Rustic Apple Tart

As the Christmas / Holiday season is approaching, we all love (and need!) to indulge in the sweet, special things that taste better around this time. Be it for the spirit of the season, be it for the gatherings with friends, co-workers and family, or even for a combination of all those things, December has a special touch to it! There are a few ways we can choose to begin our celebrations and… to indulge in the things we love. Here’s a suggestion that will make this season a very sweet one!


Rustic Apple Tart



  • 1 1/2 cups plus 1 tablespoon all-purpose flour
  • Pinch of salt
  • 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
  • 1/3 cup ice water
  • 3 1/2 tablespoons sugar
  • 4 large Golden Delicious apples—peeled, cored and cut into 1/4-inch-thick slices
  • 2 tablespoons melted and strained apricot preserves




  1. In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.
  2. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
  3. In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
  4. Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.