Apple Tart – A Beautiful Mess

This homemade French apple desert is a simple way to make an elegant looking version of an apple pie that is sure to wow your guests. The layers of tender sliced apples and buttery crust make the best companions and it’s easy to make but looks impressive.

A classic French apple tart has cooked down apples that create a compote that go under the apples, but we are keeping it simple here with plain ol’ sugar, pads of butter, and apples—yum!

Looking for more apple deserts? Check out:

Ingredients for apple tart

• Apples: You’ll want 4-5 of your favorite apple variety for this tart. A firm variety is best!

• Butter: Salted or unsalted butter will work for this, so just use what you have on hand.

• Sugar: Some people like to add brown sugar to their tart, but we are using basic white granulated sugar for ours.

• Cinnamon: The more classic French-style recipes don’t usually use cinnamon in theirs, so you can omit it if you want, but we like just a touch for a little deeper flavor.

• Salt: Just a little salt in your dough will bring out the buttery, crispy flavor.

• Flour: All-purpose flour is all you need for this recipe.

• Water: Add water carefully just a bit at a time so your dough doesn’t become too wet.

Tips for making apple tarts

• To make the process easier, you can use a refrigerated pie crust in your tart pan to save time.
• If you like cinnamon on your apples, try adding an 1/8 teaspoon of nutmeg too!
• If you want your tart to look like a rose, add your apple slices in concentric circles around the edge so it all spirals into the middle.

Directions

Make the dough: In a food processor, pulse together the flour, sugar, salt, and cold butter until crumbly. Add the first 3 tablespoons of cold water and pulse again. If needed, add an additional tablespoon of cold water. It will still look crumbly but you want the dough to just come together when you pinch it with your fingers.

Dump onto a clean counter and press the dough together into a disc (you can knead it 2-3 times to get it to come together). Cover in plastic wrap and place in the refrigerator for 30 minutes to chill. You can also make the dough ahead of time and freeze for up to 3 days.

Add dough to tart pan: On a floured surface, roll out your dough into a 12″ circle and place in your 9″ tart pan. If your dough is sticking, lightly flour the dough and your rolling pin every few rolls and flip it over once or twice.

To add your dough to your pan you can either roll the dough around your rolling pin and unroll it over your pan, or fold the dough circle in half, and in half again so you have a pizza wedge shape and then unfold the shape in the tart pan.

Press dough into the tart pan and roll your rolling pin over the top to cut off any excess. Prick the bottom with a fork and place back in the fridge while you make the filling.

Prepare your filling: Peel your apples and cut off the “cheeks” of the apple. Slice into thin slices, keeping the apple cheek together.

Mix together your cinnamon and sugar and set aside.

Add your filling: Sprinkle one tablespoon of sugar over the bottom of your pie pan and add your apple cheeks on top, fanning them out slightly. Fill the pan with your apples, alternating directions as you go, and you can cut some apples to fit any small gaps you may have at the end. The apples will shrink some, so you want to pack the tart as full as you can.

Sprinkle your cinnamon sugar over the top and dot with your cubed butter.

Bake your tart: Bake at 350° (177°C) for an hour or until apples are tender. Check your pie crust about 40 minutes in and use a pie shield or piece of foil with a hole cut out if needed to keep your crust from getting too brown.

You can also put a baking pan on the lower oven rack under the tart in case any juices drip down from the tart pan.

Let cool: Let your tart cool slightly before serving. For extra sheen, you can brush some melted apricot jam or marmalade over the top of your tart to keep the apples from drying out and it gives the tart a beautiful shine as well.

How do you store an apple tart?

You can store your apple tart for up to two days at room temperature if you cover it with plastic wrap, or you can keep it up to four days covered in the fridge.

To heat it back up, reheat the pie at 200°F (93°) until warm or in the microwave for 10-second intervals until it’s to your liking.

Apple tart goes great with: