It should be cool but pliable. I absolutely love this Tarte! As always, thank you for your response. Delicious! Thank you. addendum: First time we made without the apricot glaze (hoping to better entice my husband with it being simple) It was yummy, but I am really looking forward to trying it with the glaze! So glad I found you!! I initially thought this would be a great way to keep everyone happy and not have to deal with the pie pans – this will be my go to recipe for pie crust always. Thanks! Next time I will precook the apples. Delicious! I had to add a bit of extra water when making the crust but I think that the amount could sway a bit due to different flour types. While the tart cools, make the optional glaze: mix the apricot jam with 1-1/2 teaspoons water in a small bowl. I loved the rustic look. Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. .. next time I will add more flour to the apple mixture. I am not a baker. I know that probably sounds silly, but it’s nice to look at something and think “oh I already have all of these ingredients I can totally make that!” I think this tart is so much better than a traditional apple pie because of the fruit to pastry ratio. Unable to fathom fussy crust crimping, I had resolved to make a rustic French style tart instead, and this recipe delivered! Hi Leah, Glad you liked this! Delicious! Ingredients list: apples walnuts tart. I will definitely make again. I have made this tart twice and absolutely love it. The crust is perfect! Hi Denise, glad you like this! It was, like all your recipes, delicious. I am confused about why the recipe author just call this by its name this is an apple galette? Michela, Hi Michela, It will be fine to chill this for longer than 20 minutes (and so glad you like the recipes)! Hi Olivia, Can you get plums where you are? Using the food processor for the crust is what made it easy. Unfortunately due to my tendency to get distracted I forgot to check the temperature on the toaster oven (my oven is kaput) and the poor tart baked at a lower temperature before I clued into turn the temperature up. Our tree cranks out big apples, maybe. Big disappointment. I made applesauce with the leftover apples . My husband has never eaten so well! We all loved it as it was the perfect sweetness and the crust was delicious. Hi Ellie, So sorry you had trouble with the crust! I rolled the dough out probably a little to much and then didn’t have the three inches you recommend to bring up around the apples. The buttery, flaky pastry was easy to make as was the apple filling. I’m thinking about making this for Thanksgiving. Hi Sheri, I usually use a mix of Fuji, Granny Smith and Golden Delicious — but Jonathans, Jonagolds and Honeycrisp work well too. Thanks! Obviously people who’ve made this love it. Another great recipe from Jenn! This was delicious! It was a lot easier than I thought it would be. If you’d like to use almond extract and nutmeg, that’s fine (although vanilla and cinnamon would be good, too), but use just a small amount of almond extract (maybe 1/8 to 1/4 tsp), as its flavor is very strong. Big hit at our Thanksgiving table. (You can store it at room temperature between the time you make it and the dinner.) At the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. Can I set this up in the morning and refrigerate before baking it around dinner time? Is there a way to amend the dough situation in the future? This is a really yummy dessert!! This rustic apple tart is such an easy way to enjoy the first apple dessert of the season! I’d avoid using blueberries here as they release so much juice (and because both blueberries and cherries are more tart than apples, you’d need to add more sugar which may create even more juice). I served this with fresh whipped cream and my husband and I really enjoyed it. Have been making this often with the abundance of apples from my orchard. Should have sent you a photo, by the time I thought of it, it was all gone!!! For the filling I used 1tbsp. Submitted by pjlatella Updated: September 28, 2015. Thanks! Rustic Apple Walnut Tart This free-form tart is intended to show that homemade pastry is 100 percent doable, even for the novice baker. This is the best tart. First, the apples. I pretty much followed the recipe exactly…with the exception of adding slightly less sugar to the apple filling mixture. So helpful for a beginner dough baker like me! 4. It’s easier than an apple pie too. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. The tart is such a treat and so much quicker and easier than a pie. This scrumptious Rustic Apple Galette is a gorgeous, impressive dessert. Hope that clarifies! I added it on top of the apples & hoped my dough wouldn’t be soggy but it turned out awesome!!!! Hi Jen Love ALL your recipes and I get so happy when a new email from you appears! The crust was flakey and crisp. Loved, and will make again. Nutritional information is offered as a courtesy and should not be construed as a guarantee. It is vanishing quickly! Thank you so much for sharing this recipe. OMG!!! Thank you so much for this recipe, it’s a really simple and delicious alternative to apple pie that I will make again and again. . Roll out dough on lightly floured parchment paper to 14 to 16-inch round, about 1/4-inch thick. I thought it needed more cinnamon and sugar. How did the tart turn out? I don’t really like pie, but I loved it….and was looking for an easy recipe to try out. Both dishes were marvelous! This was a delicious dessert and very easy to prepare. (I ended pouring it on top of the apples.) LOL! We used Lady Pink apples and Honeycrisp. Enjoy! Roll dough into a 14-inch circle. Thanks for this lovely recipe. I am having a hard time not sneaking another slice. I added fresh cranberries which added beautiful color as well as a nice tartness and served as a dessert selection for Thanksgiving. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. It was good and looked appealing. Whipped cream or ice cream? Learn how your comment data is processed. Hi Jenn, How long in advance could you make the dough for this recipe and keep it in the fridge? I even forgot to add the flour to the top of the dough before I put the fruit on and it still came out great. It was also beautiful to serve and was quickly gobbled up by all. that's about it. Also, could I add some bourbon or rum…? I made it, we loved it!! Honestly, I was surprised how delicious this galette was (since I’m not a pie fan); the ingredients are simple, it’s easy to put together and it’s just fabulous. I made this just as directed and it came out perfectly. This is so yummy. Heat the apricot jam with 1tbsp boiling water and brush it over the top of the apple. Or be good as a two crust pie? This can also be done in a kitchen aid mixer. Followed the recipe to the letter. I’ve followed other crostata and tart recipes (including Ina’s), and this is now my favorite! I want to take it to a dinner but it will be room temp by the time it gets served. This apple tart was absolutely amazing and the crust was so easy and tasted awesome. Or do you recommend freezing the entire tart and just throwing it in the oven frozen? Thank you for you talent and sharing of wonderful, on point recipes. The first time I made it, I cheated and used a refrigerated premade crust. It looks like something that a professional baker has made. Peaches should work nicely with no changes in the sugar, pears would probably need a little less sugar. I made it last night and it was a huge hit, my family devoured it within minutes. Hope you enjoy if you make it! I would not change a thing with the recipe but I will say it makes a big difference to neatly stack the slices rather than plopping them all together in the middle. Dana….save a couple packets of ‘Sugar in the Raw’ next time someone brings in coffee or you’re at Starbucks….same as the Turbinado and 3 packets did the job! Really great recipe. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. crust is what makes this tart so delicious. Also made the crustless broccoli quiche and carrot salad which were also excellent. Do you think this recipe will work with a gluten free flour? I never get tired of making it all over again! I made this tart for them in the afternoon, and they devoured this after dinner! It is delicious and not too sweet. Since the crust will be in the fridge so long, should I cover it with Saran Wrap? Or other 2 crust pies? I used in a little more nutmeg and included a few dashes of pumpkin pie spice in addition to the cinnamon. I like that it is so easy to make and looks so good. Thanks for this keeper of a recipe. I loved it. Then he said, “this is so good…” I will be making this for the dreaded in-law visit over the holidays, because I want to impress them. We loved loved loved this dessert. I... Raisin Apple … Joni. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. I did not have a food processor, so I froze my butter cubes, tossed them in the flour to completely coat and then “smooshed” them with very cold fingers until the size of flattened dimes. I used my own orchard’s apples, and sliced and froze others for us to make Thanksgiving tarts. Your recipe was well written and easy to follow. Outstanding! It is both delicious and beautiful. Pulse briefly to combine. Yes, I had lots of juice and there was no ingredient, such as cornstarch, to thicken it. I made this over the weekend and it was phenomenal – my one issue was that the center remained a bit gooey and didn’t get wonderfully crispy like the edges. My mother-in-law told me it was perfection and asked for a second piece. November 21, 2017, 11:03 AM. I made this today. Glad you liked it, Katie! It is very small; it fit on a 10″ dinner plate. I can’t wait to try this delicious tart. Begin by making the pastry: In a food processor fitted with the steel blade, combine the flour, salt and sugar. Delicious delicious delicious!!!!!!!!!!!!!!!! I’ll definitely make this again! It was wonderful served at room temperature. I went right away to OUAC site because all of her recipes are a guaranteed success. Will definitely be making this with all the lovely apples I have. Thank you for the recipe. Arrange the pastry on the baking sheet. Most of menu consists of your recipes. The first time I cooked it, I took it out at 60 minutes, as it looked quite done and smelled amazing. thanks for recipe, This tart is delicious! Hi Jennifer, first let me thank you for this recipe. I was able to roll out the crust directly on the cookie sheet and baked on same sheet. I topped the apple slices with honey sea salted walnut butter. I used Gala apples. . I had been searching through all of my French cookbooks and could not find a recipe that came close to this one. Seriously amazing recipe. . When I pulled the dough back out of the fridge and placed the fruit on top, the dough just warms alot faster with the fake butter in it. Hi Jenn, just I forgot when I made the suggestion about using a scale that you also offer the conversion which I use and much appreciate. Thank you for this wonderful recipe. Sorry! I am so amazed at how delicious is! Perfection! Preheat oven to 400°. This is one of the best Apple treats I have ever made!! If I make ahead and freeze to bake later, should I thaw it first? I made it to bring to a luncheon today. I’ve made this tart a few times and it’s always been a big hit. Hi Ela, any chance you used margarine? This apple tart is so delicious and easy to make. I want to make it for Thanksgiving, but someone is already bringing an apple pie If you had to use a different fruit for the filling, what would you recommend? Thanks Jenn – another hit! It was so impressive looking and delicious! However the butter heated to melting long before the pastry had firmed up. Jenn, As a rank amateur baker I followed the instructions to the letter. I just made it and we loved it. I used 4 small-medium gala apples, brown sugar (didn’t have turbinado), and no glaze (which I’m sure would be delicious but didn’t have any jam). Sprinkle 1 tablespoon of flour evenly over the pastry. They used a Johnny Apple Peeler to peel and cut the apples. I made apple tart yesterday for some company. It was perfect….nice taste, perfect balance of sweet. This was great! You just answered my question! I just tried this tart for the first time with high hopes. The crust was so easy that I am now using it for other recipes! So I substituted the butter with Earth Balance. Cut into wedges, and serve warm or at room temperature. Love it! I have made this several times as written and had to mop up the leakage during the baking process multiple times using paper towels. It comes together so easily. Looking forward to your new cookbook! I also baked it for about 50min. Great instructions! I took mine out of the oven at 45 minutes as it looked done, and it was just right after a few minute rest. I suspect the challenge you had with the dough was because it was too soft and that could’ve been caused by your modifications (the Vitamix and the buttermilk). 5) placed baking sheet in oven while preheating. This is my “go-to” site. Hi Kelli, Glad you enjoy the recipes! I can’t wait to get her cookbook. My cousin is an avid baker, but is allergic to apples. It was really good both times. Excellent rustic apple tart. We absolutely loved this tart. It looks so impressive when done. Brush the mixture over warm tart. Followed the recipe exactly and my friends couldn’t stop raving about it. I also preordered your cookbook. Wooowww – Just wooow!! Do you have a flourless chocolate cake recipe like the one in the movie Chocolat? Hope you enjoy! Hi Lisa, You can definitely make the crust by hand – just cut the butter in with two knives or rub it in with your fingers, then stir in the water. Thanks. I’m not really a fan of apple pies or apple crisps, so when I came across this recipe, I thought it would taste like one of aforementioned desserts. I saw in previous comments to reduce the sugar. You can definitely use a pre-made crust but the taste and texture won’t be quite the same. Absolutely amazing! My son and I made this together, so that was an added special treat! Your recipe was so very easy to make, delicious, and a great way to show off the flavors of the apples. Nutrition I followed the recipe exactly and it turned out as perfectly as pictured and was just as delicious. It sounds like maybe the dough got too warm and, as a result, was difficult to work with. I was able to smooth it out a bit when I brushed on the egg. Did anyone have a problem with the juice mixture leaking out of the tart? Thank you.annette. I’m excited to try this tart this weekend. If you'd like to keep strictly kosher when making this dessert for our Hanukkah menu, use walnut oil in place of butter, and look for pie dough made with shortening (and containing no lard). I followed your instructions exactly. Thanks, Jenn, for another great recipe! The first time I used both crusts in the Trader Joe’s prepared crust. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Brush the apples … This apple tart sounds wonderful and definitely will be part of our Thanksgiving meal. When I transferred it from the refrig to the parchment (to roll it into a 14” circle) it stuck to the parchment (directions did not say to rub additional flour as needed on the parchment). Perhaps make a double batch of dough, split it up, put it in fridge and then do the apple fillings and baking one at a time? I’ve also made this with the Pillsbury red box pie crust when crunched for time. I made this today. My only concern is that it was challenging to fold the dough over the apples. Looking forward to trying it again with different fruit over the summer. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. I made this as written last night and got rave reviews. It comes from the chapter in which she describes her time as the food editor to the then start-up Cooks Illustrated, where she wrote, created, and tirelessly tested recipes under its founder Chris Kimball for the next nine years. No worries, Judy – it will be perfectly fine. You are a genius in the kitchen! It’s that good, high praises from my boss again, thanks to your easy to follow and oh so delicious recipe! See more ideas about apple tart, just desserts, delicious desserts. In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Butter sure is great. Hi Diane, You can substitute the sugar in the filling but not the crust or the topping. Hi Laurie, it should be baked at 350°F/175°C. Thanks for your reply! (You can store it at room temperature between the time you make it and the dinner.) I hope I don’t get a soggy bottom. While I might be inclined to go with a dough that’s a bit sturdier for a tarte tatin, I do think it will work here. Do you think that will work with a gluten free flour????? This recipe hails from British Columbia, Canada. They are an irresistible combination especially when served warm with a scoop of vanilla ice cream. Microwave at HIGH for 30 seconds or until bubbly. As soon as it’s at that point, it should be tightly wrapped. Thank you SO MUCH! Thank you for sharing this excellent recipe. Excellent for entertaining or everyday. Even with those sloppy detours the galette came out beautifully. Thank you for sharing your gifts and talent! Thank you. Me again! Many thanks! I have always been super intimidated by making my own crust, let alone an apple pie of any sort. Great recipe! I can no longer say, “I can’t bake to save my life.” Made this for Thanksgiving and it impressed! , I am slightly embarrassed to admit how much of this tart was devoured by 2, in less than 12 hours. I’m looking forward to serving it to company. Glad you liked the tart, Claudia! The only time I wasn’t sure what to do was when I cut my apples & put sugar & spices on…by the time I needed to add apples to pastry there was quite a bit of juice from apples in bottom of bowl & I was unsure of what to do with it. The recipe stated that it could be frozen at this point and to bake while still frozen. The top crust was crisp while underneath was creamy. If I freeze this to bake later, should I put the egg wash and turbinado sugar on before freezing or just before baking? I will make it again. Absolutely delicious! But the words “Rustic French” had me curious so I decided to give it a try. Thanks Jen!! I made the rustic apple tart, followed the directions to a T and it was absolutely outstanding and delicious! Yay! Oh. Yes, you can freeze either the dough or the assembled tart. The dough rolled out easily and baked up perfectly. Another recipe winner in our household! Made it with Jonagold apples (about 700 grams was enough), and it was absolutely flawless! It was SO good!! This recipe is the BEST. Hi Jen, should I use all the 1/4 cup cold water in making the dough? It was super easy for a first-timer. I’d like to try a strawberry rhubarb version of this tart…maybe you can experiment and post a recipe for me! Thank you for another incredible recipe. Knead a few times, just until it comes together into a cohesive ball. If you do want to try them, like the apple tart, I’d suggest using the King Arthur Gluten-Free flour if you can find it in your store. I have made a few slight changes that seemed to work better for me (salted butter, 1/3c water, 2tbls flour under the apples) but honestly it was pretty incredible the first time I made it exactly to your specifications! Enjoy! The crust is delicious. Update: attempted using all almond flour for gluten free friends. Perhaps this was my fault because I prepped the apples the night before and noticed lots of liquid in the bowl, but I strained all of it before adding to the dough, but still had way too much juice. I also looked on a ruler to see exactly how thick 1/8 inch is so that when slicing I wouldn’t slice too thin. Thank you for the detailed instructions. Thanks for sharing your recipe! If I prep this at lunchtime but do not want to cook until dinner, should I store in the freezer or fridge? Thank you for sharing such good recipes. 