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French Apple Tarts

by James Morton

Compared to your average British or American apple based snacks, these guys just take the biscuit. Or the pastry. But which is the easier look and taste to achieve at home? The French, by miles.

Prep time

20 minutes

Cook time

1 hour






Step 1

Preheat your oven to 170C/150C fan and line a baking tray with non-stick greaseproof (baking) paper.

Step 2

First make the frangipane, if you’re using it. Beat the butter and sugar in a bowl until they come together. Then, add the egg and beat until combined. Finally, add the almonds and teaspoon of sugar and gently mix until it’s all a consistent mix.

Step 3

Roll out your puff pastry (if it’s not pre-rolled) into a big rectangle – it should be about half a centimetre thick. Use a pizza cutter or knife to cut it into 12 smaller rectangles.

Step 4

Prepare a chopping board and knife, melt a wee knob of butter in a cup in the microwave and place some icing sugar in a dry sieve or tea strainer. One by one, chop the apples into quarters, core them, and then chop each quarter into lots of thin slices. Aim for about 1-2mm thick.

Step 5

As you’re chopping you can prepare each wee tart – smear a rough teaspoon of frangipane on each pastry rectangle, followed by a cascade of apple slices. Then (this will stop them going brown, too) you can brush them with some melted butter and sprinkle generously with icing sugar.

Step 6

Once they are all prepared, bake in the oven for a good 30-40 minutes, until they are a very dark brown and the apples are gloriously caramelised.




  • One packet of puff pastry, preferably ‘all butter’ puff
  • 6 small, sweet apples, such as Coxes or Braeburns
  • Icing Sugar, for dusting
  • Graham’s unsalted butter, melted for brushing

For the frangipane:

  • 50g Graham’s unsalted butter, softened
  • 50g caster sugar
  • One medium egg
  • 50g ground almonds
  • A heaped teaspoon plain flour, plus extra for rolling