Apple Tart

I have a feeling there will be many more apple tarts this season. Not only is this one easy on the eye, but it is absolutely scrumptious.

Apple TartApple Tart Progression:



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Apple Tart2

Apple Tart


1 1/4 c flour
12 T butter (I used salted)
1 T sugar
1/4 t salt
3 T cold water
6 large honeycrisp apples (or your favorite baking apple)
1/4 c sugar
1/4 t cinnamon


1. Preheat oven to 375º.
2. Combine the flour, 1 T sugar, 8 T butter and salt in a food processor. Pulse until pea size clumps form (about 10 pulses). Pour in the cold water. Pulse until dough is moist (about 4 pulses). Remove dough from food processor onto a floured work surface. Form dough into a disk, cover in plastic wrap and chill for one hour in the fridge.
3. While the dough chills, peel, core and slice the apples. Keep the slices thin and even.
4. Remove the dough from the fridge. Roll dough out on a floured surface into a circle large enough to cover your tart pan and sides (I used a 9″ tart pan). Place one layer of apples on the bottom of the dough in the pan. On top of that, fan out your apple slices on an angle creating a rose pattern (or whichever pattern you would like). Keep the slices close together. Fill any gaps with smaller apple slices. Sprinkle the sugar and cinnamon on top of the apples. Dot the top with the remaining butter.
5. Bake until golden brown and bubbly for 60-70 minutes. I kept mine in for 70. Cool completely before removing the outer ring of the tart pan.


Recipe adapted from Alexandra Cooks.


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