Last updated: October 15, 2026
This apple tart has a buttery, crisp crust, a thin layer of apricot jam, and tightly fanned apple slices that bake up tender with golden edges. The recipe card below has every ingredient and step, and the walkthrough that follows explains how to keep the crust crisp and the apples neat.
How to Make an Apple Tart From Scratch
An apple tart is made by pressing a buttery shortcrust into a 9-inch tart pan, blind baking it until pale golden, then covering it with jam and thin apple slices and baking at 375°F for 40 minutes. The recipe takes about 45 minutes of hands-on work, plus chilling and baking, and it makes 8 slices.
Three habits make the difference between a crisp tart and a soggy one. Keep the butter cold, bake the crust before the apples go in, and slice the apples thin enough that they soften all the way through in the time it takes the edges to brown.
Plan on about three hours of total time before the tart cools, and most of that time is hands-off. The dough chills for an hour, the crust freezes for 15 minutes, and the baking adds up to just over an hour.
Gather Your Ingredients
For the crust you need 1 1/2 cups (190 grams) of all-purpose flour, 2 tablespoons of granulated sugar, 1/4 teaspoon of fine sea salt, and 1/2 cup (1 stick, 113 grams) of cold unsalted butter cut into 1/2-inch cubes. You also need 1 large egg yolk and 2 to 3 tablespoons of ice water.
For the filling you need 3 medium Honeycrisp or Granny Smith apples (about 1 1/2 pounds), 1 tablespoon of fresh lemon juice, 2 tablespoons of granulated sugar, 1/2 teaspoon of ground cinnamon, and 1 tablespoon of melted unsalted butter. For the jam layer and glaze you need 6 tablespoons of apricot jam in total, which is 1/4 cup under the apples and 2 tablespoons on top, plus 1 tablespoon of water to loosen the glaze.
You also need a 9-inch tart pan with a removable bottom, a rimmed baking sheet, parchment paper, and pie weights or dried beans. The removable bottom is what lets you lift the finished tart out with clean, fluted sides.
Make the Buttery Tart Dough
Whisk the flour, sugar, and salt together in a large bowl, then rub the cold butter into the flour with your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces left. Work quickly, because warm hands melt the butter and make the crust tough instead of tender.
Stir in the egg yolk and 2 tablespoons of ice water with a fork. Add the third tablespoon only if the dough will not hold together when you pinch a piece between your fingers.
Press the dough into a flat disk, wrap it tightly, and chill it for 1 hour. The rest relaxes the gluten so the crust does not shrink in the oven, and it firms the butter so the dough rolls out cleanly.
Roll, Line, and Blind Bake the Crust
Roll the chilled dough on a lightly floured surface into a 12-inch circle about 1/8 inch thick, turning it a quarter turn after every few passes. Ease it into the tart pan, press it into the fluted edge, trim the overhang flush with the rim, and prick the base all over with a fork.
Freeze the lined pan for 15 minutes while the oven heats to 375°F. A frozen crust holds its shape much better than a room-temperature one.
Set the pan on a rimmed baking sheet, line the crust with parchment, and fill it with pie weights or dried beans. Bake for 20 minutes, lift out the parchment and weights, and bake 5 minutes more until the base looks pale golden and dry.
Arrange the Apples
Peel, halve, and core the apples, then slice them 1/8 inch thick and toss them with the lemon juice, sugar, and cinnamon. Thin slices are the secret, because thick wedges stay firm while the edges of the tart darken.
Warm 1/4 cup of the apricot jam in the microwave for about 20 seconds and spread it over the base of the baked crust. The jam adds flavor and works as a thin barrier that keeps apple juice from soaking the pastry.
Start at the outer edge and lay the slices in overlapping concentric circles, tucking a few slices into the center. Brush the apples with the melted butter.
Bake and Glaze the Apple Tart
Bake the tart on the baking sheet at 375°F for 40 minutes, until the apples are tender and the edges are browned. Warm the remaining 2 tablespoons of jam with 1 tablespoon of water and brush it over the hot apples for a glossy finish.
Cool the tart in the pan for 30 minutes, then push up the base to release the ring and slice. The glaze sets as it cools, so the slices cut cleanly instead of sliding apart.
Best Apples for an Apple Tart
The best apples for an apple tart are firm, tart-sweet varieties such as Honeycrisp, Granny Smith, Braeburn, and Pink Lady, because they hold their shape and do not turn to sauce in the oven. Soft apples such as Red Delicious and McIntosh break down too much and leave you with a mushy tart.
