James Martin French Apple Tart With Puff Pastry

This elegant French apple tart made with puff pastry is beautifully crisp, buttery, and filled with tender, lightly caramelised apples. It delivers a delicate balance of sweetness and fresh fruit flavour with a golden, flaky base. Despite its impressive appearance, it is surprisingly simple to make and perfect for both beginners and experienced bakers. The whole recipe comes together in under an hour, making it ideal for a quick yet refined dessert.

Ingredients

For the pastry base

1 sheet ready-rolled puff pastry
1 tbsp plain flour, for dusting

For the apple topping

3–4 eating apples, peeled, cored, and thinly sliced
2 tbsp caster sugar
1 tsp ground cinnamon (optional)
1 tbsp lemon juice

For the glaze

2 tbsp apricot jam
1 tbsp water

How to Make James Martin French Apple Tart With Puff Pastry

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the tart bakes evenly and the pastry turns golden.
Prepare the pastry: Lightly dust a work surface with flour and roll out the puff pastry slightly if needed. Place it onto a lined baking tray and score a 1cm border around the edges without cutting all the way through.
Prepare the apples: In a bowl, toss the sliced apples with caster sugar, lemon juice, and cinnamon until evenly coated.
Assemble the tart: Arrange the apple slices neatly within the scored border, slightly overlapping for a classic French look.
Bake the tart: Place in the preheated oven and bake for 25–30 minutes until the pastry is puffed and golden and the apples are tender.
Prepare the glaze: Heat the apricot jam with water in a small pan until smooth, then strain if needed.
Finish and cool: Brush the warm glaze over the apples for a glossy finish. Allow the tart to cool slightly before serving.

Tips

How do I keep the pastry crisp?

Avoid adding too much liquid to the apples and bake on a preheated tray to ensure a crisp base.

Can I prevent the apples from browning?

Tossing the apples in lemon juice helps keep them fresh and bright before baking.

What apples work best?

Use firm eating apples like Braeburn or Pink Lady as they hold their shape and offer a balanced sweetness.

How do I get a neat finish?

Arrange the apples in overlapping rows and keep within the border for a tidy, professional look.

Serving Suggestions

Serve warm with vanilla ice cream
Add a spoon of crème fraîche or whipped cream
Dust lightly with icing sugar before serving
Pair with a cup of tea or coffee

Storage

Room Temperature

Best enjoyed fresh on the day, but can be kept for up to 6 hours covered at room temperature.

Refrigerator

Store in an airtight container for up to 2 days. Reheat in the oven to restore crispness.

Freezing

Freeze baked tart for up to 1 month. Thaw and reheat in the oven until warmed through and crisp.

Nutrition

Calories: 320 kcal
Carbohydrates: 38g
Protein: 4g
Fat: 18g
Saturated Fat: 6g
Sodium: 210mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I use homemade puff pastry?

Yes, homemade puff pastry works beautifully and gives an even richer flavour, though ready-made pastry is quicker and still delicious.

Do I need to cook the apples first?

No, thinly sliced apples cook perfectly in the oven and soften while baking.

Can I make this tart ahead of time?

You can prepare it a few hours in advance, but it is best served fresh for the crispiest pastry.

What can I use instead of apricot jam?

You can use honey or marmalade for glazing, though apricot jam gives the most traditional finish.