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Apple Tart

Apple Tart

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Preheat the oven to 350 degrees.

Place the millet flour, almond flour, and salt in the bowl of a food processor and combine. In a small pan, melt the coconut oil over very low heat and whisk together with ¼ cup of the maple syrup. Add to the food processor and pulse to combine and form dough.

Oil a 9-inch tart pan and transfer the dough into the pan. Press down to form the crust. Pierce several times with fork and bake for 15 minutes. Remove from the oven and set aside.

Keeping sliced halves together, fit the apples into the tart crust. When the crust is full, tilt the sliced apples to fan them. Combine 2 tablespoons of the lemon juice and remaining maple syrup and brush over the apples.

Sprinkle with the almonds and bake until the apples are soft and lightly browned, 45-60 minutes. Remove from the oven and set aside to cool.

In a small pan over low heat, thin the apricot preserves in the water. Remove from the heat and stir in the remaining lemon juice. Pour through a strainer into a separate bowl. Stir in the lemon zest, brush over the tart, and serve.

Apple Tart Recipe

I never really had a thing for apple pies or even any desserts made with apples. I would go for berries in a cake or in pastries, but apples? Just give it to me in fruit form, please.

Until one day, one unforgettable bite of apple pie swerved my stand for apples in pastries. When I was invited for a menu preview for a restaurant, me and other Winnipeg bloggers were served apple pie for dessert.

Paired with vanilla ice cream, that first bite of the apple pie was something I can’t forget. I took a mental note that day that someday, I am gonna bake an apple pie. Or apple tart. Or apple turnovers. Or apple cake.

In other words, I began to look at apples in a different light that day.

And here for you today, Apple Tart. Tender-crisp apples are arranged over a cream cheese custard, all nestled on a sweet tart crust.

Not much to say except that apples are meant to be in desserts.

Apple Tart: The Process

  • To make the crust, add flour, sugar, salt and baking powder in the bowl of a food processor. Pulse a few times to combine.
  • Add cubed butter and pulse until the mixture turns into a coarse meal with no visible bits of butter present.
  • Add the yolk, the egg and the water and pulse the mixture just until it gathers into a softball in the center of the bowl.
  • Turn the dough over on to a floured surface and gather it together. Shape it into a disc that is about 1/2 inch thick. Cover it with plastic and chill it in the fridge for 4 hours to overnight.
  • After chilling, let the dough rest at room temperature for 5 minutes or so. Massage it briefly just to make it malleable but not warm.
  • Place the dough in the center of an 11-inch tart pan with removable bottom. Flatten and press the dough so that it takes the shape of the pan, covering the entire bottom and the sides. Trim the excess dough along the edges. Refrigerate the tart shell while you make the filling.

Also, don’t let this dough break your heart. If it tears, simply pat the broken parts together with some scraps of dough and some flour.

Prepare the Filling

  • At this point, you can now prepare the ingredients for the filling and toppings. Preheat oven to 375 F. Peel, core and slice the apples. In a large bowl, toss the apples with sugar, and cinnamon (if using).
  • Beat together the cream cheese, cream, eggs, vanilla, and sugar until smooth (some bits of cream cheese may be present).
  • Arrange the apple slices in concentric circles on the tart shell. Pour the cream cheese custard over the apples, distributing it evenly.
  • Bake the apple tart for 30-35 minutes or until the top is golden. Chill the tart completely in the fridge before cutting and serving.

This apple tart is heavenly on its own but if you feel like you need more indulgence, top it with a scoop of vanilla ice cream. That is my weekend goal.


For the Crust, place flour, granulated sugar and salt in food processor process until well blended. Add butter pulse until mixture forms coarse crumbs about the size of peas. Drizzle with ice water pulse just until dough comes together. Form dough into a disk. Wrap in plastic wrap. Refrigerate 1 hour or until firm.

For the Apple Filling, mix granulated sugar, flour, cinnamon and ginger in small bowl. Toss apple slices and vanilla in medium bowl. Sprinkle with spiced sugar mixture toss to coat well. Set aside.

Preheat oven to 400°F. Roll out dough on lightly floured parchment paper to 14 to 16-inch round, about 1/4-inch thick. Place dough and parchment on large rimmed baking sheet. Spoon apple mixture into center of crust, spreading to within 3 inches of edges. Fold 3-inch edge of crust up over apples, pleating or folding crust as needed. Brush crust with egg wash and sprinkle with sanding sugar.

Bake 40 to 50 minutes or until pastry is golden brown and apples are tender and bubbly. Slide parchment with apple tart onto wire rack cool slightly. Serve warm or at room temperature.

Simplest apple tart

Apples at their simplest can be their very finest. Sure, I love an oozy, heavily spiced and lidded apple pie, but I also think there is something matchless about apples, butter and sugar, baked until bubbly. This classic apple tart is from Alice Waters, but she says that it was actually Jacques Pepin who created it at Chez Panisse more than 20 years ago. I can see why they’ve never gotten tired of it.

