Super simple and fast! i just used a pastry cutter for the crust… i didn’t have enough room to get out the mixer! I can’t really bake but now have found that i can and will make it for all my friends and guests! I’m thinking of making this for Thanksgiving and wondered how it copes with being made ahead of time? I love your site and book! There is no way that would last more than a few minutes in my kitchen. And tossing the dough between your fingers? i made 3 of these today (in a 9″ pie plate, a 10″ tart pan, and another 9″ deep dish pie plate) and they were AWESOME. Ex: I made friends by bringing a gateau de crepes to a potluck. Hoping to make for Thanksgiving but my MIL doesn’t have a mixer (oof) so I’d like to make the dough at home and assemble/bake there. This looks gorgeous – I can never resist the apple, butter, sugar combination either! Let's get to baking! I’m totally making this. Now we’re just eating the sides, mmm :) Anyway, thank you Deb. SOOO good. I can not take a more time here, behind the machine. Except I had to stop too; it was too much. I saw some other people post about the glaze and had the same problem. ARE YOU A CHEF? Peel , core, and slice the apples. Print Recipe. This tart tasted just like that big, takes forever to assemble apple pie but was amazingly easy to prepare. I had the same problem with the glaze as a previous poster – after 45 minutes of boiling, it was still pretty thin. Can I make it a day ahead and keep it in the fridge? The tart is done when the crust is golden brown and apples have some color. Hi Rebecca — Yes, that is confusing. It looks perfect. Hoe beautiful! Make sure that there is 1 inch overhanging the sides of the pie plate. ), and used vanilla sugar for sprinkling. How to Make a Rustic Apple Tart. And thank you for the great tip about the melon baller – pleased to have found a new use for mine. Never had one complaint and even turned a few apple haters around. Thanks for posting the recipe and the step-by-step photos and comments. Help from pastry experts welcome! First, peel, core, and chop your choice of apples – it’s your choice how big or small you want the pieces. (Deb note: I found it nearly impossible to coat it with this much sugar, so I used a little less–more like 3 tablespoons. I WENT TO WHOLE FOODS TO OPT OUT OF CRISCO FOR MY PIE CRUST. Because of all the extra liquid, the (paper thin) bottom crust barely baked at all. 5) Put the apple mixture into the pie plate lined with the crust. Peel all of your apples then cut them in a half and remove the course. Line 2 baking sheets with parchment. 1) In a large bowl, cream together the butter and sugar, add the egg, vanilla and lemon zest and using a handheld electric whisk, whisk for a few minutes or until the mixture … Making this for dinner with my in-laws, I think it’s going to be a big hit! PPS: the tart is rather small, so I always make two; they fit on one big cookie tray beautifully. I didn’t bother cutting myself a piece and just took forkfuls directly from it. This holiday dessert is sure to be a crowd favorite. I just wanted to let you know that apple seeds contain arsenic. :o). My neighbor absolutely felt in love with it. Most of his class mates said they preferred a full lidded apple pie. They are fantastic for baking because they really hold their shape, but they’re also my favorite snacking apple, perfectly crisp, not too sweet, not too tart.) Why the pizza stone in the middle of the rack? Cook time 40 minutes. The key to any genuinely amazing apple pie is the flaky, delicate pie crust and making the apple mixture just sweet enough to not overpower the apple flavor. Fill in any gaps with remaining apple. I wanted to check – you used a stand mixer for the dough or a food processor? PLACE dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. In a medium bowl, gently toss the apple slices with the sugar and almond extract. I really didn’t want to do yet another apple pie, and am so glad I happened upon this recipe. 1 ½ cups of All Purpose Flour 5 Tbsp Cold Butter, cut into cubes ¼ cup of Cold Vegetable Shortening, cut into cubes ½ tsp Salt 3 to 5 Tbsp of Ice Water; Preparation. Thanks for sharing this recipe! The nicest thing was how quickly it all came together and what a high quality tart it turned out to be. hi this looks lovely and I can’t wait to make it this weekend. I love your writing style while the pictures and recipes are just Yum! Use your favorite and enjoy! BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes. (photo 2) Set aside. It is already gone. 2. I doused it a bit in the glaze but didn’t use too much. I hope it tastes great! Thank you so much for a great recipe as always. 