David Scott AllenDessertPies & TartsProvencal RecipesTaste

Dinner Party: Apple Tarts – Tartes aux Pommes

Admittedly not everyone can manage a weekday dinner party with an hour (maximum) to prepare the meal before your guests arrive…but I like that sort of challenge. However, to be able to pull it off you need to be organized. After many years of entertaining, there are several tips I can offer, but perhaps the most important one is that this is not the time to experiment! No, this is the moment to head to the tried and true recipes you can make without fail like these individual apple tarts.

Dinner Party Apple Tarts

Individual Apple Tarts

These little tarts (tartlettes) are easy to make and a perfect finish to any meal. The ice cream is optional, but most guest will likely be happy with that addition.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine French
Servings 4 Tarts


  • 1 1/3 cups Flour
  • 8 tbsp Unsalted Butter
  • 1/4 cup ice water
  • 4 tbsp Apple Cider or apricot jam
  • 1 large Apple
  • 1 tsp Superfine Sugar
  • optional: Vanilla Ice Cream for serving


Make the Crust:

  • Preheat the oven to 400°F (200°C).
  • Place flour in the bowl of a food processor, and add the butter (cut into 16 pieces). Feel free to add a pinch of salt, if you like. I do sometimes, but generally not with fruit desserts.
  • Pulse 10 times, then sprinkle with the water. Process until it forms a ball.
  • Roll the dough to 1/8-inch thick.
  • Cut out four 6-inch circles of dough. Place each circle into a 4-inch tart pan with removable bottom.
  • Fold edges down and press into the sides of the pan. Trip tops, if necessary.
  • Spread 1 tablespoon of apple cider or jam evenly onto each crust.

Make the Filling:

  • Peel, core apple, and quarter the apple.
  • Cut each quarter into 7 even slices. Arrange 8 slices onto the top of each crust in a shingle pattern.
  • Sprinkle each with 1/4 teaspoon of superfine sugar.
  • Bake for 30 minutes, until the apple cider (or jam) is bubbling away under the apples.
  • Let cool on a rack and then remove from the tart pan.
  • Serve each tart with a scoop of vanilla ice cream, if desired.
Keyword Apples, Tartes, Tarts
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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