This is the ultimate French apple tart recipe. It’s made of a buttery crust filled with lots of caramelized apples, all topped with a beautiful garnish of an apple fan. Perfect as a dessert for Rosh Hashana feast.

Photo: Natalie Levin
French Apple Tart
For short crust pastry:
- 100 grams (1/2 cup) cold butter cut into cubes
- 150 grams (1 cup + 1 tbsp.) all-purpose flour
- 30 grams (1/3 cup) almond meal
- 60 grams (6 tbsp.) sugar powder
- Pinch of salt
- Zest of 1/2 lemon
- 1 egg yolk
- 1-2 tbsp. water (if necessary)
For apple filling:
- 5 large Granny Smith apples
- 120 grams (1/2 cup + 2 tbsp.) sugar
- 75 grams (3/4 stick) butter
- 1/2 tsp. vanilla extract
- Juice of 1/2 lemon
- 1/2 tsp. cornstarch
- 50 grams light or dark raisins (optional)
For apple fan:
- 3 large Granny Smith apples
- 25 grams (2 tbsp.) melted butter
- 3-4 tbsp. sugar
Crust:
- In a food processor with a steel blade, put butter, flour, almond meal, sugar powder, salt and zest and blend until mixture is crumbly.
- Add egg yolk and continue to blend until you receive large chunks of dough. If the dough is not united, gradually add a little water.
- Transfer the dough onto a lightly floured work surface and for a disc-shape. Wrap in plastic and refrigerate for 1 hour.
- Roll out the dough on a floured surface to about 3-4 mm thick and line the pan. It’s important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
- Using a fork create holes in the crust. Freeze the crust for about an hour.
- Preheat oven to 170c degrees.
Blind baking:
- Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
- Bake for about 12-14 minutes.
- Remove the weights and the plastic wrap and continue to bake the crust for about 3-4 minutes or until it is lightly golden.
- Cool slightly at room temperature.
Apple filling:
- Peel the apples and cut into medium cubes.
- In a large skillet put sugar and form caramel. When caramel is amber in color, add in the apple cubes, butter, vanilla and lemon juice.
- Reduce the heat to medium and cook the apples in the caramel for 5-6 minutes, or until cubes soften slightly, but still solid.
- Add cornstarch and raisins and mix until dispersed evenly.
- Pour the apple filling onto half-baked crust.
- Slice the remaining apples into thin slices and arrange on top of the tart creating a fan-shape.
- Brush with melted butter ans sprinkle a thin layer of sugar on top.
- Bake for 25-35 minutes until golden.
- Cool slightly at room temperature and serve.
- Keep the apple tart in a close container in the refrigerator for up to 3-4 days.
- Serve warm rather than cold from the fridge, preferably with ice cream or vanilla sauce.

Photo: Natalie Levin