This French Cinnamon Apple Tart is made with a buttery sweet pastry, a thin layer of applesauce, and delicate apple slices baked until tender beneath a glossy apricot glaze. The recipe makes one 9-inch tart, about 8 servings, and takes approximately 1 hour 45 minutes to 2 hours from start to finish, including chilling, optional blind-baking, baking, and cooling.
Every bite brings together a crisp, golden crust, softly baked apples, gentle cinnamon warmth, and bright apricot shine. It is beautiful enough for a dinner party but practical enough for a weekend baking project, especially when served warm with crème fraîche, lightly sweetened whipped cream, or vanilla ice cream.
Jump to RecipeWhy You’ll Love This Recipe
This tart has the graceful look of a French pâtisserie dessert without requiring complicated pastry techniques. The dough is mixed by hand, chilled, rolled, and fitted into a standard 9-inch tart pan, while the fruit is simply sliced and arranged on top.
The small amount of cinnamon adds a cozy modern touch without overpowering the apples. Traditional French apple tarts do not always include cinnamon, but 1 teaspoon is a balanced amount for this size tart and gives the filling a softly spiced aroma.
Apple compote beneath the slices provides moisture and concentrated apple flavor, while the blind-baked shell helps protect the crust from becoming soggy. The finished tart is polished with apricot preserves for a jewel-like finish and a pleasantly fruity counterpoint to the buttery pastry.
If you enjoy playful apple desserts, you may also like these caramel apple pie cookies, which turn familiar pie flavors into a hand-held treat.
Ingredients You’ll Need
The pastry uses everyday ingredients, but temperature matters. Cold butter creates small pockets in the dough that help the crust bake up tender and crisp rather than heavy.
- Flour, sugar, and salt: These form the structure and lightly sweet foundation of the shell.
- Cold unsalted butter: Use it straight from the refrigerator and cut it into cubes before mixing.
- Egg yolk and ice water: The yolk adds richness, while the water brings the dough together with minimal mixing.
- Firm apples: Choose slightly tart varieties such as Golden Delicious, Braeburn, Pink Lady, or Jonagold, or combine two varieties.
- Applesauce or apple compote: A smooth unsweetened layer reinforces the apple flavor beneath the slices.
- Cinnamon, lemon juice, sugar, and butter: This simple coating seasons the fruit and encourages beautiful browning.
- Apricot preserves: Warming the preserves makes a smooth glaze that adds shine and a light fruity sweetness.
For another crisp, fruit-forward dessert idea, browse this green apple pie recipe for a different take on using tart apples.
How to Make It Step-by-Step
Step 1: Make the sweet pastry by whisking the flour, sugar, and salt in a bowl. Cut in the cold cubed butter until the mixture resembles coarse crumbs with several pea-sized pieces still visible; those pieces are useful for a flaky texture.
Step 2: In a small bowl, mix the egg yolk with 2 tablespoons of ice water and the optional vanilla. Stir this into the flour mixture just until the dough comes together, adding the remaining water only when the dough still looks dry and crumbly.
Step 3: Form the dough into a flat disk instead of a ball, wrap it well, and refrigerate it for at least 30 minutes. Chilling gives the butter time to firm and allows the dough to relax, making it easier to roll without excessive shrinkage.
Step 4: Heat the oven to 375°F (190°C). Roll the chilled dough on a lightly floured surface into a circle roughly 11 inches in diameter, then carefully fit it into a 9-inch tart pan with a removable bottom.
Step 5: Trim the pastry edge neatly and prick the base lightly with a fork. Chill the lined pan for 15-20 minutes while the oven finishes heating; this extra cold rest helps the sides hold their shape.
Step 6: Blind-bake the shell for the crispest golden crust by lining it with parchment and filling it with pie weights or dried beans. Bake for 15 minutes, remove the parchment and weights, and bake for another 3-5 minutes, until the base looks dry but is not deeply browned.
Step 7: Peel, core, and halve the apples, then slice them evenly to approximately 1/8 inch (3 mm) thick. Toss them gently with lemon juice, melted butter, sugar, and cinnamon so every slice receives a light coating without breaking.
Step 8: Spread the applesauce or apple compote evenly over the partially baked crust. Arrange the apple slices in overlapping concentric circles or orderly rows, packing them closely because they will shrink in the oven.
Step 9: Brush the surface lightly with any remaining butter mixture. Bake at 375°F (190°C) for 35-45 minutes, watching for tender apples and pastry that has turned a deep, appealing gold.
Step 10: If the apples brown faster than the crust, place foil loosely over the top rather than pressing it onto the fruit. This protects the surface while allowing the tart to finish baking.
