This rustic apple tart is the epitome of cozy, home-style baking. Featuring a tender, flaky butter pastry base, it is filled with thinly sliced Macintosh or Winesap apples tossed in warm cinnamon and lemon juice. The fruit bakes until tender and syrupy, while the edges of the dough are folded over to create a charming, irregular crust. It’s an effortless yet elegant dessert that pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Ideal for autumn gatherings, weekend brunches, or any occasion calling for a sweet, comforting finish, this recipe brings the warmth of a farmhouse kitchen to your table.
Rustic Apple Tart Master Recipe – House Beautiful
Description
This rustic apple tart is the epitome of cozy, home-style baking. Featuring a tender, flaky butter pastry base, it is filled with thinly sliced Macintosh or Winesap apples tossed in warm cinnamon and lemon juice. The fruit bakes until tender and syrupy, while the edges of the dough are folded over to create a charming, irregular crust. It&# 226;ÂÂs an effortless yet elegant dessert that pairs perfectly with a scoop of vanilla ice cream or a dollop of whipped cream. Ideal for autumn gatherings, weekend brunches, or any occasion calling for a sweet, comforting finish, this recipe brings the warmth of a farmhouse kitchen to your table.Ingredients
Directions
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Preheat oven to 400ðF (200ðC). Line a baking sheet with parchment paper.
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On a lightly floured surface, roll the pastry dough into a rough circle about 14 to 15 inches in diameter.
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Transfer the dough to the prepared baking sheet and refrigerate while you prepare the apples.
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Peel and core the apples, then slice them into 1/4-inch-thick slices. You should have about 3 cups of fruit.
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Place the apple slices in a bowl and toss them with the lemon juice, 3 tablespoons of the granulated sugar, and the cinnamon.
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In a small bowl, combine the 2 tablespoons of flour with the remaining 1 tablespoon of sugar.
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Remove the dough from the refrigerator and sprinkle the sugar-flour mixture evenly over the center, leaving a 2-inch border uncovered.
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Arrange the apple slices evenly over the flour-sugar mixture.
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Fold the 2-inch border of dough over the apples in overlapping folds to form the sides of the tart.
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Brush the folds of dough lightly with water and crimp with your fingers to seal.
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Shave the butter over the top of the apples.
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Bake in the preheated oven for 40 minutes, covering the crust edges with foil after 20 minutes if they are browning too rapidly.
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The tart is done when the crust is golden brown and the apples are tender with syrupy juice.
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Let cool for 10 minutes before sliding the tart onto a serving platter.
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Just before serving, sift the confectioner's sugar evenly over the crust.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 119.5kcal
- % Daily Value *
- Total Fat 13.5g21%
- Saturated Fat 8.5g43%
- Cholesterol 35.8mg12%
- Sodium 107.2mg5%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in the oven before serving.
Variations: For a different flavor profile, try adding a teaspoon of vanilla extract to the apple mixture or sprinkling chopped nuts like walnuts or pecans over the apples before baking.
Tip: Macintosh, Gala, and Honeycrisp apples work well for this tart as they soften nicely during baking. If using very tart apples, you may want to increase the sugar slightly.
