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functional image apple tart top down sliced apples with skins on in a tart pan on a pink canvas uncut
Heather Wolf

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Freeze 30 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Pies and Tarts
Cuisine: American
Ingredients Method

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

Method
 

Tart Crust
  1. Add flour, brown sugar, salt, vanilla extract and melted butter to a mixing bowl then stir with a spoon until combined.
  2. Press crust mixture into the bottom and up the sides of a 9-inch tart pan with removeable bottom.
  3. Place tart pan in the freezer for 30 minutes to allow crust time to set.
Apple Filling
  1. Preheat oven to 400 degrees.
  2. Cut the side cheeks off apples then discard the cores.
  3. Using a sharp knife, cut each apple cheek into thin, equally-sized apple slices. Keep slices together to maintain their cheek shape.
  4. Remove tart pan from the freezer.
  5. Arrange sliced apples onto the crust, one cheek at a time, until the tart pan is completely filled with apples.
  6. Sprinkle granulated sugar onto apple slices.
  7. Top apples with cubes of butter.
  8. Sprinkle tart with cinnamon.
  9. Bake approximately 35 minutes or until the apple slices are tender and the crust is golden brown.
  10. Remove tart from oven and cool on a baking rack.
  11. Slice and serve.
  12. Cover and store leftovers in the refrigerator up to 3 days