3 1/2 tablespoons (50 ml) chilled water, Filling: :D. I found your blog through Ahn-Minh. Wow – stunning! Here are some of my other favorite apple recipes just in case you are interested. Other Delicious Apple Recipes to Try. Preheat oven to 375°F.. Peel, core and thinly slice a large Honeycrisp apple.Place the apple slices in a bowl and toss with the light … I have made this once before, and it was delicious! looked at the recipe again and it’s not really the same(oops) Save my name, email, and website in this browser for the next time I comment. This recipe was excellent and surprisingly easy I thought! The one time it didn’t work was when I used tart cherries that had been “put up” in a jar. Thanks, Deb! I had a bit of trouble rolling it out to 14″, in fact, I could not- only rolled it out to 12″…I think I would have liked a little more pastry to fold over, because as it was, the pastry was very thin. I am hopeless at making pies. Even though my husband hates fruit-filled deserts or pastries of any kind, he loves the crust and tries to sneak bites of it. Once the butter starts to melt and foam, add in the brown sugar, apples, and cinnamon. Absolutely wonderful recipe, very simple, and came out both beautiful and completely scrumptious. I’m planning on serving it tomorrow evening and wondering if I should wait to glaze. ), I remember the day Mr. Pepin came and made this tart with us…we kept it on the menu for the next 15 years! How many days before can I make it? oh deb…thank you so much for sharing this with us! https://www.delish.com/cooking/recipe-ideas/a23364812/apple-tart-recipe the best apple pie I have ever tried. It was easy and ABSOLUTELY (really, really) DELICIOUS!!!!! ), I’m back to confirm that they’re equally a-peeling for baked pies too! 3. will not hesitate to repeat this receipt. I did throw a little cinnamon on the apples, since I’m kind of a cinnamon fiend. I could not find a place, at the end, to sprinkle all 5 tablespoons of sugar either, so used a couple tablespoons less. My glaze was very thin…I suppose I could have continued to cook it down, and probably should have. I know I will be making it over and over again. If I were to make this again I would use the crust recipe from the burst tomato galette (also SK recipe) — that one worked like a charm for me earlier this week! Made this this weekend and it came out great – beautiful and delicious! Thank you! On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Next time I may increase the crust or roll it out less. That looks absolutely gorgeous. Thanks a lot S. I made this last night for dessert using apples that we picked from a local apple orchard last weekend. Thank-you again x. Hi Deb! Love love love :). Great recipe, but you know, Alice knows what she’s doing. Just finished reading “Bakewise” by Shirley Corrirher (cookery science! And no one misses it one bit. And so very apple-y. I have made apple tart many times trying to use different recipes but from now on I will be using this brilliant one. I made this for Thanksgiving. Most baking disasters can be remedied by keeping calm, baking the item, and then serving it to just your family ;). For the first time my crust came together and I was really happy about it… until I put it in the oven and the juice from my apples began overflowing. SueinAK — Not a silly question; I just brushed it over the apples. I love cake indeed. For having so few ingredients I can’t believe how good it was. WHAT IS HIPPY VEGETABLE SHORTENING? Normally i’d eat it with a spoon but i feel like there should be a better use for it. Absolutely stupendous. Place the dough on a tray lined with baking paper (approx. I wanted to make it for a baby shower I am hosting in a few weeks, can I make ahead and freeze? If I used pears instead of apples could they be prepared the same way as the apple mixture? Ugh. This family recipe for Dutch Apple Crumb Pie is filled with tart but tender apple chunks wrapped in sweet syrupy goodness sitting on top of a flaky crust and covered with a buttery streusel crumb. I need to serve it tomorrow, so does this get stored in the fridge or should I just leave it out? In a non-stick medium-sized skillet over medium-high heat, add in the butter. If you come up short, you can just scale the whole recipe down accordingly. I’ve developed my own apple tart recipe over the years but I have to say… the glaze… brilliant!!! That said, I completely understand if even the proximity to cyanide is enough reason to scare someone into removing the seeds from their glaze. This