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Rustic French Apple Tart
Like an apple pie without the pan, this French apple tart consists of a thin layer of sliced apples baked atop a buttery, flaky crust.
When we think of French desserts, we usually imagine fancy pâtisseries with pyramids of pastel-colored macarons and glossy fruit tarts. But when the French bake at home, they keep it simple. One of my favorite food writers, Dorie Greenspan, wrote of her time living in France: “No matter how chic the hostess, her homemade dessert invariably looked as rustic as if it had come from a farmhouse grand-mère.”
The recipes are often centuries old and passed down through the generations. In fact, the recipes are so tried and true, she writes, “many French women make them without recipes, or au pif.” This free-form French apple tart is something the French might throw together au pif, or by feel. Like an apple pie without the pan, it consists of a thin layer of sliced apples baked atop a buttery, flaky crust.
I know the mere mention of a homemade pastry crust and rolling pin is enough to send some people running for the hills but, rest assured, this tart relies on a dough that’s virtually foolproof and easy to roll to out — and it comes together in a food processor in under a minute. And the beauty of a free-form tart is that you don’t have to fuss over crimping the dough into a pie plate: you simply fold it casually over the fruit. The charm of this dessert lies in its imperfections.
What you’ll need to make a french apple tart
Before we get to the recipe, a word of advice: you might be tempted to load up the tart with extra apples but, trust me, less is more with this type of dessert. The apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven.
Also, be sure to use apples suitable for baking — think Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, Honey Crisp, etc. — otherwise, they’ll turn into applesauce.
How to make a french apple tart
Begin by making the pastry: In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine, then add the pieces of cold butter.
Process just until the butter is the size of peas, about 5 seconds.
Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds.
Transfer the dough to a lightly floured work surface.
Knead a few times, just until it comes together into a cohesive ball.
Pat the dough into a disk.
Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to a parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
To make the filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt.
Toss to combine.
Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged.
Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
Sprinkle 1 tablespoon of flour evenly over the pastry.
Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm.
Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
Using a pastry brush, brush the pleated dough evenly with the beaten egg.
Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Then chill the assembled tart in the fridge for 15 to 20 minutes while you preheat the oven.
Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. Transfer the pan to a rack and let cool. While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds. Then, using a pastry brush, brush the apples with the apricot syrup.
Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
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Rustic French Apple Tart
Like an apple pie without the pan, this French apple tart consists of a thin layer of sliced apples baked atop a buttery, flaky crust.
Ingredients
For the Crust
- 1-1/2 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup very cold water
For the Filling
- 1-3/4 lbs baking apples (3 large)
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
For Assembling & Baking
- 1 tablespoon all purpose flour
- 1 egg, beaten
- 2 tablespoons turbinado sugar
- 1 tablespoon apricot jelly or jam, optional for glaze
Instructions
- Make the crust: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, combine the flour, salt and sugar. Pulse briefly to combine. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. Pat the dough into a disk. Flour your work surface again and dust the dough with flour, as well. Using a rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick. Transfer the dough to the parchment-lined baking sheet and refrigerate while you prepare the filling (you’ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
- Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.
- Take the dough from the fridge and slide the parchment paper onto the countertop. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s fine if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
- Assemble the tart: Sprinkle the flour evenly over the pastry. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Don’t worry about making it look perfect! It doesn’t make much difference in the end and you don’t want the dough to get too warm. Fold the edges of the dough over the apples in a free-form fashion, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
- Using a pastry brush, brush the pleated dough evenly with the beaten egg. Sprinkle half of the turbinado sugar over the top crust and half over the fruit. Chill the assembled tart in the fridge for 15 to 20 minutes.
- Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
- Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. (It’s okay if some of the juices leak from the tart onto the pan. The juices will burn on the pan but the tart should be fine -- just scrape any burnt bits away from the tart once it’s baked.) Transfer the pan to a rack and let cool.
- While the tart cools, make the optional glaze. In a small bowl, mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.
- Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days.
- Make Ahead: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.
- Freezer-Friendly Instructions: The assembled tart may be frozen for up to 3 months. To freeze, place the baking sheet in the freezer until the tart is frozen, then wrap tightly. Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)
Nutrition Information
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- Per serving (8 servings)
- Serving size: 1 slice
- Calories: 392
- Fat: 21 g
- Saturated fat: 13 g
- Carbohydrates: 49 g
- Sugar: 26 g
- Fiber: 3 g
- Protein: 4 g
- Sodium: 195 mg
- Cholesterol: 73 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I wanted to make a simple tart, but I can not use dairy. This one just looked so pretty and I know Jenn’s recipes are always reliable after trying many of them (and her cookbook). So I substituted the butter with Earth Balance. I put the Earth Balance in the freezer and when ready to make the dough, put it in the food processor right away. It made a nice soft dough but with experience I knew it would not get nice and firm like with real butter. I put it back in the fridge while I made the filling and followed the steps to the point of assembling. When I pulled the dough back out of the fridge and placed the fruit on top, the dough just warms alot faster with the fake butter in it. So when I went to pull the sides up, it just was not as pliable as the real thing, but it is easily moved around and patted into place. I faked the nice folds and creases by using a knife, and I had no leakage from juices. So the crust did not have that beautiful folded up effect, but it was pretty and delicious. I did add a little lemon juice to the filling, but feel it was not needed, because you get a little of that tang if you use the apricot glaze. Loved, and will make again. My husband lobbied a few times to just skip dinner and go for the pie.
Every recipe I have tried from this site has been incredible and coming here is my first stop when I am going to entertain.
I’ve made this tart a few times and it’s always been a big hit. Today I changed it up a little, and made it with pears and ginger but kept everything else the same. Then I entered it into the Maplewood July 4th baking competition and won first prize! Jen you make me look so good! Off to make cucumber soup now!
Yay!
First time I made using a premade crust. It was delicious. Second time I made the crust using the recipe and it was even better. Will not cut corners again. Highly recommend for either casual of formal dining.
Jen, I love this dessert. Is there a way to make it with blueberries and cherries for a 4th of July? Then top with homemade whipped cream or vanilla ice cream? Thanks in advance for your help.
Hi Jane, Glad you like this! I’d avoid using blueberries here as they release so much juice (and because both blueberries and cherries are more tart than apples, you’d need to add more sugar which may create even more juice). If you want to use a different (summery) fruit, peaches should work nicely with no changes. Hope that helps!
Very easy and beautiful.
Hi Billie, the tart gets baked at 350°F/175°C. Enjoy!
I am not a baker. But this recipe can make even the most challenged among us shine. Thank you.
Delicious delicious delicious!!!!!!!!!!!!!!!!
Wonderful recipe!
I made it for the first time, the recipe was very clear and easy to make.
The smell all over the house is amazing!!!
Thank you!
Hi Jenn! I am planning on making a dessert with rhubarb today, and thought a rustic tart would be fun. I love this recipe, and was hoping it would work nicely when replacing the apples with rhubarb. Do you have any suggestions on how to adapt it, or do you think it would be fine to go ahead just as it is? I was considering adding a little bit of lemon zest, or perhaps some ground ginger, but am uncertain on whether I should increase the amount of sugar or not.
Hi Elise, every fruit bakes up a little differently in terms of how much juice it will produce and how sweet or tart the fruit is, so I’d be hesitant to switch it up here. If you’ve got rhubarb you’d like to use, I’d suggest this one instead. Hope that helps and that you enjoy the crisp if you make it!
Jenn is a star in our house now!
Turned out super delicious! Absolutely loved the crust. It turned out so flaky and buttery.
I have never been able to make a great looking pie crust, but this tart takes all of the stress out of dealing with pies. This is easy, delicious and just looks great.