You start by making a very simple pate brisee, yes, that kind, but this one doesn’t demand precision. You’re going to want to roll it out really, really thin. Now, the original recipe suggested that you use a tart pan, but I think you can skip it, and go galette-style.

Next, peel apples. The original recipe suggested more than I needed, not that I complained about having slices to snack on. I like to halve them and use a melon baller, which is getting a big workout this week, to remove the cores. Save all the peels and cores.

I like to tightly armadillo them. Keeping them together helps when you want to lay them out, as you can just lightly tilt them and they’ll fan out.

Like so. Pull the excess crust over the apples, crimping it at intervals. Brush the crust and apples with two tablespoons of melted butter.

Sprinkle it with a few tablespoons of sugar, then bake it for almost an hour, rotating it frequently until it’s a deep, golden brown.

Meanwhile, boil all of the reserved peels and cores in a sugar water until it reduces to a syrup. Strain it. Brush the syrup lightly over the tart, hot from the oven.

See if you can keep away until guests arrive. It might even be the hardest thing you’ve done that day.

Serve with vanilla ice cream, lightly sweetened softly whipped cream or a dollop of creme fraiche, either alone or stirred into whipped cream. Make plans to repeat it with pears next week, er, tomorrow. Let this be your go-to recipe for everything awesome.

1 cup (125 grams) unbleached all-purpose flour
1/2 teaspoon (2 grams) sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons (50 ml) chilled water

2 pounds (910 grams) apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons (30 grams) unsalted butter, melted
5 tablespoons (65 grams) sugar

1/2 cup (100 grams) sugar

MIX flour, sugar, and salt in a large bowl add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter mix until biggest pieces look like large peas.

DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk refrigerate. After at least 30 minutes, remove let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

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. Heat oven to 400°F. (If you have a pizza stone, place it in the center of the rack.)

OVERLAP apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself crimp edges at 1-inch intervals.

BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. (Deb note: I found it nearly impossible to coat it with this much sugar, so I used a little less–more like 3 tablespoons. It made a lightly sweet tart, which we found perfect.)

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.

MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover simmer for 25 minutes. Strain syrup through cheesecloth.

REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

French Apple Tart

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

ꃪsy Apple Tart Recipe

This Apple Tart Recipe, (see the pictures!), makes scrumptious tarts with fruit that are easy and quick!


(Click on the Photos for more Information)

*FTC Disclosure: As an Amazon Associate I earn from qualifying purchases with no extra cost to you

*FTC Disclosure: As an Amazon Associate
I earn from qualifying purchases with no extra cost to you

You and your family will ♥ love ♥ these fabulous tarts!

This recipe was given to me by my good friend Teresa V. She made it for a shared snack at work one evening, and we all insisted on the recipe!

It may appear that this is a recipe that takes a lot of effort, but it really is a very simple recipe to make!

Homemade AppleTarts with Streusel Topping

These Apple Tarts Freeze Well Too!

1/2 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup, plus 3 tbsp. all-purpose flour
1/4 cup walnuts (or pecans)

2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup granulated sugar
1 cup butter, softened
1 egg
3 - 4 apples
1 tbsp. sugar/cinnamon mixture

In a small bowl, combine the butter and the brown sugar with a fork.

Add the flour and the nuts, and mix until mixture resembles coarse crumbs.

In a bowl, combine the butter, and the sugar and mix with a fork until well combined.

Add the egg, and continue to mix by hand.

Add the flour, baking soda, baking powder and salt and continue to mix till well combined. Knead into a large "ball" with your hands.

Make about 1 1/2" small "balls", and flatten with your fingers into a disc shape (see the pictures), and fit discs into the cups of a greased, (or use a "non-stick"), muffin baking pan (see the pictures).

Peel, core, and slice the apples, and then cut the apple slices into small chunks (pieces), into the tart shells.

Sprinkle the sugar/cinnamon mixture on top of the apples (see the pictures).

Sprinkle the topping mixture over the apples.

Bake at 350° F for about 15 minutes or until done. Edges will begin to turn golden in colour.

Makes about 15 - 18 medium/large tarts.

Allow tarts to cool in the baking pan for about 20 minutes, and then remove them, using a bread and butter knife around the edges.

Store at room temperature. 

Note - As you can see from the photos above, I also made "mini" apple tarts using this apple tart recipe. 

My Grandmothers Traditional Irish Apple Tart Recipe

I love this traditional Irish apple tart recipe, it’s easy to make but above all its my Nanny Betty’s Traditional Irish Apple Tart Recipe. This is the epitome of traditional Irish Food for me.

