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French Apple Tart

French Apple Tart

French Apple Tarts

LifeSource French Apple Tart recipe combines a buttery crust with an apple custard filling. The crust is made with all-purpose flour, butter, sugar, and a touch of milk or heavy cream, resulting in a tender and flaky base for the tart. The filling consists of thinly sliced apples arranged in a beautiful pattern over the crust. A creamy mixture of creme fraiche, eggs, cane sugar, apple butter (or calvados), vanilla, and a pinch of salt is poured over the apples, infusing them with sweetness and depth of flavor. A sprinkle of demerara sugar on top adds a caramelized finish. After baking, this French Apple Tart is best enjoyed at room temperature, making a perfect dessert for any occasion, and serving approximately 8 people.

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French Apple Tart

 

Ingredients:

Crust

  • 1 1/2 cups all purpose flour
  • ½ tsp kosher salt
  • ½ cup unsalted butter, room temperature
  • 1 tsp cane sugar
  • 1 whole egg, beaten
  • 1 ½ Tbsp milk or heavy cream

Filling

  • 4 apples (about 1 ½ lbs)
  • 1 cup creme fraiche
  • 2 eggs
  • ½ cups cane sugar
  • 3 Tbsp apple butter (or calvados)
  • 1 tsp vanilla paste (or extract)
  • Pinch salt
  • 2 Tbsp demerara sugar

Instructions:

  1. Beat butter and sugar together until combined on medium speed, about 1 minute. Add egg and heavy cream, and beat another minute. Stir in flour and salt, mixing until a dough forms. Press evenly into a buttered 9-inch tart pan. Cover and refrigerate until ready to use.
  2. Preheat the oven to 350 F. 
  3. Core apples (you may leave the peels on or not, your choice!) and slice into eighths. Place in concentric circles overlapping slightly in the unbaked tart shell. 
  4. Whisk together creme fraiche, eggs, ½ cup cane sugar, apple butter, vanilla, and pinch salt. Pour over the apples and sprinkle with demerara sugar.
  5. Place on a parchment lined baking sheet and bake until golden, about 45-50 minutes. Cool on a rack to room temperature before slicing and serving.

Makes about 8 servings

 

 

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