This apple tart recipe with its buttery, flaky crust and sweet yet tart filling makes for a fantastic desert or tea-time treat. It’s rustic look is Instagram-worthy too.
There are so many varieties of baking apples, you may want to experiment to find your favourite one for use in this recipe.
The best apples for baking should have a good balance of sweet and tart flavours. You can even mix two types of apples to create a better sweet-tart balance.
The flesh of the fruit should be firm. Apples with a soft flesh do not hold up well in baking. This is especially important when you make a rustic fruit tart like this one because the apples will be on display.
Common apple varieties popular with bakers, and that are usually available all year long include:
- Granny Smith
- Golden Delicious
It doesn’t matter if it’s a fruit tart with apples or a different fruit, allow it to cool completely, Then, cover it loosely with foil or plastic wrap.
For the best texture and flavour, store the fruit tart at room temperature. It will keep well that way for up to 24 hours.
You can also store it in the refrigerator, loosely covered in foil or plastic wrap, for up to three days.
Desserts like this homemade tart always look impressive and showcase the beauty of the fruit. To maximise the beauty, serve it on a glass platter or cake stand.
You can serve the apple tart at room temperature with a dollop of whipped cream. Or if you prefer, warm it slightly; either way, it’s delicious.
If you decide to serve it warm, consider adding a scoop of vanilla ice cream or caramel sauce on top.
This recipe is sourced from “Food and Wine” and the editors are right. The pie crust is absolute perfection, producing the flakiest, most buttery crust ever.
- 1 1/2 cups all-purpose flour
- 1 pinch salt
- 200g unsalted butter divided (170 g cold, cut into 1 cm pieces, and the rest melted)
- 1/3 cup ice water
- 3 1/2 tablespoons sugar
- 4 large apples cored and cut into 0.5 cm-thick slices
- 2 tablespoons apricot preserves melted and strained
- Preheat the oven to 200°C.
- Using a stand mixer with a paddle attachment, mix the flour, salt and butter on low speed for two minutes, slowly add ice water until the dough becomes a ball.
- Transfer the dough to a lightly floured work surface and knead two to three times, just until it comes together.
- Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a roughly 40 round about 0.5 cm thick.
- Line a large un-rimmed baking sheet with parchment paper. Drape the dough over the rolling pin and gently un-roll it onto the prepared baking sheet.
- In a small bowl, combine two tablespoons of sugar with the remaining one tablespoon of flour and sprinkle over the dough.
- Arrange the apple slices on top of the dough in overlapping concentric circles to within 8 cm of the edge.
- Fold the dough over the apples in a free-form fashion. Brush the apples with melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar.
- Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
- Bake the apple tart in the centre of the oven for one hour, or until apples are tender and golden and the crust is deep golden and cooked through.
- Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
The baked tart can be stored overnight at room temperature. Reheat in a 160°C oven before serving.
This recipe first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.