My Apple Tart Story

Growing up as a child there was nothing better than walking into my Nanny Betty’s kitchen and seeing her standing in front of her mixing bowl with her sleeves rolled up peeling beautiful green juicy cooking apples. I was always amazed at how she would know by sight and feel if there was enough butter, enough flour or if the recipe needed that extra spoon of sugar. Nanny Betty’s traditional Irish apple tart recipe was always perfect and a welcome treat for a visiting grandchild on a weekend.

My Nan was pretty serious about apple tarts in general. The apples had to be soft with no solid bits, they had to be sweet but with just a little bit of a sour edge and the pastry had to by the right thickness. If the apple tart wasn’t up to her standards it was pushed to the side and she would be pretty vocal about her disapproval of the tart, to put it politely.

Years later while out with my Nan and my then girlfriend but now Wife Laura, we discovered that my Nanny Betty and Laura both had the exact same opinions when it came to apple tarts. I sat across from both of them in a cafe as they both discussed how a proper Traditional Irish Apple Tart should taste. I always laugh thinking back at that memory because of the look upon my Grandfathers face as my Nan and Laura talked. He looked at them then back at me, laughed and threw his eyes into the air as if to say, not another one.

This traditional Irish apple tart recipe is one that my Nan, Wife and my family have enjoyed for years. I really hope you try and enjoy my Nanny Betty’s Traditional Irish Apple Tart recipe and come to love it as I have. It’s recipes like this that help create some of the best memories in my childhood and I hope it will help you create some of your own. I hope you all try this wonderful Irish Apple Tart Recipe and enjoy one of my favourite traditional Irish foods.

This post is dedicated to the loving memory of my Nanny Betty and to my beautiful wife Laura. The two women in my life with such an excellent taste in apple tarts but even better taste in men.

If you love traditional Irish recipes then try my Traditional Irish Lamb Stew Recipe that is easy and packed full of flavour.

Or try this fantastic Homemade Vegetable Soup recipe that is quick, easy and packed full of goodness.

Related Video

So quick 'n tasty. Loved the the pure, simple taste of baked apple. Only used ⅓ of the sugar mix with Pink Lady apples, and it was still delicious and suitable for breakfast. Prep time is only the few minutes it takes to peel and slice the apples.

Made this tonight with some type of yellow/red apples. Realized last minute I had forgotten to buy the apricot jam, so used about 1 Tbsp hot maple syrup instead. Divine!

This was so simple and delicious. I will be making this all summer! I used a mix of apples, peaches, and blueberries. As I did not quite have enough of either! The whole family was ecstatic!

This is probably the lowest effort desert with the highest payoff I I've ever made -- really delicious.

This was an amazingly simple dish that brought rave reviews from everyone. I used my homemade apricot rosemary jam and the slight herbiness brought a lovely and unexpected complexity. Here's the jam recipe: preserving-apricot-rosemary-jam/

This was quick and easy. The whole family loved it. When I don't have time to bake an apple pie this is what I whip up.

This was great for a non-baker like me. Made it the first time w/ 2 apples & 1 plum, topped w/ homemade strawberry jelly and it was such a big hit that now I'm taking it to a friend's for Thanksgiving. Followed the tips about adding a squeeze of lemon and some extra cinnamon sugar before the apples. Love the idea of adding raisins and/or sliced almonds.

A very quick, easy and delicious dessert. My son is looking forward to having it for breakfast as well. Served with vanilla ice cream.

Made this with pears and it was lovely with a scoop of vanilla ice cream. Also great with morning coffee the next day.

Absolutely delicious! Quickly has become one of my favourite deserts, and it's so easy. I used a bit larger portions, as I was making this for a few people. So lovely!

Amazing, easy but looks like you spent hours. Delicious!

I really enjoy this recipe. I do make a few changes, such as I add 1/3 stick of butter and 4 tablespoons of sugar. I sprinkle the top with a bit of extra cinnamon because I love cinnamon, and I have gotten so many rave reviews and requests for me to make it. I have 4 sitting on my bakers rack right now, and I have had to run my husband out of the kitchen to keep him from cutting into them.

Love this recipe. So easy and perfect for a non-baker like myself who wanted to do something a little special for dessert.

Super simple that you don't even really need a recipe. Also happens to be pretty delicious. A go-to favorite of mine for weeknight meals with a special someone.

this was an excellent recipe -- and sooo simple!! Friends came over for a casual dinner. this was an extremely simple dessert to make and we all loved it. I would definitely make it again. I used "Du Four" frozen puff pastry -- all butter, absolutely delicious!!

used homemade crust. it was fresh and good but not worth the effort. apple pie and apple crisp are better apple recipes(in my opinion)

This has become my favorite quick and impressive dessert. I like using mango jam (Goya brand) instead of apricot. Key to the beauty of this tart is very thin slices of apple artistically laid out in rows. Makes even a beginner seem like a pasty chef!

this recipe was so easy to make and very tasty. i used half the sugar and used one golden delicious apple (sweet tasting) and 2 tart tasting apples to increase depth of taste. iɽ say though that three apples is too much, two would be enough.

