Maman’s Apple Tart

Maman's Apple Tart

This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother.Todd Coleman

This dessert comes from the chef Jacques Pépin, who learned how to make it from his mother. To form the crust, Pepin covers the dough with plastic wrap to press it neatly into the pan.

Maman’s Apple Tart
The crust for this easy, impressive French apple tart is the pat-in-the-pan type that puffs up just slightly around the simply cut apple wedges.
Yield: serves 6-8


  • 1 14 cups flour
  • 3 tbsp. sugar
  • 1 tsp. baking powder
  • 14 tsp. kosher salt
  • 5 tbsp. unsalted butter, cut into 1⁄2" cubes and chilled
  • 3 tbsp. vegetable shortening
  • 2 tbsp. milk
  • 1 egg, lightly beaten
  • 2 large Golden Delicious, Empire, or Cortland apples, peeled, cored, and cut into 8-12 wedges
  • 2 tbsp. apricot preserves or jam


  1. Heat oven to 375°. In a large bowl, whisk together flour, 1 tbsp. sugar, baking powder, and salt. Add 3 tbsp. butter and the shortening and, using your fingers, rub into flour mixture to form coarse pea-size pieces. Add milk and egg and stir with a wooden spoon until just combined. Bring dough together with your hands. Transfer dough to a 9" glass pie plate and, using lightly floured fingers, press dough into bottom and sides; refrigerate for 30 minutes.
  2. Arrange apple wedges side by side on bottom of pie plate like the spokes of a wheel, pushing gently into the dough as you go. Halve remaining apples and put in middle of tart. Sprinkle apples with remaining sugar and dot with the remaining chilled butter. Bake until the crust is golden, about 45 minutes. Using a pastry brush, brush apricot preserves over the tart and bake for 10 minutes more. Let cool for at least 15 minutes before serving.