Mary Berry French Apple Tart

This classic French apple tart has a buttery crust filled with smooth apple purée and topped with beautifully arranged apple slices. A glossy apricot glaze adds the perfect finishing touch.

Ingredients Needed

For the Pastry:

• 1⅓ cups (175g) all-purpose flour, plus extra for dusting
• ⅓ cup (75g) salted butter, cubed
• 1 extra-large egg yolk

For the Filling:

• 2 pounds (900g) cooking apples (about 4 large), quartered and chopped
• ¼ cup (55g) salted butter
• 4 tablespoons apricot jam
• ¼ cup (55g) sugar, plus extra for sprinkling
• Finely grated zest of ½ lemon
• ½ pound (225g) dessert apples (about 2 small), peeled, quartered, and thinly sliced
• 1–2 tablespoons fresh lemon juice

For the Glaze:

• 4 tablespoons apricot jam

How To Make Mary Berry French Apple Tart

1. Make the Pastry: In a bowl, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the egg yolk and mix until the dough comes together, adding a little water if needed. Knead lightly, wrap in plastic wrap, and refrigerate for 30 minutes.
2. Preheat the Oven: Set the oven to 400°F (200°C).
3. Prepare the Apple Filling: In a saucepan, melt the butter and add the chopped cooking apples with 2 tablespoons of water. Cover and cook gently for 10–15 minutes until soft.
4. Make the Apple Purée: Push the cooked apples through a sieve into a clean pan. Add the apricot jam, sugar, and lemon zest. Cook over high heat, stirring continuously for 10–15 minutes, until thickened. Let it cool.
5. Blind Bake the Pastry: Roll out the chilled pastry on a floured surface and line an 8-inch fluted tart pan. Cover with parchment and pie weights. Bake for 10–15 minutes, then remove the weights and bake for another 5 minutes until dry.
6. Assemble the Tart: Spread the cooled apple purée over the baked crust. Arrange the thinly sliced dessert apples in overlapping circles on top. Brush with lemon juice and sprinkle with 1 teaspoon sugar.
7. Bake the Tart: Return to the oven and bake for 25 minutes until the apples and pastry edges are golden.
8. Glaze the Tart: Heat the apricot jam in a small pan until runny. Brush over the apples and pastry for a glossy finish.

Recipe Tips

• Use a tart apple variety like Bramley for the purée and a firm apple like Gala for the topping.
• Let the purée cool completely before adding it to the pastry.
• Serve warm with whipped cream or vanilla ice cream.

How To Store This French Apple Tart

In the Fridge: Store in an airtight container for up to 3 days. Best served at room temperature.

In the Freezer: Wrap the baked tart tightly in plastic wrap and foil. Freeze for up to 1 month. Thaw overnight in the fridge before serving.

Nutrition Facts (Per Serving)

• Calories: 280
• Carbs: 38g
• Protein: 3g
• Fat: 12g
• Sugar: 22g
• Fibre: 3g
• Sodium: 70mg

Try More Recipes:

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