An easy rustic apple tart is pretty much a requirement of the fall season or at least it should be. Ha! There are so many varieties to choose from during the autumn months that an apple tart, pie, cake, crumble, or crisp is a must have or must bake for me.
When choosing an apple to bake with you want an apple that will stand up to the baking process and not turn to applesauce while in the oven. Granny Smith, Honeycrisp, Fuji, and gala are some that I like to use for baking apple desserts.
This time around I used 2 Honeycrisp apples and 1 Fuji. The Honeycrisps were HUGE! Honeycrisps are crisp and sweet and Fujis have a nice texture and a mild sweetness. Granny smiths are often used in apple pies because they are tart and since you add sugar the thought is to have an apple that isn’t too sweet. But with a naturally sweeter apple, I add less sugar to the tart so I lean towards a sweeter apple and use less processed sugar. 👍
I also, used a store bought pre-made crust because this is an EASY rustic apple tart and the pie crust from Trader’s Joe’s is one that I actually like a lot. Nothing beats a homemade crust when done right but this is for when you don’t have the time or just want to make it easy on yourself. #NoJudgement
Yield: 8 servings
2 Honeycrisp apples
1 Fuji apple
3 tbsp brown sugar
2 tbsp melted butter
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp salt
1 tbsp cornstarch
1 beaten egg + 1 tbsp water
2 tbsp turbinado or granulated sugar
*if apples are small you may have to use 4 instead of 3
Preheat oven to 350 degrees F. Set rack to the center position in the oven.
Whether using scratch made or a store-bought pie crust bring it to room temperature.
Peel, core, and slice the apples into thin slices. Add the apples to a mixing bowl and add in melted butter, sugar, vanilla, cinnamon, nutmeg, cornstarch, and salt. The cornstarch will help thicken the natural juices which the apples will release while baking. Basically, it helps it from becoming too soupy. Mix to make sure all ingredients are incorporated and apples are coated then set it aside and start on the crust.
Take a baking sheet and line it with parchment paper. Dust the crust with a bit of all-purpose flour, just enough to keep the rolling pin from sticking and roll the pie crust to about 12-14 inches in diameter. Once the crust has been rolled to the right size carefully transfer it to the parchment lined baking sheet. Arrange the sliced apples on the top of the crust in a concentric circular pattern working from the center outward. It doesn’t have to be perfect- mine wasn’t. 😉
After the apples have been placed on the crust, take the edges of the crust and fold it over the apples. It won’t cover all of the apples and it isn’t supposed to. You want to see the lovely pattern of the apples on the crust. After folding over the crust use a pastry brush to brush the egg wash over the top of the folded edges. Lastly, sprinkle the crust with turbinado or granulated sugar. The egg wash helps the crust brown while in the oven. If you would prefer not to use an egg wash you can use apricot jam.
Place the tart in the oven and bake for 50-55 minutes. Once done allow to cool before transferring from the baking sheet otherwise it can fall apart. 😞
After the tart has cooled, slice and eat plain, with whipped cream, or ice cream. I think it’s best with a scoop of vanilla ice cream!! This is easy rustic apple tart is a perfect autumn dessert and one that can be made for Thanksgiving. Gobble gobble…