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Simple apple tart recipe

Simple apple tart recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Fruit pies and tarts
  • Apple pies and tarts

I always have shortcrust pastry in my freezer. I use a mandoline to slice the apples, so that they are very thin and become soft when baked.

223 people made this

IngredientsServes: 6

  • 250g plain flour
  • 125g salted butter, softened
  • 4 tablespoons water
  • 6 Granny Smith apples, peeled and very thinly sliced
  • 3 tablespoons caster sugar

MethodPrep:30min ›Cook:30min ›Ready in:1hr

  1. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Add enough water to make a firm dough. Wrap the pastry in cling film and let it rest in the refrigerator while you prepare the apples.
  2. Preheat the oven to 220 C / Gas 7.
  3. Roll out the pastry between two sheets of baking parchment. Using a knife, cut a circle to fit the tart tin, and line the tart tin with the shortcrust.
  4. Place the apple slices into the pastry case in an overlapping spiral beginning at the outer edge and ending in the centre. Sprinkle with the caster sugar.
  5. Bake in the preheated oven until the pastry is golden and the apples are soft, about 30 minutes.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

The apple slices on top were over-done and the tart needed more moisture. Next time I will stew the apples and put a few slices on top for decoration.-05 May 2013

This was great. I used 2 Braeburn apples (what I had!) - unpeeled but cored and sliced thinly in a food processor - and no sugar, added a bit of lemon juice (as there was a delay before baking it) and cinnamon instead. It was enjoyed by my whole family, with a bit of vanilla ice cream.-22 Jan 2016

    • 1 1/4 cups all-purpose flour
    • Pinch salt
    • 3 tablespoons sugar
    • 9 tablespoons cold butter
    • 1 egg yolk
    • 3 or 4 medium apples, preferably Golden Delicious, or pears, peeled, cored and very thinly sliced
    • 2 tablespoons brown sugar
    • Crème fraîche, sweetened whipped cream or vanilla ice cream.
    1. 1. Combine flour, salt and sugar in a food processor pulse once or twice. Cut 8 tablespoons butter into chunks, and add it and egg yolk to flour mixture. Process until butter is blended, about 10 seconds. Turn mixture into a bowl, and add cold water, a tablespoon at a time, stirring after each addition. After adding 3 or 4 tablespoons you should be able to gather mixture into a ball wrap ball in plastic, and refrigerate for at least 1 hour (or freeze for about 15 minutes). 2. Heat oven to 400 degrees. Roll or pat dough into a 10-inch circle it can be quite crude in shape. Place it on a cookie or pizza sheet lined with parchment. Arrange fruit slices on top, right out to edges make the pattern attractive, if you like. Sprinkle with brown sugar. Cut remaining butter into bits, and top fruit with it. 3. Bake until crust is nicely browned and fruit is tender, 20 to 30 minutes. Remove, and serve warm or at room temperature, with crème fraîche, whipped cream or ice cream.

    Recipe Summary

    • 4 ½ cups all-purpose flour
    • 1 ¼ cups white sugar
    • ¼ teaspoon salt
    • 1.063 cups unsalted butter
    • 4 eggs, beaten
    • 2 teaspoons vanilla extract
    • 4 Granny Smith apples - peeled, cored and chopped
    • ¼ cup brown sugar
    • ¼ teaspoon ground cinnamon
    • ½ cup chopped walnuts
    • 4 ounces apricot jam (if using jam, use less sugar) (Optional)

    In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.

    While the dough is chilling, prepare the apple filling.

    In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.

    Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.

    Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.

    Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.

    Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

    Recipe Summary

    • 2 cups all-purpose flour
    • ¾ cup butter, softened
    • 2 eggs, beaten, divided
    • ⅓ cup white sugar
    • 1 tablespoon white sugar
    • 1 teaspoon ground cinnamon
    • 2 pounds tart apples - peeled, cored, and sliced
    • ½ cup sultana raisins
    • ¼ cup white sugar
    • 1 tablespoon ground cinnamon

    Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

    Combine flour, butter, 1 1/2 egg, 1/3 cup plus 1 tablespoon sugar, and 1 teaspoon cinnamon in a large bowl. Knead by hand to form a smooth, consistent dough.

    Turn dough out onto a lightly floured work surface. Roll out 3/4 of the dough into a 10-inch circle press over the bottom and sides of the prepared cake pan.

    Mix apples, sultanas, 1/4 cup white sugar, and 1 tablespoon cinnamon together in a bowl. Spread over the dough in the cake pan.

    Roll out remaining dough into a circle cut into strips about 1/3-inch wide. Form an X in the center of the tart with the 2 longest strips. Create a lattice by weaving vertical and horizontal strips in an over-and-under pattern, using the shortest strips for the edges. Press ends of the strips firmly to the edge of the tart trim excess dough with a knife.

    Brush remaining beaten egg over the dough.

    Bake in the preheated oven until pastry is light brown, 60 to 65 minutes.

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    Apple Tart Recipe

    This is Alice Water's Apple Tart Recipe, though I read that she says it's a Jacque Pepin recipe. Regardless, it's delicious. Here, I baked it in a rectangular tart pan (I doubled the dough portion of the recipe for this) and the filling fills it beautifully. So, feel free to use a normal tart pan, or do as I did.

    Feel free to make the dough ahead and assemble everything when you're ready to bake. Just remember to save the apple peels and cores for the glaze!


