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–+ servings
A slice of apple tart on a piece of paper.
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5 from 2 votes

Apple Tart Recipe

A simple filling with thinly-sliced apples is made into a beautiful rose design inside a flaky and crumbly crust.
Step-by-step photos can be seen below the recipe card.
Prep Time30 minutes
Cook Time55 minutes
Chill Time30 minutes
Total Time1 hour 55 minutes
Course: Dessert, pie
Cuisine: American, French
Servings: 8 slices
Author: Becky Hardin

Equipment

  • Kitchen Scale (optional)
  • Food Processor
  • Rolling Pin
  • Tart Pan
  • Mandoline Slicer

Ingredients

For the Crust

  • 1½ cups all-purpose flour 180 grams
  • ¼ cup granulated sugar 50 grams
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter 113 grams, cold and cut into cubes (1 stick)
  • 1 large egg 50 grams
  • ½ teaspoon pure vanilla extract 2 grams

For the Filling

  • 4 large apples about 600 grams
  • ½ cup brown sugar 107 grams
  • 1 tablespoon lemon juice 14 grams (from ½ lemon)
  • ½ teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract 4 grams
  • 2 tablespoons apricot preserves 43 grams, melted

Instructions

  • Preheat oven to 375°F.
  • Add the flour, sugar, and salt to a food processor. Process for a few seconds until combined.
    1½ cups all-purpose flour, ¼ cup granulated sugar, ½ teaspoon kosher salt
  • Add in the butter cubes, and pulse until the mixture resembles crumbs.
    ½ cup unsalted butter
    Butter and flour in a food processor.
  • Add in the egg, and vanilla extract. Continue pulsing until the mixture forms larger wet crumbs.
    1 large egg, ½ teaspoon pure vanilla extract
    A food processor filled with a mixture of flour.
  • Turn the dough out onto a floured surface, and form into a ball. Roll out the dough into an even layer.
    A rolling pin next to a piece of dough.
  • Transfer the dough to a tart pan, pressing it into the bottom and sides of the pan. Trim the excess dough that spills over the top of the pan.
    A pie crust with a knife next to it.
  • Freeze the crust for at least 30 minutes.
  • Place a piece of parchment paper or tin foil over the top of the crust, gently pressing it into the sides and middle of the crust. Fill with pie weights, dried beans, dried rice, sugar, or popcorn kernels.
    Brown beans in a paper bag on a table.
  • Bake for 20 minutes.
  • Thinly slice the apples using a mandoline slicer. If making a rose design, be sure to reserve 3-4 paper thin apple slices to coil up in the middle of the tart.
    4 large apples
  • Combine the apples, brown sugar, lemon juice, cinnamon, and vanilla extract in a large bowl.
    ½ cup brown sugar, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, 1 teaspoon pure vanilla extract
    Sliced apples in a bowl with a knife.
  • Arrange the apples in an even layer over the dough. To make a rose design, begin by placing the apples in an upright position along the crust and staggering as you work around the circle. Continue until you reach the middle of the tart. Take the paper thin apple slices and gently coil them into a rose and place it in the middle of the tart.
    An apple tart in a pan with a slice of apple on top.
  • Bake for 45-55 minutes.
  • Brush the apples with apricot preserves before serving.
    2 tablespoons apricot preserves
    A tart with apples and a sauce on top.

Notes

Storage: Store apple tart in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 345kcal | Carbohydrates: 57g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 54mg | Sodium: 163mg | Potassium: 182mg | Fiber: 3g | Sugar: 34g | Vitamin A: 459IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg