French Apple Tart with Fig
This French Apple Tart features flaky puff pastry topped with tender caramelized apples and a glossy fig preserve glaze, perfect for elegant entertaining or a delightful weekend treat.
Equipment
- 1 baking sheet lined with parchment paper
- 1 fork for pricking pastry
- 1 brush for glazing tart
Ingredients
- 1 sheet puff pastry thawed (about 10½ x 15½ inches)
- 1½ large crisp apples peeled and thinly sliced (Honeycrisp, Fuji, or Granny Smith)
- 1½ teaspoons lemon juice
- ¾ cup brown sugar
- ¼ cup fig preserves
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place the puff pastry on it.
- Lightly score a ½-inch border around the edges of the pastry without cutting through. Prick the center area gently with a fork to prevent over-puffing.
- Toss thinly sliced apples with lemon juice, then sprinkle with brown sugar and mix gently.
- Arrange apple slices in neat overlapping rows inside the scored border and press lightly for an even layer. Sprinkle any remaining brown sugar on top.
- Bake for 20 to 25 minutes until the pastry is golden and the apples are tender and caramelized. If edges brown quickly, cover loosely with foil.
- Warm fig preserves slightly and brush gently over the warm apples for a glossy finish.
Notes
- Slice apples thin for even baking.
- Keep pastry cold before baking for flakiness.
- Brush pastry edges with beaten egg for extra richness.
- Serve warm with vanilla ice cream or whipped cream.