    Pastry Dough

    • 1 cup unbleached all-purpose flour
    • 1/2 teaspoon granulated sugar
    • 1/8 teaspoon salt
    • 6 tablespoons (3/4 stick) unsalted butter, softened, cut into 1/2-inch pieces
    • 3 1/2 tablespoons chilled water


    • 2 pounds apples (Golden Delicious or another tart, firm variety I used Honeycrisp Apples), peeled, cored (save peels and cores), and sliced
    • 2 tablespoons unsalted butter, melted
    • 5 tablespoons sugar



    Make the Dough: Sift flour, sugar, and salt in a large bowl add 2 tablespoons of the butter. Blend in a mixer until the dough resembles coarse cornmeal or blend with two hands / pastry blender. Add the rest of the butter mix everything until the biggest pieces look like large sized peas.

    Slowly add in water, stir, then slowly add in more until the dough just holds together. Toss with hands, letting it fall through your fingers, until it&rsquos ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll the dough into a ball.

    Flatten into a 4-inch-round disk refrigerate. After at least 30 minutes, remove let soften so it&rsquos malleable but still cold. Smooth cracks at edges.

    On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. If you are using a squared tart pan, you want to roll the dough out into a rectangle. Dust excess flour from both sides with a dry pastry brush.

    Place the dough in a lightly greased 9-inch round or squared tart pan (read headnotes), or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it.

    Assemble and Bake the Apple Tart: Overlap the apples on the dough in a ring 2 inches from edge if using a round tart pan. If using a rectangular tart pan, overlap the apples in even columns. If going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself crimp edges at 1-inch intervals.

    Brush melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. (You definitely will not be able to put all 5 tablespoons of sugar on this tart. It&rsquos just too much! But if you can, more power to you!)

    Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

    Make glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover simmer for 25 minutes. Strain syrup through cheesecloth.

    Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

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    5 minutes of hands on time, then about 20 minutes of cooking time and only one bowl is dirty.

    And ready for the hardest part of this recipe? Cut your Puff Pastry Sheets in half, slice a few apples and stir them around in a little brown sugar and maple syrup. Pretty tough, huh?

    Next, layer that sweet apple atop the Puff Pastry Sheets. Sprinkle with just a touch more brown sugar and wincy bit of cinnamon. A quick trip in the oven and the pastry rises into dozens of flaky layers around the golden, caramelized apple slices. It&rsquos sweet, decadent and almost too easy.

    All cooked and looking so puffy and fine!

    Now, for the finishing touch. Don&rsquot forget to dust that baby with a little or a lot of powdered sugar. So fancy!

    Yes, this recipe is super simple, but the best thing about serving it to a crowd is that everyone absolutely loves it. I promise &ndash serve this for your holiday festivities and your family will not be able to get enough. In fact, I would suggest buying a few packages of Puff Pastry Sheets and storing them in your fridge. You&rsquoll be ready at a moment&rsquos notice, when your in-laws decide to stop in without calling first. EEEK!

    You guys are going to adore this apple tart and it definitely needs to make an appearance on your Thanksgiving dessert spread! It&rsquos:

    Brilliantly flaky
    Seductively sweet
    Prime for entertaining
    And simply gorgeous, my dawling!

    This recipe is foolproof. So perfect for parties and such, but also heavenly warm from the oven with a spoonful of vanilla ice cream or whipped topping &ndash any time of day! I can&rsquot wait to see your version! Be sure to snap a picture when you make this apple tart for your friends and family and tag #kimscravings on Instagram. Enjoy, friends!

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    This recipe for quick apple tart (the apples are dashed with brandy!) is just one of Pam’s contributions to the book. It comes from the chapter in which she describes her time as the food editor to the then start-up Cooks Illustrated, where she wrote, created, and tirelessly tested recipes under its founder Chris Kimball for the next nine years.

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    This apple tart is one of my favorite fruit tarts – made of just 4 ingredients, it’s remarkably beautiful and irresistible in its simplicity. Thinly sliced apples, sprinkled with just a touch of sugar and butter, baked to perfection on a flaky pie crust. Trader Joe’s frozen pie crust makes it especially quick and easy. This simple pie is made in the French tradition, with just a few ingredients so that the fruit really shines without distractions.

    Although the king of apples for baked pies is the Granny Smith apple, this particular tart works best with Golden Delicious apples. They’re naturally sweet, meaning you don’t need much to dress them up.

    For efficiency, you could use a mandoline to slice the apples. I’m terrified of mandolines (painful accidents, shudder!) so I just use a knife. I usually cut 4 blocks of apples around the core, so that the remaining core is rectangular, and then slice the blocks evenly into thin slices. Arrange the slices in a circular pattern, and it almost looks like a blooming rose on the pie crust. Simply lovely!


    • 1 pie crust (Gourmet Pie Crust at TJ), thawed if frozen
    • 4-5 Golden Delicious apples
    • 2 Tbsp sugar
    • 2 Tbsp butter, sliced thin


    1. Preheat oven to 375° degrees.
    2. Press pie crust into a 10-inch tart pan. Trim any excess crust. Prick evenly with a fork.
    3. Peel, core, and thinly slice apples (about 1/8-inch thick). Arrange in overlapping pattern on pie crust.
    4. Sprinkle sugar evenly over apples. Spread butter pieces evenly over apples.
    5. Bake for 45 minutes or until apples are golden.


    For a fancy touch, warm some apricot jam (to make it easier to spread) and brush on top of cooked tart. The jam will make the apples glisten.

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