This apple tart recipe is a delicious and easy to make fall dessert.
Fall is probably my favorite time of year, where the air is a bit cooler and crisp, the leaves on trees change color and there are so many delicious apple dessert recipes.
Some easy and delicious apple recipes we love to make are apple dumplings, apple butter, air fryer apple pie bombs, and this apple tart.
This easy apple tart recipe is perfect for making after going apple picking or even if you just picked up some delicious apples while they are in season.
It uses store-bought pie dough, but you can make your own pie dough if you prefer.
We also don't use a tart pan for this recipe, instead we use either a baking sheet or a seasoned baking stone to make this rustic French apple tart.
Rustic Apple Tart
Apple tarts are a great recipe during the cool days of fall when you want something sweet and comforting.
There's nothing quite like a freshly baked apple tart. The crispy pastry, the sweet and juicy filling, the slightly sugary crust. The kids love eating these as much as we do.
Apple tarts are a great dessert to bring to family gatherings or dinner parties. Fruit pastry's look so pretty and like a work of art.
Tips for Making Apple Tart
Here are a few tips to help you make the best apple tarts.
- Make sure to use apples that don't break down when baking. We used Fuji, but some other varieties will work as well. Our favorites are Granny Smith apples for a slightly tart apple tart, Gravenstein, Braeburn, Honey Crisp, and Gala apples.
- Make sure to use thin slices of apples so the apples cook evenly.
- When you arrange the apple slices around the tart dough, make sure the apple slices are evenly spaced.
- Allow the apple tart to cool before cutting. The apples release pectin and as the tart cools it will thicken.
Leftovers
If you end up with leftovers, you can wrap tightly with plastic wrap or transfer to an airtight container. Your leftover apple tart will be good for 2 days stored at room temperature.
Ingredients for Apple Tart
- Prepared pie crust
- butter
- brown sugar
- granulated sugar
- Fuji apples, cored and sliced
- lemon juice
- ground cinnamon
- ground nutmeg
- water
- turbinado or decorative sugar
How to Make
Step 1: Preheat the oven to 400°F. Prepare a baking sheet with parchment paper or use a seasoned baking stone.
Step 2: In a large skillet, melt butter of medium-high heat. Add in apples, brown sugar, sugar, lemon juice, cinnamon and nutmeg. Toss the apple mixture together, reduce heat to low, cover, and cook until apples are tender, stirring occasionally for 15-20 minutes. Remove skillet from the heat and allow apple filling cool.
Step 3: Using a rolling pin, roll the dough out on parchment paper to a 14-inch circle. Arrange apples in the center of the dough, making sure to leave about a 2-inches around the edge.
Step 4: Fold the dough over the edge of the apples and press gently where the dough creases to seal.
Step 5: Brush the crust with water and then sprinkle with turbinado sugar.
Step 6: Bake for 45 minutes in the preheated oven or until the dough is golden.
Step 7: Serve warm and with a scoop of vanilla ice cream or a dollop of whipped cream.
What is the difference between pies and tarts?
The main difference between pies and tarts is the crust. A tart crust is thicker than pie crust. Tarts also only have a bottom crust vs a pie has both a top and bottom crust.
Other Dessert Recipes You'll Love:
Apple Tart
Ingredients
- Prepared pie crust
- 2 tablespoons butter
- ¼ cup brown sugar
- 2 tablespoons sugar
- 3 pounds Fuji apples about 9 cups, cored and sliced
- 2 teaspoons lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon water
- 1 teaspoon turbinado or decorative sugar
Instructions
- Preheat own to 400°F. Prepare a baking sheet with parchment paper or use a seasoned baking stone.
- In a large skillet, melt butter of medium-high heat. Add in apples, brown sugar, sugar, lemon juice, cinnamon and nutmeg. Toss all these ingredients together, reduce heat to low, cover, and cook until apples are tender, stirring occasionally for 15-20 minutes. Remove skillet from the heat and cool.
- Roll dough out on parchment paper to a 14-inch circle. Arrange apple slices in the center of the dough, making sure to leave about a 2-inches around the edge.
- Fold the dough over the edge of the apples and press gently where the dough creases to seal. Brush the crust with water and then sprinkle with turbine sugar.
- Bake for 45 minutes in the preheated oven or until the dough is golden.
- Serve warm and with a scoop of vanilla ice cream.
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