Apple Tart

True story: I lost a lot of sleep over this recipe. I tossed and turned trying to figure out how to make a gorgeous but easy apple tart that's worthy of your Thanksgiving table (or any fall dessert spread). After rounds and rounds of testing, and with the help of many people on the Delish team, I finally did it. Keep reading on to discover just what makes this classic apple tart so special, and all the top tips to ace it yourself:

What People Are Saying:
"I really don't write reviews, but I have made this tart at least a dozen times. It's easy, delicious and always a crowd pleaser. Granny Smiths, a little peeling, an hour, and you're good to go. Try it!!" - keywestscottie

"Honestly this recipe couldn't have been easier and was so delicious, I will be making it again and again!" - Annapegg

How To Make Apple Tart

INGREDIENTS

• Apples: Choosing the right apples for you is very important for this dish. I’m partial to Granny Smith, Honeycrisp, and Gala, but you can really use any baking apple that you prefer in this recipe! Use one variety, or a couple to really mix it up and keep things interesting. Need some help deciding? Consult our list on all of the different types of apples, and how to use them.
• Brown Sugar: This is going to bring a nice rich molasses flavor that pairs beautifully with the sweetness of the apples. It is also going to help add extra sweetness and jamminess to the apple mixture while providing a nice caramelization and browning to the crust.
• Lemon Juice: Adding a little bit of acid actually helps to both balance the sweetness of the dish and enhance the natural flavors of the apples. It will also add a nice touch of moisture to the tart, keeping the filling from becoming dry.
• Cinnamon: Cinnamon, like the molasses of the brown sugar, is going to bring out a richness and warmth to the tart that is so familiar with apple desserts. Apples love baking spices—they’re a match made in heaven.
• Vanilla Extract: Here vanilla extract is doing double duty; adding moisture and a silky, lightly floral extra depth of flavor.
• All-Purpose Flour: I’m keeping the crust super simple here—you don’t need to roll it out or chill it! Inspired by the good ol’ graham cracker crust, it's a simple stir-and-press mixture that uses a lot of melted butter and, instead of graham crackers, all-purpose flour. The results are way more delicate and not as sweet as a shortbread shell, but provides the perfect base for our apples.
• Kosher Salt: A little bit of salt goes a long way, but it also goes in baked goods! Salt helps to balance and bring out all the sweetness of the tart without really adding a noticeable salty flavor. It is a silent hero of baked goods!
• Butter: It goes without saying, butter belongs in any and everything you are baking. It adds a rich, creamy flavor while providing moisture and texture as well. Here it is vital to bringing our simple crust together and ensuring a warm and gooey tart.
• Granulated Sugar: I am just using granulated sugar here as a sprinkling over the top of the tart. This is going to kick the sweetness up slightly, but more than that is going to help the filling macerate just that extra bit more so it is perfectly jammy.
• Apricot Preserves: This one may seem like a wild card, but it really is going to bump this tart up to the next level. If you don’t have any apricot preserves or really don’t like the flavor, then don’t worry about skipping out on the wash, but trust me, the sweet, tart flavor brings that extra zip!

STEP-BY-STEP INSTRUCTIONS

While the oven heats, combine and toss your selection of apples in a large bowl with brown sugar, lemon juice, cinnamon and vanilla extract. Make sure you really get everything incorporated and all the apples coated. The sugar and acid is going to help macerate the apples and create that classic jammy tart filling.

Then, in a separate large bowl, whisk together the dry ingredients before adding in the melted butter. Stir this mixture until a dough forms, but don’t worry about mixing too vigorously, this is a super simple dough that we don’t want to overmix. Once the dough has come together, use your fingers to press it to fit your tart pan—pressing until the mixture is smooth.

When adding in the apples, the design is really up to you. Try something intricate or something more rustic, whatever you like is what’s best! Just make sure to sprinkle granulated sugar over the top of the mixture when done and dot with pieces of butter. When you’re satisfied, pop the tart into the heated oven and bake for about an hour until the crust is golden and the apples have become tender. Then carefully remove the tart from the oven and set aside for the apricot preserves.

Generously brush the melted apricot preserves on top of the tart and then set aside to set up and cool slightly before serving.

Full list of ingredients & instructions can be found in the recipe below.

Recipe Tips

• How to bake an apple tart. In a classic French recipe, you're supposed to cook down an apple compote to go on top of the crust and under the spiral of apples. Not here. We skipped the sauce completely and macerated the slices in brown sugar, lemon juice, cinnamon, and vanilla to make sure they got nice and jammy in the oven.
• Creating the design. It’s surprisingly easy to make—promise! All you need to do is stack a dozen or so slices together tightly, then place them over the crust cut side-down, shingled slightly. If the thought still makes your brain hurt, you don't need to do anything fancy. You can just scatter them on top.

Storage

This tart will last for 2 to 3 days in the fridge when wrapped or sealed in an airtight container. Also, like many other fruit tarts and pies, this apple tart freezes very well, and will last up to 3 months in a freezer safe container.