Apple Tart Recipe

Apple Tart

This Apple Tart from Delish.com is a beauty.

Prep: 20min

Total: 1h30min

Yield: 8 serving(s)

Ingredients:

• 5 apples, peeled, cored, and sliced
• 1/3 c. packed brown sugar
• Juice of 1/2 lemon
• 1 tsp. ground cinnamon
• 1 tsp. pure vanilla extract
• 1 1/3 c. all-purpose flour
• 1/4 c. packed brown sugar
• 1/2 tsp. kosher salt
• 1/4 tsp. ground cinnamon
• 10 tbsp. butter, melted
• 1 tbsp. granulated sugar
• 2 tbsp. butter, cut into small cubes
• Melted apricot preserves

Instruction:

1. Preheat oven to 350°. In a large bowl, toss apples, brown sugar, lemon juice, cinnamon, vanilla, and salt together.
2. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Add melted butter and stir until dough forms. Press mixture into a 10” or 11” tart pan with a removable bottom, pressing until dough is smooth.
3. Arrange apples over crust, sprinkle with granulated sugar and dot top with butter. Bake until crust is golden and apples are tender, about 1 hour.
4. Brush with melted apricot preserves and let cool slightly before slicing and serving.

Rustic French Apple Tart

Like an apple pie without the pan, this French apple tart consists of a thin layer of cinnamon-scented apples over a buttery, flaky crust.

Prep: 30min

Total: 1h30min

Yield: 8

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 392, Fat 21 g, Carbohydrate 49 g, Protein 4 g, Saturated Fat 13 g, unSaturated Fat , Sugar 26 g, Fiber 3 g, Sodium 195 mg, Cholesterol 73 mg

Ingredients:

• 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
• 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
• 1 tablespoon all purpose flour
• 1 egg, beaten
• 2 tablespoons turbinado sugar
• 1 tablespoon apricot jelly or jam, optional for glaze

Instruction:

1. 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).
2. 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.
3. 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.
4. 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.
5. 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.
6. Meanwhile, preheat the oven to 350°F and set an oven rack in the center position.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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.
12. 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.)

Classic Apple Tart

Apple tart is my family’s favorite dessert. I love it because it makes the house smell amazing and the tart looks so polished and beautiful (taking a few extra minutes to fan out the apples makes it look like it came from a bakery!). This is a French-style apple tart, not an apple pie, meaning a wedge of the tart is thinner and neater than a slice of all-American apple pie. Try it topped with ice cream for that delicious a la mode taste. Rolling the dough for the tart makes for a finer-textured crust, but on many occasions I have simply pressed the crust into place with great results.

Prep: 0 20min0

Total: 0 1h40min0

Yield: Makes one 9- or 91/2-inch tart

Ingredients:

• 1 stick unsalted butter, cut into1-inch cubes, plus 1 tablespoon, melted
• 11/2 cups all-purpose flour, plus extra for rolling
• 1/4 teaspoon kosher salt
• 2 tablespoons sugar
• 3 Granny Smith apples
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cinnamon

Instruction:

1. Set the cubed butter on a plate and place it in the freezer for 15 minutes. Fill a cup with ice and water and set aside. Place 1 1/2 of the flour, 1 8 teaspoon of the salt, and 1 tablespoon of the sugar in the bowl of a food processor and pulse to combine. Take the butter out of the freezer and add it to the flour. Pulse the mixture until it looks like wet sand, about 10 seconds. Add 2 to 3 tablespoons of the ice water and pulse until the dough comes together into a ball.
2. Lightly flour your work surface and place the dough on top. Then lightly flour the top of the dough and roll to about a 10- to 11-inch circle, sprinkling more flour under and on top of the dough as necessary. Gently drape the dough over the rolling pin and transfer it to a 9- or 9 1/2-inch fluted tart pan (ideally one with a removable bottom). Fit the dough into the bottom and up the sides of the pan as evenly as possible and press off excess dough from the fluted rim. Set the tart pan on a baking sheet and place in the refrigerator for 15 minutes.
3. Preheat the oven to 350degreesF. Peel, core, and quarter the apples and then thinly slice them lengthwise. Place the apples in a large bowl and toss with the lemon juice, the cinnamon, and the remaining 1 tablespoon sugar and 1 8 teaspoon salt. Remove the baking sheet with the tart shell from the refrigerator. Arrange the apples in concentric circles so they overlap slightly. Brush the edges of the crust with the melted butter and then bake until the edges are golden and the apples have cooked down, about 1 hour. Cool for 15 minutes before slicing and serving.

Apple Tart

Loaded with fresh apples and baked to a perfect golden brown, this beautiful apple tart is the pastry of the summer! A combination of buttery, nutty, and tart, it tastes as good as it looks!

Prep: 40min

Total: 95min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 229 kcal, Carbohydrate 40 g, Protein 3 g, Fat 7 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 40 mg, Sodium 76 mg, Fiber 3 g, Sugar 18 g, unSaturated Fat 3 g, servingSize 1 serving

Ingredients:

• 1 ½ cup flour
• ¼ cup granulated sugar
• ¼ tsp salt
• ¼ cup unsalted butter (cold)
• 1 egg yolk
• 2-4 tbsp cold water (as needed)
• 5 apples (peeled, cored and sliced thin)
• 1/3 granulated sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Dash of salt
• Apricot preserves

Instruction:

1. Press the bottom and sides of the pan. Trim the excess dough by rolling the rolling pin over the top of the tart pan. Prick the bottom of the pan a few times with a fork and place in the fridge while you prepare the filling.
2. Bake for about 50-55 minutes, until the apples are tender and the crust is nice and golden brown. Once cooled, mix a little water with some apricot preserves and brush them over the apples to get a nice sheen.

Amazing Apple Tart Recipe

FAQ

What’s the difference between apple pie and apple tart?

What is the best apple to use for a tart?

How to make Mary Berry apple tart?

How do you make apple tart Jamie Oliver?

1. 1 kg apples , such as Golden Delicious or Chantecler.
2. 100 ml armagnac.
3. 55 g unsalted butter.
4. 12 sheets of filo pastry (270g)
5. 115 g caster sugar , plus extra for sprinkling.
6. 1 teaspoon vanilla sugar or a few drops of vanilla extract.
7. 1 lemon.
8. 1 small sprig of fresh rosemary.