Simple French Bistro-Style Apple Tart Recipe
Bistro-Style Apple Tart
Who doesn’t want a French bistro-style apple tart? And what cook doesn’t want a simple recipe for something good? This tart recipe is simple and made with super basic ingredients. It will cook into an impressive dessert that will win you fans from all over. Although I had to make it multiple times to make it photo worthy, each one tasted terrific. Don’t worry if it isn’t the most beautiful thing you ever made. Slice it up and serve it up. If you want even more on your dessert plate, you can add ice cream or whipped cream on the side or on top. But, it really doesn’t need it.
Prep Time: 1 hour
- 3 Granny Smith apples
- 3/4 c. plus 2 tbsp. sugar
- 1 tsp. ground cinnamon
- 2 tsp. lemon juice
- 2 tbsp. butter
- 1 egg, lightly beaten
- 1 sheet puff pastry
- parchment paper
Step by Step Instructions
Peel, core and slice the apples into 1/8” – 1/4” slices. (I do it by hand and wind up with odd sizes and pieces. But, it kind of makes the end result have softness and crunch in each bite. If you really want to have even slices, try using a French mandoline or the much less expensive, benriner mandoline. Be careful, you can slice your finger off.)
Put the apples in a bowl and sprinkle with the sugar, cinnamon and lemon juice. Then, toss with a fork – or your hands – trying to coat each slice with some of the sugar mixture. Pour the apple mixture into a colander and place the colander back into the bowl. Set aside for about 30 minutes so that delicious juice will drain from apples.
When the apples have finished making their juice, place a sheet of parchment paper on a baking sheet and place the puff pastry onto the parchment. (Do not use a baking sheet that has an air layer sandwiched between metal. The bottom will not get done enough.)
Turn the apple mixture onto the dough, make a decorative pattern with the apples, or not. Then, fold the dough up around the edges and over some of the apples. Pinch together the edges of puff pastry where the dough laps over itself. Next, brush the dough with the egg and sprinkle the remaining 2 Tbsp. of sugar over the dough brushed with egg.
In a small saucepan combine the liquid that drained off the apples and the butter. Place over medium-high heat, bring to a boil and reduce the liquid until it is thick. The liquid will become thick and caramel colored. Remove from heat and drizzle the liquid over the apples. Then, bake in the preheated oven for about an hour, or until the dough is nicely browned and the apples are cooked. Remove from oven and let sit at least 5-10 minutes before cutting. Serve hot or room temperature.
If you are looking for a classic apple tart in Paris, check out Josephine Chez Dumonet. For more details, see Intimate and Authentic French Bistros in Paris.