Another great recipe from Jenn! It’s a very fancy looking dessert that will be great to serve for company because it looks impressive, but wasn’t very difficult and I love that you can make it earlier in the day and serve at room temperature. Some reviewers said their apple got mushy so I decided to use 3 different apples (Golden Delicious, Fuji, Gala) and didn’t have a problem at all. I also looked on a ruler to see exactly how thick 1/8 inch is so that when slicing I wouldn’t slice too thin. I decided not to use the apricot preserve and I didn’t have any turbinado sugar so I substituted brown sugar and it still turned out fantastic.
Made this galette for Pi Day. The pie dough was so easy to whip together and tasted great. This is now going to be my go-to pie dough recipe AND apple pie / galette. Great job! The only modification I’d make is adding some flour directly to the apple mix before laying them inside the dough; my pie had a little too much extra liquid.
Tried it today followed everything to the dot. Turned out perfect. This is my third time trying this recipe from different bloggers, but yours actually turned out exactly what I hoped. Thank you.
Just made this today and just got done demolishing it with the family. Fantastic recipe and I’m glad you shared it, definitely a keeper. Probably one of the best things I’ve made on this site and there are many great things so that’s saying a lot. I loved this dessert very much, thank you Jen.
I just made this apple tart and let me tell you how delish IT IS!!! Thank you so much for the wonderful recipe. 🙂 It was a hit in my house tonight!!!
Served to friends at a dinner party w/ caramel swirl ice cream after a substantial dinner. Was good and fairly light.
Do you think this recipe will work with a gluten free flour?
Hi Kate, I haven’t tried this with gluten-free flour, so I can’t say for sure – I’m sorry! If you do want to try it, I’d suggest using an all-purpose gluten-free baking mix like this one from King Arthur. Please LMK how it turns out if you try it!
Okay, Jenn, I sure will. As always, thank you for your response.
Whilst I am here, I want to make linzer tart cookies this weekend. Do you think that will work with a gluten free flour????? -Kate
Hi Kate, I wish I could be more helpful, but I don’t have a lot of experience baking with gluten-free flour, so I’m not one hundred percent sure. If you do want to try them, like the apple tart, I’d suggest using the King Arthur Gluten-Free flour if you can find it in your store.
What an amazing recipe! Made this for Valentine’s Day; it turned out awesome. Wish I could post the tart photo along with my review. I used the same quantities per the original recipe. My only concern was that the parchment paper was stuck to the bottom the tart after baking. Maybe spraying the parchment paper with a non stick spray might help. Will try that next time for sure.
I made this twice already, and this is absolutely delish! I love it more than the traditional apple pie!!!
Hello, is there anyway to make this ahead of time and then reheat it before serving? If so what temperature would you use and for how long? Will reheating make the crust soft? I want to take it to a dinner but it will be room temp by the time it gets served.
Hi GS, you can make this one day ahead. If it’s going to be room temperature when it gets served, I would skip the step of reheating it. (You can store it at room temperature between the time you make it and the dinner.) Hope everyone enjoys!
Pastry amazing
Wonderful dessert. Perfect for 6 people. Easy to make, left out the apricot preserves. Will definitely make again.
Hello Jenn, would this recipe work with red pears?
It should, Staci — I’d love to know how it turns out if you try it.
Can I substitute honey for sugar in this recipe?
Hi Diane, You can substitute the sugar in the filling but not the crust or the topping. Enjoy!
How far in advance can you make the apple tart and would you store at room temperature? Thank you, Linda
Hi Linda, The tart is best served on the day it is made, but leftovers will keep, loosely covered on the countertop, for a few days. Enjoy!
I love apple pies, and this tart is amazing. Easy to prepare and the results are amazing. I am making this for our Christmas Eve celebration in my home this year. Add vanilla ice-cream for an amazing treat.
I love this, and it was easy to make. The first time I made it, I cheated and used a refrigerated premade crust. It was good and looked appealing. The next time I made the crust in the recipe. Definitely worth taking the extra time. I served it with vanilla ice cream and a little warmed salted caramel sauce. This one is a keeper.
I made this tart, using a shallow fluted tart pan for a base. It was fabulous! The crust is perfect, and it makes a beautiful presentation.
Absolutely a hit! I tried it once a couple of month ago since then I make it every week for shabbos by the time I wanna serve it half is already gone . I use cortland apples and its great . Thank you Jen
This tart is easy to make and forgiving if you’re a novice at pie crusts. It’s great with Macoun apples, if they’re available. Always a hit!
Your rustic apple tart is my favorite dessert – instead of the egg wash (egg allergy) I brush on cream instead – works great ! This is a five star dessert but never feeds more than 4-5 people because it’s that good. Thank you for this wonderful recipe.
I absolutely love this Tarte!
The pastry is so flakey and tasty
It looks so rustic and beautiful
The only alteration that I made was to use only 1Tablespoon sugar for the apples. I used Gala apples.
I made this wonderful dessert for guests. About halfway through, I thought it was getting a bit TOO brown……verging on burning. What did I do wrong? I put a piece of foil over it to slow down the browning. It was, like all your recipes, delicious.
Hi Catherine, Any chance your oven is running hot?
Never thought of that, Jenn. I’ll definitely check the oven temperature. We thought the galette was scrumptious!
I’ve made this twice and it’s been delicious but both times I used 3 granny smith and baked for the recommended time and the apples didn’t hold up. The ones that were covered by the folded over dough turned to applesauce but all of the apples, even the ones in the middle, became really mushy. No soggy bottom though. Help- any suggestions?
Hi Kari, That’s very strange since Grannies usually hold up well in baking. I’d try a different variety (or a mix), and maybe don’t slice them quite as thin. Hope that helps!
We absolutely loved this tart. I’m new to making pie or tart crust and it wasn’t difficult. I skipped the apricot glaze and it was still good. Also I used my apple peeler and slicer for the apples (I think it does a thickness of 1/4 to 1/8 inch) and that worked fine.
Highly recommend!
I made this recipe vegan by using vegan butter and then brushed the pastry with melted butter instead of the egg because I thought that was just for browning or to make the sugar stick. It turned out amazing, except I couldn’t get it off the pan in one piece. I also topped it with a caramel sauce I made with vegan butter and almond milk. It was SO good!!
I can no longer say, “I can’t bake to save my life.” Made this for Thanksgiving and it impressed! Instructions were top notch — made it so easy to follow. And, the reviews helped a lot too — made me trust that I would not regret attempting this one. I will definitely make again. Thank you!!
Absolutely delicious and crust is flaky and rich. Thank you for sharing.
Excellent rustic apple tart. Have made quite easily and successfully twice now. A definite keeper. Thank you.
This is absolutely delicous. Do you think a crumb topping can be added to this – similar to an apple crumb crostata?
Hi Jane, I don’t think that would work well here – I’d just stick to the recipe as is (and glad you like it)! 🙂
If I make ahead and freeze to bake later, should I thaw it first? Many thanks!
No, MJR, it’s best if baked directly from the freezer. Enjoy! 🙂
I made this over the weekend and it was phenomenal – my one issue was that the center remained a bit gooey and didn’t get wonderfully crispy like the edges. Any advice for ways to avoid in the future?
Hi Leah, Glad you liked this! It’s actually normal that the center won’t get nearly as crispy as the edges as it only has that bottom layer of the crust that the juicy apples sit on.
I had planned to freeze the tart and bake Thanksgiving day. I think I shouldn’t have put the egg and sugar on the assembled tart and should have waited to do it just before baking. Do you think it’s okay that I’m freezing it with the egg on it? Also, I wasn’t thinking and I spread the egg all over the tart not just on the dough. Not too smart. Do you think it will still be okay?
