Mary Berry French Apple Tart

The first time I made this tart, I nearly binned the whole thing. I’d pureed the apples too soon, the pastry shrank like a wool jumper in a hot wash, and my topping looked more “accidental abstract” than “French patisserie.”
To be honest, I assumed it would be one of those faffy, looks-pretty-but-tastes-meh desserts. But then I got the purée right—deeply apple-y, thick as compote—and the crust turned out so buttery it practically whispered when you cut into it.
So if you’ve ever found yourself wrestling with soggy bottoms or collapsing apple spirals, let me show you how I fixed that.

What Makes This Recipe Special

This one’s all about layers. Not just literal layers—though those are important—but flavour, texture, and balance.

• Most recipes skip the apple purée or rush it, but that step is the soul of the tart. Take your time there.
• Using two types of apples is essential: sharp cookers for depth, sweet firm ones for that golden top.
• The apricot glaze? Not just for shine. It actually lifts the whole thing, like a citrusy final chord.

INGREDIENTS + WHY THEY MATTER

• All-purpose flour – Basic but reliable. I’ve tried pastry flour—it’s too soft for this.
• Salted butter – Yes, salted. It adds flavour. I tried unsalted once and had to sprinkle salt on the baked crust.
• Egg yolk – Richness and binding power. Makes a more shortcrust-style pastry.
• Cooking apples (e.g. Bramley) – Breaks down easily into a thick purée. Sharp enough to balance the sugar.
• Dessert apples (I used Braeburns) – They hold their shape beautifully for the topping.
• Apricot jam – For both the purée and the glaze. Jelly-style won’t cut it—get one with bits.
• Lemon zest + juice – Lifts everything. Don’t skip it or the tart falls flat.

Making It Yours (Without Ruining It)

• Gluten-Free: I tested it with a 1:1 GF flour blend plus ½ tsp xanthan gum. Worked fine, but let the dough chill an extra 15 mins before rolling.
• No Egg: Swap the yolk with 1 tbsp cold cream. It’s not identical, but it binds decently.
• Apple Variations: Granny Smith for purée, Pink Lady for topping = good contrast. Avoid Red Delicious. Trust me.
• Apricot Jam Swap: Orange marmalade adds a more bitter edge—lovely, but very grown-up.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Pastry shrank	Overworked dough or not rested	Chill for at least 30 mins, don’t stretch it
Apple purée too wet	Didn’t cook long enough	Let it bubble until it thickens and leaves a trail
Top apples dried out	Sliced too thin or overbaked	Use firm apples and keep an eye from 20 mins in

HOW TO MAKE MARY BERRY’S FRENCH APPLE TART

1. Make the pastry: Rub the cubed salted butter into flour until sandy. Add egg yolk and a splash of cold water if needed—just until it holds together. Knead lightly, then wrap and chill for 30 minutes.
2. Make the purée: In a saucepan, cook the chopped cooking apples with butter and a couple tablespoons of water until soft. Push through a sieve into a clean pan, stir in apricot jam, sugar, and lemon zest. Cook on high, stirring until thickened and spreadable.
3. Blind bake the tart shell: Roll out the pastry, line your tin, and chill again for 10 mins. Then line with parchment, fill with weights, and bake at 400°F (200°C) for 15 minutes. Remove weights and bake 5 minutes more. It should look dry, not pale.
4. Assemble the tart: Spread the cooled purée over the crust. Layer thinly sliced dessert apples in overlapping circles. Brush with lemon juice, sprinkle a little sugar.
5. Bake: Back into the oven for 25 minutes. The apples should be golden and edges lightly browned.
6. Glaze: Heat apricot jam until runny. Brush over warm tart for a proper glossy finish.

TIPS FROM MY KITCHEN

• I slice the apples with a mandoline for even rings—quicker and prettier.
• My tart tin is old and dark metal—it browns the base better than newer non-stick ones.
• I reheat slices in the oven, not microwave—it keeps the pastry crisp.
• I strain the glaze if it’s chunky—less lumpy shine.

STORAGE + SERVING

• Fridge: Keeps 3 days in an airtight container. Best served room temp.
• Freeze: Whole tart or slices—wrap tightly. Thaw overnight, crisp in oven 10 mins.
• Serve with: Vanilla ice cream, crème fraîche, or just black coffee. Lovely either way.

FAQs – Real Query Answers

Q: Can I skip the purée and just use sliced apples?
A: You can, but it’s not the same tart. The purée gives it that velvety centre—skip it and you’re making a galette.

Q: My apples browned before baking—why?
A: Slice them last and toss in lemon juice straight away. Even 10 mins exposure can discolour them.

Q: What apples work best?
A: Bramley for purée, Braeburn or Gala for topping. You want that soft and structured combo.

Q: Can I make it a day ahead?
A: Yes. It holds beautifully. I actually think the flavour deepens by day two.

Try More Recipes:

• Mary Berry Filo Apple Strudels
• Mary Berry Apple Crumble
• Mary Berry Mini Apple And Almond Cakes
• Mary Berry Dorset Apple Traybake