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This fabulous French Apple Tart employs a store-bought pie crust for easy convenience. With ribbons of cinnamony apples and sweet cream cheese plus a magic trick for a crisp crust, this dessert is beyond delicious!
I never thought this blog would be anything more than a hobby and/or that anyone other than my kids, sisters and perhaps a few (really) good friends would read it. Consequently, I used to write the craziest (kind of embarrassing now) posts back in those early days. One of them was for a delicious German dessert that my mom would make called Kuchen. Kuchen is probably one of my favorite desserts ever, well... until this French Apple Tart came along. Now I think it might just be a toss-up now between the two!
This French Apple Tart is super easy to put together. Start by lining a tart pan with a store-bought, refrigerated pie crust. Pop the crust-lined pan in the refrigerator to chill while you prepare the layers of deliciousness that will fill the pie crust.
Make the sweet buttery crumb topping next by melting butter in the microwave (or stovetop). Add flour and sugar and stir with a fork until large crumbs form. The topping will firm up a bit as it sits and you prepare the other layers.
There's a delicious cream cheese layer that's made from softened cream cheese, sugar, egg and vanilla. Just whisk them all together and you're good to go. All that's left is peeling and slicing the apples and combining them with sugar and cinnamon.
Putting the tart together is the fun part. Layer the tart shell with the cream cheese mixture followed by the cinnamon sugar apples and then the crowning glory, the buttery crumb topping. You're now done with your part, the oven will do the rest!
No soggy pie crust!
Without parbaking a pie crust (which is time-consuming and a royal pain for lazy people like me), it's difficult to get a nice crisp crust. BUT with one little magic trick and pretty much no effort on your part, you can ensure this French Apple Tart has a beautiful golden crisp crust (even the bottom).
How does it work? Simply preheat your oven with a sheet pan on the lowest level. I like to line mine with foil for easy cleanup. When you're ready to bake, simply bake the tart right on the hot sheet pan. That bottom crust will get a nice head start and when this beautiful, crumb-topped tart emerges from the oven 30 minutes later, the crust will be perfectly done. See what I mean? Pretty much no effort on your part!
What kind of apples are best for baking?
You can use your favorite baking apple for this French Apple Tart. What kind are the best? I really like Golden Delicious and Jonagold apples for baking, but Honeycrisp, Braeburn, Cortland, Pink Lady, Mutsu (a new apple similar to Golden Delicious), Fuji, Empire and Gala are also good. Granny Smith apples are wonderful for baking, but won't soften up much in the short 30-35 minute baking time of this dessert.
This is really the perfect fall dessert and, though it's easy to put together, it looks and tastes like it came from a fine French patisserie. Put this on your "must make soon list"! I'm pretty sure it will become a frequent flyer in your recipe arsenal - it sure is in mine!
Café Tips for making this Easy French Apple Tart
- This recipe calls for a refrigerated pie crust. That's the kind you'll find in a long rectangular box, in the dairy case at most grocery stores. I really like Pillsbury, although I'm sure there are other good brands as well. The crusts come two in a package but you'll only need one for this tart recipe. I like keeping a box of these convenient crusts stashed in the fridge as they make it a breeze to whip up an easy dessert like this French Apple Tart, this Easy Berry Galette or even a delicious quiche.
- If you want to prep this tart in advance:
- Line the tart pan with the pie crust, cover and refrigerate
- Make the cream cheese filling, cover and refrigerate.
- When ready to bake, simply peel and slice the apples and proceed with the recipe. Don't forget to preheat the oven with a sheet pan on the lower rack!
- You'll need a 10-inch tart pan with a removable bottom for this recipe. These tart pans are super handy and can also be used for quiche and savory tarts. They're relatively inexpensive and would make a nice gift for someone who enjoys cooking. I've got my eye on this pretty copper set with three different size pans.
- If you're wondering how to remove the outer shell of the pan from the tart itself after it's finished baking, it's quite simple. First, loosen any edges of the crust that might be stuck with a small, thin-bladed knife (a little paring knife works great). Then simply set the pan on a can from your pantry. Any kind of can will do, green beans, tomatoes, pie filling... The outer ring will fall off and you're left with a lovely golden-crusted French Apple Tart, woohoo!
