Free Form Apple Tart — Tarte aux pommes libre de forme

What about a nice easy-to-make apple tart to enlighten your Saturday….

If you liked my green vegetable tart, or simply enjoy to see when the pastry goes “pouf” in the oven, I have another delicious tart for you. I think you had been warned, in Béa’s land, there are many tarts.

In the series, “how to use puff pastry leftovers“, the ideas abound. In brief, the truth is that you do not always want or need a very complex recipe requiring a huge thinking effort or an endless preparation. Life should be easier on us at times, even when we feel a strong sudden craving for a delightful dessert – come on, it happens! – so let’s grab the moment when it is there in front of us.

I always have apples at home- whenever I can, I like to keep a crate of apples in a cool place of the house. With apples, there are many sweet dessert ideas at hand, beside the true pleasure of biting in a fresh raw apple (and the first bite is always the best for me!)

As to the choice of apples, I personally love Jonagold, Reinette, Pink Lady, Mc Intosh, Braeburn, in short most apples (maybe I should have started with saying this?) Choose according to your preferences.

To make a quick apple tart, you only need 3 things, a tiny amount of work, and a lot of enjoyment!

Free form Apple Tart

You need:

  • Puff pastry
  • A few apples
  • Brown sugar


  • Preheat your oven at 425 F (220 C).
  • Roll your dough in a rectangular, or square. Make little holes at the bottom, and place on a baking sheet.
  • Slice your apples thinly. Place regularly on top of the dough, following the pattern you like.
  • Use granulated brown sugar to sprinkle on top.
  • Place in the oven for about 15 mns, or until the dough has a nice golden colour.
  • Take out and cool down on a cooling rack.

As simple as it is, what makes this tart delicious is the puff pastry with the apples, and a good quality flavorful sugar. Who said that food needed to be complicated to be the top of the top?

As we say in English, “one apple a day keeps the doctor away” (and we say nothing in French, we stay quiet).

Idea from Donna Hay’s recipe

Posted in Dessert, Fruit, Tarts


  1. simplicity is good, and that looks like the perfect dessert for welcoming spring. do you think pears could work too?

  2. Merci Fabienne.

    Anne, ah oui la Cox, elle est très bien aussi, je ne pense pas assez à en prendre!

    Genevieve, yes I am sure pears would do, but make sure they are not too ripe or not too firm either. In the middle 😉 And sweet ones.

  3. Bea,
    What a nice reward for those of us who have cleverly saved up all those scraps of pastry dough!;) They look quite inviting! Now I have to use the leftover pate sucree in my freezer…

  4. Oh, c’est une recette pour moi ! D’une part parce qu’elle a l’air difficile à rater trop complètement, et ensuite parce qu’elle a l’air délicieuse…

  5. hello bea, sure is tastier that homemade apple pie.
    bea i tried the cannelé,” mais c’est raté”, because i was stubborn.. i filled the mold to the top. wahhh!

  6. Hi Relly, so sorry to hear about the cannelé raté, mince alors! I suppose ils ont débordé??

    Anita, Miam sweet pastry, what are you going to do with it?? 😉

    Liza, ah ah ah, on ne sait jamais pour les ratés 😉 ca arrive quand on s’y attend le moins! Et je parle d’expérience! 😉

  7. Hi Rokh, thanks for your lovely note. I don’t want you to get an indigestion by licking the screen 😉

    Ivonne, ahah, I think I figured this out! 😉

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  9. I just wanted to tell you that so many of your recipes have inspired me SO much – this is the last one I made (tonight!) and fresh whipped cream to go with it – amazing. Thank you for the inspiration! 🙂

  10. Pingback: Simplicity with Apples — Simplicité et des pommes | La Tartine Gourmande

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