Rustic French Apple Tart
This post may contain affiliate links. Read my full disclosure policy.
Like an apple pie without the pan, this rustic French apple tart features a buttery, flaky crust cradling a thin layer of cinnamon-scented apples.
Picture the quintessential French dessert, and you might envision rows of gleaming macarons and jewel-like fruit tarts within a Parisian pâtisserie. Yet, in the comfort of their own homes, the French cherish simplicity over extravagance. Take this rustic apple tart as the perfect case in point: resembling an apple pie without the pan, it boasts a buttery, flaky crust cradling a layer of cinnamon-spiced apples. Can’t you just imagine it cooling on a windowsill in a sun-drenched kitchen in the French countryside?
“Magnifique! This is a perfect apple galette. The addition of vanilla to the apples is inspired…The crust is simple to make, using a food processor, but produces a pastry that is both buttery and flaky. I’m actually off to make another right now with my remaining apples, since we polished off this first one shortly after it came out of the oven!!”
If the thought of homemade pastry crust seems daunting, let me ease your mind. This dough is a snap to prepare in your food processor and it’s easy to roll out. Plus, 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 irregularly 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 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, such as Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, or Honey Crisp. These apples hold their shape when cooked, while non-baking apples turn into applesauce. As you can see, I use two types of apples for this recipe. With any recipe that calls baking apples, like apple muffins, apple crisp or apple cobbler, it’s a good idea to use different varietals for a more nuanced flavor.
Step-by-Step Instructions
Step 1: Make the Crust
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).
Step 2: Prepare 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.
Step 3: Assemble
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 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Then chill the assembled tart in the fridge for 15 to 20 minutes while you preheat the oven.
Step 4: Bake
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.
Video Tutorial
You may also like
- French Apple Cake
- Apple Cobbler
- Perfect Apple Pie
- Apple Crisp
- Baked Apple French Toast
- Apple Strudel
- Plum Galette
Rustic French Apple Tart
Like an apple pie without the pan, this rustic French apple tart features a buttery, flaky crust cradling a thin layer of cinnamon-scented apples.
Ingredients
For the Crust
- 1½ cups all-purpose flour, spooned and leveled
- ½ teaspoon salt
- 2 tablespoons granulated sugar
- 1½ sticks (12 tablespoons) very cold unsalted butter, cut into ½-inch pieces
- ¼ cup very cold water
For the Filling
- 1¾ lbs baking apples (3 large) (see note)
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 tablespoons unsalted butter, melted
- ⅛ 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 ⅛-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 ⅛ 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 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon 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 1½ 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.
- Note: Be sure to use baking apples that hold their shape when cooked, such as Honeycrisp, Jonagold, Fuji, Granny Smith, or Golden Delicious. And use a mix of different varietals for the best flavor.
- 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. (Wait until right before baking the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake directly from the freezer. (It may take a few extra minutes to bake from frozen.)
Nutrition Information
Powered by 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I have made this tart many times and it always turns out perfect. I prefer this over apple pie and in my opinion it’s simpler to make. Very rustic yet refined at the same time. I have used Granny Smith and Gala apples and prefer to do a mix of half and half or whatever I have on hand! I also like to make the dough the day before if possible because I think the flavor develops a little more and it seems to be easier to work with.
Hi, Jenn!
I’d like to give this a go, but I can’t seem to find turbinado sugar. Will it work with something else? I have caster, regular granulated & muscovado sugars on hand.
Thanks! 🙂
Hi Helen, muscovado sugar would work nicely. Enjoy!
Turned out perfect. I used half the sugar in the crust and it was excellent. Next time, I might follow your advice and add it all. Seems like you might know something 😉.
Let me just start by saying that I don’t “bake”, desserts are definitely not my wheelhouse. So when some friends asked me to bring a dessert for a dinner get-together I was at a loss of what to make, and certainly didn’t want to do store-bought. I went right away to OUAC site because all of her recipes are a guaranteed success.
I made the rustic apple tart, followed the directions to a T and it was absolutely outstanding and delicious! It was also beautiful to serve and was quickly gobbled up by all.
This will be one of my favorite go-to desserts from now on! Now I’m actually looking forward to trying some more new dessert recipes from Jenn!
Scrumptious! So easy. Great instructions!
Perfectly balanced not too sweet! Must have made this over 20 times! And shared this recipe with many others!! ❤️❤️❤️ Definitely a keeper!
The crust is great. I made it exactly according to the recipe and it was perfect. For the filling I used 1tbsp. of tapioca to thicken and I made an oatmeal crumble as a top crust. It was like a cross between an apple crisp and apple pie. I’ve made this twice and I’ll make it again.