- This recipe calls for almond flour. Almond flour is adds a delicious layer of flavor to the crumb topping of this French Apple Tart. It's available at most larger grocery stores in the flour section or in a specialty section that features flours other than just wheat flour. Almond flour is made from ground, blanched almonds (no skins). It's different than almond meal in that almond meal is coarser, being made from ground almonds with the skins on. I prefer almond flour for this recipe although, almond meal will also work.
- No almond flour? No problem! You can substitute additional all-purpose flour for the almond flour.
Thought for the day:
Seek the Lord while he may be found;
call on him while he is near.
7Let the wicked forsake their ways
and the unrighteous their thoughts.
Let them turn to the Lord, and he will have mercy on them,
and to our God, for he will freely pardon.
Isaiah 55:6&7
What we're listening to for inspiration:
Draw Me Close
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 1 crust refrigerated pie crust I like Pillsbury
- 8 tablespoons butter (I use salted butter)
- ½ cup all-purpose flour
- ¾ cup almond flour
- ¾ cup sugar
- 8 ounces cream cheese softened
- ¼ cup sugar
- 1 teaspoon vanilla
- 1 large egg
- 3 medium apples peeled and thinly sliced (see the post for best types of apples)
- ¼ cup sugar
- 1 teaspoon ground cinnamon
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Preheat oven to 350°F with a foil-lined sheet pan on the lowest rack. Spray a 10-inch tart pan with cooking spray. Line the tart pan with the refrigerated pie crust, pressing it into the bottom and up the sides of the pan. Trim off any excess crust with a sharp knife. Refrigerate the crust as you proceed with prepping the other ingredients
-
Place the butter in a medium-size microwave-safe bowl and microwave on high power for 1 minute or until butter is melted. Add the flour, almond flour and sugar and stir until large wet crumbs form. If the mixture seems too wet, add an additional tablespoon of flour and stir to form wet crumbs. Set aside.
-
For the cream cheese layer:
-
Combine the softened cream cheese and sugar in a medium-size bowl. Whisk until smooth and creamy. Add the egg and vanilla and whisk until well-combined. Set aside.
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Combine cinnamon and sugar in a medium-size bowl and stir to combine. Add the apples and toss to coat the apples with the sugar mixture.
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Remove the crust-lined tart pan from the refrigerator. Pour the cream cheese filling into the pie shell and smooth with a spoon to cover the bottom. Add with the sliced apples in an even layer. Grab handfuls of the crumb topping and sprinkle over the top, mounding slightly in the center. Cover the apples completely with the crumbs.
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Place the filled tart pan on a heated cookie sheet and bake the tart for 28-35 minutes on bottom rack in oven, until the crumb topping is light golden brown.
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Cool on cooling rack about 15 minutes then remove the outer ring of the tart pan (see Café Tips above in the post). Serve warm or at room temperature with a dollop of whipped cream or a scoop of ice cream.
See Café Tips above in the post for more detailed instructions and tips as well as substitutions.
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Sue Hartzell says
Would it work to use a 10"ceramic quiche tart pan without removable bottom for this? I would like to use the same pan for your French Bistro Spinach Quiche, for another party, but that calls for a 9" tart pan. Seems I have the wrong size for each! I have a 9-inch metal removable bottom pan and the 10"ceramic pan. Help, and thank you!
Chris Scheuer says
Hi Sue, the 10-inch ceramic pan will work. It won't be as easy to slice it and remove it from the pan. I would use your 9-inch tart pan. I think that will work fine for both recipes.
Twila Travis says
I need advice, my cream cheese layer did not set up. I followed the recipe as it is written. Suggestions welcome please.
Chris Scheuer says
Hi Twila, so sorry you had a problem with this. It's very difficult to say what went wrong without having been right there in the kitchen with you. Is the tart cool? It should cool completely before the cream cheese will really "set". If it is cool, you could pop it in the refrigerator to firm up the cream cheese layer.
Patty Pugh says
I am making this today. But I just purchased a bushel of peaches. Can I substitute peaches instead of apples? I do plan on making it with apples,just not today lol.
Chris Scheuer says
Hi Patty, I haven’t tested this recipe with peaches so I can’t say for sure but I would think it would be delicious! The peach juice will probably bubble up a bit more since peaches are juicier.
Jackie says
Can I make this a day ahead of time??
Chris Scheuer says
Yes!
Marlene Yoder says
Am making this dessert for the second time as it was so delicious first time around! Love how almond flour adds to the beauty of the dish!
Chris Scheuer says
Thanks, Marlene! So happy you enjoyed it!
Jill Davies says
Would a nine inch tart pan work?
Chris Scheuer says
Hi Jill, if your 9-inch tart pan has fairly tall sides, this should work. If the sides are 1 inch or less, it will overflow the pan.
jk says
Chris, I now have 'fall baking' on the brain. I had saved this recipe and in reading it today wanted to ask if you thought the crust you use on your key lime tart would work? Thanks
Marlene Wilkins says
Thank you for the recipes hat I have from your site. You present such a lovely story of you together telling of your travels and the recipes you get there. Wish your cafe was near us.
Chris Scheuer says
Thanks so much, Marlene! 💕
Carol R says
This is amazing! I love that you can prepare the crust and filling the day before. What I did not do is use apples. Unfortunately, they were not good. Bought from store that way I guess unless because of high temps they turned quickly sitting out on counter. So I used frozen blueberries. Worked wonderfully.
Chris Scheuer says
Thanks for sharing your results, Carol! Glad to know it worked with blueberries!
Joni says
I followed the recipe exactly as written. It not only looked great, it was delicious, and not difficult to make. Your recipes are fantastic!
Joni says
Actually, I only used all-purpose flour instead of almond flour, due to a nut allergy. Still delicious!
Chris Scheuer says
Thanks so much, Joni! So happy you had good success with this recipe!
Karen says
I made this today for a small socially distant girlfriend get together for a birthday. It was SO good! And the best part is that it was super easy to put together. I prepped it last night and threw it together in a snap this morning. Everyone loved it because it wasn’t too sweet. Thanks for another great recipe!
Paula says
Wish I could give 10 stars. This is my new favorite dessert...actually tied with your BEST chocolate chip cookie recipe. I have used various size of pans, even a springform pan and it always turns out beautiful.
Chris: Do you think I could make this tart in mini (5” ) springform pans?
Thanks for all your fabulous recipes, plus all the helpful preparation hints
Chris Scheuer says
That's so awesome, Paula! Thanks so much for sharing your results. I love that you've tried all these different size pans. I think the mini springform would be really fun!
Susan Wolfe says
Wow! This was easy to make and super delicious. I only had an 11" tart pan, but it worked just fine (if you didn't look too close at the Pillsbury crust that didn't quite stretch to fit!) I was hesitant to use a store-bought crust, but it was absolutely fine. My cream cheese layer was probably a skosh too thin because of the larger pan, but was good anyway. Thanks for an easy-to-make and totally delicious dessert. This recipe goes in my 'keeper' file!!!
Chris Scheuer says
Thanks so much, Susan! I'm so happy you enjoyed it!
Jeff says
The french don't put cinnamon in their apple tartes. That's only in america. Actually good luck finding any apple pie in the US that doesn't smell cinnamon. Apples have a great taste. Why put cinnamon on it all the time? Might as well genetically modify the apples so they already taste like cinnamon...
And definitely no cream cheese or store made crust. A pate brisee takes 10 min to make and it's so much better.
Bon appetit
Chris Scheuer says
Thanks, Jeff, for your comment and opinion. Personally, I believe there are as many types of apple tarts in France as there are fine French vineyards. Sorry, you don't care for cinnamon with apples. Again, it's a matter of opinion. I personally think the two are a match made in heaven, that cinnamon beautifully enhances the flavor of apples. I'm certain you can find another site with a French Apple Tart that is much more to your liking, without cinnamon and with a made from scratch pate brisee, Bon appétit!
P.S. Regarding cream cheese, you might (or perhaps not) find this article interesting: https://www.davidlebovitz.com/kiri-french-cream-cheese/
Julie says
We made this last week and it was delicious and very easy to put together. Looks lovely and autumnal as well.
Chris Scheuer says
Thanks so much, Julie!
Melody says
Could I use an 11” tart pan for this recipe? If so, what adjustments should I make? I have used many of your recipes over the years and I’m always happy with the results!
Chris Scheuer says
Thanks so much, Melody! Yes, you could use an 11-inch tart pan. You'll have to roll the crust a little larger to get it to fit the pan. I would just add more apple slices and a bit more sugar to make up the difference. The amount of crumb topping should be fine.
Donna says
I made this yesterday, and it was delicious! I had a problem with parts of the crust not cooking completely. I think it might have been because the golden delicious apples I used were too big, and too much liquid was released during baking. I couldn’t find small apples. Does that sound like it could be the reason? Next time, I’ll try to find smaller apples, or use only two instead of three.
Everyone in my house are apple lovers, and the tart is almost gone!
Chris Scheuer says
Hi Donna, it could be the apples but we can try to troubleshoot a bit. What type of pan did you use? Did you use the preheated sheet pan on the lower rack to bake the tart on?
Also, each oven is a little different and you may just need to bake the tart a little longer in your oven.
Donna says
I used the tart pan you recommended on the bottom rack. It may have been the baking time. I also think I need to use less apple next time. Maybe turn the pan half way through. Next time, I’m going to bake it a little longer and use just a little less apple. It was delicious ! Love the cream cheese layer. Didn’t last long in my house. Thanks for a great recipe!
Chris Scheuer says
I think that should work well, Donna!
Trish says
Well I'm back-HAPPY AUTUMN!!! I loved the freezer strawberry jam, so to celebrate the first day of autumn, I tried this apple tart!!! With help from your tips it came out (I might say) Perfectly! THANK YOU...once again I can out looking like I knew what I was doing. Pictures went out to friends and family! Before I close, thank you for your "thought of the day"!
As Always-THANK YOU
Trish
Chris Scheuer says
Happy Autumn to you too, Trish! It's wonderful to have the cooler weather that makes you want to bake! I'm so happy this turned out well for you, thanks for sharing your review!
Rose says
Since this contains cream cheese should it not be stored in fridge and served cold.
Chris Scheuer says
Hi Rose, it's okay for it to sit out for a few hours but if you're not going to eat it until the next day I would refrigerate it and then warm before serving.
Pamela Jimmyns says
Good day, Reading through the tart recipe surely motivates me to make the tart but the cherry on the top of it all is the thought for the day. I simply love baking with the Lord enabling my efforts, hahaha! I'm sure we're going to enjoy this apple tart.
Thank you so much
Chris Scheuer says
Good day to you, Pamela! Thanks for taking the time to leave a comment. I surely need the Lord to enable me in all my efforts, every day, all day! Hope you enjoy the tart!
Lucia says
Everthing sounded great except I prefer to make my own pie crust so do you have a scrumptious pie crust recepy that I can use? I believe it should be home made all the way right?
Chris Scheuer says
Go for it, Lucia! So many people are short on time these days but a homemade crust will be fabulous! I don't have a pie crust recipe on the site.
Maureen says
Easy, beautiful tart. Great for entertaining.
Chris Scheuer says
It's perfect for entertaining!
Patricia says
Thank you both for the recipe and the make-ahead tips. Those really help creating lovely tarts in a busy schedule.
Chris Scheuer says
You're welcome, Patricia! That's so true!
Nathalie B says
Hi
Would it be possible to use a frozen pie crust?
And if yes do we thaw it before making the recipe?
Thank you for sharing such wonderful recipes.
Nathalie B
Chris Scheuer says
Hi Nathalie, yes you could use a frozen crust. I would make it right in the pan it comes in but since I haven't tried it and don't know what size your crust is, I'm not certain if there would be too much filling or not enough. If you decide to try it, you don't need to thaw the crust but do bake it on the preheated baking pan on the lower shelf of the oven.
Jennifer says
Beautiful website...thank you for the thought of the day!
Chris Scheuer says
You're welcome, Jennifer! 💕
Chris says
could I substitute ricotta for cream cheese?
Chris Scheuer says
I haven't tried that, Chris, but I would think it should work well.