There’s something timeless and heartwarming about a beautifully baked apple tart. Its delicate layers, flaky crust, and warm spiced apple filling make it a standout dessert for both casual dinners and festive occasions. Whether you’re a seasoned baker or just starting out, this easy apple tart recipe will quickly become a favorite in your kitchen. It’s crafted for the Kenz Recipes community who love flavor, simplicity, and style on a plate. With tips on crust, filling, and presentation, this guide delivers everything you need to master a dessert that tastes as good as it looks.
The History of Apple Desserts History of apple tarts.
Table of Contents
Print Recipe
Classic Apple Tart
Equipment
- Rolling Pin
- 9-inch tart pan
- Mixing bowl
- Knife
- Pastry Brush
- Baking sheet
Ingredients
For the Pastry Dough
- 1 pastry dough Enough to line a 9-inch tart pan.
For the Apple Filling
- 4-5 medium apples Granny Smith or Honeycrisp, peeled, cored, and thinly sliced.
- 2 tbsp unsalted butter Melted, for brushing.
- 3 tbsp granulated sugar Divided, for sprinkling.
- 1 tbsp lemon juice To prevent apples from browning.
- ½ tsp ground cinnamon Optional, for extra warmth.
For the Glaze
- 2 tbsp apricot jam Warmed, for glazing.
Instructions
- On a lightly floured surface, roll out the pastry dough into a circle large enough to fit a 9-inch tart pan.
- Gently press the dough into the tart pan, trimming any excess. Refrigerate for 20–30 minutes to prevent shrinking during baking.
- Preheat oven to 375°F (190°C). Line the chilled tart shell with parchment paper and fill with pie weights or dried beans.
- Bake for 15 minutes, then remove the weights and parchment. Bake for another 5 minutes until lightly golden. Let it cool.
- Peel, core, and thinly slice the apples (about ⅛ inch thick). Toss with lemon juice and 2 tablespoons of sugar to prevent browning.
- Starting from the outer edge, arrange the apple slices in a circular pattern, slightly overlapping each slice. Work towards the center, creating concentric circles.
- Brush the apple slices with melted butter to help them caramelize during baking.
- Sprinkle the remaining tablespoon of sugar and a pinch of cinnamon (if using) over the apples.
- Bake at 375°F (190°C) for 35–40 minutes, or until the apples are tender and the edges are golden brown.
- Warm the apricot jam in a small saucepan or microwave until slightly runny.
- Using a pastry brush, lightly coat the top of the apples with the warm jam for a glossy finish.
- Let the tart cool for 10–15 minutes before removing it from the pan.
- Serve warm or at room temperature with vanilla ice cream, whipped cream, or caramel drizzle.
Notes
What Makes This Apple Tart Recipe Special?
Elegant Yet Easy
Despite its impressive appearance, this tart is surprisingly simple. It uses basic ingredients and can be made with store-bought or homemade pastry dough.
Flavorful and Light
Unlike heavy desserts, this tart strikes a balance between sweet and tart, with spiced apples and a crisp, buttery crust.
Versatile and Customizable
From French-style galettes to American-style tarts, the recipe adapts easily. Add caramel, nuts, or different apples based on what you love.
Choosing the Best Apples for Baking
Top Apple Varieties for Tarts
You’ll want apples that hold their shape and offer a good sweet-tart balance. Try:
| Apple Variety | Flavor Notes | Texture |
|---|---|---|
| Granny Smith | Tart | Firm |
| Honeycrisp | Sweet/Tart | Crisp |
| Pink Lady | Balanced | Firm |
| Braeburn | Slightly Sweet | Juicy |
Mixing Apple Types for Depth
Using two or more apple varieties enhances the flavor. A combination of Granny Smith and Honeycrisp is ideal for texture and balance.
