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French Apple Tart
Ouma Irene's Recipe

Classic French Apple Tart with Puff Pastry

A touch of sea salt in the whipped cream adds depth and sophistication, transforming a familiar dish into something exceptional.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Dessert, Tea Time
Ingredients Equipment Method

Ingredients
  

  • 400g good quality frozen puff Pastry thawed
  • 2 red apples
  • 2 green apples
  • 57g unsalted butter cubbed
  • 61g caster sugar adjust to taste or substitute as needed
  • 250ml heavy cream
  • caster sugar to taste (for the whipped cream)
  • flaky sea salt such as Maldon (optional)

Equipment

  • 1x 22.86 cm (9-inch) round tart pan with removable bottom

Method
 

Prepare the Tart Base
  1. Lightly grease a tart pan with nonstick spray.
  2. Roll out the puff pastry on a floured surface into a round shape large enough to fit the pan. Flip occasionally to avoid sticking.
  3. Transfer the dough to the tart pan, pressing it gently into the edges. Trim excess dough.
  4. Freeze the pastry-lined pan for 30 minutes to help prevent shrinking during baking.
Preheat the Oven
  1. Preheat oven to 200°C (400°F) and position a rack in the center.
Prepare the Apples
  1. Core the apples and cut them into quarters. Slice each quarter thinly, keeping the slices together in groups to make fanning easier.
  2. Remove the chilled tart pan from the freezer.
  3. Arrange the apple slices in a fan or spiral pattern in the tart shell. Trim slices if needed for a uniform design.
  4. Sprinkle evenly with caster sugar and dot with cubed butter.
Bake
  1. Bake in the preheated oven for 35–40 minutes, or until apples are tender and golden.
  2. In the final 5–10 minutes, increase heat slightly to enhance caramelization.
Make the Whipped Cream
  1. In a chilled bowl, whip the cream until soft peaks form.
  2. Gradually add caster sugar to taste.
  3. Add a pinch of flaky sea salt, and continue whipping until medium peaks form. The flavor should be subtly sweet with a light salty contrast.
Serve
  1. Allow tart to cool slightly or serve at room temperature.
  2. Serve each slice with a generous spoonful of whipped cream.