Tips for French-style apple tart?

To make it more French, you could serve it with some heart attack cheese, wine, and unfiltered cigarettes. Then surrender.

Seriously though, this is what you're looking for, to compare recipes, pics included:

http://www.foodnetwork.com/food/recipes/recipe/0,1...

http://allrecipes.com/Recipe/French-Apple-Tart-Tar...

http://www.joyofbaking.com/FrenchAppleTart.html

http://frenchfood.about.com/cs/dessertcoffee/a/tar...

This is a bit one of a kind from a conventional tart however so well. I obtained the recipe from a pupil at a pastry institution. Apple Crumb Tart two C. flour ½ C. sugar ¾ C. butter one million/eight tsp. salt five C. sliced recent Apples ( too can use pears or peaches) two tsp. lemon juice ¾ C. sugar ¼ C. flour ¼ tsp. cinnamon Grease a nine”spring sort pan on backside and one million”up facets. Combine flour, sugar, salt and butter till crumbly. Set apart one million cup of crumbs. Gently percent crumbs into spring sort pan masking backside and ½ method up facets. In huge bowl, mix apples and lemon juice. Add sugar, flour and cinnamon. Toss flippantly to combine. Arrange over crumbs. Bake at 425 for 20 mins. Remove from oven and sprinkle with reserved crumbs and bake 20-25 mins longer. When cool, sprinkle with confectioners sugar

French Apple Tart

1 crust refrigerated pie dough

1/4 cup sugar

1/2 teaspoon ground cinnamon

2 lbs golden delicious apples, peeled, cored, and thinly sliced

2 1/2 tablespoons honey

1/2 teaspoon vanilla extract

Preheat oven to 425.

Place dough on a lighlty floured surface; roll into a 12 circle. Place on a 12 inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 T sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425 for 30 minutes.

Combine honey and vanilla in a microwave-safe bowl. Microwave at High 40 seconds. Brush honey mixture over warm tart.

Serve warm.

Or try this for a change French Apple Custard Tart:

short pastry, for a 10 inch tart pan (Pate Brisee)

3-4 medium firm granny smith apples

1/3 cup sugar, plus

2 tablespoons sugar

3/4 teaspoon ground cinnamon

1 egg

1/3 cup granulated sugar

1/3 cup sifted flour

1/2 cup whipping cream

3 tablespoons cognac or brandy or calvados

icing sugar

For crust: Roll out the dough 1/8 inch thick on a lightly floured surface turning it constantly so that it does not stick; add more flour as needed (the dough might crack around the edges, most of the cracks don't matter since the edges will be trimmed after the tart is in the pan, if there are some big ones that will show when the tart is in the pan, patch them with pieces of dough before fitting the) when the dough is rolled out, flip it over the rolling pin and transfer it to a 10-inch tart pan with removable bottom; fit it into the tart pan without stretching; roll the rolling pin over the top of the tart to cut off the dough hanging over the pan's edge; refrigerate 20 minutes.

Preheat oven to 400°F Place the tart pan on shallow baking sheet; fit the tart pan with aluminum foil or parchment paper, fill with beans or pie weights, and bake in the middle of preheated oven for 15 minutes; carefully remove the foil with beans and bake for another 5 minutes.

For filling: Turn the heat down to 375F; quarter, core, and peel the apples; cut into 1/4" lengthwise slices; toss them in a bowl with the sugar and cinnamon, then arrange them in the crust in concentric circles; bake in the upper third of preheated oven for about 20 minutes, or until they start to color and are almost tender; remove from oven and let cool while preparing the custard.

For custard: Beat the egg and sugar together in a mixing bowl until mixture is thick, pale yellow, and falls back on itself forming a slowly dissolving ribbon; beat in the flour, then the cream, and finally the cognac; pour the mixture over the apples; it should come almost to the top of the pastry shell; return to oven for 10 minutes, or until cream begins to puff.

Sprinkle with icing sugar (placed in a sieve and sprinkled evenly over) and return to oven for 15 to 20 minutes more.

Tart is done when top has browned and a knife plunged into the custard comes out clean; unmold the tart; cool 10 minutes and serve.