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.
Equipment
- 1x 22.86 cm (9-inch) round tart pan with removable bottom
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)
Instructions
Prepare the Tart Base
- Lightly grease a tart pan with nonstick spray.
- Roll out the puff pastry on a floured surface into a round shape large enough to fit the pan. Flip occasionally to avoid sticking.
- Transfer the dough to the tart pan, pressing it gently into the edges. Trim excess dough.
- Freeze the pastry-lined pan for 30 minutes to help prevent shrinking during baking.
Preheat the Oven
- Preheat oven to 200°C (400°F) and position a rack in the center.
Prepare the Apples
- Core the apples and cut them into quarters. Slice each quarter thinly, keeping the slices together in groups to make fanning easier.
- Remove the chilled tart pan from the freezer.
- Arrange the apple slices in a fan or spiral pattern in the tart shell. Trim slices if needed for a uniform design.
- Sprinkle evenly with caster sugar and dot with cubed butter.
Bake
- Bake in the preheated oven for 35–40 minutes, or until apples are tender and golden.
- In the final 5–10 minutes, increase heat slightly to enhance caramelization.
Make the Whipped Cream
- In a chilled bowl, whip the cream until soft peaks form.
- Gradually add caster sugar to taste.
- 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
- Allow tart to cool slightly or serve at room temperature.
- Serve each slice with a generous spoonful of whipped cream.