Apple Tart

It always amazes me how something so simple can be so delicious. I am in love with this Apple Tart by Chef Lisbeth Rawl. The crust alone is indescribable. Make this. You will thank us later.

Synopsis: Mix together crust ingredients, chill 15 mins, cut up some apples, fill the tart, fold over the crust, bake for an hour, enjoy apple nirvana.


  • 1 1/2 cups plus 1 tbsp all-purpose flour
  • Pinch of salt
  • 1 1/2 sticks (6 oz) cold unsalted butter, cut into 1/2 inch pieces, plus 2 tbsp melted
  • 1/3 cup ice water
  • 3 1/2 tbsp sugar
  • 4 large red apples, cored and cut into 1/4 inch-thick slices
  • 2 tbsp melted and strained apricot preserves


  1. Using a stand mixer with a paddle attachment, mix the flour, salt, and butter on low speed for 2 minutes. Slowly add the ice water until dough becomes a ball.
  2. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16 to 17 inch round about 1/4 inch thick. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
  3. In a small bowl, combine 2 tbsp of the sugar with the remaining 1 tbsp of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tbsp sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
  4. Preheat the oven to 400. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is a deep golden and cooked through. Brush the apples with the melted preserves. Slice the parchment onto a wire rack and let the tart cool slightly before serving.

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