaky Pastry: A cross between puff pastry and pie dough, this pastry uses both butter and lard (or shortening) and is especially nice when used as a tart crust.
    • For a more advanced option, try the "inverse" puff pastry used as a base in our Maple Cream Napoleons.