Rustic Apple Tart
Bring the charm of homemade elegance to your dessert table with this Rustic Apple Tart. Featuring a buttery, flaky crust and tender, cinnamon-spiced apple filling, this recipe is as visually stunning as it is delicious. Made with simple ingredients like Granny Smith apples, brown sugar, and a hint of lemon juice, this tart strikes the perfect balance between sweetness and tartness. The freeform style means no pie dish is required—just roll out the dough, fold it over the flavorful apple filling, and bake to golden perfection. Ideal for cozy dinners, holidays, or any occasion that demands a touch of rustic sophistication, this tart is easy to make and even easier to enjoy. Serve it warm with a scoop of vanilla ice cream for the ultimate comforting treat.
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Recipe Information
Ingredients
- 190 grams All-purpose flour
- 50 grams Granulated sugar
- 1 teaspoon Salt
- 113 grams Unsalted butter (cold, cubed)
- 60 ml Ice water
- 3 medium Apples (e.g., Granny Smith, peeled, cored, and sliced thinly)
- 50 grams Brown sugar
- 1 teaspoon Ground cinnamon
- 1 tablespoon Lemon juice
- 1 large Egg (beaten, for egg wash)
- 2 tablespoons Coarse sugar (for sprinkling, optional)
Instructions
In a large bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Add the cold, cubed butter to the bowl, and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
Slowly add the ice water, one tablespoon at a time, mixing just until the dough comes together. Do not overmix.
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the apples by peeling, coring, and slicing them thinly. Place the apple slices in a large bowl.
Add the brown sugar, ground cinnamon, and lemon juice to the apples. Toss until the apples are evenly coated.
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a rough circle, about 12 inches (30 cm) in diameter. Transfer the dough to the prepared baking sheet.
Arrange the apple slices in the center of the dough, leaving a 2-inch (5 cm) border around the edges.
Gently fold the edges of the dough over the apples, pleating the dough as needed to create a rustic look.
Brush the edges of the dough with the beaten egg and sprinkle with coarse sugar if desired.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden brown and the apples are tender.
Allow the tart to cool on the baking sheet for 10-15 minutes before slicing and serving.
Nutrition Facts
Calories |
2350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.9 g | 127% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2470 mg | 107% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 179.4 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 179 mg | 14% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 974 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