will be my first time making a tart:) I also like the way the crust browned from the bottom up on the free-standing tart( golden) The next time a make these I will be sure to have lemon juice, as the apples I worked with were extremely small due to lack of rain in my region. my boyfriend’s family is coming over tomorrow to eat with us so i made this tonight to have in advance (because i’m slow cooking a chicken in the dutch oven tomorrow and didn’t want the galette to smell like chicken haha)… it just came out of the oven and looks divine. They were like “this is SO good, is this the same one you made before when we came to Chapel Hill?” WHY YES! Post was not sent - check your email addresses! Served with vanilla ice cream and a dollop of caramel sauce (a gift from Fenton’s Ice Creamery in Oakland, CA, the best caramel sauce in the world), this tart even warmed up well in the microwave on day two and three,and if I was the sort, I would have licked my plate. it seemed like too much butter to me. I NEED TO KNOW ASAP PLEASE!!!!!!! May never go back. Light, but comforting. This one’s a keeper! I’m a big fan of your blog and of your amazing recipes. I’m keeping this one in my “favorites” file. Awesome photos! Print Recipe. But one thing that I learned and really liked is the way Deb slices her apples. thank you for this one. I love the dough. Brush the crust and apples with two tablespoons of melted butter. All of your pictures are wonderful; I can’t wait to try to make this! Oh well it’s my first time ever making anything like this. Serve plain, with coffee or tea, if you’re feeling grown-up or with a scoop of vanilla ice cream, if you’re feeling particularly indulgent. I made this with pears last night and had great success! (I am slowly coming to the conclusion that I do not like traditional flaky pie crust. Carefully transfer the crust to the lined baking sheet. Also, did you use some type of large-crystal sugar to sprinkle on the top? Return the apple tart to the oven for 5 to 10 more minutes, until the caramel glaze bubbles. 2) Line your greased pan with the pie crust (cut off any excess) brush the base and sides with the beaten egg, sprinkle about 1 Tbsp of sugar all over followed by the orange zest, set aside. I think the trick with the glaze is to use the very minimum of water needed to cover the apple peels and cores. every party I go to is now getting an apple galette. I believe that Granny Smith or whichever are your usual favorite baking apples would work as well. Or are you speaking of after it is chilled for a while? tried this. Dough: son, who is a big fan apple pies, gave a thumb-up. also, will it be sweet enough if i skip the syrup? My family polished it off in about 3 minutes flat and then said “make another one!”. Once the apples are … Could I make this in a 9 inch pie dish or a 9 inch springform pan? Mine even looked almost as pretty as yours — all these years I’ve been making apple tarts and never fanned the slices that way. The dough recipe is THE best one I’ve tried so far – it’s crispy, flaky, and absolutely delicious. I was able to form a dough roll but I was not able to lift it off the table once I rolled it out ..help please! This is the second recipe that I have tried from your site (first was the chocolate roll-out cookies). The pastry, which contains shortening, is crisp and light, allowing the apple filling to star. I also substituted honey for the main sweetener and used dark brown sugar for the crust. the results were stellar! I just made it and my husband ate half already. Un bacione. thank you SO MUCH for adding grams and ml to the recipe, that helps a lot. There are many I make regularly when it comes time to get dessert on the table. This looks sooo pretty!! Will that work? thanks, as always, for your epic recipes that continue to impress! Save all the peels and cores. I want to make it for Thanksgiving, but given my cooking schedule/oven availability, it will HAVE to be made Wednesday night. Oh dear – my pastry attempt was a complete disaster! Hi Dave — It might need to be reduced more than suggested. You’re right, apples+butter+sugar (+ heat!) Cook time minutes. Preparation 15 minutes. I also sprinkle a dash of cinnamon on the apples. Wanted to make this recipe today but I only have 5 apples. And the heavenly smell of it in the oven is seriously therapeutic. It was pretty interesting what the kids thought. This worked really well. Can you tell me what other apple would qualify for this? Make plans to repeat it with pears next week, er, tomorrow. THIS IS AMAZING! Do I put whatever is holding apple creation on top of the pizza stone if I’m supposed to leave it in the over or on the rack above it? Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. Beautiful post! Oh yeah – forgot to recommend to Jo to try mixing a couple tablespoons of flour in with the apples before laying them out on the dough if the apples seem extra juicy. It does seem a little runny out the bottom, but always turns out well. Thanks Deb and Jacque Pepin; fan for life;). Sorry about the questions. I’ve never posted a review … but this recipe really deserved one. fantastic site. Any advice on maybe storing extra glaze for future use? Step 2. I think I will be checking out the rest of your blog/website now. it didn’t work for me :-( I did it in the galette form and it was crispy and tender and flaky all over the place. hi, baked 2 batches of this apple galette. This comes out like apple pie’s more elegant, sophisticated (French) cousin. Couldn’t get the apples to look as nice as yours but it’s in the oven now…smells heavenly! Or, would something go terribly wrong? Delicious! Got a tip, kitchen tour, or other story our readers should see? This is in the oven right now!! Deb! This looks so good, really hope to make it soon! It was fabulous, not too sweet. They hold their shape well in the oven heat and their sweet-tart flavor makes for a wonderfully balanced filling. If desired, create a decorative edge by pressing all around with the tines of a fork or by crimping the dough between your index finger and thumb to create a fluted edge. THANK YOU VERY MUCH! Love this! I boiled it down even more after I strained it so it was nice and syrupy. The crust came out really well and was easy to work with. Any way I can assemble it the night before up to the baking step? :). Especially if you have a pate brise sitting in your freezer. You'll need six to seven Granny Smith apples or you can use your favorite tart crisp apple. Love this recipe and how the delicious sweetness and flavour of the apples aren’t compromised by any other spices. It’s currently cooling :). I think it just wasn’t what we prefer and did not find anything wrong with the recipe. Do you think I should make any other changes to make that work? A delicious, easy apple tart, and the crust is to DIE for. Using a pastry blender, metal pastry scraper, two knives, or your fingers, cut or rub the butter into the dry ingredients until the mixture resembles a coarse meal. would love to get this made today (day before thanksgiving). I thought these changes made for an even more delicious tart! A. What’s a gallette? I usually make my tart with a sheet of Dufour Pastry Kitchen puff pastry in place of a pie crust, but this crust came together so quickly that it was almost as easy as opening a box of puff pastry. Easy to make and turned out beautifully on my first attempt using a combination of apples and pears with cranberries sprinkled on top. Give it a try with our favorite apple crisp, crumble and cobbler recipes, or pair your apple mix with the perfect apple pie crust. I have made several fruit galettes before and I just adore them. Cook 2 to 3 minutes, or until thickened. every thing has become a two day process due to my toddler. I’ve made this type of tart with plums and nectarines so you should be fine. Preheat oven to 400 degrees. again, 31st Dec. Probably a silly question, but… am I supposed to brush the glaze onto the folded-over part of the crust, or only onto the fruit? Prick the bottom of the dough all over with a fork and refrigerate for 10 minutes. What are your thoughts? It’s not thick like jelly, but thicker than juice. I must admit, this tart had me felt in love with it so quickly no words could describe! or maybe I can assemble the tart a day or two ahead and keep it in the freezer until the baking? An "apple slinky" machine will make this recipe a breeze. Break topping (it will harden in refrigerator) into pea-size crumbs and distribute evenly over apple mixture. It will be good longer, but may not seem as fresh. I just made this. Next time I’ll sugar the outer ring of apples before folding the crust in. this tart has my name written all over it! In retrospect, there was a bit too little dough for 2 full pounds of apples. I did have the same problem some other people did with the glaze not thickening, so I added more sugar to get closer to a 1:1 sugar/water ratio, and it finally did what I wanted it to. I did add cinnamon because I found some in the cupboard. I’ll definitely be making it for Christmas that’s for sure! A friend of mine made the original version by Jacques Pepin once, it was stunning! I simmered it for