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This apple tart looks like it came from a fancy bakery, but it’s easily made at home. We’d even say it’s a little easier than making apple pie.
A simple apple tart recipe you can easily make at home
There’s nothing fussy, here. Just thinly sliced apples lined up on top of a buttery, flaky crust. The apples are lightly brushed with apricot jam then topped with a handful of sliced almonds. We love it just the way it is, but you could very easily skip the jam and go for a drizzle of caramel sauce instead. A dusting of powdered sugar would also be nice.
Any baking apple will work — you’ll need two. We used Braeburn apples. We just love the rosy peel around the edges. We were inspired by Ina Garten’s French Apple Tart Recipe — she uses Granny Smith and peels them.
There’s no reason why you couldn’t use pears here, either. Or, possibly a combination of apples and pears. That would be delightful.
Disclosure: We’re sharing this in partnership with Gold Medal Flour. We’re pretty excited about it because it’s been our flour of choice for quite some time (my Mom’s, too).
- 1 1/4 cups (175 grams) all-purpose flour (we use Gold Medal flour)
- 1/2 teaspoon kosher salt
- 2 teaspoons sugar
- 1/2 cup (115 grams or 1 stick) very cold unsalted butter, cut into small cubes
- 3 to 4 tablespoons ice cold water
- 2 baking apples such as Granny Smith or Braeburn
- Juice of half a lemon
- 3 tablespoons granulated sugar
- 2 tablespoons cold unsalted butter, cut into small cubes
- 2 tablespoons apricot or light colored jam
- 3 tablespoons sliced almonds, lightly toasted
- Add 3/4 cups of flour, salt and the sugar to the bowl of a food processor fitted with the steal blade. (See note below for making crust by hand). Pulse 2 to 3 times until combined.
- Scatter butter cubes over flour mixture and process until a dough or paste begins to form, 15 to 20 seconds. (There should be no uncoated flour).
- Scrape bowl, redistribute the flour-butter mixture then add the remaining 1/2 cup of flour. Pulse 4 to 5 times until the flour is evenly distributed. (Dough should look broken up and crumbly).
- Transfer dough to a bowl and scatter with 3 tablespoons of the water. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 1 to 2 tablespoons of extra water and continue to press until the dough holds together.
- Transfer to a clean surface. Work the dough just enough that it comes together into a ball. Shape into a flat rectangle then wrap with plastic wrap. Refrigerate at least 30 minutes and up to 2 days.
- Adjust an oven rack to the middle position and heat oven to 400 degrees F (200 C). Line a large baking sheet with parchment paper.
- Roll chilled dough into a 13 by 9-inch rectangle. Trim edges then transfer to the baking sheet. Using a fork, prick the crust every 1/2-inch to prevent air pockets from forming while it bakes. Refrigerate while you prepare the apples.
- Cut apples in half through the stem. Remove stems and core them (a melon baller helps, here). Slice the apples crosswise into 1/2-inch-thick slices. Scatter lemon juice over apples to prevent browning.
- Place overlapping slices of the apples in four rows down the tart; 8 to 9 slices per slice should do it. To keep things pretty, it’s best not to use the smaller slices from the ends of the apples). Scatter sugar over apples and dot with butter.
- Bake for 45 to 50 minutes, until the crust is browned and the edges of the apples begin to brown. Rotate once during baking. Don’t worry if juices from the apples run out onto the pan and burn. The tart will still be okay.
- When the tart is done, use a large spatula to loosen then transfer to a cutting board or platter. Warm the jam on the stove or using a microwave. Lightly brush warmed jam over the apples. Scatter almonds on top.
2. Instead of glazing the tart with apricot jam, try adding a drizzle of caramel sauce or dust with powdered sugar.
3. To toast almonds, add to a dry pan over medium-low heat. Shake the pan constantly to prevent burning. The nuts are toasted when they’re lightly browned and smell nutty.