Easy Apple Tart

This easy version of a French classic has a buttery crust and tender apples

Course Dessert

Cuisine French

Keyword apple tarte, apples

Prep Time 30

Cook Time 1

Chill Time 30

Total Time 2

Servings people

Calories 248kcal

Author Laura Gummerman

Cost $7

Equipment

1 9" tart pan
1 Food processor
1 Rolling Pin

Ingredients

Crust Ingredients:

1 ¼ cup flour
½ tablespoon sugar
¼ teaspoon salt
½ cup cold butter
3-4 tablespoons cold water

Filling Ingredients:

4-5 apples, peeled
¼ cup sugar (plus one tablespoon)
½ teaspoon cinnamon
¼ cup cubed cold butter
1 tablespoon orange marmalade or apricot jelly (optional)

Instructions

Make the dough: In a food processor, pulse together the flour, sugar, salt, and cold butter until crumbly. Add the first 3 tablespoons of cold water and pulse again. If needed, add an additional tablespoon of cold water. It will still look crumbly but you want the dough to just come together when you pinch it with your fingers.
Dump onto a clean counter and press the dough together into a disc (you can knead it 2-3 times to get it to come together). Cover in plastic wrap and place in the refrigerator for 30 minutes to chill. You can also make the dough ahead of time and freeze for up to 3 days.
Add dough to tart pan: On a floured surface, roll out your dough into a 12″ circle and place in your 9″ tart pan. If your dough is sticking, lightly flour the dough and your rolling pin every few rolls and flip it over once or twice.
To add your dough to your pan you can either roll the dough around your rolling pin and unroll it over your pan, or fold the dough circle in half, and in half again so you have a pizza wedge shape and then unfold the shape in the tart pan. Press dough into the tart pan and roll your rolling pin over the top to cut off any excess. Prick the bottom with a fork and place back in the fridge while you make the filling.
Prepare your filling: Peel your apples and cut off the “cheeks” of the apple. Slice into thin slices, keeping the apple cheek together. Mix together your cinnamon and sugar and set aside.
Add your filling: Sprinkle one tablespoon of sugar over the bottom of your pie pan and add your apple cheeks on top, fanning them out slightly. Fill the pan with your apples, alternating directions as you go, and you can cut some apples to fit any small gaps you may have at the end. The apples will shrink some, so you want to pack the tart as full as you can.
Sprinkle your cinnamon sugar over the top and dot with your cubed butter.
Bake your tart: Bake at °350 for an hour or until apples are tender. Check your pie crust about 40 minutes in and use a pie shield or piece of foil with a hole cut out if needed to keep your crust from getting too brown.
You can also put a baking pan on the lower oven rack under the tart in case any juices drip down from the tart pan.
Let cool: Let your tart cool slightly before serving. For extra sheen, you can brush some melted apricot jam or marmalade over the top of your tart to keep the apples from drying out and it gives the tart a beautiful shine as well.

Notes

What are the best apples for apple tarts?

You can use just about any apples you like, but you’ll want to pick a firmer variety like a Gala or Granny Smith as opposed to a softer option like a Macintosh. Golden Delicious and Honey Crisp apples are also a popular favorite.

Tips for making apple tarts:

To make the process easier, you can use a refrigerated pie crust in your tart pan to save time.
If you like cinnamon on your apples, try adding an 1/8 teaspoon of nutmeg too!
If you want your tart to look like a rose, add your apple slices in concentric circles around the edge so it all spirals into the middle.

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