Caramelized Apple Tarte Fine

French desserts are typically thought of as fiendishly fussy and precise. However, as we round out our first set of easy dishes, I present to you this easy and classic staple found in many French bistros: the caramelized apple tarte fine. 


  • Store bought puff pastry (thawed)
  • 2-3 fuji apples sliced paper thin (or any sweet variety of your choice)
  • 1 tsp of ground cinnamon
  • 1 tsp of ground nutmeg
  • 1 tsp of salt
  • Turbinado sugar / raw sugar (if not handy, brown sugar cut with some white sugar is fine)
  • Superfine sugar for finishing


  1. Preheat oven to 400°F (or however specified by the package).
  2. Lay out the thawed puff pastry and trace a dinner plate to cut out a circle (I usually go for around 12").
  3. Prick the base of the puff pastry repeatedly with a fork so that when baking, a dense rich crust is formed.
  4. Chill in the fridge until ready for use.
  5. Blind bake the puff pastry disk in the oven for 5-8 minutes, until a pale golden color forms.
  6. Remove.
  7. Turn the oven up to 500°F (or broil).
  8. Lay out the apple slices in a spiraling floral form on top of the puff pastry. Sprinkle the grated cinnamon, nutmeg, and salt on top. 
  9. Finally, generously cover the surface with the sugar. Your goal is to get a crème brûlée effect on the apples. 
  10. Pop the tart on the top rack into the scorching hot oven for 5-6 minutes, carefully watching so that you ensure it does not burn.
  11. Once desired glisten and color is reached remove from oven.
  12. Sprinkle with some superfine sugar to finish for a beauitful glisten.
  13. Leave to cool slightly.
  14. Upon serving, pair with a side of good vanilla ice cream.
  15. Done.