Got some apples sitting around for three days and a shortcrust pastry at the back of the fridge? This is exactly the kind of evening when this tart happens. No complicated techniques, no special equipment — just an oven and twenty minutes of your time.
Straight out of the oven, it has that light caramel color on the edges, almost amber in the center where the custard has set. The apples have softened under the filling, releasing a bit of juice that has slightly caramelized against the crust. A scent of vanilla and cooked fruit fills the kitchen, subtle yet persistent. The pastry makes that dry cracking sound when you place the spatula on it — a sign it’s perfectly baked.
Why you’ll love this recipe
Ingredient Notes
Everything you need for a perfect homemade tart — simple ingredients, already in your kitchen.
- The apples : Choose Golden Delicious or Reinette — they hold their shape well during baking without turning into applesauce. Avoid Granny Smith if you don’t like sharp acidity. Three apples for a 24 cm tin, no more, otherwise the cream cannot circulate between the slices.
- Thick crème fraîche : Thick (heavy), not liquid. This is the non-negotiable point of this recipe. Liquid cream is too fluid; it won’t set well during baking. 150 g is about six generous tablespoons.
- Shortcrust pastry : Homemade if you have time, store-bought otherwise — no shame. Prick it well with a fork before filling, otherwise it will puff up under the cream and you’ll have a lumpy tart.
- Vanilla sugar : One sachet is enough. It’s subtle, but it’s what gives that warm, rounded background note you perceive without quite identifying. You can replace it with half a teaspoon of pure vanilla extract — no artificial flavoring.
Preparing the base
Preheat the oven to 180°C. Roll out the pastry in your tin — no need to butter it if it’s already on parchment paper. Prick the bottom with a fork, everywhere, really everywhere. This detail avoids air bubbles that make the pastry puff up under the filling. Meanwhile, peel your apples and cut them into thin slices, about four millimeters. Too thick, and they won’t cook well in the center. Arrange them on the pastry base in a rosette pattern if you have five extra minutes, or just spread them out. The taste will be exactly the same.
The filling that makes the difference
In a bowl, crack the two eggs. Add the sugar and vanilla sugar, whisk by hand until the mixture is slightly pale — it takes a minute, no more. Incorporate the crème fraîche, then the flour. Whisk again. The filling should be smooth and lightly coat the spatula, without being thick like cake batter. Pour it over the apples, spreading it well. it will seep between the slices, and that’s exactly what we want.
The oven does the rest
Bake for thirty minutes at 180°C. Don’t touch the tart for the first twenty minutes. Halfway through, the smell of cooked apple and vanilla starts to fill the kitchen. That’s a good sign. The tart is ready when the edges of the pastry are golden like light caramel and the cream in the center no longer jiggles when you lightly shake the tin. If it still wobbles, give it five more minutes.
Patience, now
Let it cool for at least fifteen minutes before cutting. If you cut it too early, the filling runs — it needs this time to stabilize. Sprinkle with powdered sugar just before serving, not before, otherwise it melts and disappears. Serve warm. With a scoop of vanilla ice cream, it’s another dimension.
Tips & Tricks
- Choose apples that hold up to cooking. A Golden Delicious or a Reinette is best here. An overly juicy apple might make the pastry soggy.
- Don’t skip the pricking step. It’s the kind of detail that seems useless until your tart base ends up with a big bump in the middle under the cream.
- Let the tart cool directly in the tin before removing. It holds together better and you avoid the stress of unmolding it while hot with a still-liquid filling.
Can I prepare this tart in advance?
Yes, and it’s actually recommended. You can make it the day before and keep it in the fridge, covered with plastic wrap. Reheat it for 10 minutes at 150°C before serving — it regains its softness without losing the crunch of the pastry.
Which apple variety should I choose for the best tart?
Golden Delicious or Reinette, without hesitation. They hold up well to cooking, don’t turn into mush, and have a mild acidity that balances the cream. Avoid overly juicy varieties like Fuji, which risk soaking the tart base.
Can I replace the thick crème fraîche?
With full-fat Greek yogurt or coconut cream if you want a version without classic dairy. However, liquid cream won’t work — too fluid, it won’t set properly during baking and will leave the tart liquid in the center.
How do I prevent the pastry from getting soggy under the filling?
Prick the base generously with a fork before filling — it’s the step people tend to rush. You can also blind bake it for 10 minutes before adding the apples and cream, especially if your oven struggles to bake well from underneath.
How do I know when the tart is done?
The edges of the pastry should be golden like light caramel, and the cream in the center should no longer jiggle when you lightly shake the tin. If in doubt, insert the tip of a knife in the center: it should come out clean, without liquid.
Can this tart be frozen?
Yes, but the result is okay, not exceptional. The pastry loses some of its crunch upon thawing. Wrap the cooled tart in individual slices and reheat them in the oven at 160°C for 15 minutes. Do not use the microwave — the texture will be rubbery.
Apple and Crème Fraîche Tart
French
Dessert
A melt-in-your-mouth, fragrant homemade tart with a crème fraîche-egg filling that transforms the classic into something much more generous. Twenty minutes of prep, thirty in the oven.
Ingredients
- 1 shortcrust pastry (about 250g, homemade or store-bought)
- 3 apples (Golden Delicious or Reinette)
- 2 eggs
- 150g thick crème fraîche
- 80g granulated sugar
- 2 tbsp flour (about 20g)
- 1 sachet vanilla sugar (7.5g)
- 1 tbsp powdered sugar (for finishing)
Instructions
- 1Preheat the oven to 180°C. Roll out the shortcrust pastry in a 24 cm tin and prick the base everywhere with a fork.
- 2Peel the apples, remove the core, and cut them into slices of about 4 mm. Arrange the slices on the pastry base, in a rosette or flat.
- 3In a bowl, whisk the eggs with the sugar and vanilla sugar until the mixture pales slightly.
- 4Add the thick crème fraîche, then the flour. Mix until you obtain a smooth and homogeneous filling.
- 5Pour the filling over the apples, distributing it well so it seeps between the slices.
- 6Bake for 30 minutes. The tart is done when the edges are golden and the center no longer jiggles.
- 7Let cool for 15 minutes in the tin before removing. Sprinkle with powdered sugar just before serving.
Notes
• Storage: up to 3 days in the refrigerator, covered with film. Reheat 10 minutes at 150°C before serving.
• Variation: add 1 teaspoon of cinnamon to the filling or replace 20g of flour with 30g of almond flour for a softer texture.
• Make ahead: the tart can be prepared entirely the day before — it’s often better the next day once the flavors have settled.
Nutrition Facts (per serving, estimated)
| 410 kcalCalories | 7gProtein | 48gCarbs | 21gFat |