Step 11: Warm the apricot preserves with 1 tablespoon water or brandy, if desired, until smooth. Brush the glaze over the hot apples and crust, then cool the tart for at least 20-30 minutes before removing it from the pan and slicing.
Pro Tips for a Crisp Golden Crust
Keep the pastry as cold as possible throughout preparation. If the dough becomes soft while rolling or fitting it into the pan, return it to the refrigerator for a few minutes rather than adding lots of flour.
Avoid kneading or repeatedly pressing the dough together. Overworking develops gluten and can make the finished shell firm instead of tender, while too much added water can also produce a tough crust.
Blind-baking is optional, but it is especially helpful when using juicy apples or a soft applesauce layer. The partially baked base creates a barrier and gives the pastry a head start before the fruit is added.
Slice every apple piece as evenly as possible. Thin slices bake at the same rate, overlap attractively, and create the classic French appearance; thick or irregular slices may leave some areas firm while others become overly soft.
For a cinnamon-inspired breakfast bake on another day, try these quick cinnamon muffins alongside coffee or tea.
Serving Suggestions
Let the tart cool just long enough for the juices and glaze to settle, then serve it warm or at room temperature. A narrow wedge is rich enough on its own, but a cool spoonful of crème fraîche or lightly sweetened whipped cream makes the buttery fruit taste even more inviting.
Vanilla ice cream is another excellent choice, especially when placed beside a warm slice so it begins to melt into the glossy apples. For a casual dessert table, cut the tart into eight portions and add a small forkful of the golden crust to every plate.
The tart also pairs naturally with other apple pie treats. For a fun party platter, serve it with these apple pie fries and offer the apricot glaze as inspiration for a dipping sauce.
Storage and Reheating
Store leftover tart covered in the refrigerator once it has fully cooled. The crust is best on the day it is baked, but the tart can still be enjoyed chilled or brought back to room temperature before serving.
To refresh a slice, warm it gently until the apples are just heated through. Avoid overheating, which can soften the pastry and make the fruit lose its delicate texture.
If you are planning ahead, prepare the pastry disk and chill it for at least 30 minutes before rolling. Assemble and bake the tart close to serving time when possible so the shell retains its crispest texture and the apricot glaze remains bright.
For a contrasting dessert with a cool, creamy finish, consider this lemon Oreo crust icebox pie after a meal centered on rich French-style flavors.
French Cinnamon Apple Tart with a Golden Crust
Ingredients
Method
- Whisk flour, sugar, and salt together. Cut in cold butter until coarse crumbs form with some pea-sized pieces remaining. Mix the egg yolk with 2 tablespoons ice water and vanilla, if using, then stir it into the flour mixture just until the dough comes together; add the remaining water only if needed.
- Shape the dough into a disk, wrap it, and refrigerate for at least 30 minutes. Roll it to roughly 11 inches in diameter, fit it into a 9-inch tart pan with a removable bottom, trim the edges, prick the base, and chill the lined pan for 15-20 minutes while the oven heats to 375°F (190°C).
- For the recommended crisp crust, line the shell with parchment and pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, then bake for another 3-5 minutes until the base looks dry but is not deeply browned.
- Peel, core, and halve the apples, then slice them approximately 1/8 inch (3 mm) thick. Toss the slices with lemon juice, melted butter, sugar, and cinnamon.
- Spread applesauce or apple compote over the partially baked crust. Arrange the apple slices in overlapping concentric circles or tidy rows, then brush the surface lightly with any remaining butter mixture.
- Bake at 375°F (190°C) for 35-45 minutes, until the apples are tender and the pastry is richly golden. Loosely cover the tart with foil if the apples begin to brown too quickly.
- Warm the apricot preserves with the water or brandy, if using, until smooth. Brush the glaze over the hot apples and crust.
- Cool the tart for at least 20-30 minutes before removing it from the pan and slicing. Serve warm or at room temperature with whipped cream, crème fraîche, or vanilla ice cream.
Notes
Final Thoughts
This French Cinnamon Apple Tart brings together everything that makes a fruit tart memorable: crisp sweet pastry, tender apples, warm cinnamon, smooth compote, and a glossy apricot finish. The closely arranged slices make it look special, but the method remains approachable for home bakers.
Give the dough time to chill, use firm apples, and do not skip the careful slicing and neat arrangement. Once the tart has cooled for 20-30 minutes, each golden wedge will offer a delicate crust and beautifully balanced apple flavor.
Serve it for afternoon tea, a holiday dessert course, or an ordinary evening that deserves something lovely. With whipped cream, crème fraîche, or vanilla ice cream alongside, this classic tart is ready to become a favorite.