Rustic Apple Tart

I made this tart last week and after that I wanted to make it again and again and again. The crust is the best part. It’s buttery, flaky and melt in the mouth. One of the best crusts I ever sunk my teeth into. I wish you a very pleasant week, ahead!!!

Pulse the flour, salt and cold butter in a food processor

until the butter is the size of peas, about 5 seconds. (do not over-process).

Sprinkle the ice cold water over the mixture and process until just moistened and it starts to form into a dough. (do not over-process). Turn the dough on to a lightly floured surface and bind, then knead 2 to 3 times, just until it comes together.

Pat the dough into a disk, cover with cling film and let rest in fridge at least 15 minutes. Tip: It’s best to make this dough at the end of the day and let it rest in the fridge overnight. It gives the best results.

On a lightly floured surface, roll out the dough into a 16-17-inch round about ¼ inch thick. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.

Combine 2 tablespoons of the (brown) sugar with the extra 1 tablespoon of flour in a small bowl, then sprinkle the mixture evenly over the dough.

Arrange the apple slices on the rolled dough, in overlapping concentric circles, leaving a 3 -inch boarder.

Brush the apples with the melted butter and sprinkle with the remaining 1 ½ tablespoons (brown) sugar.

Fold the dough over the arranged apples in a free-form fashion.

Bake the tart in the centre of the oven for 40-50 minutes, or until the apples are tender and golden and the crust is deep golden and cooked through. Remove the tart from the oven and brush the apples with the melted preserves (jam).

Rustic Apple Tart

Original Recipe

Preparation time: 10 minutes; Baking time: 40-50 minutes; Makes: 12-14 inch tart

Ingredients

  • 190g (1 ½) cups all-purpose flour (I used 160g all purpose flour + 30g cornstarch)
  • Pinch of salt
  • 170g (1 ½) sticks, 6oz) cold unsalted butter, diced into ½-inch pieces,
  • 1/3 cup ice cold water
  • 3 ½ tablespoons brown sugar (you can use white too)
  • 1 tablespoon all-purpose flour, extra
  • 4 -5 large Golden Delicious apples, peeled, cored and sliced into1/8-inch pieces
  • 2 tablespoons extra butter, melted
  • 2 tablespoons melted and strained apricot preserves (jam)
  • Egg wash (optional)

Instructions

  1. Preheat the oven to 400ºF (200ºC) ten minutes before using. Line a large unrimmed baking sheet with parchment paper.
  2. Pulse the flour, salt and cold butter in a food processor until the butter is the size of peas, about 5 seconds. (do not over-process). Sprinkle the ice cold water over the mixture and process just until moistened, about 5-10 seconds. (do not over-process)
  3. Turn the mixture on to a lightly floured surface and bind, then knead 2 to 3 times, just until it comes together. Pat the dough into a disk, cover with cling film and let rest in fridge at least 15 minutes. It’s best made at the end of the day and left to rest overnight in the fridge. It gives the best results.
  4. On a lightly floured surface, roll out the dough into a 16-17-inch round about 1/4 inch thick. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
  5. Combine 2 tablespoons of the (brown) sugar with the extra 1 tablespoon of flour in a small bowl, then sprinkle the mixture evenly over the dough.
  6. Arrange the apple slices on the rolled dough, in overlapping concentric circles, leaving a 3 -inch boarder.
  7. Brush the apples with the melted butter and sprinkle with the remaining 1 ½ tablespoons (brown) sugar.
  8. Fold the dough over the arranged apples in a free-form fashion.
  9. Refrigerate the unbaked tart until slightly chilled, about 10 minutes. Optional: you can brush the tart with egg wash and sprinkle with turbinado sugar before baking.
  10. Bake the tart in the centre of the oven for 40-50 minutes, or until the apples are tender and golden and the crust is deep golden and cooked through.
  11. Remove the tart from the oven and brush the apples with the melted preserves (jam). Slide the parchment onto a cooling rack and let the tart cool slightly before serving.
  12. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240ml American Cup.

Points to Note

  1. The pie crust dough weighed 440g (1 Ib)
  2. The first time I made this tart, I baked it for one hour but the bottom was a tad too brown almost bordering on burning. I now bake it 50 minutes.
  3. The baked tart can be stored overnight at room temperature. Reheat in a 325°F (160ºC) oven before serving.
  4. I have now made this tart at least 50 times and still continue to make it. It’s the best tart I ever had. 
  5. Last Updated:February 15, 2018

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Own Notes:

250g flour; 220g butter; 1/3 cup water +1tbsp. Dough=560g (280 x 2); apples 21/2 large; Bake 50 mins, switch off last 5-10 minutes.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

27 thoughts

  1. That crust looks great and so easy to put it together! Pit fruits are starting to come in, so I may need to save back a few nectarines and peaches to make one of these in a few weeks.

    Virtual hugs,

    Judie

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