I love apple tarts, it’s one of those things I always have whenever I go to a French-style patisserie.
This rustic apple tart recipe by master chef Jacques Pepin yields THE BEST apple tarts I have ever tasted, and I am not even bluffing you.
The recipe is sourced from Food and Wine and the editors are right. The pie crust is absolute perfection, producing the flakiest, easiest, buttery and the best pie crust ever!
This is a fool-proof, fail-safe recipe that is very straight-forward and simple, and novice baker can master this apple tart in one attempt. Really!
Another thing we love most about the rustic apple tart is that it’s not too sweet; you can really taste the natural sweetness of the apples.
The apricot preserves complete as a glaze on top of the sliced apple. Every bite is pure enjoyment, it’s really the best apple tart ever!
This upcoming Thanksgiving, changes things up and bake a few of these apple tarts.
They can be made ahead and reheat in the oven before serving. I can assure you that everyone would be very thankful for your apple tarts. Enjoy!
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Rustic Apple Tart Recipe
Rustic Apple Tart - the best and easiest apple tart recipe ever with buttery and the flakiest crust and sweet apple filling. A must-bake!
Ingredients
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 1 pinch salt
- 1 1/2 sticks 6 ounces cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
- 1/3 cup ice water
- 3 1/2 tablespoons sugar
- 4 large red apples, cored and cut into 1/4-inch-thick slices
- 2 tablespoons melted and strained apricot preserves
Instructions
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Using a stand mixer with a paddle attachment, mix the flour, salt and butter on low speed for 2 minutes, slowly add ice water until the dough becomes a ball.
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Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
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In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
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Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.
Recipe Notes
The baked tart can be stored overnight at room temperature. Reheat in a 325° oven before serving.
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Rita
What kind of apples?
Is it best to refrigerate the dough before rolling it out?
Rasa Malaysia
No just follow the recipe.
kristina
where in the recipe do I incorporate the apricot preserves? Recipe doesn’t say!
Rasa Malaysia
Hi Kristina, it’s the last part of the recipe. Just brush the preserves on top of the apple after they are done. :)
EC
Is there a work around if you don’t have a stand mixer?
Rasa Malaysia
Just use your hands to knead the dough.
Rita
I can’t count the times I did this Rustic apple tart, everybody loves it, the dough is so flaky and delicious , I stopped making apple pies, this is so easy and fast, and like I said everyone loves it.
Just don’t work the dough a lot, like the recipe said, knead about 2 or 3 times.
Rasa Malaysia
Hi Rita, I agree, this is the best apple tart ever. Who needs apple pie, this is 100x better. ;)
IVA passos
Wow!! I will Try!
Jean
This is the second time I️ made this and it is so delicious! I️ used blackberry jam because I️ didn’t have apricot and coconut palm sugar instead of whit that’s why it’s so dark. Thanks for sharing.
Michelle
Apples were good but the crust came out powdery and tasted like unsweetened shortbread. I followed the recipe without any additions so not sure what happened. I did have difficulty rolling out the dough and had to do it between two sheets of parchment paper. Had to work quickly because the butter in the dough made it very soft the warmer the dough became.