If you believe there’s no dessert quite as delicious as a warm slice of apple pie, wait till you try this rustic apple tart. A tart is even easier to make than a pie since it has only a bottom crust, and you don’t even need a special tart pan. There are plenty of essential tart and pie-making tools for every baker, but as long as you have a classic pizza pan, you’ll be set.
Be sure to plan your grocery shop around picking up the best apples for apple pie, as this detail makes all the difference. And feel free to brush up on our guide to baking pies and tarts if you need a refresher. We’re confident you’ve got everything you need to create stunning and delicious apple tart!
Apple Tart Ingredients
- All-purpose flour: The best flour to use for tart dough is all-purpose flour. It contains both hard and soft wheat, giving the tart shell structure and tenderness.
- Butter: Since butter is such a prominent ingredient in this apple tart, you’ll really be able to taste it. Make sure you’re grabbing one of the high-quality butter brands for this recipe.
- Cold water: We like to fill up a bowl with ice and water, and let it sit for a few minutes so the water gets ice cold, then measure the water tablespoon by tablespoon into the dough as needed.
- Apples: The secret to a great apple tart is to slice the apples paper uniform and thin. Use a very sharp knife, and aim for slices that are about 1/16th-inch thick.
- Apricot preserves: Once the apple tart is finished baking, you’ll brush the top with apricot preserves to add shine, gloss and flavor.
Directions
Step 1: Create the dough
Preheat the oven to 400°F. In a large bowl, whisk together the flour and salt. Cut in the butter until the mixture is crumbly. Sprinkle with cold water, 1 tablespoon at a time, and toss with a fork until the dough can be formed into a ball.
Step 2: Form the crust
On a floured surface, roll out the dough into a 13-inch circle. Place the tart on an ungreased 12-inch pizza pan. Turn the edges under itself.
Step 3: Assemble the apple tart
Beginning at the outside, arrange the apples in a circular pattern, overlapping each slice. Make a second circle facing the opposite direction. Continue alternating directions until the crust is covered.
Step 4: Bake
Brush the apples with the melted butter, and sprinkle the top with sugar. Bake until the apples are tender and the crust is beautifully golden, 40 to 50 minutes.
Step 5: Brush with preserves
Whisk together the apricot preserves and water. Brush the mixture over the apples until every apple is coated and looks shiny and glossy. Cut the apple tart, and serve warm.
Recipe Variations
- Sprinkle in warm baking spices: Add some cozy flavors with spices like cinnamon, nutmeg, cardamom and cloves. A little of these will go a long way, so don’t be too heavy-handed.
- Swap in pears: Not a fan of apples? Pears and apples have a similar texture, so swap the apples for sliced Bosc or Anjou pears instead.
- Use summer fruit: A summer’s harvest brings stone fruits aplenty. Swap the apples for peaches, apricots or plums. In-season fruits will taste better than anything out of season.
How to Store Apple Tart
Cool the apple tart to room temperature. Wrap any leftovers in storage wrap, or place in an airtight container. Keep on the counter for up to two days or in the refrigerator for four days.
Apple Tart Tips
What types of apples should I use for apple tart?
The best types of apples for an apple tart are Granny Smith, Braeburn, Honeycrisp, Cortland and Pink Lady. Any apple that’s firm, crisp and tart bakes well.
Should I serve my apple tart warm, at room temperature or cold?
A tart is best served on the day it’s made, and is best warm or at room temperature (especially if there is a scoop of vanilla ice cream nearby!).
What’s the difference between an apple pie and an apple tart?
The main difference is that tarts have only a bottom crust, so they’re more of an open-faced pastry. Apple pies have a top and bottom crust, with the filling encased between the two. Tarts tend to be a bit more intricate in pattern since you actually see the “filling.”
What’s the difference between an apple tart and tarte tatin?
A tarte tatin is a pastry with fruit that’s been caramelized in butter and sugar before the tart is baked. It’s also baked upside down so the pastry crust stays crisp while the fruit gets soft, then it’s flipped back once it’s baked.