No worries, Judy – it will be perfectly fine. 🙂
DO YOU RECOMMEND ANY PARTICULAR KIND OF APPLE FOR THIS TART? IT LOOKS WONDERFUL AND WOULD LIKE TO MAKE IT FOR MY THANKSGIVING CROWD.
Hi Judy, I’d use a mix of baking apples, such as Fuji, Granny Smith, Honeycrisp, Golden Delicious, etc. Enjoy!
Thank you! This recipe was very easy to follow and the tart is absolutely delicious. Love your website and I look forward to receiving your weekly updates 🙂
What would you recommend if I don’t have a food processor to make the dough?
The recipe looks great and I want to make it for Thanksgiving but I don’t have a food processor …
Thank you.
Hi Susan, You can definitely make the crust by hand – just cut the butter in with two knives or rub it in with your fingers, then stir in the water. It will work fine. Hope you enjoy!
What about a kitchen aid mixer? I am going to make this for tomorrow but ialso don’t own a food processor but I do have an electric kitchen aid mixer. Would that work? Or do you recommend by hand and cutting the butter with a knife?
Hi Adriana, I’d do it by hand — you can either rub the butter into the flour with your fingers or cut it in with two knives.
The crust is so flaky and delicious! I have made this recipe many times and highly recommend it!
Oven temperature? Have the tart all prepared…
Hi Carole, the tart should be baked at 350°F/175°C. Hope you enjoy!
Really delicious.
Thank you Jenn
Long time baker (60+ years) but have just over the last 4 years, been making galettes. I love them as does my family! I specifically searched for answers to freezing the galettes. Happy to find the answer here. I’m getting a little bit older now so making things ahead is the way to go for me rather than marathon baking for the holidays. So with apple season here….I’ll be making apple galettes. I reviewed your recipe and it’s a keeper. I’ll be making the Apple Galette today and freezing for later bake. I made Apple pie muffins this last afternoon and those are freezing as are my Old Fashioned Swedish Ginger cookies. I love that so many recipes can be prepared and frozen. Thanks for the information. Happy Baking to you all.
I made this just as directed and it came out perfectly. My husband was blown away! Thanks for a perfect recipe–and a great way to use fall apples.
Hi Jen! I’m excited to try this tart this weekend. Do you think I could get away with using white whole wheat flour for the crust? Thank you!
Sorry about the delayed response, Flo! Yes, I do think white whole wheat will work here. Hope you enjoy!
Hi Jenn,
How long in advance could you make the dough for this recipe and keep it in the fridge? We want to go apple picking sometime next week but would love to have the dough ready to go for when we get home with the apples!
Thanks!
Sounds like fun! The dough can be made up to 3 days in advance. Enjoy!
If I freeze this to bake later, should I put the egg wash and turbinado sugar on before freezing or just before baking?
Hi Mary, I think you could do either but I’d probably do it right before baking. 🙂
This tart is amazing. And it’s gorgeous. I made it to bring to a luncheon today. I used to make one years ago but could never find the recipe again. This one is far better and I appreciate the step by step instructions. Will be on my dessert table for thanksgiving for sure. Do you have a flourless chocolate cake recipe like the one in the movie Chocolat? I’ve been searching for that.
Glad you liked the tart, Claudia! I’m not sure what the cake was from Chocolat, but I do have this flourless chocolate cake. This one, made with ground almonds, is also delicious.
The first time I made this it took a little longer because I was carefully reading everything since I had never made anything like this before. Now I am so much faster and I tell people how easy it is but they don’t believe me. I do use a combination of Fuji, Granny Smith or Golden Delicious apples & I like finishing it up with the glaze, it gives it a nice finished shiny look. Truly delicious!
Thanks for reminding me about this recipe – I’ve made it many times and it’s fantastic! We’re picking apples tomorrow and I’ll use cortlands to make the tart. I’ve also made this with the Pillsbury red box pie crust when crunched for time.
Hi Kate-
did you use one Pillsbury pie crust or two?
thanks
I use one of the pie crusts, but you may have to adjust the amount of filling depending on the size of the apples; as the chef said, you don’t want to overfill the crust.
Real easy and quick to make! Serve it warm with a scoop of vanilla ice cream it s delish!
So easy to make. Your directions are clear and easy to follow. I used Honey crisp apples as they hold up well in baked goods. My friends enjoyed the tart and my family asks me to fix it often.
I love your recipes! I just wanted to say that I make this tart, but I do load it up with a mound of apples. I do it just a bit differently by putting 1/2 cup of graham cracker crumbs on the pastry before the apples. The crumbs absorb the juice and you would never know they are there as you cannot taste them in the finished product. I also bake it on parchment directly onto a preheated pizza stone. My husband loves this dessert and always peels the apples for me so I will make it more often.
Love this recipe soooo much! I feel it’s super easy and everyone ALWAYS loves it! We dollop either pumpkin-spiced whip cream or vanilla bean ice cream on top and voila! So much easier and in my opinion, better than making a full-on apple pie! Thank you ☺️
This is a fabulous recipe, and the step by step pictures really helped me visualize how to put this all together. This blog has increased my home baking skills so much because the pictures make it seem do-able. I especially like the picture of all of the ingredients. I know that probably sounds silly, but it’s nice to look at something and think “oh I already have all of these ingredients I can totally make that!” I think this tart is so much better than a traditional apple pie because of the fruit to pastry ratio. I served this with fresh whipped cream and my husband and I really enjoyed it. Will definitely make it again after apple picking this fall!
LOVE! LOVE! LOVE! The most requested dessert in our family. It has even been a ‘birthday cake.’
I will substitute filo for the crust or use purchased refrigerator pie crust when in a hurry.
Hello from Michigan!
I made the incredible recipe yesterday with Pink Pearl apples my brother-in-law grows. My husband, his brother and wife raved about it! Thanks so much! Wish I could add a picture to this review!
Fabulous recipe. This took about 15 minutes from start to oven. Taste & texture are exquisite & flawless. Kids thought it was just like apple pie but I think it’s much much better! Could be a 1 bowl recipe; the Only dirty dishes were kitchenaid bowl (which I reused to mix apple filling after I made dough in it), beater, peeler, & a knife. I Did all the rolling on parchment, cooked it on parchment, & then discarded parchment. Even the cookie sheet remained clean.
Deviated a bit ingredients & instructions:
1) subbed almond flour for 1 cup flour
2) briefly cooled dough while I finished peeling and cutting apples.
3) omitted butter from apple filling
4) added 1 tsp lemon juice & 1/8 tsp nutmeg to filling.
5) placed baking sheet in oven while preheating.
6) put tart (on parchment) directly in oven onto bake sheet after putting it together (did not refrigerate).
When it was cooling on the rack it slid off the counter and SPLAT! onto the floor. I scooped it up with 2 spatulas (akin to instructions ; ) and kids and I promptly devoured it.
Will def make again and attempt to use only almond flour.
Update: attempted using all almond flour for gluten free friends. Tasted amazing & it was consumed with delight but not as fabulous (imo) as original recipe. Looked like a big puddle instead of a tart. Have been making this often with the abundance of apples from my orchard.
This is so much fun to make! Made it with my boys and we all loved the rustic look. Turned out exactly the way it looks in the photos. No soggy bottoms and when I snuck into the kitchen the next day and threw a quick slice into the microwave for a bit of a warm-up the pastry stayed nice and crisp. Super yummy addictalicious!
Hi Jenn- loved this with apples!! Wondering if I could sub peaches for apples? Thanks!!
Yes, Ash, I think peaches would work nicely here. I’d love to hear how it turns out!
Perfection
I just found your recipe and loved your reviews. Will definitely be making this with all the lovely apples I have. Glad to read you did not use it puff pastry or pie shell yours was homemade!
