There’s something so wonderfully cozy about a French Cinnamon Apple Tart Recipe. It’s the kind of dessert I reach for when the weather turns crisp or when I want to impress friends with an elegant yet homey treat. This tart offers tender, spiced apples nestled in a buttery, flaky crust — a perfect balance that feels both special and satisfying.
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Why You’ll Love This
This French Cinnamon Apple Tart Recipe is an all-time favorite because it turns simple ingredients into something truly comforting. It’s a fantastic way to celebrate fall apples, and you’ll love how every bite fills the kitchen with inviting cinnamon aroma.
- Reliable Texture, Great Flavor: The buttery crust pairs beautifully with soft, seasoned apples that hold their shape without turning mushy.
- Crisp–Golden Finish: Baking transforms the edges of the crust into a delicate crispness that’s just dreamy to bite into.
- Pantry-Friendly Ingredients: With staples like flour, butter, apples, and cinnamon, you probably have everything on hand already.
- Weeknight Easy, Weekend Worthy: It’s simple enough for a cozy evening yet impressive enough to serve guests or family gatherings.
Ingredient Snapshot
Choosing the right ingredients makes all the difference in this French Cinnamon Apple Tart Recipe. I always make sure my apples are firm baking varieties, and my butter is cold for the crust — these small details really upgrade the final texture and taste.
- Baking apples: Opt for firm, tart varieties like Granny Smith or Braeburn to hold their shape and balance sweetness.
- Unsalted butter: Use cold butter, cut into cubes, to create that flaky crust everyone will rave about.
- Brown sugar: Adds a caramel nuance that complements the cinnamon perfectly and enhances the apple sweetness.
- Cinnamon: Freshly ground if you can — it gives the tart a warm, fragrant depth that pre-ground just can’t match.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make French Cinnamon Apple Tart Recipe
Step 1 — Set Up & Season
First, let’s get your crust going. In your food processor, pulse together flour, salt, and sugar with cold butter cubes until it looks like coarse crumbs — usually about 5 seconds. Add just enough cold water to bring the dough together without overworking it. This keeps the crust tender and flaky. Once the dough forms a ball, roll it out between two floured surfaces into a lovely round disc. Remember, if it’s sticking, a light dusting of flour goes a long way here.
Step 2 — Sear, Toast, or Mix
Now, peel and halve your apples, then slice thinly but keep the slices together to hold that pretty shape. Toss the apples with cinnamon, vanilla, brown sugar, melted butter, and a tiny pinch of salt. This simple coating infuses the fruit with warm sweetness and a soft buttery richness that’s hard to resist. Brushing these slices really helps the flavors soak in beautifully.
Step 3 — Finish for Best Texture
Arrange the apple slices neatly on the rolled-out dough in a circle, maintaining that charming half-apple look. After a quick chill in the fridge to firm up the tart, bake it in a 350°F oven for about an hour until the apples are tender and the crust is golden. The smell coming from the oven during this time always gets me every time—warm cinnamon mixed with buttery pastry is just irresistible. If you want, brighten it up with an apricot glaze for that gleaming finish.
Smart Little Tips
I’ve learned a few tricks over the years that really help your French Cinnamon Apple Tart Recipe shine every time.
- Doneness Cue: Look for a crust that’s golden all around and apples that are tender but still hold their shape — a gentle squeeze helps check.
- Temperature Trick: Chill the tart after assembling; it stops the crust from shrinking and keeps the apples snugly in place.
- Make-Ahead Move: You can prepare the crust and apple mixture a day ahead — keep them separate until assembly for freshest results.
- Avoid This Pitfall: Don’t over-roll the dough or it will get tough — handle it lightly and don’t fret about perfect edges.
Serving Ideas
Finishing Touches
A classic glaze made from warmed apricot jelly brushed over the apples adds a lovely shine and a touch of extra sweetness — I always recommend it. Alternatively, a dusting of powdered sugar works well if you’re after a rustic finish. And who can resist a scoop of vanilla ice cream alongside? The cold creaminess and warm spice combo make it absolute perfection.
Pair It With
This tart pairs beautifully with a mildly spiced chai latte or a cup of robust black coffee. If serving after dinner, a glass of late-harvest Riesling or a sweet, warm mulled cider will elevate those cinnamon-apple notes to another level.
Easy Plating Upgrades
For everyday desserts, slice the tart straight onto plates with a spoonful of ice cream. For special occasions, try drizzling some warm caramel sauce over each serving or garnish with a sprig of fresh thyme – it adds a surprising yet delightful herbal note.
Make-Ahead, Store & Reheat
Storing Leftovers
Store any leftover tart in an airtight container in the fridge for up to 3 days. The crust may soften slightly, but the flavor remains wonderful. To maintain crispness, keep tart slices separate with parchment paper if stacking.