Honeycrisp gives you a sweeter, juicier slice, while Granny Smith gives you a sharper, more classic tart flavor. A mix of both is our favorite, since the sweet and tangy slices alternate in every bite and the pale green and blushed red look pretty together in the circles.
Choose apples of similar size so the slices fit the pan neatly, and use a sharp knife or a mandoline set to 1/8 inch for even slices. Uneven slices cook unevenly, so the thicker pieces stay firm after the thin ones have browned.
Skip any apples with soft spots or a mealy feel when you press them. A fresh, crisp apple gives the neatest slices and the best texture after baking.
Apple Tart Variations and Substitutions
Any smooth, mild jam works under the apples, including peach jam or smooth apple butter, although apricot jam gives the cleanest, most glossy glaze. If your jam has large chunks, warm it and press it through a fine mesh sieve before spreading or brushing it on.
If you only have salted butter, use it in the crust and cut the added salt down to a pinch. The tart will taste just as good, and the dough will behave the same way.
The card below leaves these out, so treat them as optional. Add a pinch of ground nutmeg or cardamom with the cinnamon, or serve each slice with a spoonful of salted caramel sauce.
For a more rustic look, you can fan the slices in loose overlapping rows instead of tight circles. The tart bakes the same way, and the shape matters less than keeping the slices thin.
What to Serve With Apple Tart
Apple tart is at its best slightly warm or at room temperature, with something cold and creamy beside it. A scoop of vanilla ice cream is the classic pairing, because it melts into the warm apples and softens the crisp crust edge.
Lightly sweetened whipped cream and a spoonful of crème fraîche both work well if you want something less sweet. Either one balances the tang of the apples and the sugar in the glaze.
For a cozy fall dessert table, serve the tart with hot coffee, chai, or spiced tea. It also slices neatly for a holiday buffet, since the firm crust and set glaze keep each wedge intact on a plate.
If you want to dress the tart up, dust it lightly with powdered sugar just before serving or tuck a few fresh mint leaves beside each slice. Both touches take seconds and make the plate look finished.
Slice the tart with a sharp, thin knife and wipe the blade clean between cuts. Neat wedges show off the overlapping apple circles.
Storing and Making Ahead Your Apple Tart
Store the baked apple tart loosely covered at room temperature for up to 1 day, or in the refrigerator for up to 3 days. Refrigerate leftovers within 2 hours of baking, following USDA food safety guidance, and let slices sit out for 20 minutes before serving so the crust loses its chill.
The dough is the easiest part to make ahead. Wrap the disk tightly and refrigerate it for up to 2 days, or freeze it for up to 1 month and thaw it overnight in the refrigerator before rolling.
You can also blind bake the crust up to 1 day ahead and keep it covered at room temperature. Add the jam, apples, and glaze the next day and bake as directed, which makes the tart a smart choice for a dinner party.
To warm a slice, set it on a baking sheet in a moderate oven until it is just warm. Warming in the oven brings back the crispness of the crust far better than the microwave does.
Where the Apple Tart Comes From
The apple tart as we know it traces back to French pastry kitchens, where tarte aux pommes is a staple of the bakery window. The French style favors a thin, crisp shell, neatly arranged fruit, and a shiny apricot glaze brushed on at the end.
Regional versions across France add their own touches, from apple compote spread under the slices to a custard poured over the fruit. The famous tarte Tatin, with its caramelized apples baked upside down, belongs to the same family of French apple desserts.
This version keeps the classic shape and glaze but simplifies the filling, so you get the look of a bakery tart with ingredients you probably already own.
Apricot glaze became popular in French pastry because it is clear, mild in flavor, and sets with a thin, even shine. Bakers still brush it over fruit tarts today for the same reasons, and it works just as well in a home kitchen.
Ready to bake? Use the recipe card below for the full ingredient list, step-by-step instructions, and nutrition information.
Apple Tart
A buttery, crisp tart crust filled with thin-sliced apples over a layer of apricot jam, baked at 375°F and brushed with a glossy apricot glaze.
Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon fine sea salt
- 1/2 cup (1 stick, 113 g) cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- 2 to 3 tablespoons ice water
- 1/4 cup apricot jam, for the base
- 3 medium Honeycrisp or Granny Smith apples (about 1 1/2 pounds)
- 1 tablespoon fresh lemon juice
- 2 tablespoons granulated sugar, for the apples
- 1/2 teaspoon ground cinnamon
- 1 tablespoon unsalted butter, melted
- 2 tablespoons apricot jam, for the glaze
- 1 tablespoon water, for the glaze
Instructions
- Whisk the flour, sugar, and salt in a large bowl, then rub in the cold butter with your fingertips until the mixture looks like coarse crumbs with a few pea-sized pieces left.
