Hi everyone! This is Aida from The Crafting Foodie, and I’m so excited to be sharing an Apple Tart this month. My Apple Tart is made with a flaky, all-butter crust that envelopes juicy honey crisp apples that are spiced with cinnamon, nutmeg and a touch of sugar.
In the fall I can’t get enough of apples – honey crisps to be exact! I have them stockpiled in the house, and my favorite way to eat them is straight out of the refrigerator. They’re juicy, crisp, and the perfect sweetness.
When you visit The Crafting Foodie, there’s no doubt that I have a major sweet tooth. I love everything from cinnamon rolls to cake pops and everything in between.
While layer cakes are my favorite to create, and cupcakes and cake pops are always crowd pleasers, there are very few desserts that I actually crave. But one that hits me every autumn is an Apple Tart.
There’s just something about fresh, warm apples folded into a buttery, flaky crust that just makes me want to break out my tart pan and start baking!
My family and I head home to the Midwest every autumn, and when I’m there I always whip up an Apple Tart or two or three. One year I turned this Apple Tart into a sheet-pan sized tart (sort of an apple tart slab), and it was completely gone in 20 minutes.
- 2 1/2 cups all-purpose flour
- 2 tbs granulated sugar
- 1 tsp salt
- 20 tbs unsalted butter cut into cubes, chilled
- 6 to 8 tbs ice water
- 4 cups apples thinly sliced
- ¼ cup granulated sugar
- 1/8 cup all-purpose flour
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- pinch of salt
- 1 egg beat with ¼ tsp of water
- For the crust: In a medium bowl, mix the flour, sugar, and salt.
- Sprinkle the cold butter pieces over the dry ingredients. Using your fingers, crumble the butter (or cut the butter) into the flour mixture. Continue to do so until there are large, pea-sized clumps of butter still visible in the mixture.
- Add the ice water a few tablespoons at a time. Mix enough water in for the dough to form a ball.
- Separate the dough into two pieces.
- Flatten each piece into a disk.
- Wrap the disks in plastic wrap, and refrigerate for at least 1 hour.
- While the dough chills, make the filling.
- For the filling; mix the apples with the sugar, flour, spices, and salt.
- To assemble the tart: Preheat the oven to 500 degrees F, placing a baking sheet in the oven as it preheats.
- Remove one disk of dough from the refrigerator.
- Sprinkle your work area with all-purpose flour. Place the dough on your bench, and sprinkle the top of the dough with flour as well.
- Roll it out to about 1/8 inch thickness.
- Place the dough into the bottom of the tart pan. (I used a 9-inch square tart pan)
- Fill the tart shell with the apple filling (including all of the apple juices).
- Place the tart pan in the refrigerator while rolling out the top crust.
- Prepare your work area as you did with the first piece of dough.
- Once the dough is rolled out to about 1/8 inch. Cut ¼ inch strips out of the dough.
- Remove the tart pan from the refrigerator. Arrange the strips on top of the tart in a lattice pattern.
- Brush the top of the tart with the egg and water mixture.
- Place the tart on the baking sheet that was preheated in the oven.
- Immediately turn the temperature on the oven down to 425 degrees. Bake for about 20 minutes.
- Turn the oven down to 375 degrees and bake for about 10 to 15 minutes longer, until the crust is golden brown.
If you liked this Apple Tart, and you’re looking for more decadent desserts and healthy weeknight meals, follow me at The Crafting Foodie, or follow me on Instagram, Pinterest, Facebook, Snapchat (@CraftingFoodie).
You may also like these apple recipes!
- Gingerbread Apple Pie Cake
- Homemade Caramel Apples
- Mini Dutch Apple Pies with Caramel Sauce
- Oldfashioned Apple Crisp
- 25 Amazing Apple Recipes