Homey, sweet, and the perfect treat: that’s how I’d describe this apple tart. Do you go apple picking in the fall? We have several farms nearby and just like the pumpkin patch, picking apples makes a great fall activity with the kids. Especially since this apple tart comes afterwards!
Curl up with a cup of tea or coffee and this apple tart. It brings warm comfort when the chilly weather comes.
Which apples are best for apple tart?
Jonagolds or honeycrisps, both hold well in the oven and have the sweetness you want in an apple tart.
How do you store apple tart?
Its great on the counter, covered for 2-3 days the most, to save it more than that refrigerate it for up to a week, but the taste will not hold up like a fresh apple tart.
What do you need to make a crust for a tart?
For this apple crust you will need
Flour: Unbleached flour, and sifted.
Sugar: Light brown sugar, it makes a difference.
Salt: Just 1/2 a tsp.
Butter: Only unsalted.
Egg: Just the yolk.
Spices: My autumn favorite- Cinnamon.
Can I use other fruit instead of Apples?
Yes, you can! That’s the beauty of this recipe. Fresh peaches or pears also work well but for the ultimate fall flavors try it with apples. All you need are these 4 ingredients:
How to make an Easy Baked Apple Tart
Apple Tart Recipe
- 2½ cups flour
- 1 Tbsp brown sugar
- ½ tsp salt
- ⅔ cup butter, unsalted
- 1 large yolk
- 1 pinch cinnamon
- 2-3 cups water
- 6 apples
- 1 tsp cinnamon
- 2 Tbsp butter, unsalted
- 2 Tbsp light brown sugar
- Sift flour grind into a bowl. Add 1 tbsp. of sugar, a pinch of cinnamon, ½ tsp. salt. Add softened butter and mix with a fork until everything is evenly mixed. It will look like crumbs.
- Add one egg yolk and 2-3 tbsp of water. The dough should be elastic. Form a ball, wrap in cling foil and refrigerate for 30 minutes.
- Preheat the oven to 350F.
- Wash your apples, remove the core and slice.
- Melt 2 tbsp of butter in a large pan over medium heat. Add 2 tbsp. of sugar and wait until the sugar is completely dissolved. Add sliced apples, 1 tsp. cinnamon and stir the apples a little with a wooden spatula. Cook for 3-5 minutes, stirring occasionally. They should release a little juice, but remain firm inside.
- Take the dough out of the fridge and roll it out between two sheets of waxed parchment. Roll out until it becomes the size of a baking dish plus the sides. I used a 10 inch dish.
- Place the rolled dough in a baking dish. Gently press dough down into the dish so that it lines the bottom and sides of the dish. Trim the edge with a knife or kitchen scissors.
- Place caramelized apples into the crust. Optionally you can arrange fresh apple slices over the filling, sprinkling them with 1 tbsp of sugar and some cinnamon.
- Bake for 45 min. Let cool completely before serving.