Freezing Tips
The French Cinnamon Apple Tart Recipe freezes well if wrapped tightly in plastic and foil. Thaw overnight in the fridge, then warm gently before serving. Though the crust won't be as crisp after freezing, the flavors stay delicious and comforting.
Reheating French Cinnamon Apple Tart Recipe Without Drying Out
Warm leftovers in a 325°F oven for 10–15 minutes, tented loosely with foil to prevent drying out. Alternatively, pop slices into an air fryer at 300°F for 5 minutes for a delicately crisp finish. Microwave reheating works in a pinch—heat in short bursts covered with a damp paper towel to keep moisture.
Frequently Asked Questions
Yes! While baking apples like Granny Smith or Braeburn are best to hold their shape, you can mix in sweeter varieties to add depth. Just be mindful that softer apples might turn mushy.
Absolutely. Use cold butter and a pastry cutter or two knives to cut it into the flour mixture until it resembles coarse crumbs. Just be gentle to keep the butter from melting.
Brushing the apple slices with a bit of lemon juice or tossing them quickly in lemon water helps keep their beautiful color while you assemble the tart.
You can, but the glaze adds a lovely shine and a hint of sweetness that really elevates the tart’s appearance and flavor. Powdered sugar or nothing at all is fine for a rustic look.
Final Thoughts
PrintPrint Recipe
French Cinnamon Apple Tart Recipe
A classic French cinnamon apple tart featuring a buttery, flaky crust filled with thinly sliced baking apples seasoned with cinnamon, vanilla, and brown sugar. This elegant dessert is perfect for serving at room temperature, with an optional apricot glaze to add a glossy finish and extra sweetness.
- Prep Time: 30 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
The crust
- 1-½ cups all-purpose flour (150g), spooned and leveled
- ½ teaspoon salt
- ¾ cup confectioners' sugar (80g)
- 1-½ sticks unsalted butter (150g), cold and cut into ½-inch cubes
- ¼ cup cold water
The apples
- 3 to 4 baking apples
- 2 tablespoons brown sugar, or to taste
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon, or to taste
- 2 tablespoons unsalted butter, melted
- ⅛ teaspoon salt
- 1 tablespoon apricot jelly (optional, for the glaze)
Instructions
- Make the crust: Line a baking sheet or tray with parchment paper. In a food processor, combine the flour, salt, and confectioners' sugar. Add cold butter cubes and pulse for about 5 seconds until the mixture looks coarse and grainy. Sprinkle the ice water over the mixture and pulse until just moistened and crumbly, about 5 seconds more. Remove the dough from the processor, transfer to a floured work surface, and gently knead a few times until it forms a ball. Flatten into a thick disk, flour the surface and dough, then roll out into an 8 to 10-inch circle. Transfer to parchment-lined baking sheet and refrigerate while preparing the apples.
- Prepare the apples: Peel, core, and cut apples in half. Slice thinly across each half, keeping slices together to maintain the apple’s shape. Optionally brush with lemon juice to prevent browning. In a small bowl, mix brown sugar, vanilla extract, cinnamon, melted butter, and salt. Set aside.
- Assemble the tart: Remove dough from fridge and roll directly on the parchment paper into an 11 to 12-inch circle about ⅛ inch thick. Place parchment and dough on baking sheet, then use a 10-inch tart pan to transfer the dough into the pan by pressing firmly and discarding excess dough. Prick the dough with a fork. Arrange apple slices on top, preserving their shape. Brush generously with the cinnamon, butter, vanilla, sugar mixture, making sure to coat between slices.
- Chill and preheat: Sprinkle extra cinnamon and brown sugar over the apples if desired. Chill the assembled tart in the refrigerator for 15 to 20 minutes. Meanwhile, preheat oven to 350°F (180°C) and position the oven rack in the middle.
- Bake: Bake the tart for 65 minutes, or until apples are tender and crust is golden and fully cooked. Transfer the tart to a cooling rack and cool to room temperature.
- Optional glaze: In a small bowl, mix apricot jelly with 1-½ teaspoons water. Using a pastry brush, gently brush the apples with the glaze to add shine and extra flavor.
- Serve: Enjoy the French cinnamon apple tart at room temperature, whether alone or paired with vanilla ice cream for a special touch.
Notes
- Use firm baking apples such as Granny Smith, Honeycrisp, or Braeburn for best texture and flavor.
- Brushing apples with lemon juice prevents browning and keeps the tart visually appealing.
- The dough can be made ahead and kept chilled for up to 24 hours before rolling out.
- If you don't have a tart pan, a pie dish can be used, but the tart shape will differ slightly.
- The apricot glaze is optional but adds a beautiful glossy finish and nice flavor contrast.
- To ensure even baking, place the tart on the middle oven rack and rotate halfway through the baking time if your oven heats unevenly.
- Leftovers can be stored covered in the refrigerator for up to 3 days; reheat gently before serving.
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