Hope you enjoy it! 🙂
The crust is the best ever! Great, easy recipe!
Is there anyway I can make this dough without a food processor? I don’t have any appliances that would be able to have the same effect.
Hi Lisa, You can definitely make the crust by hand – just cut the butter in with two knives or rub it in with your fingers, then stir in the water. It will work fine. Hope you enjoy!
I made this tart today as written. It does take a lot of time (more than 2 hours start to finish)and creates a bit of a mess with flour on surfaces. It also makes a ton of dishes. The tart turned out perfectly and looked beautiful though. It is very small; it fit on a 10″ dinner plate. I liked the taste a lot; it reminded me of Taco Bell’s caramel empanada. My nephew (age 20) liked that it wasn’t extremely sweet. My husband and his bro didnt take any seconds so I guess it had mixed appeal. But no problem I’ll eat the leftovers.
Made this for desert last night. My wife and I had a serving each then went back and finished it.
Just printing the recipe to make it again tonight.
It was delicious.
🙂 So glad you enjoyed it!
This is my new favorite apple dessert! I’m not really a fan of apple pies or apple crisps, so when I came across this recipe, I thought it would taste like one of aforementioned desserts. But the words “Rustic French” had me curious so I decided to give it a try. Boy am I glad I did!! This is awesome!! I forgot to add the flour to the dough before arranging the apple slices, but it still turned out awesome!! I like this so much that I decided to buy the cookbook and try all the recipes. I’m making the baked ziti next! Thanks Jen!
I loved this recipe! Way less time consuming than your apple pie, but still amazing. It was great to be able to prepare it in advance of my guests arriving, and it was so good with some vanilla ice cream.
I was hoping to prepare a similar rustic tart appropriate for the summer season. Do you have any suggestions to make this with berries, Jenn?
Glad you liked this! I think some other fruits would work here, but I’d actually avoid berries as they release so much juice (and because some berries, like blueberries, are more tart, you’d need to add more sugar which may create even more juice). Peaches should work nicely with no changes. Hope that helps!
Hi Jenn! I am hoping to make this french tart with cherries this weekend since they are in abundance right now. It will be for a party on sunday. Do you recommend changing the recipe in any way to accommodate for cherries? Or follow as is subbing in the different fruit?
I love your blog and recipes. They are spectacular! I appreciate your feedback on my question.
Hi Kelli, Glad you enjoy the recipes! I haven’t made this with anything but apples. I’d like to say it would turn out well, but fruit can a bit unpredictable in that different fruits produce different amounts of juice. I might suggest mixing the cherries with something else seasonal like peaches. I’d love to hear how it turns out if you try it!
This Rustic French Apple Tart was amazing! I never made a pie or tart until this recipe. It was super easy for a first-timer. I was happy that it was moist, but not mushy. I omitted the glaze though since I don’t keep jam. I tried this recipe because I was served a (strawberry rhubarb) galette last summer. I don’t really like pie, but I loved it….and was looking for an easy recipe to try out. I’d like to try a strawberry rhubarb version of this tart…maybe you can experiment and post a recipe for me!
Made this 3 times over the weekend. Delicious! Used peach jam for the glaze since that’s what I had on hand. Added a few sprinkles of ground nutmeg, forgot to add the tbsp of flour before laying the apples onto the rolled dough but it still turned out perfect. Show stopper for each party, thanks!
Your buttermilk biscuits were a hit👍I made double recipie n freeze it n kids take them out n toast them in a toaster bag n yummilicious warm fresh biscuits r on the table😊I added cheeses n diff herbs in them.I used a flower shape cutter.
This recipe was perfect. Easy to follow and Inexpensive to make. The dough rolled out easily and baked up perfectly. It was a hit with our dinner guests.
Hi Jenn,
This is the most incredible recipe and the pastry is the closest I have ever tasted to anything found in France 😎
Do you think this pastry would work with a tarte tartin? I have never quite conquered a tarte tartin so I would value your thoughts.
Best wishes with the new book and I await my pre-order from New Zealand!!!
Jennifer
Hi Jennifer in New Zealand 🙂 – Glad you enjoyed the tart. While I might be inclined to go with a dough that’s a bit sturdier for a tarte tatin, I do think it will work here. I’d love to hear how it turns out!
Hi Jennifer, as you’re from NZ, would you please tell me how much 1 9/16 cups of flour is?!! Thank you! I can’t wait to try this delicious tart.
Thanks so much, from a fellow kiwi!
Sue
On the top right hand of the recipe you can change from cups to metric. It converts to 180gms. It’s annoying having to convert a lot of recipes to metric.
Fellow kiwi.
Made this dessert for Easter & WOW. Turned out amazing! I followed your recipe exactly & it looked exactly like the pictures. So helpful for a beginner dough baker like me! The only time I wasn’t sure what to do was when I cut my apples & put sugar & spices on…by the time I needed to add apples to pastry there was quite a bit of juice from apples in bottom of bowl & I was unsure of what to do with it. I added it on top of the apples & hoped my dough wouldn’t be soggy but it turned out awesome!!!! I am in Australia & used 3 pink lady apples & my hubby, 2 kids & I ate it warm out of the oven with a scoop of vanilla ice cream on top! We all gave it a 5/5. Another recipe winner in our household!
This is the first time I’m reviewing one of your recipes, but I have made almost half of the recipes on your site. Your recipes are almost unfailingly delicious. I cook quite a bit – some from cookbooks but mostly from food blogs like yours and I would say without a doubt your recipes offer the most consistent results. I say without hesitation you have the best food blog out there! I will for sure be purchasing your cookbook.
ANYWAY, I’ve made this tart 3 times, and each time has been an improvement on the last. The last time I made it I froze it unbaked as you suggested and it turned out beautifully! It baked for 80-85 minutes straight from frozen. I have made a few slight changes that seemed to work better for me (salted butter, 1/3c water, 2tbls flour under the apples) but honestly it was pretty incredible the first time I made it exactly to your specifications! It’s an absolutely beautiful presentation and everyone I’ve served it to as been thoroughly impressed. I owe you one!
So happy you enjoy the recipes, Cole – thanks for the nice words! 🙂
If I make this one day ahead and bake it, should it sit at room temperature or in the fridge overnight?
I’d leave it at room temp. Enjoy!
Would this work using puff pastry?
(Can’t wait to get your cookbook – have ordered!)
Hi Mary, I haven’t tried this with puff pastry, but I suspect it should work with no modifications. I’d love to hear how it turns out!
I have made this twice now (it’s excellent and I love the free form), once with the dough recipe from Jenn, once with puff pastry. It was really good both times. Whenever I bake with puff pastry I roll it out a bit more, as I think it’s too thick straight from the box. I’m afraid I overdid it a smidget, as it seemed too thin on the bottom, but none was the wiser and the pie was gone in 5 minutes.
This is a great recipe! My whole family loved it. I loved how easy the crust was to make. I can’t wait to try this recipe with different fruit!
This was a delicious dessert and very easy to prepare. The buttery, flaky pastry was easy to make as was the apple filling. This rustic pie was equally as delicious after being frozen.
addendum: First time we made without the apricot glaze (hoping to better entice my husband with it being simple) It was yummy, but I am really looking forward to trying it with the glaze!
Delicious and easy! My family and I really enjoyed this Tart! Even my husband, who “does not like pie”. We made this when apples were not at their prime, I can’t wait to make it in Prime Apple Season!! I believe it will become a household staple for that time of year.
Love this recipe. My suggestion to make it even better is to use three different types of apples rather than using all the same variety of apple. Adds interesting flavor and texture. A Virginia apple grower gave me this hint years ago and it works great in this recipe and any apple pie.
