This is a wonderful dessert to make for fall time when every kind of apple is plentiful and ripe. My daughter made this yummy Rustic Apple Tart and it was fabulous, warm right out of the oven with a scoop of vanilla ice cream……… no better way to enjoy it.
…but you’ll just have to take my word on its delicious taste! You see as she was making it, I was taking photos here and there, and washing dishes in between, and well we were havin’ a good time, then she popped it in the oven to bake and of course the whole house smelled delicious for the next near hour it seemed, and it brought every wood-hauling boy, brother and father in for miles 🙂
Finally it came out of the oven and family gathered into the delicious smelling kitchen and she served us up a warm yummy piece and plopped on a scoop of creamy vanilla ice-cream! We all sat around the kitchen island, eating and talking & enjoying every warm bite, including myself……..
……and I forgot all about getting a great “finished photo” to show YOU how delicious-looking it turned out, with ice cream melting on my plate from the warmth of the tart! UGH!!! So I guess you’ll just have to make this Apple Tart and see for yourself how yummy it is! All I can say is there was NOTHING left to photograph!
The way I peel apples quickly for anything I am making, is with my handy dandy apple peeler. I would never want to be without this thing. I have bought this for more bridal shower gifts than I can count. Mine is soooo old that my husband finally welded a loooong handle to it, for me, because I wore a few right out, and I had no longer had a counter or table that it could attach too. Now they have suction ones, which are the kind I give when I give one as a gift. But this ole apple peeler has been my friend for over 15 years. Waaay back when all six kids were home, I actually had 2 of these nifty things and me and the kids would dry apples on the dehydrator like you dream about. Oh those great memories. Cherish your days mamma’s and count them blessings one by one. ❤️
The way I peel apples quickly for anything I am making, is with my handy dandy apple peeler. I would never want to be without this thing. I have bought this for more bridal shower gifts than I can count. Mine is soooo old that my husband finally welded a loooong handle to it, for me, because I wore a few right out, and I had no longer had a counter or table that it could attach too. Now they have suction ones, which are the kind I give when I give one as a gift. But this ole apple peeler has been my friend for over 15 years. Waaay back when all six kids were home, I actually had 2 of these nifty things and me and the kids would dry apples on the dehydrator like you dream about. Oh those great memories. Cherish your days mamma’s and count them blessings one by one. ❤️
Rustic Apple Tart
Apple Filling mixture:
4-5 sliced and peeled apples (I love Jonagold apples for baking)
1/3 C brown sugar
¼ – ½ tsp. cinnamon
1 tsp. vanilla extract
¼ tsp. sea salt
1 Tbsp. organic cornstarch
Stir these ingredients together with your sliced apples so it’s all coated but carefully, so not to break your apples into bits and pieces, set this aside. Next make the crust:
Crust:
2/3 Cup + 2 Tbsp. butter
2 Cup organic all-purpose flour
¼ tsp. salt
Using a pastry blender cut butter into flour and salt. Now add 4-5 tablespoons cool water until nice moist dough forms (not sticky-wet but moist). Next roll out dough to a thick flat round rustic shape on a piece of parchment.
You’ll see in the picture it works best to roll your dough right on parchment paper (then you can just slide the finished tart, paper and all, right onto your baking sheet to bake. Easy peasy!) After the dough is rolled out on parchment you dump your whole apple mixture of goodness into the center of your dough and gently lift the sides of your crust towards the center and let natural folds just happen. See in the picture.
Lastly brush the whole thing with: 1 egg beaten whisked with 1 Tbsp. of water
Now its ready to bake 🙂 Bake at 350 for about 40 minutes until crust is golden and filling is thick n bubbly. We Served it WARM with a scoop of vanilla ice-cream or a large dollop of whipped cream! Trust me It Was GOOD!
Mini tarts can be made using homade pie filling or store bought pie filling with this same dough recipe, and all flavors of pie filling work great and taste great.
I have made these with a jar of my cherry piefilling as well as my other home canned berry fillings and it turns out fab everytime. With the above cherry one I dotted it with butter and a tad almond extract.
Rustic Apple Tart
Ingredients
Apple Filling Mixture
- 4-5 sliced and peeled apples (I love Jonagold apples for baking)
- 1/3 cup brown sugar
- ¼ – ½ teaspoon cinnamon
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 1 tablespoon cornstarch
Crust
- 2/3 cup + 2 tablespoons butter
- 2 cups all-purpose flour
- ¼ teaspoon salt
Instructions
- Stir these ingredients together with your sliced apples so it’s all
coated but carefully, so not to break your apples into bits and pieces,
set aside. - Next make the crust.
- Using a pastry blender cut butter into flour and salt.
- Now add 4-5 Tbsp. cool water until nice moist dough forms (not sticky-wet but moist).
- Next roll out dough to a thick flat round shape on a piece of parchment.
- You’ll see in the picture it works best to roll your dough right on parchment paper (then you can just slide the finished tart, paper and all right onto your baking sheet to bake).
- After the dough is rolled out on parchement you dump your whole apple mixture of goodness into the center of your dough and gently lift the sides of your crust towards the center and let natural folds just happen.
- Last brush the whole thing with: 1 egg beaten with 1 Tbsp. of water
- Now its ready to bake, at 350 for about 40 minutes until crust is golden and filling is thick n bubbly.
- We Serve it WARM with a scoop of vanilla ice-cream or a large dollop of whipped cream!
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