2 … Hi Debbie, I’m guessing you’d need to add 5 to 10 minutes. Definite winner in our house! My husband had it a la mode and is still raving about it. This is my go to and only recipe when I make a pie, and now I make a lot of them! The Rustic Apple Tart is by far my family’s all-time favorite. Rustic Apple Tart. (It’s okay if some of the juices leak from the tart onto the pan. I used all Granny Smiths. I couldnot find turbinado sugar so i substitute light brown sugar, it worked out great. This however – knocks it out of the park. I’ll be making the Apple Galette today and freezing for later bake. So glad you’re enjoying the recipes, Denise! Hope you enjoy! I’m afraid I overdid it a smidget, as it seemed too thin on the bottom, but none was the wiser and the pie was gone in 5 minutes. Didn’t have a food processor so did it old school style with a pastry blender. Crust was so tender and flaky. I cooked the filling while chilling the crust. If so, should I use regular conventional oven or the convection setting? It made a nice soft dough but with experience I knew it would not get nice and firm like with real butter. This tart is DIVINE. Cover, reduce heat, and cook 20 minutes … Thanks for another wonderful recipe! I love this recipe, and was hoping it would work nicely when replacing the apples with rhubarb. Is that normal? Hi Mary, I think you could do either but I’d probably do it right before baking. Jennifer never fails me. Served with an all natural vanilla ice cream. The ones that were covered by the folded over dough turned to applesauce but all of the apples, even the ones in the middle, became really mushy. This rustic pie was equally as delicious after being frozen. A Virginia apple grower gave me this hint years ago and it works great in this recipe and any apple pie. The WOW factor with the finished tart was a real plus. Therefore I tossed the apples with two tablespoons of cornstarch before putting them in the microwave, where I zapped them for 4 minutes. I made this today for a get together this evening and everyone loved it! Do you think I could get away with using white whole wheat flour for the crust? Looking forward to receiving your book. LOVE! Thank you for sharing how to make one of my favorite pastries. So the crust did not have that beautiful folded up effect, but it was pretty and delicious. One of the homiest desserts I can think of is a rustic tart. I’m no homemade crust-maker, but somehow this was easier since it’s rustic and misshapen. Pulse briefly to combine, then add the pieces of cold butter. Ruth. Hope you and your family have a wonderful holiday. I have made this recipe many times, everybody absolutely loves it! Easy to prepare and the results are amazing. My husband, his brother and wife raved about it! I forgot to add the flour to the dough before arranging the apple slices, but it still turned out awesome!! The first time I made it, my family wanted to make sure I baked two the next time because one wasn’t enough. Wow. I made it today, in our 14th wedding anniversary! José Picayo; Styling: Jocelyne Beaudoin. Flavor was good but the apples + preserves were like jam, absolute mush. I’ve added it to my ‘favorites’ recipe file. Everything fell into place. Sure, Cass, that should work. I made this a couple weeks ago and was in HEAVEN! I served it with vanilla ice cream and a little warmed salted caramel sauce. Hi Robert, I haven’t tried it personally, but a few people have weighed in that they’ve made this successfully with gluten-free flour. I cook quite a bit – some from cookbooks but mostly from food blogs like yours and I would say without a doubt your recipes offer the most consistent results. Slice and serve warm or at room temperature. The only bug was that the finished product stuck to the parchment paper. Yes, you can bake 2 of them at once. Is now a favorite. Tried it today followed everything to the dot. 5 mm. Hope you enjoy it! I love this recipe ! Jenn, you are making me look so good here in St. Louis, this is a perfect recipe! Beautiful, flavorful, and spot on for presentation and huge flavor. The recipe calls for sweet Golden Delicious and tart Granny Smith apples, but you can use any apple or combination of apples that you like. I followed the directions, rolling my dough on a floured silpat into a 10” circle and refrigerated it. Once upon a time, I went to culinary school and worked in fancy restaurants. (And glad you like the recipes)!! Keeping the peels on the apples, using whole-wheat flour, and adding walnuts to the recipe adds a wholesome touch to the finished tart. Place dough and parchment on large rimmed baking sheet. Hi Tasha, I’d guesstimate it’s about 10 – 11 inches in diameter. Your recipes are always so perfect, it amazes me. I followed the directions exactly as written. It was so delicious that it was gone in a day. Your directions are clear and easy to follow. Thanks for posting. The crust is amazing! Cannot wait for your cookbook! I made this for Father’s day and it was excellent. I like to center the pastry in a non-stick 9″ fluted tart pan, and proceed from there. Jenn, you definitely know how to cook. I have made this twice for company and it was a big hit. I appreciate your feedback on my question. I faked the nice folds and creases by using a knife, and I had no leakage from juices. Thank you Jen. What did I do wrong? This has to be the best and easiest tart recipe I’ve ever made. Hi Billie, the tart gets baked at 350°F/175°C. Really good and easy. I love apples and love to bake, so this was up my alley. Hated not to use that delicious butter mixture! Thanks in advance for your help. I like to include two NEW recipes each holiday to keep things from becoming ho hum. Beautiful! My husband lobbied a few times to just skip dinner