I used a combination of Gala and Honey Crisp apples, and used my mixer’s spiralizer attachment to simultaneously peel and slice the apples so they were all the same thickness. And bonus, it makes fast work of preparing the apples! I used vietnamese cinnamon and added an extra teaspoon (or 2) because I’m a cinna-addict, but I followed the rest of the recipe exactly. My husband said to never bother with another apple pie again, this was the best apple dessert he’d ever had. Thanks Jenn – another hit!
This is absolutely the best. Family loved it. I made as recipe written. Is now a favorite
The Rustic Apple Tart was amazing.
I used granny smith apples and it was perfect. The crust was so buttery and flaky and the apples had just enough tartness to them and held up well during baking. I used a mandolin to keep the apple slices uniform.
I rolled the dough out probably a little to much and then didn’t have the three inches you recommend to bring up around the apples. It was still outstanding but I would make sure I do that the next time to help keep the juices in and get more of the delicious crust.
Thanks for another wonderful recipe.
What I love about Jennifer’s recipes is that they are “tried and true”. They always turn out. This is my “go-to” site. I can’t wait to get her cookbook. In the meantime, I made this rustic apple tart and it turned out just as pictured. It was the hit of a party I had. It is fun to make and it was a delicious dinner party dessert for my guests and acmorning treat for my kids with breakfast. Thank you for putting so much into your recipes and for being my “tried and true” go-to site!
This tart was so delicious, I made it twice in one week. My crust did spring a leak, so I felt bad losing all the delicious juice. The second time, I just placed the whole thing (on parchment) in a large pie dish, which kept the syrup contained.
This tart was delicious and a breeze to make – great pastry instructions! I like to center the pastry in a non-stick 9″ fluted tart pan, and proceed from there. The base is a little more substantial and it looks pretty!
Thank you for a great recipe!
I made this and cheated by using a pre-made pie crust (sigh, go ahead and judge me), and it was delicious and very fast to make. It wasn’t as rustic looking because the edge of the pastry was evenly cut. The only bug was that the finished product stuck to the parchment paper. I’ll fix that with a little cooking spray.
This was amazing, delicious and so easy to make. Got rave reviews too! What more could you want?
I just tried this tart for the first time with high hopes. My dough looked exactly like the photos at each step – but then when I rolled it out it would not stay together. As I rolled it out, cracks became crevices even with lots of pinching and trying to hold it together it was a mess. Any suggestions or advice?
So sorry you had trouble, CC! Does the dough feel either too cold or too warm when working with it?
Maybe it was too cold when I took it out of the fridge? I’m not sure how to gauge what it should be – and had noted your telling others not to let it get too warm. Maybe next time I try I can let it get a little more warm and pliable before rolling out?
Yes, it’s a fine line. If it’s either too cold or too warm, it’s difficult to work with. It should be cool but pliable.
This is the best tart. Crust was so tender and flaky. Wonderful flavor. Filling was perfect. The aroma when baking was awesome. 👍🏻
Once Upon a Chef strikes again! This crust is by far the flakiest I’ve ever made and the galette is just a delight to eat. I would not change a thing with the recipe but I will say it makes a big difference to neatly stack the slices rather than plopping them all together in the middle. The tart is definitely best the day it’s made but even on day 2 or 3 it’s a treat.
Gorgeous and delicious. It looks like something that a professional baker has made.
Made this one night as a treat for my husband. He loved it and couldn’t stop talking about how great the crust was. Super easy and quick! I’m making it again and bringing it to our friends house on Super Bowl Sunday.
Amazing tart, I am a lucky girl to have come across you website. Your recipes are well thought out and so appreciated. I don’t know if any other recipe of yours will ever beat your lemon pound cake but I’m going to have a whole lot of fun trying.
Thanks Jen!!
😊
Made this recipe exactly (with granny smith apples) and it was great and fairly easy to make!
Not too sweet. Also its not too much crust.
Crust was easy to work with and sooooo much better than store bought crust.
** Make sure the crust is chilled and firm before putting in oven or the crust will sag. Definitely follow her instructions about chilling the crust after filling with apples. **
To cut down on sweetness, I did not sprinkle extra sugar on top or glaze the apples with jam as that is too sweet for me–the recipe is great either way.
What is the temp this needs to be baked at?
Hi Allison, this should be baked at 350°F. Hope you enjoy!
Yea, it took me a while to find the oven temperature. Maybe put the oven temperature with the ingredient list. Great recipe,
Can I set this up in the morning and refrigerate before baking it around dinner time? Or do you recommend freezing the entire tart and just throwing it in the oven frozen? Which is the better option?
Hi JKL, I’d recommend freezing the tart and putting it directly into the oven.
I made this today. It went together super quick. I don’t have a food processor (well I do but it is in storage and I don’t need it often enough to dig it out). I used a pastry blender and went on with it. I loved it. My darling loved it. He wants the apples thicker next time but I found it to be perfect just as it calls. Really would recommend to anyone. Served it with some vanilla ice cream 🙂
This is delicious and easy! I have to admit I cheated and used store bought dough. Next time I will make my own dough. Can the apples be substituted for other fruits? I think peaches would be yummy too. Thank you!
I have made this many times, it’s a wonderful recipe! I always get rave reviews. Whenever we have a family gathering they always request I make this! I have never changed anything about it because it’s just a great recipe as is.
May I please find out what type of food processor you use? I’ve never had one before and would like to try it out. Thanks !!
Hi Kathy, I use a Cuisinart 14-cup food processor – this one.
What temp for the oven?
Hi Dara, the tart should be baked at 350°F. Enjoy!
I’ve made this recipe 3 times since I saw it on the ouac blog. It is delicious, festive and pretty. Guests loved it. Served it warm with a dollop of vanilla ice cream. Adding an extra apple makes the ratio of dough to fruit better.
This was fantastic! Everyone raved and wanted the recipe. Followed exactly as written and I have to say it was flawless, so so so delectable!! You are truly an amazing chef. Cannot wait for your cookbook!
☺️
I made this a few months ago and it was great. Very easy. Do exactly what the recipe says and you will not be disappointed! I loved the rustic look. Just thinking about it makes me realize I am ready to make it again soon!
Fantastic!
I made it today, in our 14th wedding anniversary!
sweet and delicious!
I made this for my very French in-laws. My mother-in-law told me it was perfection and asked for a second piece. I was truly embarrassed by how pleased I was by her compliment.
😂
This was such a hit in my household! I made it twice in one week–working on a third. Thank you Jenn!
Everyone loved this tart. I also love that it takes so few ingredients to make such a memorable dessert. Fantastic!
This is such a wonderful recipe! It’s easy to make and the crust tasted as good as my Great Grandma’s! Using the food processor for the crust is what made it easy. A combination of Granny Smith and Gala apples worked well. This dessert didn’t last long. Yum!
This recipe was amazing and I am NOT an experienced baker. I omitted the apricot glaze because I ran out of time/ attention span as my guests had arrived — it was delicious even without it. Thank you for making your recipes easy enough for us rookies to follow!
Another AWESOME recipe from Jen!! It was simple to make yet looked like something you’d see at a French bakery. It was so delicious that it was gone in a day. Thanks again Jen! I can’t wait for your cookbook!
Made this twice so far, this is seriously good stuff !! A french friend tasted and commented “this is a perfect French tart”. Your suggestion that less is more with respect to the apples fillings in this recipe is spot on (and I would’ve put more had you not suggested that and it would’ve become soggy). The Turbinado sugar in this recipe is a must.
Fantastic !
I’ve been baking for years, and my family loves apple pie, but this was one of the most delicious desserts I’ve ever made. It’s my new favorite. I do not own a food processor, so I cut the butter in using a pastry blender. The crust is crumbly and I didn’t think there would be enough liquid, but letting the dough chill (don’t skip any steps) makes a difference. And since the form is rustic, it really didn’t matter that the edges weren’t smooth. Also, I skipped the glaze, and probably didn’t add the full amount of sugar on top. However, this didn’t last a day and I’ll definitely be making it again.
