This will be one of your go-to fall recipes! This rustic apple tart brings together a homemade buttery flaky crust with a sweet walnut filling and baked apples. Keep reading to see how simple it is to put together this rustic apple tart and have dessert ready after dinner tonight.
What To Make With All These Apples
Tis’ the season of apple picking! I think this may be my favorite part of the year the leaves start falling and changing from their crip green to the golden reds and yellows, everywhere you turn you start to see the beautiful orange, red, and yellow mums being planted, this is how you know fall has arrived. This also means it’s time to do new fall activities!
One of my favorite fall-time activities is heading to an apple orchard to go apple picking. It’s such a fun family activity as well as the perfect date, being outside and soaking up the last bit of nice weather before winter hits and we are all stuck inside of our homes.
But, now we have an abundance of apples and need a few recipes so here is one you are going to fall in love with, rustic apple tart. This homemade tart is perfect with a cup of tea or your morning coffee. This is all homemade and made from scratch but trust me it comes together so smoothly and is really easy, a beginner baker could master this apple tart easily!
How To Make This Sweet Apple Tart – Step By Step
- First things first, we will need some of those delicious apples we have picked after our apple orchard date, or well we can use some from the grocery store as well. The apples that I used for this apple tart recipe are Honeycrisp Apples, they are my favorite baking apple but you honestly could use anything for this recipe.
- The next thing we need to do is make our homemade crust, now, I myself used to be scared to make my own crusts until I found this recipe long ago it makes the perfect crust every single time.
- The first step is to add our flour, sugar, and salt into a mixing bowl. Give it a stir to mix all the ingredients together.
- Next, now here is my Pro Tip for a flaky buttery crust, frozen butter. Put a stick of butter into your freezer overnight, then when you go to make your crust set it on your counter while you’re mixing together your dry ingredients, next, with a butter knife cut the frozen butter into slices and add them into your dry ingredients. You never want to use warm butter or room temperature butter you want the butter to be as cold as possible.
- My next Pro Tip is to buy yourself a pastry cutter, I found one on Amazon that is perfect when you are making homemade pie crusts. So using your pastry cutter cut the cold butter into your flour mixture, after you work the butter it would look like smaller chunks of butter throughout the flour.
- Next, we need to add in some ice water, the best way to do this is a tablespoon at a time. Just add a tablespoon of water then mix your dough with a fork. This could take up to 5 tablespoons of water or could take only two, I’ve noticed it just depends, once the dough starts to form and stick together that’s when you know it’s ready!
- Now that your dough is ready, place it onto a sheet of plastic wrap and knead in any leftover flour that didn’t get absorbed by the water and butter, then form it into a ball wrap it up and place it into the fridge for one hour.
- Next, we will be making our walnut filling, this is such an easy filling and adds such an amazing nutty sweet filling that goes perfect with this buttery crust and sweet apples.
- First, we will get a blender or a food processor. I use my smoothie attachment for my blender it works great as a “mini” food processor we just need to blend our ingredients to make more of a walnut meal.
- All you need to do is add flour, sugar, and walnuts into the mixer and blend, once it looks like a thicker sand texture, you are good to go!
- After our dough has sat in the fridge for about an hour go ahead and preheat the oven to 350 degrees Fahrenheit.
- Next, wash peel and core your apples, I used two large Honeycrisp apples for this recipe.
- Then, slice your apples into very thin slices, the thinner the better. This will make sure that the apples bake through but still maintain some of their crunch.
- Take your dough out of the fridge, get a silicone baking sheet or parchment paper, and sprinkle a generous amount of flour on it.
- Place your dough ball on top of the flour and using a floured rolling pin roll the dough ball until it is about a quarter of an inch thick.
- Once your crust is rolled out sprinkle all of that yummy walnut filling right on top of the crust leaving about an inch or so gap from the edge.
- It’s time to layout our sliced apples now! Using three rows line your sliced apples down.
- Next, crimp up the edges to encase our beautiful apples and yummy walnut filling into the crust, now, this by no means needs to be perfect, this is why I call this a rustic apple tart, it is all about the flavors we have created!
- Once you have your apples and filling encased by our lovely buttery dough place the entire mat onto a baking sheet and pop it into your preheated oven for 40-50 minutes.
- Once the dough and apples has a golden brown hue you know it has finished baking! Leave to cool on the baking mat then place it on a serving dish and slice to enjoy!
Storing Your Freshly Baked Apple Tart
Now that you have your apple tart freshly baked and have already devoured a few slices, the best way I have saved this for later is just tightly wrapping it with plastic wrap and tossing it into the fridge. These keep it nice and fresh and you could always heat it for a few seconds in the microwave when you are ready for another slice!
I wouldn’t keep it in the fridge for more than 3 days for maximum freshness (even though I doubt it will last that long, it’s so good).
- 1/2 Cup Butter (1 Stick)
- 1 1/4 Cup Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Sugar
- 2-5 Tablespoons Ice Cold Water
- 3 Tablespoons Toasted Walnuts
- 1 Tablespoon Flour
- 1/4 Cup Sugar
- 1 Tablespoon Brown Sugar
- 2-4 Medium Apples (Honeycrisp or Granny Smith)
- In a large mixing bowl measure out the dry ingredients for the homemade crust.
- Make sure you stir together the dry ingredients so that they are all incorporated.
- Make sure you are using the coldest butter possible, I prefer to use a stick of butter that I have had sitting in my freezer. Pro-tip, the colder the butter the better!
- Slice the butter into thin slices and add to your flour mixture.
- Using a pastry cutter, cut the butter into the flour until the flour has small pea-sized chunks of butter running throughout.
- Add a tablespoon at a time of ice-cold water, give it a mix with a fork, and keep adding the water little by little until everything starts to stick together and dough ball forms.
- Place a bit of plastic wrap down on your countertop and dump the dough onto it. Knead slightly until the dough all comes together.
- Warp the dough ball up with the same plastic wrap and chill in your fridge for at least one hour.
- While the dough is chilling we can make the walnut filling by putting our toasted walnuts, flour, granulated and brown sugar into a food processor, or a blender, both works, and pulverizing until it reaches a consistency of thick sand. Put to the side.
- Wash, peel, and core your apples, for my recipe here I used two large-sized Honeycrisp Apples.
- Slice them into even sizing to ensure they all fully cook while baking.
- Preheat the oven to 350 degrees Farenheight.
- Take your dough out of the fridge after it has chilled and lightly flour a silicone baking sheet, turn out the dough ball onto the floured baking sheet, and roll into an 8-inch disk, about a quarter of an inch thick.
- Sprinkle the walnut mixture onto the dough leaving about an inch of space free around the perimeter.
- Next, lay the apple slices in three rows down the middle of the tart.
- Crimp up the sides so that it encases the apples and walnut filling.
- Bake for 40-45 minutes until the crust and apples get a beautiful golden brown. Let cool after baking on the baking tray.
- Enjoy with a cup of tea or coffee!