James Martin’s French Apple Tart is the epitome of “less is more.” Unlike deep-filled American pies or heavy crumbles, this classic Tarte aux Pommes focuses on elegance and precision. Using a sheet of butter puff pastry as the base, James layers thinly sliced apples in a beautiful rosette pattern over a bed of sweet frangipane (almond cream). Baked until the pastry is crisp and the apples are caramelized, it is finished with an apricot glaze for that professional pâtisserie shine. It’s light, sophisticated, and surprisingly easy to master.
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Why You Will Love This French Apple Tart With Puff Pastry Recipe:
- Visual Stunner: The concentric circles of apple slices make it look like you bought it from a French bakery.
- Texture Play: The crisp, flaky puff pastry contrasts beautifully with the soft, melting apples and almond cream.
- Speedy: Using store-bought all-butter puff pastry cuts the prep time down to just 15 minutes.
- The Glaze: A simple brush of warm apricot jam gives it a glossy, sticky finish that enhances the fruit flavor.
James Martin French Apple Tart Ingredients
- 320g All-Butter Puff Pastry Sheet: (Ready-rolled is easiest).
- 3–4 Dessert Apples: Peeling is optional but traditional for a refined look; cored and thinly sliced.
- 25g Butter: Melted.
- 2 tbsp Caster Sugar: (Plus extra for sprinkling).
- For the Frangipane (Almond Cream):
- 50g Butter: Softened.
- 50g Caster Sugar
- 50g Ground Almonds
- 1 Egg: Beaten.
- For the Glaze:
- 3 tbsp Apricot Jam
- 1 tbsp Water: (or Calvados for an adult twist).
How To Make James Martin French Apple Tart
- Prep: Preheat your oven to 200°C (400°F) / 180°C Fan. Unroll the puff pastry onto a baking sheet lined with parchment paper. Score a 2cm border around the edge with a knife (don’t cut all the way through)—this allows the edges to puff up while the center stays flat. Prick the center with a fork.
- Make Frangipane: Beat the softened butter and sugar until creamy. Stir in the ground almonds and egg. Spread this mixture evenly inside the scored border.
- The Apples: Peel, core, and cut the apples in half. Slice them very thinly (about 2-3mm thick). Arrange the slices in neat, overlapping concentric circles (rosettes) on top of the frangipane base. Pack them tightly as they will shrink.
- Season: Brush the apples generously with melted butter and sprinkle with caster sugar.
- Bake: Bake in the hot oven for 20–25 minutes. The pastry edges should be risen and golden brown, and the apples should be tender and starting to caramelize at the edges.
- Glaze: While the tart is baking, heat the apricot jam and water in a small saucepan until runny. Pass through a sieve to remove any fruit lumps.
- Finish: Remove the tart from the oven. Immediately brush the warm glaze gently over the apples and the pastry rim.
- Serve: Allow to cool slightly (warm or room temperature is best) before slicing.
Recipe Tips
- Cold Pastry: Keep your puff pastry in the fridge until the very last minute. If it gets too warm, the butter layers melt and it won’t rise properly.
- Uniform Slices: Use a mandoline or a very sharp knife to get the apple slices exactly the same thickness. This ensures they cook evenly.
- The “Border”: Don’t skip scoring the edge. It acts as a dam to stop any juices or almond cream from leaking out.
- Frangipane Substitute: If you have a nut allergy, you can replace the almond cream with a thick crème pâtissière or simply skip it and use extra butter and sugar.
What To Serve With French Apple Tart With Puff Pastry?
James Martin’s French Apple Tart is a refined, buttery dessert that is best served warm to contrast with a cold, creamy element. A generous dollop of slightly tart crème fraîche or a scoop of high-quality vanilla bean ice cream is essential to balance the sweet apricot glaze. For a sophisticated finish, serve it with a glass of Calvados (apple brandy) or a sprinkling of toasted flaked almonds for extra crunch.
How To Store Leftovers French Apple Tart With Puff Pastry?
