The Easiest French Apple Tart

This French apple tart recipe is simplicity at its best: buttery pastry dough + unpeeled, thinly sliced apples + a sprinkling of sugar + a few pads of butter. That's it! It’s so easy, so pretty, and so delicious. Notes: Dough can be made up to 3 days in advance and stored in the fridge or made weeks in advance and stored in the freezer. I typically make a double batch and freeze one round for a future use, but I've written the recipe below to yield one pastry round. The filling for this French apple tart recipe is inspired by Sarah Copeland's Every Day is Saturday, in which there is a lovely gluten-free variation. Save your pie dough scraps and make cinnamon snails. To freeze the assembled unbaked tart: Follow the process through step 5, stopping after you add the cubed butter. Transfer the tart to an airtight bag; then transfer to the freezer for up to 3 months. When ready to bake, proceed with the recipe, baking the tart directly from the freezer (i.e., no need to thaw in the fridge or on the counter overnight.)

Unbalanced

% Daily Values based on a 2,000 calorie diet

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