Julia Child’s French Apple Tart (The Easy Way!)
A rustic, buttery dessert inspired by the grande dame of French cooking but we got rid of a little fuss. Julia Child was an American cooking icon who brought French cooking into thousands of American kitchens. She had a larger-than-life personality and truly loved food. Her endearing voice brought coq au vine and bouillabaisse to many traditional home cooks.
My husband bought me a first editions signed copy of her cookbook “From Julia Child’s Kitchen” and it is cherished. This French apple tart is a simplified nod to her charming confident style. We used frozen puff pastry, fresh apples and apricot jam to create a beautiful golden tart.
Why You’ll Love This Recipe
Charm and Butter: Puff Pastry and sweet apples create a decadent treat.
Effortless but Elegant: Perfect for a dinner party
No Special Equipment: Just a baking sheet and some parchment
Classic French: Buttery pastry, sweet apples and apricot glaze.
Is This Recipe for You
Prep Time: 15 minutes
Cook Time 30 minutes
Occasion: Quiet dinner party, Brunch, Ladies Lunch
What Do You Need
Fresh
- apples (Honeycrisp or Golden Delicious)
- puff pastry
Pantry
- apricot jam
- sugar
Prep Time
15 minutes
Cook Time
30 minutes
Serves
6-8
Ingredients
- 2 sheets of frozen puff pastry, thawed
- 3-4 apples, thinly sliced
- 1/2 cup apricot jam
- 2-3 Tbsp granulated sugar
Steps
1
Preheat and Prep the Pastry
Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Roll out one sheet of puff pastry and place it on the sheet – this is your base. Cut the second sheet into 1/2-inch strips and place along the edge of the base to form a rim. Pinch the seams to seal.
2
Brush with Jam and Add the Apples
Spread apricot jam over the base of the pastry. (Julia liked to strain hers and heat it with a little sugar and lemon juice to create a glaze) We just use it straight from a jar with a brush dipped in water.
Peel and core your apples, then slice them thinly -about 1/8″ slices. Arrange them in overlapping rows inside the pastry border. It doesn’t have to be perfect; the more rustic the more charming
3
Sprinkle Sugar
Sprinkle granulated sugar generously over the apples – this helps them caramelize and brings out their natural sweetness.
4
Bake
Bake at 400 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees Fahrenheit and bake for another 15 minutes, or until the pastry is puffed and golden and the apples are tender.
5
Glaze and Finish
Right out of the oven, brush the top and edges with more apricot jam to create a glossy golden finish. If the jam is too thick and isn’t spreading easily, wet your brush with a little warm water to thin it out.
Let it cool slightly before slicing.
Tips and Tricks
Apple Variety: Use apples that bake well and won’t turn to mush. Honeycrisp, Pink Lady or Golden Delicious are great choices.
Jam Hack: No apricot jam? Try peach, orange marmalade, or even raspberry for a twist.
Make Ahead: Assemble the tart (without baking) a few hours ahead and store in the fridge. Bake fresh when ready to serve.
Watch the Tart: During the first 20 minutes, watch the tart – if the sides start to collapse, gently prop them back up with a toothpick or two.
Easy Glaze: Instead of straining the apricot jam and heating it with some sugar to create a true glaze we simply wet our pastry brush. It thins the jam out just a little to make it easy to spread and is perfect for this rustic tart.
Keep the Pastry Cold: Cold pastry puffs better. Keep your sheets in the fridge until you’re ready to roll them out.
FAQ
Can I use a different type of jam? Apricot is the most French but Yes try a peach or orange marmalade.
Do I have to peel the apples? Yes. Peeling gives the tart a more tender texture and polished look.
Can I freeze this tart? It’s best eaten fresh, but leftovers can be stored in the fridge for 2-3 days. Reheat in the oven to restore crispness.
Can I use homemade puff pastry? Absolutely and WOW; that’s impressive. Either way you will still have a delicious result.
Ingredients
- 2 sheets of frozen puff pastry thawed
- 3-4 apples thinly sliced
- 1/2 cup apricot jam
- 2-3 Tbsp granulated sugar
Instructions
Preheat and Prep the Pastry
- Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Roll out one sheet of puff pastry and place it on the sheet – this is your base. Cut the second sheet into 1/2-inch strips and place along the edge of the base to form a rim. Pinch the seams to seal.
- Brush with Jam and Add the Apples
- Spread apricot jam over the base of the pastry. (Julia liked to strain hers and heat it with a little sugar and lemon juice to create a glaze) We just use it straight from a jar with a brush dipped in water.
- Peel and core your apples, then slice them thinly -about 1/8″ slices. Arrange them in overlapping rows inside the pastry border. It doesn’t have to be perfect; the more rustic the more charming
Sprinkle Sugar
- Sprinkle granulated sugar generously over the apples – this helps them caramelize and brings out their natural sweetness.
Bake
- Bake at 400 degrees Fahrenheit for 15 minutes. Reduce heat to 350 degrees Fahrenheit and bake for another 15 minutes, or until the pastry is puffed and golden and the apples are tender.
Glaze and Finish
- Right out of the oven, brush the top and edges with more apricot jam to create a glossy golden finish. If the jam is too thick and isn’t spreading easily, wet your brush with a little warm water to thin it out.
- Let it cool slightly before slicing.
Nutrition
Join The Conversation
Do you eat your apple tart with ice cream or is this enough on it’s own. Let us know how your tart turned out.
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