If you have a bit of a sweet tooth and love classic French desserts, you will absolutely fall in love with Michel Roux Jr’s Puff Pastry Apple Tart Recipe. This stunning tart combines buttery, golden puff pastry with tender, beautifully arranged apple slices and a touch of creamy chantilly to create a treat that’s both visually dazzling and irresistibly delicious. Whether you’re baking for guests or simply craving something special, this tart brings a perfect harmony of textures and flavors that feels sophisticated but is surprisingly straightforward to make at home.
Ingredients You’ll Need
The beauty of Michel Roux Jr’s Puff Pastry Apple Tart Recipe lies in its simplicity—each ingredient plays a crucial role, lending unique textures, rich flavors, or the perfect balance of sweetness and creaminess.
- 200g ready-made all-butter puff pastry: Using all-butter puff pastry ensures a crisp, flaky base with buttery richness that complements the apples perfectly.
- 2 tablespoons stewed apple or sweet apple sauce: This adds moisture and a subtle sweetness, acting as a sticky layer that keeps the apples in place.
- 6 apples, peeled, cored, and quartered: Fresh apples provide the fresh, tart fruit flavor that is central to the tart’s appeal.
- 2 tablespoons caster sugar: Sprinkled on top of the apples to caramelize during baking for a lovely golden finish.
- 40g unsalted butter, diced: Dotting the butter on the apples adds richness and helps create a beautiful glaze as it melts.
- 1 free-range egg yolk, beaten: Brushing the pastry edge with egg yolk gives it that irresistible golden sheen and shine.
- Calvados (optional, to serve): This apple brandy adds an extra layer of aroma and depth when flambéed over the tart just before serving.
- 250ml double cream: Used to create the luscious chantilly cream, adding a light, creamy contrast.
- 1 tablespoon icing sugar: Sweetens the chantilly cream delicately without overpowering the fruit.
- 1 vanilla pod, split and seeds scraped out: Vanilla seeds infuse the cream with an aromatic richness that elevates the whole dish.
How to Make Michel Roux Jr’s Puff Pastry Apple Tart Recipe
Step 1: Prepare the Pastry
Start by rolling out your all-butter puff pastry on a clean surface until it is about 3mm thick. Using a large bowl or plate, cut a circle roughly 25cm in diameter from the pastry. Gently crimp the edges for a pretty, rustic border and flip it over onto your baking tray. Pop it in the fridge to chill for at least 10 minutes; chilling helps the pastry hold its shape during baking and prevents shrinkage.
Step 2: Spread Apple Sauce
Once chilled, take the pastry out and spread your stewed apple or sweet apple sauce evenly across the surface, leaving about a 1cm border around the edges free. This layer not only enriches the taste but also acts as a glue to keep the apple slices in place.
Step 3: Preheat Oven
While prepping the apples, preheat your oven to 180°C fan or gas mark 6. Preheating ensures that the pastry starts puffing up immediately once in the oven, achieving that perfect golden rise.
Step 4: Prepare the Apple Slices
Peel, core, and quarter your apples, then slice each quarter into rounds about the thickness of a two-pound coin. Uniform thickness helps them bake evenly and look stunning when arranged.
Step 5: Arrange the Apples
Now for the fun and artistic part: arrange the apple slices starting from the outside edge of the pastry working inward in a beautiful fan-like pattern. Use the largest slices on the outside and gradually place the smaller ones toward the center, creating a lovely layered effect.
Step 6: Bake the Tart
Sprinkle caster sugar evenly over the arranged apples and dot with the diced butter pieces. Brush the pastry border carefully with the beaten egg yolk to achieve that signature golden crust. Bake the tart in your preheated oven for about 30 minutes or until the pastry is crisp, risen, and beautifully golden brown.
Step 7: Make Chantilly Cream
While the tart is baking, whisk together the double cream, icing sugar, and vanilla seeds until soft peaks form. This luscious chantilly cream will perfectly balance the tart’s crisp texture and tender apples.
Step 8: Serve
Once baked, gently transfer your tart to a serving plate. If you choose to use Calvados, warm a splash in a small pan, ignite carefully to flambé, and pour it flaming over the tart for extra aroma and flourish. Serve immediately alongside the freshly whipped chantilly cream for a dessert experience that feels utterly indulgent and refined.
How to Serve Michel Roux Jr’s Puff Pastry Apple Tart Recipe
Garnishes
A light dusting of icing sugar over the finished tart adds an elegant snowy touch. Fresh mint leaves or a few thin lemon zest curls bring a pop of color and subtle freshness that cuts through the richness beautifully.
Side Dishes
This tart is spectacular on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of crème fraîche if you desire extra creaminess. A light herbal tea or a fine dessert wine also complements the flavors perfectly.
Creative Ways to Present
Consider serving the slices on rustic wooden boards or vintage porcelain plates to enhance the dish’s charm. Adding a drizzle of warm caramel sauce or a sprinkling of toasted nuts can provide exciting textural contrasts that delight every bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the tart in an airtight container at room temperature for up to 24 hours. The pastry is best enjoyed fresh but remains delicious if lightly reheated.
