Rustic French Apple Tart
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. (I love the sound of this expression — oh peef; literally, it means ‘by nose,’ but it’s used for stuff you just do, by second nature, feel, guesswork. In cooking, it’s often a case of a-little-of-this-and-a-little-of-that.)” (Read Dorie’s wonderful article When French Women Bake here.)
This free-form apple tart is something the French might throw together au pif. Like an apple pie without the pan, it consists of a thin layer of sliced apples baked on top of 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.
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.
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 sides 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.
Rustic French Apple Tart
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 sides 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 before rolling, or until pliable. 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.
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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.
Reviews & Comments
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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
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!
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 yuou 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