I have made this on several occasions, it’s my quick, always impressive go to dessert!
Equally good with a mix of raspberries and blueberries, or fresh peaches.
I always get rave reviews. Thank you,
when i make these, i plump some dried
cranberries with a little boiling water and
add to the tart for sweetness, and eliminate
the sugar as we are diabetic. unfortunately
we can’t have the glaze, but still fab !!!!!
Hi Jenn,
Can I take a short cut and use premade pie dough?
Hi Annie, You could but the homemade (and very buttery!) crust is what makes this tart so delicious.
I decided to made this Thanksgiving morning and it was fabulous. Not only was it easy to make, but we had it out all day for people to snack on until dinner was ready. It was wonderful served at room temperature. My son and I made this together, so that was an added special treat! Pre-ordering your cookbook is at the top of the Christmas list I gave to my husband yesterday. Trying the Italian Wedding Soup this weekend.
I have made this tart twice and absolutely love it. So much easier than Apple pie. Thanks for posting.
Joan
I made this over the holidays with pears and it came out wonderfully. The crust was so easy that I am now using it for other recipes! I also brought a pear tart to work and it was a big hit, several people asked for the recipe. Now I just have to try it with apples🙂
Easy recipe and my family really enjoyed this tart.
Added two tablespoons of concentrated boiled apple cider for more intense flavor.
This is absolutely amazing! Followed the recipe exactly and my friends couldn’t stop raving about it. I used honey crisp apples, which were perfect. I also put my butter in the freezer and the crust came out flaky and wonderful. Definitely a keeper recipe! Can’t wait to make it again!
This recipe came to my email at a time I had been trying to find an easy dinner party dessert, and I just happened to have the ingredients on hand. It was perfect – both moist AND crispy, tender, flaky, cinnamony-goodness. I took mine out of the oven at 45 minutes as it looked done, and it was just right after a few minute rest. This one is going in my Favorites file!
This is the BEST! I initially thought this would be a great way to keep everyone happy and not have to deal with the pie pans – this will be my go to recipe for pie crust always. My husband wants the crust only sprinkled with turbanado sugar and cinnamon. I am going to try the recipe with mincemeat next. Love your sight, have recommended it and sent it to everyone I know interested in care free cooking that always works. You are a genius in the kitchen!
Wonderful recipe for Children!
I made this with my 3 & 5 year old nephews.
They used a pastry cutter to work the butter in. I cut it into pieces to make it easier for them.
They used a Johnny Apple Peeler to peel and cut the apples. They could used the tool fairly easily and they enjoyed using it.
Measuring and mixing in the sugar was adorable! little fingers couldn’t resist the apple with the sugar.
They rolled out the dough and folded it over.
The taste was outstanding. The dough has such a great taste.
We used Lady Pink apples and Honeycrisp.
Such a fun activity with little ones and such a great outcome.
Delicious and flavorful.. Really fun to make.. I added fresh cranberries which added beautiful color as well as a nice tartness and served as a dessert selection for Thanksgiving. It was a huge hit!
Jen- Thanks for all your recipes…every one has been a success.
My dad does not like Pumpkin, so I made this wonderful apple dessert for Thanksgiving this year. I used 3 different types of apples. It was delicious but will use more tart next time. A keeper!
Looking forward to your new cookbook!
This tart is delicious – the crust was so easy to work with and flaky. Since I don’t care for apple pies or tarts with “crisp” apples at the finish, this recipe was great. The apples were soft and tender. Excellent for entertaining or everyday. Thanks!
I love this tart. I don’t add the apricot jam and I usually need to leave it in the over for closer to 70-75 min.
This tart was really easy to make and delicious, without being too sweet–great recipe and I will definitely make again. I also recently made 2 of your pie recipes (pumpkin and pecan) and found the apple tart crust MUCH easier to roll out and work with–Is there any reason why I shouldn’t substitute this crust for the pie crusts next time I make pies? thank you!
Glad you liked it! I know the apple tart’s crust is easier to work with, but I wouldn’t suggest it for pie crust. The tart crust has a lot of butter in it and I’d be nervous that it wouldn’t hold up well to blind baking or behave quite like a pie crust. Sorry!
Delicious, light dessert!
I doubled the recipe to make 2 tarts for this year’s Thanksgiving and they are really good! I used a combination of pink ladies and granny smith. I made the crusts the day before and chilled them without rolling out first (left them in disk shape). The day of, I prepped the filling but needed to run errands so I mixed everything except the sugar since I know it will make the apples leak juices. For assembly, I finally added the sugar then rolled out the dough, one at a time. I skipped the first refrigeration from the original instruction since my dough had already chilled. I simply piled the apples to a heap because we were experiencing a heat wave in LA and didn’t want the dough to get too soft. I put the assembled tarts back in the freezer as I wanted to bake it closer to dinner time. I ended up just baking only one of the tarts for dinner. I almost forgot to do the egg wash and had to take out the tart from the oven 10 min in! I don’t think I brushed enough egg wash because an hour later, the crust didn’t have the nice golden brown as pictured. I also didn’t have turbinado sugar and just used white sugar. Everyone raved about it, however, so that’s a relief. Today, I baked the other tart as I didn’t want it to be in the freezer for long. I added more egg wash this time and sprinkled a combo of brown and white sugar on top. It definitely came out more golden brown than last night’s. I think I didn’t divide the apples evenly because I noticed more liquid oozed out while baking this time. I tasted it and it was definitely from the apples. I simply poured it out and proceeded to cool it. I thought the crust where the liquid pooled was going to be too soggy but over time, the crust was fine. I would like to note that for both times, I skipped the apricot jelly because I didn’t want to buy a big jar for only a small amount needed. This recipe is definitely a keeper and will be part of the dessert rotation because it’s so easy to make and delicious!
I made this last week. It was yummy. I will admit to you that I long ago stopped making my own crusts. So, this was super fast and easy to make.
I made this over the weekend and it came out perfect! I followed the recipe exactly and had no issues at all with a “soggy bottom”, as one of the other reviewers did. It was so delicious, my husband’s face changed. He looked at me and opened his eyes wide. Then he said, “this is so good…” I will be making this for the dreaded in-law visit over the holidays, because I want to impress them. The recipe was very easy to follow. I just put my iPad on the counter while I made it. The photos were also very helpful. Thanks for posting these great recipes, Jenn. They never fail. 🙂
Again, another delicious recipe. Your recipes are consistently perfection. Thank you for sharing so many- I can’t wait to buy your book and support you in return!
😊
My friends and family loved the French apple tart! I found it much easier to make than an apple pie, but just as good. Making the pastry in a food processor was so easy! I did find i needed to add more liquid, perhaps because there’s so little humidity in the air in NH right now. I added an extra two tablespoons of vodka as I’ve had good luck making vodka crust.
This is the BEST apple tart you will ever make. The crust is like a croissant only better. Wonderful!
I will definitely be making this for Thanksgiving…Can I substitute apricot spread for apricot jam or jelly? I’m having a hard time finding jam or jelly! Also, when freezing the tart why is it put directly into the freezer without wrapping? Thanks.
Hi Wendy, the apricot spread should work fine here. And regarding freezing the tart without wrapping it– that should be until the tart is just frozen and not sticky. As soon as it’s at that point, it should be tightly wrapped.
Wooowww – Just wooow!!