- Stir in the egg yolk and 2 tablespoons of ice water with a fork, adding the third tablespoon only if the dough will not hold together when pinched.
- Press the dough into a flat disk, wrap it tightly, and chill for 1 hour.
- Roll the chilled dough on a lightly floured surface into a 12-inch circle about 1/8 inch thick, then ease it into a 9-inch tart pan with a removable bottom and press it into the fluted edge.
- Trim the overhang flush with the rim, prick the base all over with a fork, and freeze the lined pan for 15 minutes while the oven heats to 375°F.
- Set the pan on a rimmed baking sheet, line the crust with parchment, fill with pie weights or dried beans, and bake for 20 minutes.
- Lift out the parchment and weights and bake for 5 minutes more, until the base looks pale golden and dry.
- Peel, halve, and core the apples, slice them 1/8 inch thick, and toss with the lemon juice, sugar, and cinnamon.
- Warm 1/4 cup of the apricot jam in the microwave for about 20 seconds and spread it over the base of the baked crust.
- Arrange the apple slices in overlapping concentric circles starting at the outer edge, tuck a few slices into the center, and brush with the melted butter.
- Bake on the baking sheet at 375°F for 40 minutes, until the apples are tender and the edges are browned.
- Warm the remaining 2 tablespoons of jam with 1 tablespoon of water, brush it over the hot apples, and cool the tart in the pan for 30 minutes before pushing up the base and slicing.
Notes
Cooling after baking is not included in the total time. Store the baked tart loosely covered at room temperature for up to 1 day or in the refrigerator for up to 3 days, and refrigerate leftovers within 2 hours of baking, following USDA food safety guidance. The dough disk can be refrigerated for up to 2 days or frozen for up to 1 month and thawed overnight in the refrigerator. The crust can be blind baked up to 1 day ahead and kept covered at room temperature. Optional additions not in the recipe as written: a pinch of ground nutmeg or cardamom, or a spoonful of salted caramel sauce for serving.
Nutrition Information:
Yield:
8Serving Size:
1 sliceAmount Per Serving: Calories: 340Total Fat: 16gSaturated Fat: 8gSodium: 85mgCarbohydrates: 46gFiber: 3gSugar: 24gProtein: 3g
Apple Tart FAQs
Why did my tart crust shrink?
A crust shrinks when the gluten has not relaxed or the dough was stretched into the pan. Chill the dough for a full hour, ease it into the pan without pulling, and freeze the lined pan for 15 minutes before baking.
Do you have to blind bake the crust?
Yes, because the apples release juice as they bake and an unbaked crust would turn pale and damp. Baking it first for 25 minutes gives you a crisp base that stays crunchy under the apples.
Can you use a pie plate instead of a tart pan?
A 9-inch pie plate works, although you will serve the slices from the dish instead of unmolding the tart. Use the same baking times and expect a slightly deeper, less elegant edge.
How do you keep the apple slices from browning?
Toss the slices with the lemon juice right after cutting, and arrange them soon after. The acid slows browning, and the bake and glaze cover any slight color change.
How long does apple tart keep?
Apple tart keeps for up to 1 day loosely covered at room temperature, or up to 3 days in the refrigerator. Refrigerate leftovers within 2 hours of baking, following USDA food safety guidance.
Why This Apple Tart Recipe Works
Rubbing cold butter into the flour leaves small pieces of butter in the dough, and those pieces melt in the oven to create a tender, crisp crust. The egg yolk and ice water bring the dough together without overworking it, and the 1 hour chill keeps it from shrinking.
Freezing the lined pan for 15 minutes and blind baking for 25 minutes sets the shape and dries the base before any fruit touches it. The thin layer of apricot jam then acts as a seal against the apple juice, so the crust stays crisp under the slices.
Slicing the apples 1/8 inch thick lets them soften evenly at 375°F in 40 minutes, and the lemon juice, sugar, and cinnamon season them directly. The final brush of warm apricot glaze adds shine and a hint of fruity sweetness.
Each step solves one specific problem, which is why the tart is more reliable than it looks. If you follow the order as written, the crust, jam, and apples all do their jobs.
Make This Apple Tart Today
A good apple tart comes down to cold butter, a blind baked crust, and thin apple slices arranged with a little patience. Follow those three habits and you will pull a bakery-style tart out of the oven every time.
Grab a tart pan and a few Honeycrisp or Granny Smith apples this week and bake this apple tart for dessert, brunch, or your next fall gathering. If you try a different jam or a pinch of nutmeg, leave a comment and let us know how your tart turned out.
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