Rustic Apple Tart

Rustic Apple Tart

If an unexpected force of nature were to come and I would be stuck inside my house with no way of getting to a nearby grocery store, I'd still find a way to bake. I would just try to make it to my backyard and pick some apples, pears and walnuts from my trees. Well that's what I did with this tart (minus the part of house-arrest due to weather circumstances).

I used my own home-grown apples and the other five ingredients are always at hand. You can make this delicious, dramatic dessert with just six common ingredients. It's actually a cross between a pie and a fruit crisp: the brown-sugar crumb mixture serves as the crust as well as the topping. Few ingredients, easy to assemble, great tasting: rating 5 out of 5.

Rustic Apple Tart:

- 2 cups flour
- 1 cup packed light-brown sugar
- 2 teaspoons cinnamon
- ½ pound (2 sticks) cold unsalted butter, cut into 8 pieces
- 3 pounds (about 6) tart apples, such as Granny Smith
- 2 tablespoons fresh lemon juice

- In a large bowl, combine flour, brown sugar, and 1 teaspoon cinnamon. Using an electric mixer or a pastry cutter, cut in butter until the mixture forms pea-size pieces. Press ⅔ of the mixture onto bottom and 1 inch up the side of a 9-inch springform pan.
- Preheat oven to 350 degrees. Peel apples, cut into thin slices, and place in a bowl. Pour off any accumulated liquid. Toss apple slices with remaining teaspoon cinnamon and lemon juice, and put them in the prepared pan, pressing down gently as you pack them in (they will mound above the edge of the pan). Sprinkle remaining crumb mixture on top.
- Put the pan on an aluminum foil-lined baking sheet, and bake for 1 hour and 15 minutes, or until golden brown on top. Run a knife around the edge of the pan, and let the cake cool in the pan to set. Serve at room temperature

My apple tree.

Apple Tree

Rustic Apple Tart


I'm so making this..looks wonderful!! xx
I'maNolaGirl said…
My mom loves apple pie, and her birthday is right around the corner. I cannot wait to make this for her!
Lian said…
makkelijkste appeltaart ever volgens mij ;) looks very good!
Bill said…
That looks so wonderful! We went to an apple cider mill yesterday, and that apple tart would taste oh so good today.
Eliana said…
I can always count on you for a delicious receipe. Was just looking for one for an apple tart and I have found my winner. Looks amazing.
Love the layers, I will be going apple picking this weekend and your pie just put me in the mood.
Katrina said…
OH MY!!! I have to try this, it looks so delicious. It's fall in one pretty little package...good job!!!
Gloria Baker said…
This rustic apple tart look perfect and adorable!! gloria
Kath Soderstrom said…
It looks so delicious I am going to try your blog !!! Kat
Jan said…
Great blog. Where do I start eating? This look yummy.
Eliana said…
I have a bunch of apples on my kitchen counter and I was unsure as to what I was going to do with them. Now I know. This tart looks awesome!
Margarita Bloom said…
That apple tart is sooo yummy looking!! Drool... just followed your delicious blog! :)
Milla Sorel said…
Which size of mold are you using?
Paris Pastry said…
Milla Sorel: This is an 6 inch pan, but I've also made it with a 9 inch. Works fine too :)
traveler's pen said…
Ic an't wait to make this for my mom's birthday looks delicious!!! Last time I made apple pie it was too sour for my family's liking - does this recipe have an especially tart taste?
Paris Pastry said…
@traveler's pen: No not sour at all. The perfect balance between sweet and ... perfection :)
Chantal said…
Vandaag dan éindelijk gemaakt en mijn god wat een ooooooverheeeeerlijke taart! :D Meteen 2 stukken naar achter gewerkt, had makkelijk de hele taart kunnen opeten haha! :p
Anonymous said…
Prima! My half dutch daughters are coming tomorrow. They will love this...If their father doesn't get to it first!
Shanna said…
Oke die wil ik maken! Heb je toevallig het recept in grammen :) thxxxx
Paris Pastry said…
@Shanna: Nee, maar ik heb het voor je omgerekend!
- 250 gram bloem
- 220 gram lichte basterdsuiker
- 2 theelepels kaneel
- 250 gram roomboter
- 5 tot 6 Granny Smith appels
- 2 eetlepels verse citroen sap
andrea said…
Hi! I was wondering, can you freeze this tart after baking it? It would save me tons of trouble!
Paris Pastry said…
Hi Andrea: I'm not sure... You can try it, but I'm not sure what freezing would do to the texture of the crumbs!

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