Thank you for this simple recipe. I picked our (imperfect0 apples yesterday and had some wild blackberries in the the freezer from last season. The flavour of the pastry is terrific, given the very light handling. I’d make a double quantity though, lest it is eaten in one sitting.
I made this recipe a few weeks ago — so easy and incredibly delicious! Posted on Instagram – much positive feedback. Of course, mine was slightly more rustic than professional, but the taste-results were wonderful. Love OUAC — recipes always perform as expected.
Thanks for this wonderful recipe, especially the detailed instructions. I’m a “seasoned” cook who learned much from your pastry handling description. I followed the recipe (using Pink Lady apples) and directions exactly, and the tart came out beautifully, perfectly imperfect. It is vanishing quickly! I will make this again.
Very easy and delicious !! I ended up adding twice the cinnamon because I had no vanilla extract and it turned out very tasty regardless.
Made the Rustic French Tart for dinner which was served with lovely French press coffee. Coq au Vin was the main dish and served it with a multigrain, crusty bread and a Bordeaux wine. Both dishes were marvelous! It was about 3 hours of cooking but totally worth it!
This was delicious! I used the apples we’d frozen from the summer season, and made the pastry by hand…home made, hand made.
Made the tart exactly how it was written. Came out beautifully. However, it seems pretty bland to me. Kinda boring.
I made this tart. It is both delicious and beautiful. Something you will be proud to serve. Also, I love the artistic feel of assembling the tart. Just lovely in every way.
This is absolutely amazing, even with the modifications I made:
– 2 large Fuji apples
– 1/4 cup of sugar for the filling
– No sugar for glaze
– No jam at the end
– Bake for 45 minutes (that’s when it was golden brown)
No juices were leaking out for me, probably because I used fewer apples.
This recipe is the BEST. My whole family adores it. It comes together so easily. Now I’ve started to branch out with berries, etc., (whatever’s on hand) and it always turns out beautifully.
OMG Jennifer!! This is an incredibly delicious tart! The crust is SO easy (especially with the aid of the parchment paper), and it’s probably the absolute very best tasting crust I have ever made….so buttery and delicious! I pretty much followed the recipe exactly…with the exception of adding slightly less sugar to the apple filling mixture. I use Golden Delicious apples because they don’t release too much moisture and are already inherently sweet. I am an experienced cook and baker, but I found doing the concentric circle thing with the Apple slices was tedious and most likely unnecessary. I worked pretty fast but the dough still seemed to warm ip a bit too much in trying to accomplish this. It ended up making it much more difficult to fold the dough up and over. I would suggest…especially to novice cooks, to simply mound the apples in the center of the dough and gently pat them out evenly to within the 3”as stated.
These are just a couple little personal tweaks to an AWESOME dessert. Thank you SO much for sharing this easy and incredibly delicious dessert. This will definitely go in my ‘Best Desserts’ recipe box. Yum!
I just made this tart for our New Years dessert. Absolutely delicious!!!! Tastes like a dessert from a restaurant. I plan to make it again next week when I host 19 women for lunch. Looking forward to receiving your book. Most of menu consists of your recipes. Lynn
Glad you enjoyed it! 🙂
Absolutely delicious! Will make again and again. ………family loved it (Especially with a dollop of whipped cream). Should have sent you a photo, by the time I thought of it, it was all gone!!!
It’s in the oven now, and too many juices spilling out. Will it be ok? 25 minutes more to bake. Help. I followed your instructions exactly.
Hi Nancy, It’s normal for some of the juices to leak out. How did the tart turn out?
It’ not as bad as I thought. I did go in a few times and soaked up the excess with paper towels. The bottom might be soggy, but it looks delious. Will see what the family thinks tonite. Thank you for getting back so quick. Merry Christmas!
Do you think this would be okay to bake with a removable tart pan rather than the free hand rustic look? Just wondering if the cooking time would change, I have a different extra pie crust I made from a previous recipe and I’ve been wanting to try out my tart pan but I’m struggling to find a recipe I like!
Sure, Cass, that should work. Hope you enjoy!
Hi – I’m going to be making this tomorrow. What’s the purpose of sprinkling the flour on top of the dough before layering he apples? Is that meant to thicken the filling, or is there another reason you do it?
Yes, it helps to thicken the filling and also provides a slight barrier between the fruit and the dough so the dough doesn’t get soggy. Hope you enjoy!
Jenn, If I need to chill it for longer than 20 minutes before baking, will that hurt anything?? Also, I LOVE your recipes!! So glad I found your site!!
Michela
Hi Michela, It will be fine to chill this for longer than 20 minutes (and so glad you like the recipes)! ❤️
Had some apples to use up and a ready made piecrust to use. Except for the crust made exactly like recipe. Turned out beautifully both in look and taste. Will make again for sure!
