My First Apple Tart Disaster
I tried making an apple tart when I was young. It was a mess. The dough tore. Apples spilled everywhere. I still laugh at that.
But my grandma just smiled. She said, “That’s why we call it rustic, dear.” It means it’s supposed to look homemade. That matters. Food should feel made with hands, not perfect.
Why Two Kinds of Apples?
This recipe uses two apples. Granny Smith and McIntosh. The green ones are tart and firm. The red ones are sweet and soft.
Together, they make magic. You get a filling that’s not too sweet or too mushy. It has a little bite and a lot of juice. Doesn’t that sound better? What’s your favorite apple for baking?
The Secret in the Dough
The crust has a fun secret. Cream cheese! It makes the dough so tender. It also makes it easy to fold over the apples.
When you mix it, it will look dry and crumbly. That’s okay. Just press it together with your hands. Trust your fingers. They know what to do. This matters because cooking is about feel, not just following rules.
Building Your Tart
Roll the dough into a big circle. Don’t worry about perfect edges. Pile the apples in the middle. Leave a big empty border.
Now, fold the dough border up over the apples. Pleat it like a curtain. It will look so pretty. *Fun fact: This free-form style is called a “galette” in France.* Have you ever made a pie or tart before?
A Trick for a Golden Crust
Here’s my grandma’s trick. Bake it for 30 minutes. Then, put the pan on another pan. This stops the bottom from burning.
Brush the crust with egg white. Sprinkle sugar on top. This makes it shiny and sweet. Bake it some more. Your kitchen will smell amazing. That smell is the best part of cooking, I think.
Serving With a Story
Let it cool a little. Then slide it onto a plate. Serve it warm. A little vanilla ice cream on the side is perfect.
This tart is for sharing. It starts conversations. People always ask, “How did you make this?” You can tell them your own story. What’s a food that always makes you think of family?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Unbleached all-purpose flour | 1 ¼ cups | For the tart dough |
| Granulated sugar | 2 tablespoons | For the tart dough |
| Table salt | ¼ teaspoon | For the tart dough |
| Unsalted butter (cold) | 8 tablespoons (1 stick) | Cut into ½-inch pieces, for the tart dough |
| Cream cheese (cold) | 4 ounces (113 grams) | Cut into ½-inch pieces, for the tart dough |
| Lemon juice | 2 teaspoons | For the tart dough |
| Ice water | 1 – 2 tablespoons | For the tart dough |
| Granny Smith apples | 1 ¼ pounds (567 grams, about 3 medium) | For the apple filling |
| McIntosh apples | 1 ¼ pounds (567 grams, about 3 medium) | For the apple filling |
| Lemon juice | 2 tablespoons | For the apple filling |
| Granulated sugar | ¼ cup + 2 tablespoons | Divided use, for the apple filling and topping |
| Ground cinnamon | ¼ teaspoon | For the apple filling |
| Egg whites | 2 | Beaten lightly, for brushing the crust |
My Rustic Apple Slab Tart
Hello, my dear. Come sit at the counter. I want to tell you about this tart. It’s not a perfect, fussy pie. It’s free-form and rustic. That means it’s full of character, just like us. I learned it from my friend Margie years ago. We made it every fall. I still laugh at that. Our kitchens were always dusted with flour. Doesn’t that smell amazing? Let’s make some new memories together.
Step 1: First, we make our dough. Put the flour, sugar, and salt in your food processor. Give it a quick pulse to mix. Now, add the cold butter and cream cheese. Pulse it until it looks like wet sand. You’ll see little pebbles. That’s just right. (My hard-learned tip: Keep everything very cold. It makes the crust flaky.)
Step 2: Turn that sandy mix into a bowl. Sprinkle the lemon juice and one tablespoon of ice water over it. Use a spatula to fold it all together. Squeeze a bit in your hand. Does it stick? If it’s too dry, add a tiny bit more water. Then, gently press it into a disk. Wrap it up and let it rest in the fridge. This chill time is important. It lets the dough relax.
Step 3: Time to roll! Take your dough out. Roll it between two sheets of floured parchment paper. Aim for a big, lopsided circle. Don’t worry about perfection. Peel off the top paper. Use the bottom paper to slide the dough onto your baking sheet. Pop it back in the fridge. Now, peel and slice your apples. Toss them with lemon, sugar, and cinnamon. Which apple is usually tarter, Granny Smith or McIntosh? Share below!
Step 4: This is the fun part. Take your dough out. Pile the apples in the center. Leave a big empty border of dough. Now, fold that border up over the apples. Pleat it like you’re tucking in a blanket. Gently press the dough against the fruit. See? It already looks like a beautiful, messy masterpiece. I love this step.
Step 5: Bake your creation for about 30 minutes. Then, place another pan underneath. This protects the bottom. Brush the crust with egg white and sprinkle with sugar. Bake it again until golden. That smell is pure happiness. Let it cool a bit. Then, flip it carefully onto a plate. Slice it up while it’s still a little warm. The first bite is always the best.
Cook Time: About 1 hour
Total Time: About 2 hours (with chilling)
Yield: 8 generous slices
Category: Dessert, Baking
Three Tasty Twists to Try
This tart is a wonderful friend. It loves to play dress-up. Here are a few ideas for next time. They make it feel brand new.
Berry Patch: Swap half the apples for fresh raspberries or blackberries. So juicy and bright.
