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French Apple Tart with Sauvignon Blanc

RECIPE BY Rebecca Christiansen
Featuring Portland Toast Sugar by Portland Salt Co. 

Serves 8-10
Active TIME 15-20 minutes
Cook Time 35-40 minutes


  • 1 package of Dufour Pastry Kitchens Puff Pastry
  • 3 Apples (we used Envy Apples, our fav)
  • 1/2 Lemon, juiced
  • 4 tbsp Portland Toast Sugar (or your own cinnamon sugar blend)
  • 3 tbsp Butter
  • 3 tsp Granulated Sugar


  1. Preheat your oven to 400˚F. Line a sheet pan with parchment paper.
  2. Thinly slice your apples (no need to peel) and place in a mixing bowl. Add lemon juice and Toast Sugar, stirring gently to combine.
  3. Unwrap your puff pastry on a lightly floured work space. Using a rolling pin, gently roll to close any seams, leaving some flour on the pastry (it will absorb some of the apple juices).
  4. To ensure a crispy pastry dough, spread 1 Tbsp of butter on the parchment and sprinkle with granulated sugar. This will help caramelize the crust as it bakes!
  5. Score the edges of the pastry leaving 1/4 to 1/2 inch edge, making sure not to cut through the pastry. Layer your apples on the pastry, overlapping them closely to fill with as many apples as possible.
  6. Bake for 25 minutes, remove from oven. Top with remaining 2 Tbsp butter, cubed, and a generous sprinkle of Toast Sugar.
  7. Bake another 10-15 minutes, ensuring you get a golden and crispy crust and bottom of the tart. Use a spatula to feel for a crispy bottom crust. If the tart puffs in the center, I just prick it with a sharp paring knife to release the steam.

Serve at room temp with some vanilla bean whipped cream or vanilla ice cream.

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