Multi-Layer French Apple Tart

Prep Time:

30-40 min

Cook Time:

35-45 min

Delicately designed apples sit atop a fresh apple compote and sweet crème d'amande in this classic Apple Tart, inspired from Season 14 of The Great British Baking Show!
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Multi-Layer French Apple Tart

In Season 14 of The Great British Bake Off Prue gives the remaining contestants the task of creating a classic French Tart (or Tarte Aux Pommes) for the technical challenge. I love every week on GBBO but get especially excited for Patisserie when I see some of my favorite familiar French classics on display, and this week with the infamous apple tart was no different. 🇫🇷

After watching the contestants struggle to perfect this tried and true French classic, I was inspired to go into my kitchen and whip up my take on this richly flavorful apple dessert known for its elegant simplicity and gorgeous design. After many delicious apple slices were consumed, I’m so thrilled to share my recipe with you now!

What is a French Apple Tart?

A French Apple Tart is distinctive not only for it’s crisp and buttery flavor (thanks in part to the Pâte SucrĂ©e or sweet tart dough base) but also for having a flawless design of elegantly cut apples baked to golden perfection on top.

In addition to having the fresh tartness of thinly sliced apples, my take on a classic French Apple Tart also features Crème d’Almande (otherwise known as Almond Cream) and a delicately spiced Apple Compote to give added richness and flavor. Each layer combines to create a mouth-watering bite of different textures, from smooth and creamy to crisp and caramelly.

Make sure to use a classic tart pan to get the distinctive shape, and enjoy!

Multi Layer French Apple Tart

A mouth-watering apple tart featuring crème d'Amande and a stunning display of apple compote and decoration on top, inspired by The Great British Bake Off Season 14 Semi-Final!

Prep Time:

30-40 min

Cook Time:

35-45 min


Pâte Sucrée (Sweet Tart Dough):

  • 40g (1/3 cup) powdered/confectioners sugar
  • 25g (1/4 cup) ground almonds (almond flour/meal)
  • 125g (1 cup) all-purpose or pastry flour
  • Pinch of salt
  • Vanilla powder or extract
  • 70g (5 tbsp) unsalted butter cubed, not too cold
  • 25g egg (1 egg = 50g), reserve the rest of the egg for the Almond Cream

Crème d’Amande (Almond Cream)

  • 1/4 cup (30g) powdered sugar
  • 2 tbsp (30 g) unsalted butter, cubed, room temp
  • 1/4 cup (30g) ground almonds (flour or meal)
  • 1/2 tsp all-purpose flour
  • 25g egg (1 egg = 50g)
  • Zest of 1 lemon (optional
  • ½ tsp vanilla extract

Apple Compote + Decoration:

  • 2 golden apples, or other apples that will break down when cooked
  • ÂĽ cup (60ml) water
  • ÂĽ cup (55g) brown sugar
  • Dash of ground cinnamon

5-6 apples (Gala, pink lady, etc, that will hold their shape)


Make the Pâte Sucrée:

  1. In a bowl whisk together the powdered sugar, almond powder, flour, salt, and vanilla powder (if using). Cut in the butter roughly. Add the egg (and vanilla extract, if using), mixing to coat the other ingredients.
  2. Turn out onto a clean work surface and using the palm of your hand and starting closest to you, push the dough forward and away from you in multiple strokes smearing the mixture across the work surface. Once you get through all of the dough, scrap together into a pile and start again, repeating until the dough comes together. Chill at least 45 minutes before rolling out.
  3. Roll out to about 1/8 inch (3mm) thick and line a 9-9.5” tart pan. Place in the freezer while you make the crème d’amande.

Tip: When making this for other tarts, simply double the recipe and use a full egg, freezing any remaining batter.

Make the Crème d'Amande (Almond Cream):

  1. In an electric mixer with a paddle attachment or by hand with a whisk, mix together the butter and powdered sugar until smooth and lighter in color.
  2. Whisk in the ground almonds and flour. Mix and then add the egg, vanilla and lemon zest combining until smooth. If working in a mixer, you might need to scrape down the bowl several times for an even mix. Chill.
  3. Preheat your oven to 350F/175C.
  4. Spread the Almond Crème into the bottom of the raw, frozen tart crust and bake 20-25 minutes until the almond crème is brown across the top.
  5. Set aside to cool while making the compote.

Make the Apple Compote:

  1. Peel and cube the 2 cooking apples. Place in a medium-sized saucepan with the remaining ingredients. Cook over medium heat, adding more water as needed. Stir frequently and cook until they are soft and can easily be pierced with a knife. Smash with a fork or potato masher if needed. Set aside to cool.


  1. Spread the cooled apple compote over the cooked crème d’amande.

  2. Thinly slice the remaining 5-6 apples. Arrange on the top, overlapping the slices and starting on the edge working your way into the middle.

  3. Bake 15-18 minutes until the apples are soft and lightly brown.


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Leave A Comment & Rate This Recipe!

I saw this on British Bake Off and wanted to make it. I looked at Prue’s recipe, but it’s not in cups, tsp or Tbsp..etc. I have looked for a conversion chart and haven’t found a good one. Anyway. I found your recipe!! Why can’t all recipes list measurements both ways? I have read thru the recipe, it is so easy to follow and ingredients are not bizarre.
It turned out amazing! Everyone thought I bought it!! Thank you so much!!

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