Caramel Swirl: Drizzle a few spoonfuls of salted caramel over the apples before folding the crust. Pure magic.
Nutty Crumble Top: Skip folding the crust. Just leave it flat. Top the apples with a simple oat and brown sugar crumble.
Which one would you try first? Comment below!
Serving It Up With Style
This tart is happy all on its own. But a little company is nice. For a real treat, add a scoop of vanilla bean ice cream. It melts into the warm apples. A dollop of softly whipped cream is lovely, too. For a pretty plate, dust it with powdered sugar. It looks like a light snowfall.
What to drink? A hot cup of spiced chai tea pairs perfectly. It’s cozy and non-alcoholic. For the grown-ups, a small glass of sweet dessert wine is a classic match. It sips like liquid autumn. Which would you choose tonight?
Keeping Your Apple Tart Happy
This tart is best enjoyed the day you bake it. But leftovers are a treat! Let it cool completely first. Then wrap it tightly in plastic wrap. It will keep on the counter for one day.
For longer storage, pop it in the fridge. It will stay good for up to three days. I like to warm a slice in my toaster oven. It makes the crust crisp again. My first time, I just left it out. It got a bit soggy by the next afternoon!
You can also freeze the baked and cooled tart. Wrap it well in foil first. It freezes nicely for a month. Thaw it in the fridge overnight before serving. This matters because a good treat should never go to waste. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Is your dough too crumbly? You might need a touch more water. Sprinkle it in one teaspoon at a time. The dough should just hold together when squeezed. I remember when my dough fell apart. A little more patience and water fixed it.
Are your apples leaking too much juice? Toss them well with the lemon and sugar. Then let them sit for ten minutes. This draws out some juice early. Draining that juice helps prevent a soggy crust. This matters for a crisp, flaky bottom.
Is the crust browning too fast? Use that second pan for insulation. It protects the bottom from the direct heat. This simple trick makes all the difference. It builds your confidence when you solve little problems. Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free? A: Yes! Use a good gluten-free all-purpose flour blend. The results will be just as tasty.
Q: Can I make the dough ahead? A: Absolutely. Make the disk and wrap it well. It keeps in the fridge for two days.
Q: What if I don’t have both apple types? A: Use what you have! A mix is nice, but one kind works. Fun fact: Granny Smith apples hold their shape well when baked.
Q: Can I make a smaller tart? A: You can halve the recipe. Just use a smaller pan. The baking time will be less.
Q: Any optional add-ins? A: A handful of dried cranberries or chopped walnuts is lovely. Toss them right in with the apples. Which tip will you try first?
From My Kitchen to Yours
I hope this recipe brings you joy. Baking should feel like a cozy hug. It is about sharing and making memories. I would love to see your creation.
Share a photo of your rustic tart with me. Let’s build a little community of kitchen friends. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see your beautiful bakes.
Happy cooking!
—Grace Ellington.
Rustic Apple Slab Tart
Description
A beautiful and rustic free-form tart with a tender cream cheese crust and a spiced apple filling. Perfect for any occasion.
Ingredients
Tart Dough:
Apple Filling:
Instructions
- In bowl of food processor fitted with steel blade, pulse flour, sugar, and salt to combine. Add butter and cream cheese; pulse until mixture is sandy, with small, pebblelike curds, 10 to 12 one-second pulses (mixture should not form cohesive ball). Turn mixture into medium bowl.
- Sprinkle lemon juice and 1 tablespoon ice water over mixture. With rubber spatula, use folding motion to evenly distribute water and lemon juice into flour mixture until small portion of dough holds together when squeezed in palm of hand, adding up to 1 tablespoon more ice water if necessary. (Mixture will look dry even after liquid is incorporated.) Turn dough onto clean, dry work surface; gather and gently press together into cohesive ball, then flatten into a 6-inch disk. Place disk on a flat dinner plate, wrap plate in plastic, and refrigerate until firm, about 30 minutes (can be refrigerated up to 2 days).
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Remove dough from refrigerator (if refrigerated longer than 30 minutes, let stand at room temperature until malleable). Roll dough between 2 large sheets of lightly floured parchment paper into circle about 15 inches wide. Peel off top layer of parchment and, using parchment lining, slide dough onto jelly-roll pan or rimmed cookie sheet; cover with plastic wrap and refrigerate while preparing fruit.
- Peel, core, and cut apples into 1/4-inch-thick slices and toss with lemon juice, 1/4 cup sugar, and cinnamon. Arrange parchment-lined dough round on work surface. Following illustrations 5 and 6, arrange apple slices, thick edges out, in circular mound, leaving 3-inch border of dough. Fold dough border up over filling, pleating dough to fit snugly around apples. With cupped hands, gently press dough to filling, reinforcing shape and compacting apples (see illustration 7).
- Bake until pale golden brown, about 30 minutes. Place pan with tart onto second pan of same size to insulate bottom crust; brush crust with beaten egg whites and sprinkle with remaining 2 tablespoons sugar. Return to oven and bake until crust is deep golden brown and apples are tender, about 30 minutes longer. Cool tart on pan 10 minutes, loosen parchment where it may have stuck to pan, then, using parchment lining, slide tart onto cooling rack. Place a large, round plate on top of tart, invert tart, peel off parchment, and re-invert tart onto serving platter.
Notes
- For best results, use a mix of tart (Granny Smith) and sweet (McIntosh) apples. Ensure all ingredients, especially butter and cream cheese, are cold for a flaky crust.