The first time I made this recipe it was fabulous!! The next time our plans changed and I had already created the tart but hadn’t baked it. The recipe stated that it could be frozen at this point and to bake while still frozen. However the butter heated to melting long before the pastry had firmed up. The tart baked in a pool of butter. It still tasted okay but had not puffed and the pastry was on the hard crackly side instead of crisp and flaky. So my advice is : DO NOT FREEZE!
I made this recipe twice now. Super good! The big thing is to use an apple variety that will hold its shape when cooked and not become applesauce. For those who live in the upper midwest I would suggest using NW Greening, IdaRed, or Haralson. If you can find these heirloom varieties they will work too (Calville Blanc, Rhode Island Greening).
Since my home orchard has 22 trees, I am fortunate to pick my own apples.
Great recipe! I’m a Julia Child fan so did the crust by hand instead of the food processor. I used parchment paper on a cookie sheet with no sides. I was able to roll out the crust directly on the cookie sheet and baked on same sheet. Used Granny Smith apples with no leaking. Crust was perfectly flakey and buttery.
Hi Jenn,
I’m going to a Friendsgiving party and wanted to impress, so I’m making a rose apple tart but with the same ingredients. My only worry is I keep seeing Frangipane or apple sauce filling in some tarts. Obviously people who’ve made this love it. Can you educate me on how is it that omitting a layer doesn’t take away from the flavor? I’m freaking out over this. Please help.
Hi Bahar, Those are both nice variations but they are not necessary here – I promise!
I made this a couple weeks ago and was in HEAVEN! This has to be the best thing I’ve ever baked.
I want to make it for Thanksgiving, but someone is already bringing an apple pie 🙁 If you had to use a different fruit for the filling, what would you recommend?
Hi Olivia, Can you get plums where you are? This plum galette is almost identical and I love it just as much. If not, I’d go with pears. Hope that helps!
Perfect!!! I was hoping you’d say plums 🙂 Thank you!
This is my family’s most requested dessert! (I make it exactly as directed.) Question: Can I bake 2 tarts at once in the oven? If so, should I use regular conventional oven or the convection setting? And should I switch their top/bottom placement once during baking? Lastly, would it change the baking time?
Hi P, So glad it’s a hit with your family! Yes, you can bake 2 of them at once. I’d use the regular/conventional setting and rotate the pans halfway through the baking time. They may take just a couple minutes longer in the oven. Happy Thanksgiving!
I did just a couple of things differently – I always use frozen grated butter for my crusts – it just adds a bit more flakiness to the crust (in my mind) – switched cinnamon to apple pie spice….and added rum to the apricot preserves for the glaze. Overall – it is a great go-to recipe to have on hand. Next time, I may increase the sugar in the dough to 3 tablespoons.
Hello Ms Segal
Had great success (luck?) using store bought pie crust for rustic apple tart before but would like to try your crust. How far in advance can I make the dough? Would it have to sit at room temp before rolling?
Thanks for your advice
Hi Janice, 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. 🙂
This tart is DIVINE. I made it exactly as written, with Bob’s Red Mill all-purpose gluten free flour, and it turned out perfectly. The dough didn’t seem like it would come together while it was in the food processor, but I dumped it onto the table anyway and it ended up being fine after the butter warmed up a little from my hands (I used butter directly out of the freezer). Thank you so much for this recipe, it’s a really simple and delicious alternative to apple pie that I will make again and again.
Is there another preserve that would be suitable for the glaze as we aren’t fond of apricots?
I plan to make this and freeze for thanksgiving.
Thanks
Julie
Hi Julie, you can just omit the preserves. It will still be delicious!
Hi Jenn. I’m anxious again to make one of your amazing recipes! If I freeze the entire tart ahead of time, do I take it straight out of the freezer and bake at 350 degrees for 55-65 minutes, or will it take longer since it’ll be frozen?
Hi Lori, It’s likely to take a few extra minutes in the oven so keep a close eye on it. Hope you enjoy!
I love this recipe! It was absolutely delicious. Your instructions are very easy to follow.
My questions are, could you make it the day before and store it in a very cold fridge and bake it in the morning or is it better to make a couple days ahead and freeze? Also my crust was a tiny bit crumbly, have you ever had to add a bit more water?
Hi Denise, glad you like this! Yes, you can make it a day ahead but I would store it in the freezer instead of the fridge. And if you find the dough to be a bit crumbly, just try working a bit more with your hands to warm it up or, if necessary, add a tiny bit more water. Hope that helps!
Best pastry recipe ever! Made this exactly as written, and couldn’t resist it – had to share to get it out of the house before I made a glutton of myself and ate the whole thing! Friend who’s had real French pastry said it’s the best she’s ever had. That’s a winner
Turned out just like the photos! Yay! Used plant-based butter to make vegans happy. Will definitely make again.
