Apple Tart Variations
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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
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.
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.
apples, peeled, cored, and sliced
packed brown sugar
Juice of 1/2 lemon
ground cinnamon
pure vanilla extract
all-purpose flour
packed brown sugar
kosher salt
ground cinnamon
butter, melted
granulated sugar
butter, cut into small cubes
Melted apricot preserves
Let us know what you think in the comments below!
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