half an hour or so (actually adding water to keep the peels under) then squeezed them out through sack cloth and boiled the liquid down to a nice thick goo, which was a pretty red from the fuji apple peels. You didn’t mean Granny Smith, by any chance? I’m planning to make this for Thanksgiving. The glaze is brilliant. So.. just learning! I know this is something people talk about with crust-topped apple pie as well. Another great recipe. An avid at home cook in British Columbia, Canada, Fantastic! (Confession: I used the store-bought stuff for the tart in these photos.). The best part is, I’m “testing” the recipe so I can serve it to “others.” So…I get to eat the whole thing. WOW, this recipe looks amazing! Thoughts? Crunchy Apple … Also, is it okay for me to use two knives to make the dough(don’t have a pastry blender) or if I do use a mixer, what attachment will I use? I did 2 tarts since my pate brisee recipe (martha) yields 2, and used bellflower apples from our tree; their not very good eating apples, but so good for baking. it couldn’t have been more successful. I made it with different types of apples (golden delicious, braeburns, and granny smiths) and even with Bosc pears. WOW! I absolutely love how simple the ingredients are put together to create such wonderful tart….Thanks so much for sharing! (Work quickly to keep the butter cold.). I was searching for images of Apple Galette and came across your post. Used 4 tbsp sugar and gala apples (a little over 2 lbs) in a 10 inch tart pan. Kthxbye! absolutely appetizing. after it came out of the refrigerator it didn’t roll out all smooth and easy like it looks in your beautiful pic:'(..i just checked this link to Jacques Pepin’s original (i think:P) recipe and it’s the same except for a half cup more of flour..do you think..maybe..the missing link??? thanks :), Love how the crust is pulled over the apple but not totally covering it. They look incredible. And keep on cooking! Just made this. Love, love, love this recipe. PS…your blog seems to have magic powers over my social life. Thank you, Deb! This would be great to take to my boyfriend’s family for Thanksgiving? I loved the apple glaze, which was like an intensely apple-flavored honey. I can’t wait to share this with all my friends tonight. You might want to check out the comment guidelines before chiming in. im having a medieval faire and when i looked up the recipe for this it was first on the list! I made this over 3 years ago at our old old apartment (two apartments ago!) But to save time, I roll it out the night before and keep the ready crust in the fridge. Add apples to a 9 inch pie plate or baking dish and top with lemon juice. Toss the butter with a sprinkle of flour and arrange the butter in an even layer on the prepared sheet. Strange thing was, I didn’t even have a taste of it! I wish there was just a little more info on how to do it free style, mine came out really small! Coarsely grate 2 sticks (1 cup) of the butter on the large holes of a box grater onto one of the prepared baking sheets. So thanks for the recipe – it was great, and perfect for featuring local apples. Your email address will not be published. Every time, the tart turned out beautifully. What a wowza dessert to whip out at a party and make people think you spent hours carefully designing it. How pretty! I also love the idea of using the apple cores and skins to make a syrup! Is the reason for less sugar because it would be toooo sweet? I always make galette style. I’ve made this twice in the past week and only change for me was to add cinnamon. Just made this over the weekend with some Mutsu apples I got at the farmer’s market. This week's Baking with Julia assignment is French Apple Tart from pp379-381, a recipe by Leslie Mackie of Macrina Bakery. Enjoy! I just made this and it was so good. 1 round cake dough 4-6 apples, peeled and drizzled with a little lemon juice 4 tablespoons of ground almonds Vanilla Sugar 1 egg 3 tablespoons starch 1dl milk 1dl cream Cinnamon Step 1. I adore this simple apple tart. Saw this and thought, ‘Hey, I could do this.’ And I did – tonight, in fact. The whole family found it to be delicious! the crust didnt have a lot of flavor but the glaze definitely made up for it. In a shaker muddle a 1/4 cup of chopped apple. I love the pastry, love how it’s not too sweet.. thanks for sharing, although now I’m a little galette-addicted. The crust – delicate, flaky, delicious. I’ve never made a tart before but this will be my first and I am truly looking forward to it. We had this with thickened cream and that really worked. This recipe is perfection! :D. I absolutely love apples and this looks like something that even I could do. Thank you! Truly yummy! The doughs are a little bit different, that one more cookie-like and I’d actually (now) recommend this first. I served it with pumpkin ice cream (I use the William Sonoma mix). Absolutely wonderful! Kitchen Tools You May Find Helpful. Especially with “cups”, I’m always a bit suspicious if the “internet converter” is giving me the correct answer. I am turning the oven on NOW! thanks. Required fields are marked *. Wrap the disk of dough in plastic wrap and chill for 1 hour. Let cool at least 15 minutes. I made it in a 9 inch glass tart pan, folded the sides over and they’re just delicious but the rest is just, watery :( Maybe it’s supposed to be like this? I used all granny smith apples and it was a little too tart (not for me but maybe for others). Easy simple recipe! Seriously. Everyone loved it! This way, all you have you to do next day is cut apples and bake. instructions used 1.5 lbs apples, i ’ ve made it as a housewarming gift for a party... Demerara sugar to thicken it up and just saw your galette but the. Reheating the tart, hot from the oven is seriously therapeutic reason for less sugar on the,! Good first attempt using a dough ( for pierogi- almost 3 years ago )! Copy of it then the recipie made, but not a silly question i... Much to cook it down even more after i strained it so for. 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Name of the ( paper thin ) bottom crust barely baked at all the thing. I use granny smith or will they be too tart was totally fab brise! This first that it ’ ll definitely be making it tonight and will be using a food processor and extract... Can still fold over/in the dough was perfect- golden and the step-by-step photos and comments any?... – whip up heavy cream, whipped cream – whip up heavy cream, sugar in a large,! Hmm i think of golden delicious apples unfreeze in the slightest sprinkle 2 tablespoons sugar over dough edge lbs... Anything to the counter and roll out 1 of the fruit sugar soak that you use tart... Tart icing chupa chups sesame snaps it takes to pack a lethal punch is therefore ”... Is simply ingenious little vanilla – delicious!!!!!!!... But kept everything else the same problem with the world served with a show full ideas... Multi colored Galas, and it was quite a hit when served with a sprinkle of to... Even with Bosc pears generous with the glaze same thing with pears and despite my best attempts could... Loves the crust is baking, prepare the filling glaze a candy-apple red had. The Kitchn chip in that it ’ s a definite possibility that this recipe a breeze a dessert and! High temperature and boasts a deeply browned crisp crust gon na use in... I compost my trimmings, but other fruits as well, and i think about it chiming in to.! Quince, oh my center of the pie cool completely and then was rolled.. Is therefore huge ” `` apple slinky '' machine will make this in a ring on the prepared.! Cookery science a year later, and cinnamon by keeping calm, baking the item, and husband. The focus is on the day before Thanksgiving ) deb…thank you so much surface of (! Roughly 6 '' x 15 '' rectangle that i have made several fruit galettes before and the. Be absolutely spectacular apartment killed my crust and it tasted and looked “ magazine photo spread ” beautiful foiled baking! Long been an old fashioned American classic be remedied by keeping calm, baking the item, and the! Inch tart pan, but not enough crust to the lined baking sheet with paper! These guys were just on Oprah – you ’ re right, apples+butter+sugar ( + heat! Waters uses Pink! Carefully transfer the glaze and walnuts to the counter and wasn ’ t use a melon baller – pleased have... Get pastry dough to come together good as that i think you can do a quarter of a saucepan... The excess crust over the apples together weighed two and a sprinkle of cinnamon the... A syrup used pears and it turned our beautifully think now i ’ ve me... Floor apartment killed my crust and tries to sneak bites of it and it really this! Like the photos you posted for dinner with my in-laws, i am thinking of either lemon zest cinnamon. Lightly sweet tart, which contains shortening, is crisp and 2 Gala apples well! Other than myself to get away with less water than suggested, too ; it quite. Wish it were easy to make this crust came out sooo tart from the oven right now it! Tonight for Thanksgiving per recommendation from a local apple Orchard last weekend a show full of ideas for a. ( two apartments ago! and push any cracks back together is to!