Can you freeze already baked leftovers and would it be better to then thaw on the counter or in the oven?
Hi Vanessa, I’ve never frozen this already baked but I suspect it should work. I’d stick it directly into the oven (frozen) before serving.
Turned out beautifully. I didn’t have time to chill it properly once assembled- it only got 5-7 min in the fridge but it turned out great anyway.
3 apples was too many- I had at least a cup of filling left over. Our tree cranks out big apples, maybe.
When I make it again, I’ll probably cut the sugar down. Between the mixed in sugar, the sugar in the crust, the jelly glaze and the turbinado sugar, it came out super sweet.
Made this tonight and used Honey Crisp apples…it was amazing! My crust was perfect and it was really beautiful to boot! The fact that I did not have to make the crust all perfect make it look even better. I had to add a bit of extra water when making the crust but I think that the amount could sway a bit due to different flour types. I am currently obsessed with this site and have a line up of other things to try. Thank you 🙂
Thank you! This was very easy to make because of your excellent instructions, comments and photos! My French apple tart looks so pretty and I can’t wait to serve it to my family! I didn’t have apricot preserves, but I made a quick powdered sugar/milk glaze. I can’t wait to make this again for Thanksgiving and Christmas!
We loved this (and used orange marmalade because it’s what I had and regular sugar). But my bottom crust was soggy. I used a Pillsbury (cheat) crust but left it thick and followed your other directions, didn’t use too many apples. I’ve just never been a successful home-made crust-maker. I’d like to make this again. Can you offer me any suggestions?
Hi K, I suspect it was probably the store-bought crust. If you make it again, I’d suggest making the crust in the recipe. I promise it’s easy! 🙂
Try the homemade crust! As written, it’s the whole secret to this recipe, and even you can do it.
I made this yesterday for my family and it tasted fantastic!!! I even accidentally added too much water to the dough mixture and it still turned out perfectly! Thanks for this keeper of a recipe.
Fabulous! The pastry is so much better than standard pie crust. My family loved it. I would emphasize your advice to not worry too much about making it look perfect. My dough was not nearly as pretty as the pictures as I put it together, but after baking it looked just like yours. I’ll definitely be making this again soon!
Hi Jenn. I can’t seem to find turbinado sugar. What would you suggest using in it’s place?
Thanks in advance.
Hi Dana, you can replace it with an equal amount of brown sugar. Hope you enjoy!
Dana….save a couple packets of ‘Sugar in the Raw’ next time someone brings in coffee or you’re at Starbucks….same as the Turbinado and 3 packets did the job! Hate to see those little packets get tossed out at work…
HI there Jenn,
I’m a nanny for 3 kids and I also cook for them at the end of the day. I made this tart for them in the afternoon, and they devoured this after dinner! It’s that good, high praises from my boss again, thanks to your easy to follow and oh so delicious recipe! Will be making this again for my family and friends this weekend. THANK YOU SO MUCH!
JEAN
You’re so welcome — glad it was a hit! 🙂
I made this today for a get together this evening and everyone loved it! So pretty too. I didn’t add the butter to the apples, as I knew it didn’t add a significant flavor, but does add calories! It was still very delicious, of course! I think the apricot jam glaze is brilliant…just happened I had some homemade that worked perfectly. Homemade crust is essential. Another Jenn great recipe! Thank you.
This is a really yummy dessert!! Great instructions and easy to make. I’ll be making this often! Thanks!
Absolutely brilliant! I used pre-made puff pastry but apart from that did everything just as you said and it turned out perfectly! One of the easiest yet impressive recipes I have ever made.
Now my grandchildren aged 11 and 8 are going to make one each with me for Thanksgiving.
Thank you SO MUCH! I used my own orchard’s apples, and sliced and froze others for us to make Thanksgiving tarts. Denise Fleming, Zephyr, Ontario, Canada
Hi – I’ve become a huge fan; really enjoy every recipe I’ve tried. I’ve been asked to make an apple tart for 10, rather than 8. If I increase everything by 25%, do you think it would work? Or would I be better off making 2 crusts, and adding a portion of the second crust to make a larger base?
Hi Kathy, So glad you like the recipes! 🙂 I do think you could multiply all the ingredients by 1.25 to make a slightly larger tart. Enjoy!
OUTSTANDING !!!!!!
Hi Jen, should I use all the 1/4 cup cold water in making the dough?
Yes, Liza, you should use all the water. Hope you enjoy! 🙂
Dear Jenn…assuming this serves six…is there a way I can increase ingredients to serve eight?
Thank you.
Love love your recipes.
Actually, you’re in luck because, as is, this serves 8. (And glad you like the recipes)!! 💓