- Room Temp: Best eaten on the day it’s made. Store covered loosely with foil for 1 day.
- Fridge: Pastry goes soft in the fridge, but you can store it for 2 days and reheat to crisp it up.
How To Reheat Leftovers French Apple Tart With Puff Pastry?
Microwave (Avoid): Do not use the microwave unless you don’t mind soft, chewy pastry. It will destroy the flaky texture.
- Oven (Best Method): Place the tart (or slices) directly on a wire rack or baking tray. Heat at 180°C (350°F) for 5–8 minutes. This re-crisps the buttery base without overcooking the apples.
- Air Fryer (Quickest): Place a single slice in the basket and heat at 160°C (320°F) for 3 minutes. Keep an eye on the apple edges so they don’t burn.
FAQs
Yes! Tarte aux Poires works exactly the same way. Use firm pears like Conference.
No, because the topping is relatively dry (unlike a custard tart), the base will cook through fine without blind baking.
Yes, but it won’t be as light and flaky. Puff pastry is the “James Martin style” for this quick tart.
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French Apple Tart With Puff Pastry Nutrition Facts (Per slice, serves 6)
- Calories: ~350 kcal
- Total Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 38g
- Sugars: 18g
- Protein: 4g
James Martin French Apple Tart With Puff Pastry
Course: DessertCuisine: French, BritishDifficulty: Easy6
servings20
minutes25
minutes350
kcalJames Martin’s elegant French Apple Tart features crisp puff pastry, a layer of sweet almond cream (frangipane), and beautifully arranged apple slices finished with a glossy apricot glaze.
Ingredients
320g All-Butter Puff Pastry Sheet: (Ready-rolled is easiest).
3–4 Dessert Apples: Peeling is optional but traditional for a refined look; cored and thinly sliced.
25g Butter: Melted.
2 tbsp Caster Sugar: (Plus extra for sprinkling).
- For the Frangipane (Almond Cream):
50g Butter: Softened.
50g Caster Sugar
50g Ground Almonds
1 Egg: Beaten.
- For the Glaze:
3 tbsp Apricot Jam
1 tbsp Water: (or Calvados for an adult twist).
Directions
- Prep: Preheat your oven to 200°C (400°F) / 180°C Fan. Unroll the puff pastry onto a baking sheet lined with parchment paper. Score a 2cm border around the edge with a knife (don’t cut all the way through)—this allows the edges to puff up while the center stays flat. Prick the center with a fork.
- Make Frangipane: Beat the softened butter and sugar until creamy. Stir in the ground almonds and egg. Spread this mixture evenly inside the scored border.
- The Apples: Peel, core, and cut the apples in half. Slice them very thinly (about 2-3mm thick). Arrange the slices in neat, overlapping concentric circles (rosettes) on top of the frangipane base. Pack them tightly as they will shrink.
- Season: Brush the apples generously with melted butter and sprinkle with caster sugar.
- Bake: Bake in the hot oven for 20–25 minutes. The pastry edges should be risen and golden brown, and the apples should be tender and starting to caramelize at the edges.
- Glaze: While the tart is baking, heat the apricot jam and water in a small saucepan until runny. Pass through a sieve to remove any fruit lumps.
- Finish: Remove the tart from the oven. Immediately brush the warm glaze gently over the apples and the pastry rim.
- Serve: Allow to cool slightly (warm or room temperature is best) before slicing.
Notes
- Cold Pastry: Keep your puff pastry in the fridge until the very last minute. If it gets too warm, the butter layers melt and it won’t rise properly.
Uniform Slices: Use a mandoline or a very sharp knife to get the apple slices exactly the same thickness. This ensures they cook evenly.
The “Border”: Don’t skip scoring the edge. It acts as a dam to stop any juices or almond cream from leaking out.
Frangipane Substitute: If you have a nut allergy, you can replace the almond cream with a thick crème pâtissière or simply skip it and use extra butter and sugar.
