Rustic Apple Tart

No pie plate needed for this free-form apple tart. Use crisp tart-sweet apples like Granny Smith or Pink Lady for the tart.

Serves: 8
25 mins Prep time 50 mins Cook time
25 mins Prep time
50 mins Cook time
  • 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.

Cooking tip

Serving Suggestion: Serve apple tart with Cider Caramel Sauce and Maple Whipped Cream for a spectacular autumn dessert.

Nutrition information

(Amount per serving)

  • 333Calories: 333Cholesterol: 68mg
  • Sodium: 218mgProtein: 4g
  • Total Fat: 17gFiber: 2g
  • Carbohydrate: 41g