Fall is the perfect time for apple tarts. The crisp, tart apples are in season, and the cooler weather makes it the perfect time to bake. This recipe for apple tart is easy to follow and produces a delicious and beautiful dessert that everyone will love.
The fluffy, buttery pastry contrasts nicely with the tart slices, while the slight crunch of sugar coating the apples is a little too delicious! Like many other fruit tarts, this recipe is extremely easy to put together.
I love how the flaky crust and sweet apples come together perfectly. My favorite apple tart recipe is the classic French Apple Tart or Tarte aux Pommes. It’s made with fresh apples, homemade applesauce, and apricot jelly, which gives it a tangy and sweet flavor that I can’t resist.
The apples in this tart are not sautéed or cooked before baking, which helps to preserve their natural sweetness and crunch. Instead, they are tossed in a simple spice blend and baked with a touch of apricot glaze. The result is a tart that is full of flavor, texture, and beauty.
If you’re looking for a delicious and easy-to-make apple tart recipe, I highly recommend this one. It’s sure to become a new favorite!
What you will need to make the tart recipe
Learn how to make this delicious and easy apple tart recipe that is sure to impress. The best part of this dessert is that its ingredients are very affordable. It’s very easy to prepare and can be served warm or cold.
For the tart shell
- All-purpose flour
- Unsalted butter softened
- Cold water and more if needed
Filing for the Apple Tart
- Medium-sized apples baking apples: golden delicious preferred
- Lemon juice
- Ground nutmeg
- Jar apricot preserves
- Orange liquor
Notes and Tips:
- For a richer flavor, use a combination of different types of apples, such as Granny Smith, Honeycrisp, and Golden Delicious.
- You can make your own if you don’t have a pre-baked tart crust. Follow your favorite recipe for pie crust.
- To make a lattice crust, cut the dough into strips and weave them over the top of the tart.
- Serve the apple tart warm with a scoop of vanilla ice cream or whipped cream.
This apple tart is the perfect dessert for any fall gathering. It’s easy to make, delicious, and beautiful. So gather your ingredients and get baking!
Here are some additional tips for making the best apple tart:
- Use tart apples. Tart apples like Granny Smith will help balance the crust’s sweetness and the topping.
- Don’t overmix the apples. Overmixing will make the apples mushy, and the slices will break.
- Don’t overbake the tart. The tart should be golden brown but not too dark.
- Let the tart cool slightly before serving. This will help the filling set and make it easier to slice.
- The tart is made with a double crust, which makes it extra flaky and delicious.
- The apples are a combination of tart and sweet varieties, such as Granny Smith and Honeycrisp.
- The apricot jelly is optional but adds sweetness and acidity, enhancing the tart’s flavor.
- The tart can be served warm or cold, and it’s delicious with a scoop of vanilla ice cream or whipped cream.
My preferred choice is a scoop of creamy vanilla ice cream to complete this beautiful dessert. You can also serve it with whipped cream or Crème Fraiche. And don’t forget that the tart tastes better when warm.
The Apple tart recipe is an easy apple dessert recipe. It’s a great way to use those apples in your fruit basket.
- 1 cup all-purpose flour
- 5 tbsp unsalted butter softened
- 2 tbsp sugar
- 1/8 tsp salt
- 2 tbsp cold water and more if needed
- 6 medium-sized apples baking apples: golden delicious preferred
- 1/4 cup water
- 1/4 cup sugar
- 1 tsp lemon juice
- 1/3 tsp ground nutmeg
- 1/3 tsp cinnamon
- 1 tbsp sugar
- 1 – 12 ounce jar apricot preserves
- 1/8 tsp orange liqueur
- To prepare the pastry dough: In a medium bowl, add flour, butter, salt, sugar and 2 tablespoons of cold water. Mix all ingredients with fingertips until just blended, adding more water, 1 teaspoon at a time, if needed. Press dough onto the bottom and up side of a 9-inch tart pan with removable bottom. Make sure dough is evenly distributed. Refrigerate while preparing filling.
- To make the filling: Peel and core 3 apples, and cut in chunks. In a blender, gradually combine chunks with 1/4 cup water until pureed. Mixture should be smooth. Pour pureed apples into a saucepan with 1/2 cup apricot preserves and 1 tbsp sugar. Bring to boil over high heat, then reduce heat and cook uncovered for 20 to 25 minutes and until mixture is very thick, stirring frequently.
- Peel remaining apples and cut each lengthwise into quarters and remove cores. Cut each apple quarter lengthwise into 1/8 inch-thick slices. Add slices into a large bowl and gently toss with lemon juice, sugar, cinnamon and nutmeg.
- Preheat oven to 400 degree F. Remove tart shell from refrigerator. Evenly spread applesauce into tart shell. Arrange apple slices closely overlapping, in small circles. Start from the center of the applesauce filling and form circle. Arrange remaining apple slices, closely overlapping in large circle over the applesauce filling. Place tart in a large baking sheet and bake 45 minutes or until apples slices are tender and browned. Remove pan and let cook on a wire rack.
- Add remaining apricot preserves into a small saucepan. Add 1/8 tsp orange liquor and bring to a boil. Reduce heat and let cook for 2 – 3 minutes or until mixture is thicker. Remove from heat. Using a pastry brush, brush apricot mixture evenly over apple slices. Before serving, carefully remove pan.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Always choose ingredients without corn or corn derivatives.
Originally published May 14, 2014. Revised and updated.