Apple Tart
- Fanny Khan
- Mar 3, 2022
- 2 min read
Updated: Mar 8, 2023

Ingredients:
For Pastry:
1¼ cup flour, plus more for dusting
Pinch of salt
4 tbsp granulated sugar
½ cup unsalted butter, room temperature
2 large egg yolks
¼ tsp vanilla extract
1 tbsp cold water
For Filling
3 to 4 Honeycrisp apples
1 tbsp lemon juice
1 tbsp sugar
1/2 tsp cinnamon
1/8 tsp salt
1/2 to 1 tbsp melted butter
To make the pastry, in the bowl of a stand mixer or food processor, combine flour, salt and sugar. Add butter, egg yolks, vanilla and water. Using the paddle attachment on your stand mixer, mix on low speed to form a cohesive dough. If using a food processor, pulse a few times until dough starts to come together.
Gather dough into a ball and flatten into a round. Cover with plastic wrap and chill for 2 hours.
On a lightly floured surface, roll out dough into a 10 to 11 inch circle to cover a 9-inch fluted quiche or tart pan. Drape dough over rolling pin and gently place into pan filling the bottom and up the sides of the pan; cutting off any excess. Place pan with dough on a baking sheet and put in the refrigerator as you prepare the filling.
Heat oven to 375°F (350°F convection).
Peel and core the apples; and thinly slice lengthwise.
Place the apples in a large bowl. Add lemon juice, cinnamon, sugar and salt and toss to coat.
Remove the baking sheet with the tart shell from the refrigerator.
Arrange apples in concentric circles so they overlap. Brush the edges of the crust with melted butter and then bake until the edges are golden and the apples have cooked down, about 50 to 60 minutes.
Cool for 20 minutes before slicing and serving.
Yields: 8
Notes&Tips:
A delicious and flavorful tart that will have you wanting to make it often. I prefer this tart over any Apple Pie.
It is a lovely dessert to serve in the cold months of autumn or the deep freeze of winter. Or you may prefer to enjoy it with a cup of tea to stave away the hunger pangs before dinner is ready. Any way you slice it, it tastes heavenly.
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