Easiest Ever Rustic Apple Tart Recipes

EASIEST EVER RUSTIC APPLE TART RECIPE - (4.5/5)

Steps:

• Preheat the oven to 400°F. Make the crust: In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes. On a lightly floured surface, roll the dough into a 12-14 inch circle. Place it in a an 8 or 9 inch cast-iron skillet, allowing the dough to hang over the edge. Make the apple filling: In a bowl, combine apples, sugar, cornstarch and spices. Mix until apples are thoroughly coated. Fill the pie crust with the apple mixture, piling it high in the middle. Gently fold the dough edges in towards the center. Dot apples with butter pats and brush the crust with melted butter. Sprinkle sugar over apples and crust. Bake for 30-40 minutes, or until crust is brown and sugar has melted. Serve warm. *You can use a refrigerated pie crust in place of homemade one in this recipe.

RUSTIC APPLE TART

Steps:

• Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
• Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
• In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

FRESH APPLE TARTS

Steps:

• In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
• While the dough is chilling, prepare the apple filling.
• In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
• Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
• Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
• Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

RUSTIC APPLE TART

Steps:

• Preheat the oven to 350 degrees F.
• Toss the apples, sugar, cinnamon, allspice, and salt together in a large bowl.
• Roll the pastry, on a lightly floured surface, into a 12-inch round. Line a baking sheet with parchment paper and spray with cooking spray. Arrange the pastry on the baking sheet. Put the apple mixture in the center of the pastry and spread evenly to the edges, but leaving enough dough to fold over to create a crust on the rim. Brush the crust with melted butter and drizzle the remaining butter over the apples.
• Bake until the crust is golden brown, about 40 minutes.
• While tart is cooking, put the peach preserves into a microwavable bowl and microwave until syrupy, about 20 seconds.
• Remove the tart from oven and brush with the warmed preserves. Pull the parchment paper off the sheet tray and transfer the tart to a wire rack to cool. Cut as desired and serve.

EASIEST EVER RUSTIC APPLE TART

Steps:

• For the crust (if not using ready-made):.
• Heat oven to 400° F.
• In a food processor, combine the flour, salt, and 1 tablespoon of the sugar. Add the butter and pulse until the mixture resembles coarse meal. Add cold water, 1 tablespoon at a time, and pulse until the dough comes together but is still slightly crumbly (you should use 3 to 4 tablespoons total). Turn the dough onto a lightly floured surface and knead gently. Shape the dough into a disk, wrap it in plastic, and refrigerate for 20 minutes.
• On a lightly floured surface, roll the dough into a 12-14 inch circle. Place it in a an 8 or 9 inch cast-iron skillet, allowing the dough to hang over the edge.
• Apple filling/assembly:.
• In a bowl, combine apples, sugar, cornstarch and spices. Mix until apples are thoroughly coated. Fill the pie crust with the apple mixture, piling it high in the middle. Gently fold the dough edges in towards the center. Dot apples with butter pats and brush the crust with melted butter. Sprinkle sugar over apples and crust. Bake for 30-40 minutes, or until crust is brown and sugar has melted.