Which pastry is best for apple tarts?

Keep things simple, and use your favorite homemade pastry dough. I like to make flaky puff pastry pie dough that has lots of little layers to crunch through. You can also grab a roll of frozen pie dough at the store to skip that whole process.

What apples are tart and crisp?

There are many apples to choose from. The best apples for baking are slightly sweet and tart, like Pink Lady, Honey Crisp, Zestar, and Braeburn. You can also mix tart apples, like Granny Smith, with sweeter varieties, like Gala or Golden Delicious apples.

Why do you add fruit preserves to apple tarts?

Most fruit tarts are made by glazing the top of the tart with fruit preserves, which adds a shiny, glossy look and extra sweetness. Apricot preserves are traditional for glazing fruit, but I also enjoy plum or cherry.

Apple Tart

Description

This Apple Tart is one of the most perfect cozy fall desserts: tart apples are nestled in a flaky crust, then topped with cinnamon-ginger-sugar and melted butter, infusing a sweet and spicy flavor into each bite. Glaze the warm tart with fruit preserves and serve. It's like an apple pie — but way better!

Ingredients

Scale

1 pie crust, homemade or store-bought
4 semi-tart apples (such as pink lady)
1/4 cup (50 grams) white sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup (56 grams) salted butter, melted
1/2 teaspoon fresh lemon juice
1/2 teaspoon vanilla
3/4 teaspoon all purpose flour
3 tablespoons fruit preserves (such as apricot, plum, or cherry), warmed

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Instructions

Preheat the oven to 400F.
Prepare your pie crust by rolling it out into a 12-inch circle, then transfer into a 9-inch tart pan. Press the dough into the bottom, and along the sides, then use a knife to remove the excess dough overhang.
Place a piece of parchment on top of the crust, then fill with pie weights or dried beans. Place onto a baking sheet, and then into the oven to bake for 15 minutes. After 15 minutes, remove the crust from the oven, and remove the pie weights and parchment. Allow to cool while you prepare the apples and filling.
Prepare your apples by slicing them thinly and keeping them in groups. Set aside.
In a small mixing bowl, whisk together the sugar, cinnamon, and ginger. Set aside.
Using a small sieve, dust the bottom of the slightly cooled pie crust evenly with the flour, then sprinkle half of the cinnamon-ginger-sugar over top of the flour. Add apples on top by placing the groupings of apples in varying directions, pushing each group gently to create a slightly fanned out appearance.
In another small mixing bowl, whisk together melted butter, lemon juice, and vanilla. Pour the melted butter mixture evenly over the apples, then sprinkle the remaining cinnamon-ginger-sugar over top, as well.
Place the tart back on top of the baking sheet, then place into the oven to bake for 40-45 minutes.
Remove the cooked tart from the oven, then brush with warmed preserves. Allow the tart to cool for at least 30 minutes to set up before enjoying!

Notes

How to store: Allow the leftover tart to cool to room temperature, then cover with plastic wrap and store for up to 2 days. For longer storage, keep the tart in the fridge and reheat before serving.

How to reheat: Microwave a slice for 30 seconds to a minute to warm up the apples. To reheat larger portions, bake them on a sheet pan at 400 F for 5-7 minutes.

How to freeze: Leftover slices can be wrapped in plastic wrap and frozen for 2-3 months.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Pie
Method: Bake
Cuisine: American