Making the Perfect Tart Crust
Homemade vs. Store-Bought Dough
If you’re short on time, use pre-made pie crust. But for a more authentic experience, make your own:
Ingredients for Homemade Crust:
- 1¼ cups all-purpose flour
- ½ tsp salt
- 1 tbsp sugar
- ½ cup cold unsalted butter, cubed
- 3–4 tbsp ice water
Quick Instructions:
- Combine the flour, salt, and sugar in a bowl.
- Work in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing until a dough comes together.
- Wrap and refrigerate the dough for 30 minutes before rolling it out to line a tart pan.
Blind Bake for a Crisp Base
To prevent a soggy crust, partially bake it for 10–12 minutes before adding your filling.
Cover the dough with parchment paper and use pie weights or dried beans to hold its shape during baking.
Preparing the Apple Filling
Simple Ingredients, Big Flavor
The apple filling shines with just a few ingredients:
- 3–4 large apples (peeled, cored, thinly sliced)
- 2 tbsp sugar
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 tbsp lemon juice
- 1 tbsp flour (to absorb juices)
Sauté or Not to Sauté
You can use raw apple slices directly, but lightly sautéing them with spices helps release moisture and intensifies flavor.
Assembling the Apple Tart
Classic French Design
Start at the edge and layer apple slices in concentric circles, slightly overlapping. Fill in the center with smaller pieces or a rosette shape.
Rustic Galette Style
No tart pan? No problem. Place dough on a baking sheet, arrange apples in the center, and fold the edges over to form a rustic galette.
Baking and Finishing Touches
Ideal Baking Time and Temperature
Bake your tart at 375°F (190°C) for 35–40 minutes or until the crust is golden and apples are tender.
Optional Glaze for Shine
For a bakery finish, brush warm apricot jam or a simple sugar syrup over the baked tart. It adds shine and locks in moisture.
Serving Suggestions
Hot or Cold?
Apple tart can be served warm with a scoop of vanilla ice cream or cold with a dusting of powdered sugar.
Toppings and Pairings
Try with:
- Whipped cream
- Salted caramel drizzle
- Chopped toasted almonds or walnuts
Looking for inspiration? Try our collection of dessert recipes.
Storage and Make-Ahead Tips
How to Store Leftovers
Cover the tart and refrigerate for up to 3 days. Reheat in the oven at 300°F for 8–10 minutes.
Freezing Instructions
Wrap tightly in foil and freeze for up to a month. To serve, thaw in the fridge and warm in the oven before serving.
FAQs (People Also Ask)
What apples are best for apple tart?
Granny Smith and Honeycrisp are top choices. Their firmness and tartness work well for baking.
Can I make apple tart ahead of time?
Yes! Bake a day ahead and store in the fridge. Reheat before serving.
Is it okay to use store-bought crust?
Absolutely. It saves time and still tastes great, especially with a quality filling.
How do I prevent a soggy tart crust?
Blind bake the crust and avoid overly juicy apple slices. A little flour helps absorb excess moisture.
What’s the difference between an apple pie and an apple tart?
Apple pie has a top crust and deeper filling; a tart is more elegant and open-faced, with thinner layers of apple.
Can I freeze apple tart?
Yes. Wrap tightly, freeze for up to one month, and reheat in the oven before serving.
Conclusion
The beauty of this apple tart recipe lies in its simplicity and elegance. Whether you’re planning a holiday menu, hosting a dinner party, or just treating yourself on a weekend, this dessert always delivers. It’s light enough for warm-weather gatherings and cozy enough for fall and winter celebrations.
Ready to bake the perfect apple tart? Try this recipe today, and don’t forget to share your creations and favorite variations in the comments below!
For more Recipes to Try
Check out these recipes:
- Citrus Mandarin Orange Cake Recipe: Discover vibrant orange dessert that pairs citrus flavors with a moist and tender cake base.
- Chocolate Orange Cake Recipe: Explore a richer take on orange desserts by combining chocolate and orange for a sophisticated treat.
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