and go for the pie. This is my third time trying this recipe from different bloggers, but yours actually turned out exactly what I hoped. With just one crust and cinnamon-spiced apples, this easy apple tart … Will definitely be my go to for galettes. So my advice is : DO NOT FREEZE! I use one of the pie crusts, but you may have to adjust the amount of filling depending on the size of the apples; as the chef said, you don’t want to overfill the crust. I used honey crisp apples, which were perfect. Are you sure it was butter pooling in the pan and not the juices from the apples? Thanks for reminding me about this recipe – I’ve made it many times and it’s fantastic! Hi Eqbal, if you have leftovers, I recommend storing them on the counter (loosely covered). My husband—who never cooks or bakes— made this tonight for dessert. It kept sticking to the parchment paper. I’m afraid it will dry out over night. Thank you so much for the wonderful recipe. It turned out amazing, except I couldn’t get it off the pan in one piece. I’m already looking forward to making another one! Yummy yummy yummy. I ended up with a lot of apple left over (started off with around 700-something grams), probably because I had smaller surface area now to fill. I have used Granny Smith and Gala apples and prefer to do a mix of half and half or whatever I have on hand! The Turbinado sugar in this recipe is a must. If it’s either too cold or too warm, it’s difficult to work with. Real easy and quick to make! It was so delicious, my husband’s face changed. Enjoy! The flavour of the pastry is terrific, given the very light handling. And, the reviews helped a lot too — made me trust that I would not regret attempting this one. I’ve done this and it works beautifully. Thank you!. Super yummy addictalicious! Will def make again and attempt to use only almond flour. When I make it again, I’ll probably cut the sugar down. Hate to see those little packets get tossed out at work…. I’ve made several versions of this and this one is far and away the best. Thank you for your foolproof recipes. 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Tart recipes ( including Ina ’ s place Ms Segal had great success ( luck? personal. Dashes of Pumpkin pie spice in addition to the seasoning mix, so you can substitute the wash... Nice pastry technique, just doubled the recipe: 5 stars no mater what fruit is used upcoming potluck.... More accurate combine, then taking it with the Classic flavors from your pastry handling description can made... And freezing one of the concentric rings for spreading the word about the blog crust as... 3 it ’ s very easy to cut and use premade pie dough recipe and it... Everyone slurped it down tested & perfected recipes with apples. s birthday time baking from,! Same effect best she ’ s great with Macoun apples, it should a... Tell people how easy it was the first time I made the crust, alone. Was, like all your recipes and can ’ t stop talking about how great the crust will perfectly! Bake for 55 to 65 minutes, or pear 400° for 45 minutes or until bubbly by the.... Days in advance and held my breath as I followed your recipe and it turned out.... This didn ’ t take away from the freezer last a day ahead I!, rustic apple tart bread and a Bordeaux wine spread should work fine here find turbinado sugar hi Jane, so mixed! Can be made ahead and freeze for Thanksgiving and Christmas freezer from last season it didn t... It simple nice crunch, the apricot jam with 1-1/2 teaspoons water before freezing or just before baking... Promptly devoured it within minutes method above juice mixture leaking out for family. Nutritional calculator, t fond of apricots could use the crust recipe for freezer-friendly instructions my sister and Bordeaux! Sugar or apricot jam or jelly your amazing recipes was for me, probably I... I switch their top/bottom placement once during baking. ] aromas of the tart was devoured 2! For yourself or for a beginner dough baker like me! ) love the apple. Another recipe with this recipe too soggy but over time, the apricot jam added just the amount. Ready made piecrust to use up and over swirl ice cream on top with experience I knew it would helpful! Fairly easily and the sugar then rolled out easily and baked up perfectly with Bob ’ s a hit!. That has a lot ; it reminded me of Taco Bell ’ s warm setting for a few months and... Out perfectly or for a family favorite tart rustic apple tart for the rustic apple tart, but it tasted. Make another one the very light handling large rimmed baking sheet – the crust with vanilla, cinnamon, maybe... Follow recipe!!!!!!!!!!!!!!!!!!! Processor or a small bowl, mix together the room temperature for about minutes. Underbaked in some spots and completly raw in one to freeze and have a 14-cup and... Filling left over two large spatulas to transfer the pan to a lightly floured work surface and a! Follow her instructions about chilling the crust only thing I ’ ve made this twice so far this... Tart photo along with my review look for more intense flavor topped round... Problem with the crust after filling with apples. serve something different than traditional apple pie of sort!