Sometimes the most wonderful recipes come from unexpected connections. After reconnecting with dear friends Tessa and Todd who live in Paris, a conversation about our new puppy Ruby led to sharing food stories and culinary inspirations from the Parisian markets.

A Recipe Born from Friendship

Tessa is a dear friend I met through another dear friend, James. We recently connected again through Facebook after she commented on photos of our new Cavapoo puppy, Ruby. After our sweet dachshund Max passed earlier this year we knew we wanted to get another companion for our other dachshund, Oscar. Tessa and her husband Todd live in Paris and had recently lost their sweet dog, Lola. They, too, will be bringing home a puppy soon and wanted to know how it was going for our family.

Our phone conversation went directly from puppies to the Parisian markets. Todd is a chef and shops the markets every day. Tessa shared that on a recent trip he brought home the first of this season's apples - those perfect, crisp specimens that signal the beginning of fall baking season.

The Magic of French Apple Tarts

After I hung up the phone I received two emails. One from Tessa with her favorite cheese and bacon scone recipe and the other from Todd with his favorite apple tart recipe. The one note I was given from Todd was to use Calvados, a French apple brandy, in the tart. Ah ha…my new curious twist!

French apple tarts are renowned for their elegant simplicity and perfect balance of textures. Unlike American apple pies with their thick, sweet fillings, French tarts showcase the pure flavor of apples with a delicate pastry crust and minimal but strategic enhancements. The secret lies in the technique - partially cooking the apples, using a smooth applesauce base, and that gorgeous concentric circle arrangement that makes every slice a work of art.

Why This Recipe Works

Inspired by my Parisian pals, I have created my interpretation of a French apple tart that combines traditional technique with that curious Calvados twist. The applesauce creates a smooth, flavorful base that prevents the crust from getting soggy, while the arranged apple slices on top provide beautiful presentation and varied texture. The Calvados in the apricot glaze adds a sophisticated depth that elevates this from a simple tart to something truly special.

French Apple Tart Recipe

For the Crust

• 1½ cups (195 grams) all-purpose flour
• ¼ cup (50 grams) white sugar
• ¼ teaspoon kosher salt
• ½ cup (113 grams) unsalted butter, room temperature
• 1 large egg, room temperature

For the Apricot Glaze

• ½ cup apricot preserves
• 2 tablespoons Calvados (French apple brandy)

For the Apple Filling

• 1¼ cups unsweetened applesauce
• 1½ pounds firm textured apples (Honeycrisp, Ginger Gold, or Gala)
• 1 tablespoon butter
• 4 tablespoons sugar
• ¼ teaspoon cinnamon (optional - omit for traditional French version)
• 2 tablespoons melted butter for brushing

Directions

1. Prepare the crust: Preheat oven to 400°F. Prepare an 8" to 9" tart pan. In bowl of electric mixer with paddle attachment, beat butter until light and fluffy. Gradually add egg until incorporated. Add flour, sugar and salt, mix until dough ball forms - don't overwork. Remove dough, flatten to disk, cover with plastic wrap and refrigerate until firm, about 1 hour.
2. Roll and shape: On floured surface with floured rolling pin, roll pastry to at least a 12" circle, turning a quarter after each roll to ensure even thickness. Roll crust onto rolling pin and unroll into tart pan. Gently press into bottom and sides. Trim excess dough. Refrigerate 20 minutes.
3. Blind bake: Using a fork, prick entire bottom of crust. Line with parchment paper and fill with pie weights or dried beans. Bake at 400°F for 20 minutes. Remove parchment and weights, return to 350°F oven for 5 minutes to dry out crust. Remove and set aside.
4. Prepare the glaze: In small saucepan, heat apricot preserves to a boil. Remove from heat and stir in Calvados until combined. Brush preserve mixture onto bottom of cooled crust.
5. Add applesauce layer: Spoon applesauce into cooled crust and spread evenly.
6. Prepare the apples: Peel, core and slice apples into ¼" pieces. In large skillet over medium heat, add butter, sugar and cinnamon (if using). Once butter melts, add apple slices and cook 3-5 minutes until just soft.
7. Arrange and bake: Arrange apple slices in concentric circles over applesauce. Brush with melted butter. Bake at 350°F for 25 minutes until apples are tender. Remove and brush with reserved apricot mixture.

Yield: 8-12 servings

Pro Tips for Perfect Results

• Apple Selection: Choose firm apples that hold their shape when cooked - Honeycrisp, Gala, or Braeburn work beautifully
• Crust Technique: Don't overwork the dough - this keeps the crust tender and flaky
• Blind Baking: This crucial step prevents a soggy bottom crust
• Calvados Substitute: If unavailable, use apple brandy or even bourbon for a different twist
• Arrangement: Take time with the apple arrangement - it's what makes this tart so visually stunning
• Glaze Timing: Apply the final glaze while the tart is still warm for best adhesion

Variations & Serving Suggestions

• Traditional French: Omit the cinnamon for an authentic French version
• Seasonal Twist: Add a pinch of cardamom or nutmeg to the apple mixture
• Glaze Alternatives: Try pear brandy or rum in the apricot glaze
• Serving Options: Serve with crème fraîche, vanilla ice cream, or whipped cream
• Make Ahead: The crust can be made a day ahead and refrigerated

Serving suggestion: Cool slightly and serve with a dollop of crème fraîche for an authentic French experience.

The Art of French Baking

What I love about French baking is the emphasis on technique and the quality of ingredients over complexity. This apple tart exemplifies that philosophy - it's not about adding dozens of spices or complicated preparations, but about showcasing beautiful apples with perfect pastry and just the right enhancements.

The Calvados glaze is that perfect curious twist that Todd suggested - it adds sophistication without overwhelming the delicate apple flavor. It's the kind of detail that transforms a simple tart into something memorable, the way the best French desserts do.

Bringing Paris to Your Kitchen

While we may not all have access to daily Parisian market shopping like Todd, we can still create that same sense of seasonal celebration and attention to quality ingredients. Choose the best apples you can find, take time with your technique, and don't rush the process. The result is a tart that captures the elegance and simplicity that makes French baking so beloved.

This recipe has become more than just a dessert for me - it's a connection to dear friends across the ocean and a reminder that the best recipes often come with stories attached. Every time I make it, I think of Tessa and Todd, their new puppy adventure, and the generous spirit that led them to share their culinary treasures with me.