Rustic Apple Tart
Give your rolling pin the day off and try this Rustic Apple Tart with Press-In Pie Crust. Made with simple ingredients, this fuss-free apple tart is a fall favorite.
Ingredients
Tart Crust
- 1 1/3 cup all-purpose flour unbleached
- 1/4 cup light brown sugar packed
- 1/4 tsp sea salt fine
- 1 tsp vanilla extract pure
- 1/2 cup unsalted butter melted and cooled
Apple Filling
- 4 -5 Honeycrisp apples
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter cubed
- 1/2 tsp ground cinnamon
Instructions
Tart Crust
- Add flour, brown sugar, salt, vanilla extract and melted butter to a mixing bowl then stir with a spoon until combined.
- Press crust mixture into the bottom and up the sides of a 9-inch tart pan with removeable bottom.
- Place tart pan in the freezer for 30 minutes to allow crust time to set.
Apple Filling
- Preheat oven to 400 degrees.
- Cut the side cheeks off apples then discard the cores.
- Using a sharp knife, cut each apple cheek into thin, equally-sized apple slices. Keep slices together to maintain their cheek shape.
- Remove tart pan from the freezer.
- Arrange sliced apples onto the crust, one cheek at a time, until the tart pan is completely filled with apples.
- Sprinkle granulated sugar onto apple slices.
- Top apples with cubes of butter.
- Sprinkle tart with cinnamon.
- Bake approximately 35 minutes or until the apple slices are tender and the crust is golden brown.
- Remove tart from oven and cool on a baking rack.
- Slice and serve.
- Cover and store leftovers in the refrigerator up to 3 days