I used a ready-made Pillsbury pie crust instead of the puff pastry because I had it on hand and needed a quick dessert. I rolled out the pie crust and put everything in the center, leaving about 1 inch around the edges, then folded the edges up and over the apples. It was more of a rustic-looking tart, but very pretty and certainly delicious warm out of the oven. Fast and easy, I'll make it again.

This is truly a quick way to make an apple tart that looks and tastes as though it took more effort to produce.

Very simple and fast. Thought the puff pastry was a little tough, perhaps because I prepared it and then let it sit about an hour before baking. The flavor was good and I served it with vanilla ice cream on top. Definitely a keeper.

Super easy and very yummy too. A keeper. I served about 1 hour after I cooked it. Next time, Iɽ wait to cook and would serve it warm out of the oven.

Add some raisins. Absolutely fabulous!

Excellent apple tart. Very simple and quick to prepare -- but LOOKS like you went to lots of trouble. First time I made this I followed the instructions to cook it on waxed paper. But the tart stuck to the paper. So the second time, I cooked it on aluminum foil which I had sprayed with non-stick cooking spray. That did the trick -- crust was still crispy and flaky and it didn't stick to the foil.

I made this recipe for a family brunch and have been asked to make it several times since. It's wonderful!

Apple Tart Recipe

Need a recipe for a delectable apple tart? Try this quick apple tart recipe for a delicious baked treat today. Stork – love to bake.


Dough Ingredients

  • Add to Shopping List + 250g Stork Bake
  • Add to Shopping List + 100g icing sugar
  • Add to Shopping List + 350g flour
  • Add to Shopping List + 1 egg

Filling Ingredients

  • Add to Shopping List + 1.5kg large apples (5-6 apples)
  • Add to Shopping List + 4tbsp sugar
  • Add to Shopping List + 0.5tsp cinnamon

Topping Ingredients

  • Add to Shopping List + 0 Icing sugar for sprinkling
  • Add to Shopping List + 0 Breadcrumbs

Step by Step method

Mix flour, Stork Bake, sugar and one egg in the bowl.

Place the dough on the floured table and knead into a ball.

Split into two unequal parts. Wrap 1/3 of the dough in foil and place the freezer and then wrap 2/3 of the dough also in foil and place in the fridge.

Peel apples and cut into cubes. Place them into the saucepan and roast with sugar and cinnamon. Cool it down.

Grease the cake tin (with the diameter of 26cm) with Stork Bake and sprinkle with breadcrumbs. Cover the bottom and sides of the cake tin with the dough taken from the fridge.

Cover the dough with cooled apples and grate the dough from the freezer on them.

French Apple Tart

A riff on the classic pear and frangipane tart, this apple tart gets an upgrade from nutty, sweet filling made of almond flour, sugar, and eggs. The sweet pastry crust doesn't require any rolling. Instead, it's pressed into the pan with your fingers, making it a wonderfully simple alternative to a classic apple pie.


  • 11 tablespoons (156g) unsalted butter, softened
  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (57g) confectioners' sugar
  • 1/4 teaspoon salt
  • 8 tablespoons (113g) unsalted butter, softened
  • 1 cup (198g) granulated sugar
  • 1/2 teaspoon almond extract
  • 2 large eggs, at room temperature
  • 3/4 cup (72g) almond flour
  • 1/4 cup (28g) King Arthur Unbleached All-Purpose Flour
  • 1 to 2 medium apples, peeled or unpeeled, very thinly sliced*


To make the crust: Mix together the butter, flour, sugar, and salt until the dough comes together in a ball.

Grease a 9" tart pan and press the dough firmly into the base of the pan and up the sides in an even layer. You may find that you have more dough than you need the crust should be a thin layer, approximately 1/8" thick. Refrigerate the crust while you make the filling.

To make the filling: Beat together the butter and sugar until pale in color and fluffy. Beat in the almond extract. Add the eggs one at a time, beating well after each addition.

Perfect your technique

French Apple Tart

Whisk together the almond flour and all-purpose flour, then fold into the wet ingredients.

Pour the filling into the chilled crust and smooth the top.

Arrange the thin apple slices in two concentric circles, overlapping each slice very slightly, over the surface of the tart. Depending on the size of your apples, you may need more or fewer slices.

Bake the tart for 40 to 50 minutes, or until the crust is golden brown, the apples begin to brown on the edges, and the filling is puffed and set.

Remove the tart from the oven, and let it cool for at least 15 minutes before serving.

Store any leftovers in the refrigerator, well wrapped, for several days. Freeze for longer storage.