I was intimidated by the recipe, not very good baker here. BUT First, I didn’t have enough butter, so substituted with some lard (yup, we use it in Hungarian pastries) though I put less, since it is more greasy. Then, since no butter, I used margarine on the apples, but did not put the leftover juice from the bowl into the cake. After I some kindly messy manner I put on the apples, I just saw how you put them. Oh well, too late…My oven bakes from the top so it got a tiny bit “gipsy”. My partner kept asking “can we eat it already?” every 2 minutes while it was cooling down. He ate 2 slices in a second beat :))) AMAZINGLY AWESOME AND EASY !! I’m impressed 🙂
Yet another amazing recipe! This is delicious and gorgeous!
I made this as written last night and got rave reviews. I even forgot to add the flour to the top of the dough before I put the fruit on and it still came out great. Thank you Jenn!
Can the whole recipe be baked and then frozen?
Hi Judy, I think you’d get the best results if you froze this before baking. That said, if you want to bake it first, I’d defrost it in the fridge and then reheat it in a 350-degree oven for about 15 minutes, or until heated through.
I have made this twice omitting the apricot jelly. Each time people have gone mad for this dessert. Well Done. They absolutely LOVE the crust. As a cooking novice, I would love to know how to change it for blueberries, cherries, peaches, or pear? I saw in previous comments to reduce the sugar. Any ideas on how much? Thank you Jen. I will be making many of your dishes this Thanksgiving. Hope you and your family have a wonderful holiday.
Hi Jane, so glad it has been a hit! I think some other fruits could be used here, but I’d probably avoid berries as they release so much juice (and because certain berries, like blueberries, are more tart, you’d need to add more sugar which would create even more juice). Peaches should work nicely with no changes in the sugar, pears would probably need a little less sugar. And, in terms of cherries, I might suggest mixing them with another fruit such as pears. Hope that helps!
Hi Jenn,
I’m thinking about making this for Thanksgiving. Can it be made ahead and then kept in the refrigerator overnight and then baked the following day? I would like to serve it warm after dinner.
Thanks!
Hi Katy, I would actually freeze it and then bake it directly from the freezer. (I worry that the apples will weep out moisture and make the dough soggy if left in the fridge.) You could also just bake it a day ahead and warm slightly in the oven before serving — it’s best served at room temp or just slightly warm. Hope that helps!
Delicious taste but I ran into several challenges while making the recipe. First, the apples. I purchased large apples but failed to take into consideration that all 3 should be approximately the same size. The only Honey Crisps in the produce dept. were very large but I wanted this variety so I purchased them anyway. In the end, working with different sized slices compromised the appearance of the concentric rings. In addition, when the time came to arrange the apples on the crust, all of the sugar coating had dissolved and I was working with wet apples and didn’t know what to do with the liquid in the bottom of my mixing bowl. (I ended pouring it on top of the apples.) Second, the crust. I followed the directions, rolling my dough on a floured silpat into a 10” circle and refrigerated it. When I transferred it from the refrig to the parchment (to roll it into a 14” circle) it stuck to the parchment (directions did not say to rub additional flour as needed on the parchment). I had quite the challenge scraping the dough off of the parchment and trying to fold it over the apples. The dough tore and got soft. The final appearance & end result was somewhat disappointing—the apples were fork tender in 55 minutes but when I served the tart the bottom of the crust was slightly underdone–due perhaps to the low oven temp? The entire procedure turned out to be much more stressful than making an apple pie. If I decide to make the recipe again, I would (1) make sure all of my apples were the same size, (2) do the crust in its entirety before making the apple filling, (3) rub the parchment with flour prior to rolling the crust to 14” and then rechilling it and (4) bake @ a slightly higher temperature or at least start the baking process @ 375 or 400 degrees to prevent the soggy crust.
Hi Ellie, So sorry you had trouble with the crust! It sounds like maybe the dough got too warm and, as a result, was difficult to work with. It’s not necessary to fuss too much arranging the apples; you can actually just heap them over the dough. This will make the process of assembling the tart much faster and prevent the dough from warming up. Hope that helps!
Have made thr Rustic Apple Tart twice.easy recipe and so delicious. Second time I added some fresh cranberries.
Thank you.annette
Perfection! My family LOVED this so much – served warm with a scoop of vanilla ice cream..happy, happy, happy!
My first time baking from scratch, and it came out great! Thanks for this lovely recipe.
For the Apple Galette, what would you top it off with, if anything? Whipped cream or ice cream? I did find a recipe on another site (shame on me!) that had whipped cream flavoured with maple syrup. What would you do, Jenn? Since I have discovered your website, I have used SO MANY of your recipes and they are always a huge hit!! You’re my go-to girl and I think I’ll just throw all my cookbooks, that are collecting dust, in the trash.
Hi Catherine, So glad you like the recipes! 🙂 I think you could get away with either ice cream or whipped cream here (and the maple whipped cream sounds divine)!
Tonight is Jenn night . I just put the crustless quiche in the oven and have just taken out the rustic apple pie which was perfect until I moved it to check and the crust broke on one side and done juices seeped out . I hope I don’t get a soggy bottom. I’ll let you know
It was brilliant! My partner gave the entire meal 5 stars
So glad – thanks for the follow up!
The tart was so easy and delicious! Actually it was sublime! I will definitely make this again soon!
This apple tart is so delicious and easy to make. I have to confess I am not a baker and I do not own a food processor or a rolling pin. I just broke up the butter with my fingers and used my hands and a soup can to roll out the dough. I also did not have the apricot preserves and used a little brown sugar for the turbinot suger but it still turned out beautiful, delicious and not too sweet. This is definitely going to be my new go to dessert. Thanks Jen for another fabulous easy to follow recipe!
I made apple tart yesterday for some company. It was so impressive looking and delicious! I had a little trouble rolling out the dough on the parchment paper as the paper didn’t stay still, so I took it off the paper and then rolled it to the required size, rolled it back up on my rolling pin, and placed it back on the parchment paper. Other than that, I followed the exact directions which are always so precise. I love the pictures of each step that you always include in your recipes. This recipe is a keeper!!
I made the rustic apple tart with 2 Granny Smith and 1 Fuji apple. My family loved it and it was really fun to make. Thanks so much for the recipe. This will definitely be a hit at Thanksgiving.
I also preordered your cookbook
Thanks, Shirley! So glad your family enjoyed it!
This Rustic Apple Tart is fantastic… family loved it and requested I make it at least once a month. The WOW factor with the finished tart was a real plus. Love how you give us diverse recipes that manage to be simply to prepare and stiil have a WOW factor.
I made it, we loved it!!
Easy to make and it tasted wonderful.
Thank you.
This was excellent and so easy to make. The crust is delicious. I would rather eat crust than filling any day. Can this be made with any other fruit? My cousin is an avid baker, but is allergic to apples.
Sure, Nina – I think other fruits will work well; you’ll just need to adjust the sugar depending on how tart the fruit is compared to apples.
This is Exceptional and I am out this afternoon to pick up pears and test try this for a Thanksgiving recipe. I like to include two NEW recipes each holiday to keep things from becoming ho hum.
Thanks again for all you do here, nothing ho hum in your recipes and best wishes with the cookbook.
Ruth.
Hi Jennifer, first let me thank you for this recipe. We too, almost devoured the tart in one sitting. My 6 year old granddaughter gave it 5 plus, plus Stars. My husband had to control himself from eating the whole thing. It was the first time I attempted to make a crust and it was easy and delicious.
Hi Jen, what kind of apples would you suggest? New to baking with apples and I know some are better than others for pies. Thanks!
Hi Sheri, I usually use a mix of Fuji, Granny Smith and Golden Delicious — but Jonathans, Jonagolds and Honeycrisp work well too.
Me again! I just made the crust with the intention of refrigerating it overnight and making the tart in the morning. Since the crust will be in the fridge so long, should I cover it with Saran Wrap? More parchment paper? I’m afraid it will dry out over night. Thanks!
Hi Sheri, Yes, I would cover with plastic wrap. Enjoy!
Hi Jenn, I have never been able to make an edible pie crust until now. This apple tart was absolutely amazing and the crust was so easy and tasted awesome. Thank you for the detailed instructions. I started making a few of your recipes recently and they have all been fantastic. I can’t wait for your book to come out next year. Thank you for sharing all of your expertise with us!
This was super easy to throw together, and the leftovers (I know, shame on us!) were great even 2 days later. Super delish!
I can’t believe how much I love this tart! It’s simpler than making an apple pie and (in my opinion) even tastier. I like that the tart crust is a little softer than pie crust. I cut the sugar in half since I used gala apples and I didn’t want it to be overly sweet, and that seemed perfect to me. I also didn’t have turbinado sugar or apricot jam on hand so it looked different, but still tasted excellent. I’m already looking forward to making another one!
Really great recipe. Turns out well as long as you don’t fear a little rolling pin action.
Five stars — This is so much more fun than an apple pie! My husband and I made this together,
looking for a recipe we could bring to an upcoming potluck lunch. It was delicious when freshly baked (we ate half), and it was delicious 24 hours later (it also cut more easily). Thanks, Jenn, for another great recipe!
This is a great recipe and to make it even greater ….. serve with butterscotch sauce over top with a scoop of french vanilla ice-cream on the side.
What a great idea! I made it this evening and we all loved it… didn’t have to worry about left overs 🙂 Much easier than an apple pie and just as yummy!
Your recipes are spectacular!!! My goal is to make every one of them. So far I’ve made about 30 or so and I am hooked on your site! This apple tart was Fantastic!!! 3 of us ate it in a few hours! Thanks again for the best recipes!! Can’t wait for your cookbook!
So glad you’re enjoying the recipes, Denise! 😊
I am slightly embarrassed to admit how much of this tart was devoured by 2, in less than 12 hours. “Rustic”, as it turns out, has nothing to do with not being sublime. Both of those adjectives went hand in hand, in this treat. Typically in any sort of apple pie, there will be at least a cup of sugar. From a mere 1/3 cup of sugar in the filling, I was happily surprised at such sweet flavor. Too bad I will not know if this baked dessert freezes well, as it is sadly gone 🙂
Mouthwatering and scrumptious!!
OMG!!! Definite winner in our house! The crust is so flaky and perfect!! I will NEVER lose this recipe…that is a guarantee. Thank you 😁
This is an amazing apple tart. Made it today and don’t have a smidgeon left. How do I make two without going through the process twice? Perhaps make a double batch of dough, split it up, put it in fridge and then do the apple fillings and baking one at a time?
Thank you for your foolproof recipes. Can’t wait for the cookbook to arrive.
So glad you enjoyed the tart, Vivienne! Yes, that’s how I’d go about baking two. You could probably bake them both at the same time, if you’d like; just rotate the pans in the oven so they cook evenly.
I made this last night for dessert and it was delicious! We served it with some vanilla bean ice cream and everyone loved it. (Even people who typically don’t like baked apple desserts!) I will definitely make this again. Thanks for another great recipe.
This tart is absolutely delicious. The top crust was crisp while underneath was creamy. I altered the dough recipe by adding 2 T sour cream to the ice water, I am letting the dough rest in the refrigerator for one hour, on the first rollout so the gluten fibers to line up and improve the texture. Because I adore Nutmeg, I am adding 1/4 t of nutmeg to the apple mixture.
Can you prepare early and keep in refrigerator for several hours before baking?
Hi Diane, I’d actually put it in the freezer so the apples don’t start to weep, which might make the crust soggy before it ever hits the oven. It can go directly into the oven from the freezer; just add 5 to 10 min baking time. Hope you enjoy it!
Hi Jen,
This apple tart sounds wonderful and definitely will be part of our Thanksgiving meal. If baked frozen is the time remain the same?
Also I can hardly wait until April when your new cookbook comes out. I’m sure it will be a success.
Hi Debbie, I’m guessing you’d need to add 5 to 10 minutes. Hope you enjoy it and please lmk how it turns out for Thanksgiving :).
Delicious and beautiful. Your directions are always so detailed and great!
How do I send you a pic?
So glad it turned out well, Dianne! I’d love to see a photo – please send direct to my email [email protected].
This was delicious! I’ll definitely make this again. I ended up adding a bit more water to the dough because it seemed dry, but the crust still came out flakey and light. While the tart was baking, there was a lot of butter pooling in the pan. Is that normal? I wonder if I should be cutting the butter into smaller pieces (I don’t have food processor). Thanks!
Hi Ela, Glad you enjoyed it! Are you sure it was butter pooling in the pan and not the juices from the apples? They tend to escape if there are any holes in the dough.
Hi Jenn! I’m pretty sure it was butter. It had a greasy feeling, and wasn’t sticky at all… The same thing happened when I tried making a pie earlier this year… very bizarre!
Hi Ela, any chance you used margarine? If it was butter, as you mentioned, you may need to cut it into smaller pieces.
Hi Ela, I always use a electric food scale to weigh ingredients when baking it’s much more accurate. Maybe that would help, it’s also so much easier quicker and less dishes. All recipes and King Arthur Flour have ve conversion from cup to weight.
Hi Jenn, just I forgot when I made the suggestion about using a scale that you also offer the conversion which I use and much appreciate. Thank you for your delicious recipes.
Hi Jenn, I just received your email about your new cookbook. Congratulations!!! I live in Toronto Ontario, Canada so I went online to the Chapters website this morning and pre-ordered your cookbook. I have LOVED all your recipes and can’t wait to receive the cookbook in April 2018. I hope everyone who has enjoyed your recipes supports your cookbook by pre-ordering, it’s a great feeling to be able to support you in your labour of love.
Joni
Thank you so much, Joni. ❤️ I’m glad you were able to find it on Chapters and appreciate your support!
Amazing! Followed the recipe exactly as written…no changes needed. The crust was flakey and crisp. The bottom was not soggy. It looked just like your photo so I knew it would be delish.
Hi Jen
Love ALL your recipes and I get so happy when a new email from you appears!
I was wondering if the tart could be frozen ( unbaked) for a short period of time and cooked frozen?
Thanks for your reply!
That is so sweet, Barb – so glad you’re enjoying the recipes! You can definitely freeze this tart unbaked and cook straight from the freezer. Please lmk how it turns out!
First time making a tart. This was one of the best recipes I’ve made. My family gave it a thumbs up. On the whole it was a light flaky tart and not too sweet. Thank you for sharing such good recipes.
Hi Jenn, I have a surplus of fresh peaches, would it work with them if I use less sugar (2 tablespoons)?
I do think it’d work, Jeanette. Please let me know how it turns out!
This is spectacular! We’ve been trying apple pie recipes looking for our favorite for the last few years. This is it! It was simple to make and everyone loved it. Thanks for the recipe.
This is one of the best Apple treats I have ever made!!
Could you substitute pears for apples? Thanks!
Hi JB, I think that’d work, although you might cut back on the sugar since pears aren’t as tart.
Jenn–I don’t have a full-size food processor. Can I still make the pastry?
Or, could I use a store-bought crust?
If so, what kind would you recommend?
Thanks!
Hi Carol, You can definitely make the crust by hand – just cut the butter in with two knives or rub it in with your fingers, then stir in the water. It will work fine. Hope you enjoy it!
Looks delicious. What are your favorite baking apples to use?
Hi Adriene, I usually use a mix of Fuji, Granny Smith and Golden Delicious.
JonaGold apples are a delicious blend and the perfect apple for all sorts of pastries and muffins