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Apple Tart

This 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.
Course: Dessert
Cuisine: American
Keyword: Apple Dessert, Apple Tart
Servings: 9
Calories: 424kcal



  • 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.


Calories: 424kcal | Carbohydrates: 44g | Protein: 5g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 271mg | Potassium: 111mg | Fiber: 2g | Sugar: 14g | Vitamin A: 834IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg