
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: MarthaStewart.com
Ingredients:
- 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
Instructions:
- 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


24 comments:
I'm so making this..looks wonderful!! xx
My mom loves apple pie, and her birthday is right around the corner. I cannot wait to make this for her!
makkelijkste appeltaart ever volgens mij ;) looks very good!
That looks so wonderful! We went to an apple cider mill yesterday, and that apple tart would taste oh so good today.
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.
Thanks...
OH MY!!! I have to try this, it looks so delicious. It's fall in one pretty little package...good job!!!
This rustic apple tart look perfect and adorable!! gloria
Amazing. :D
It looks so delicious I am going to try it...love your blog !!! Kat
Great blog. Where do I start eating? This look yummy.
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!
That apple tart is sooo yummy looking!! Drool... just followed your delicious blog! :)
Which size of mold are you using?
best!
Milla Sorel: This is an 6 inch pan, but I've also made it with a 9 inch. Works fine too :)
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?
@traveler's pen: No not sour at all. The perfect balance between sweet and ... perfection :)
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
Lekker is ie he?
Prima! My half dutch daughters are coming tomorrow. They will love this...If their father doesn't get to it first!
Oke die wil ik maken! Heb je toevallig het recept in grammen :) thxxxx
@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
Hi! I was wondering, can you freeze this tart after baking it? It would save me tons of trouble!
Andrea
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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