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French Apple | Tart

As you may have already noticed from the pictures, I didn’t peel the apples for my tart. Don’t judge. This was a conscious decision.

Seriously. Who’s got time for that kind of nonsense? French apple tarts are simple and precious, why go an extra step when it tastes just as well?  Leave that apple alone, you! Look how beautiful the skin looks on this tart.


I have a small tart pan but this easily fed six people with a small slice.



  1. Preheat your oven to 375F.
  2. Set your pie dough into your tart pan and mold into the side. Cut the excess dough by rolling your rolling pin over the top of the pan.
  3. Working with a section at a time, slice your apple thinly, keeping it all together. Add it carefully into the pan.  Continue with your apples until it is full.
  4. Cover the top with sugar and butter.
  5. Bake for 50-60 minutes. As it was the first time I used this recipe I didn’t want to bake too long and burn my crust. I could have left it in a little longer for browning. (Especially since I went a little sugar crazy, as you can see.)

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