Which Apples Are Best for Making an Apple Tart?
There are so many varieties of baking apples, you may want to experiment to find your favorite one to use in this apple tart recipe.
The best apples for baking should have a good balance of sweet and tart flavors. You can even use two types of apples together to create a good sweet-tart balance.
The flesh should be firm. Apples with soft flesh do not hold up well in baking. This is especially important when you make a rustic fruit tart like this one because the apples will be on display.
Common apple varieties that are popular with bakers, and are usually available all year long include:
- Granny Smith
- Golden Delicious
How Should a Fruit Tart Be Stored?
It doesn’t matter if it’s a fruit tart with apples or a different fruit, allow it to cool completely, Then, cover it loosely with foil or plastic wrap.
For the best texture and flavor, store your fruit tart at room temperature. It will keep well that way for up to 24 hours.
You can also store it in the refrigerator, loosely covered in foil or plastic wrap, for up to three days.
Serving Suggestions for Apple Tart
Desserts like this homemade tart with apples always look impressive and showcase the beauty of fruit. To maximize the beauty, serve it on a glass platter or cake stand.
Some people prefer to eat a fruit dessert like apple tart without anything extra on top. As a result, the apple flavor really shines.
You can also serve the apple tart at room temperature with some whipped cream on top. Or if you prefer, warm it slightly; either way, it’s delicious.
If you decide to serve it warm, consider adding a scoop of vanilla ice cream or caramel sauce on top.
This 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!
How Many Calories per Serving?
This apple tart recipe has 471 calories per serving.
What to Serve with This Recipe?
For an afternoon tea party, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
- 1 1/2 cups all-purpose flour
- 1 pinch salt
- 7 oz. unsalted butter ( divided (6 ounces cold, cut into 1/2-inch pieces, and 2 tablespoons melted))
- 1/3 cup ice water
- 3 1/2 tablespoons sugar
- 4 large apples (cored and cut into 1/4-inch-thick slices)
- 2 tablespoons apricot preserves melted and strained
- 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.
- 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.
- 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.
- Preheat the oven to 400°F (207°C). Bake the apple 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.