This Rustic Apple Tart is one of my family’s favorites. Every July we spend hours and hours picking and processing apples from our lovely apple trees. Apples come early in our part of the country, but we do not complain. We love apples!
So far we have made 20 pints of our thick and spicy applesauce and 24 quarts of canned apples. Fresh apples have gone into pies and cakes and lunch bags as well!
Of all the things I make, this Rustic Apple Tart is by far my fave. The crust is divine and the apples have just the right blend of sugar and spice.
Today I had only 3 of our apples left so I bought some Granny Smith and Gala to round out the flavors.
This is by far the best apple peeler I have owned. My husband found this Victorio Apple Peeler at Emergency Essentials. It is also available on Amazon.
It makes quick work of coring, peeling and slicing the apples! The suction base keeps the peeler in place with no wobbling. Here is the link to check it out – Victorio VKP1010 Apple and Potato Peeler, Suction Base – $24.99!
The apples are first cooked in butter, sugar and spices (the house will smell incredible!) before they are mounded on the buttery dough.
The finished product is irresistibly delicious! Try your first piece when the tart is warm from the oven and have another about 30 minutes later. That is perfectly acceptable at our house.
If you enjoy this try our Plum Crostata as well! It’s equally delightful.
Best Pie/Tart Dough Recipe in the History of the World!
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 stick cold butter, cut into small piece (if it starts getting soft stick it in the freezer for a couple of minutes before using)
- 1/4 teaspoon ground cinnamon
- 1/4 cup ice water + a tad more if needed
Combine the flour, sugar and the salt. Cut in the cold butter until mixture resembles coarse meal. Sprinkle on the ice water and using a fork stir gently until just mixed. Pat into a ball and wrap tightly in plastic wrap and refrigerate for at lease 30 minutes before using
I use my Cuisinart food processor to make quick work of this.
Apple Filing Recipe – courtesy of Carole Walter, Cooking Light
- 2 tablespoons unsalted butter*
- 1/4 cup packed brown sugar
- 2 tablespoons granulated sugar
- 4 1/2 cups sliced peeled sweet apples like Golden Delicious (about 1 1/2 pounds)
- 4 1/2 cups sliced peeled tart apples like Granny Smith (about 1 1/2 pounds) $
- 2 teaspoons fresh lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon apricot preserves
- 1 teaspoon water
- Melt butter in a large skillet over medium-high heat. Add brown sugar and the 2 tablespoons granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 3 ingredients (through nutmeg). Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. Remove from heat; cool to room temperature.
- Preheat oven to 400°. Set oven rack to lowest third of oven.
- Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. Place dough and parchment paper on a baking sheet. Arrange cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing gently to seal (dough will only partially cover the apple mixture). Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. Bake the tart at 400° for 45 minutes or until golden brown.
- Place the preserves and 1 teaspoon water in a small microwave-safe bowl. Microwave at HIGH for 30 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm or at room temperature.