Mary Berry French Apple Tart Recipe

This Mary Berry French Apple Tart is a stunning yet surprisingly simple dessert that combines a crisp, buttery pastry base with a beautifully arranged layer of tender apples. Finished with a glossy apricot glaze, this tart is light, elegant, and perfect for showcasing the natural sweetness of apples.

What Is Mary Berry’s French Apple Tart?

Mary Berry’s French Apple Tart is a classic dessert featuring a shortcrust pastry shell, a thin layer of apple compote, and elegantly sliced fresh apples arranged on top. It’s baked until golden and finished with a shiny apricot glaze. It’s lighter and more refined than a traditional deep-dish apple pie.

Why You Should Try This Recipe

• Elegant Yet Simple – Impressive to serve, easy to make
• Perfect for Seasonal Apples – A great use for fresh, crisp apples
• Less Sweet Than Traditional Pies – Light and balanced flavor
• Beautiful Presentation – Eye-catching and appetizing
• Make-Ahead Friendly – Can be prepared earlier and glazed before serving

Ingredients Needed to Make Mary Berry French Apple Tart

For the pastry:

• Plain Flour (175g / 1¼ cups)
• Unsalted Butter (75g / 5 tbsp, chilled and diced)
• Icing Sugar (25g / 2 tbsp)
• Egg Yolk (1)
• Cold Water (1–2 tbsp)

For the filling:

• Apples (5 large, such as Braeburn or Cox’s, peeled and cored)
• Caster Sugar (50g / ¼ cup)
• Unsalted Butter (25g / 2 tbsp)
• Lemon Juice (1 tbsp)

For the glaze:

• Apricot Jam (2–3 tbsp)
• Water (1 tbsp)

Equipment Needed

• 23cm (9-inch) loose-bottomed tart tin
• Food processor (optional, for pastry)
• Rolling pin
• Saucepan
• Pastry brush

Instructions to Make Mary Berry’s French Apple Tart

Step 1: Make the pastry

Place the flour, butter, and icing sugar into a bowl (or food processor) and rub together (or pulse) until the mixture resembles breadcrumbs. Add the egg yolk and enough cold water to bring the dough together. Form into a disc, wrap in cling film, and chill for 30 minutes.

Step 2: Prepare the apple compote

Roughly chop 2 of the apples. Place them in a saucepan with the sugar, butter, and lemon juice. Cook gently for 10–15 minutes, stirring occasionally, until the apples break down into a thick compote. Let it cool.

Step 3: Prepare the tart base

Roll out the chilled pastry on a lightly floured surface. Line the tart tin with the pastry, trim the edges, and prick the base lightly with a fork. Chill again for 15 minutes.

Step 4: Blind bake the tart shell

Preheat the oven to 200°C (180°C fan) / 400°F. Line the pastry with baking paper and fill with baking beans or rice. Bake for 10–12 minutes, then remove the paper and beans and bake for another 5 minutes until pale golden.

Step 5: Assemble the tart

Spread the cooled apple compote over the base. Thinly slice the remaining 3 apples and arrange them in overlapping concentric circles over the compote.

Step 6: Bake the tart

Bake for 25–30 minutes until the apples are tender and lightly golden.

Step 7: Glaze the tart

Heat the apricot jam with water until melted. Brush the glaze generously over the warm tart for a beautiful shine.

What Goes Well With Mary Berry French Apple Tart

• Vanilla Ice Cream – A cool and creamy contrast
• Lightly Whipped Cream – Delicate and not too heavy
• Custard Sauce – Classic British pairing
• Espresso or Black Tea – Cuts through the tart’s sweetness
• Fresh Berries – For a colorful, refreshing side

Expert Tips for the Best French Apple Tart

Use Crisp Apples – They hold their shape better when baked

• Don’t Skip Chilling the Pastry – It prevents shrinkage during baking
• Thin Apple Slices Look Best – Use a mandoline slicer for uniformity
• Glaze While Tart Is Warm – Helps the jam set nicely and evenly
• Work Quickly When Arranging Apples – Prevent browning by slicing as you arrange

Easy Variations of Mary Berry French Apple Tart

• Add Cinnamon to Compote – For a warm spice flavor
• Mix Apples and Pears – For a subtle twist
• Use a Puff Pastry Base – For a quicker version
• Add a Layer of Almond Cream – For a richer tart (frangipane style)
• Top with Slivered Almonds – Adds crunch and nuttiness

Best Practices to Store Leftovers

• Cool Completely Before Storing – To prevent condensation
• Refrigerate Covered – Best eaten within 2–3 days
• Reheat Gently – Warm slightly in a low oven before serving
• Avoid Freezing Assembled Tart – The texture of apples can change when frozen
• Freeze Unbaked Pastry Shell – If you want to prep ahead

Nutrition Value (per slice, based on 8 slices)

• Calories: ~310
• Protein: ~3g
• Fat: ~18g
• Carbohydrates: ~36g
• Fiber: ~2g

FAQs

What apples are best for a French apple tart?

Crisp, slightly tart apples like Braeburn, Cox’s Orange Pippin, or Granny Smith work best because they hold their shape and add a nice balance of sweetness and acidity.

Do I need to peel the apples for a French apple tart?

Yes, peeling the apples ensures a smoother texture and a more elegant presentation for the tart.

Can I make the pastry ahead of time?

Absolutely. You can make the pastry a day in advance, wrap it tightly, and store it in the fridge until ready to roll and bake.

How do I keep the apples from browning while assembling?

Work quickly and brush the sliced apples with a little lemon juice as you arrange them to prevent browning.

Final Words

This Mary Berry French Apple Tart is a celebration of simplicity and flavor. With its crisp pastry, tender apples, and delicate glaze, it’s a light yet satisfying dessert that’s perfect for any occasion. Follow this easy guide to create a beautiful tart that looks impressive and tastes even better!

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