this is a pretty freeform, rustic apple tart recipe that is more art than science. in the fall, come apple season, easy rustic tarts are a quick way to celebrate and use up your apples that you got apple picking. make this apple tart anytime you have a ton of apples!
how to make a freeform apple tart
- Preheat oven to 400F.
- Make your pate brisee. Pulse in a food processor butter, flour, a pinch of salt, and a few tablespoons of ice-cold water until crumbly. Form into a disc, wrap in plastic wrap and stick in the freezer while you prep the apples.
- Peel your apples and slice them in half vertically, so you have two half-moons of apple slices. Keep them neat and intact.
- In a small bowl, mix together dry spices/sugar together.
- Roll out your dough to ½" thick, and drape it over your tart pans, leaving about 1" of overhang.
- Nicely place your apple slices on top of the dough. Squeeze lemon juice over apples evenly, then dust the sugar/spice mixture on top.
- Fold the overhanging dough over the edges - brush with an egg wash and sprinkle with sugar.
- Bake at 400 for ~30 min
what is the best tart pan for making an apple tart?
i used these 14x4" tart pans, but you can totally use any tart pan you want. consider this more an art than a science!
what's the best apple peeler for baking?
I love and recommend this apple peeler!
📖 Recipe
rustic apple tart
Ingredients
- 1 disc of pate brisee
- 1 ¼ cups of all-purpose flour
- ¼ cups of cold water
- pinch of kosher salt
- 1 stick of butter very cold
- 8-10 small tart apples
- ½ c of sugar
- Lemon juice
- 1 tablespoon of cinnamon 1 teaspoon of cloves, 1 teaspoon of nutmeg
- 1 egg stirred
Instructions
- Preheat oven to 400F.
- Make your pate brisee. Pulse in a food processor butter, flour, a pinch of salt, and a few tablespoons of ice-cold water until crumbly. Form into a disc, wrap in plastic wrap, and stick in the freezer while you prep the apples.
- Peel your apples and slice them in half vertically, so you have two half moons of apple slices. Keep them neat and intact. I love this apple peeler!
- In a small bowl, mix together dry spices/sugar together.
- Roll out your dough to ½" thick, and drape it over your tart pans, leaving about 1" of overhang.
- Nicely place your apple slices on top of the dough. Squeeze lemon juice over apples evenly, then dust the sugar/spice mixture on top.
- Fold the overhanging dough over the edges - brush with an egg wash and sprinkle with sugar.
- Bake at 400 for ~30 min
Tried this recipe?Let us know how it was!