Classic Easy French Apple Tart

Preheat your oven to 210°C (410°F) and place your baking sheet inside to get it scorching hot.

💡 Tip: A preheated tray is the secret to a perfectly crisp, non-soggy pastry base.

Lay out a piece of parchment paper and sprinkle 3 teaspoons of sugar in a rectangular shape slightly smaller than your pastry sheet.

💡 Tip: The sugar will caramelize directly into the bottom of the pastry, creating a distinct, crunchy texture.

Place the chilled puff pastry onto the sugar bed and lightly fold the edges inward to create a neat 1cm border.

💡 Tip: No need for an egg wash; the weight of the fruit will keep the center flat while the edges rise.

Thinly slice your apples into uniform 0.5cm rounds and arrange them in overlapping rows across the pastry.

💡 Tip: Keep your apple slices consistent in thickness to ensure they all caramelize at the same rate.

Brush the fruit and crust edges with melted butter, then dust the remaining sugar over the top.

💡 Tip: For an aromatic twist, whisk a pinch of ground cinnamon into your remaining sugar.

Slide the tart on its parchment directly onto the preheated baking tray and bake for 30 minutes until golden brown.

💡 Tip: Serve while warm with a generous scoop of vanilla bean ice cream to balance the tart fruit.