Freezing
This tart is best savored fresh and is not ideal for freezing due to the puff pastry’s delicate texture. If you do freeze it, be aware that the pastry may become soggy upon thawing.
Reheating
To reheat, place slices in a warm oven (about 160°C) for 5 to 10 minutes. This helps the pastry crisp up again while warming the apple topping gently without making it mushy.
FAQs
Can I use a different type of apple for this tart?
Absolutely! While varieties like Braeburn or Granny Smith work well for their balance of sweetness and tartness, feel free to experiment with your favorites. Just make sure to choose apples that hold their shape during baking.
Is it necessary to use Calvados?
Calvados is optional but highly recommended if you want to add a classic, aromatic touch. It enhances the apple flavor wonderfully, but the tart is delicious even without it.
Can I make the chantilly cream ahead of time?
Yes, you can whip the cream a few hours in advance and keep it refrigerated. Just give it a quick whisk before serving to refresh the texture.
What is the best way to roll out puff pastry?
Roll it gently on a lightly floured surface to avoid tearing, keeping it chilled for easy handling. Work quickly to prevent the butter in the pastry from warming up too much.
Can I substitute the stewed apple with another fruit sauce?
You can experiment with other fruit purees like pear or apricot, but the classic apple flavor in Michel Roux Jr’s Puff Pastry Apple Tart Recipe is part of what makes it so iconic and delicious.
Final Thoughts
Michel Roux Jr’s Puff Pastry Apple Tart Recipe is a true celebration of simple ingredients coming together in a beautiful and delicious way. Whether you’re baking it for a special occasion or just to satisfy a craving, this tart promises to delight everyone who tastes it. Trust me, once you’ve tried it, it will become a beloved favorite in your dessert repertoire.
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Michel Roux Jr’s Puff Pastry Apple Tart Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
Michel Roux Jr’s Puff Pastry Apple Tart is a classic French dessert featuring a flaky all-butter puff pastry base topped with thinly sliced apples arranged in a beautiful fan pattern. The tart is finished with a sprinkling of sugar and butter, then baked to golden perfection. Served with a luxurious vanilla-infused chantilly cream and optionally enhanced with a splash of warm calvados, this elegant tart balances buttery crispness with sweet, tender apples for a delightful treat.
Ingredients
Pastry
- 200g ready-made all-butter puff pastry
Apple Filling
- 2 tablespoons stewed apple or sweet apple sauce
- 6 apples, peeled, cored, and quartered
- 2 tablespoons caster sugar
- 40g unsalted butter, diced
Egg Wash
- 1 free-range egg yolk, beaten
Chantilly Cream
- 250ml double cream
- 1 tablespoon icing sugar
- 1 vanilla pod, split and seeds scraped out
Optional
- Calvados, to serve
Instructions
- Prepare the pastry: Roll out the puff pastry on a clean surface into a large, 3mm-thick sheet. Cut a circle about 25cm in diameter using a bowl or plate. Crimp the edge and flip the dough over onto a baking tray. Chill for at least 10 minutes to help it hold its shape during baking.
- Spread apple sauce: Remove the pastry from the fridge and evenly spread the stewed apple or sweet apple sauce over the surface, leaving a 1cm border around the edges to create a frame for the apples.
- Preheat oven: Set the oven to 180°C fan (gas mark 6) and allow it to fully heat to ensure even baking.
- Prepare apples: Take the peeled, cored, and quartered apples and slice each quarter into pieces about the thickness of a two-pound coin. This ensures consistent cooking and a delicate texture.
- Arrange apples: Starting from the outer edge of the pastry, arrange the apple slices in a fan-like pattern working your way inwards. Use the largest slices on the outside and the smallest slices in the center for visual appeal.
- Bake the tart: Sprinkle the caster sugar evenly over the arranged apples and dot with the diced butter. Brush the pastry border with the beaten egg yolk to achieve a golden, glossy finish. Bake the tart for 30 minutes or until the pastry is risen and golden brown.
- Make chantilly cream: In a clean bowl, whisk the double cream together with the icing sugar and vanilla seeds until soft peaks form. Set aside in a cool place until ready to serve.
- Serve: Transfer the tart to a serving plate. If desired, gently warm a splash of calvados in a small pan, ignite carefully to flambé, then pour over the tart for added aroma and flavor. Serve immediately with the chantilly cream on the side.
Notes
- Using all-butter puff pastry is essential for the best flavor and flakiness.
- Chilling the pastry before baking prevents shrinkage and helps it maintain shape.
- Adjust the amount of sugar according to the sweetness of your apples and personal preference.
- Be cautious when flambéing calvados—keep a safe distance and have a fire extinguisher nearby.
- Chantilly cream can be prepared ahead and kept chilled up to a few hours before serving.
- For a dairy-free version, substitute double cream with a suitable non-dairy whipping cream.
