Simple Apple Tart
Updated June 26, 2024
- Total Time
- 1 hour, plus 1 hour 15 minutes' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour
- ¼teaspoon salt
- ½teaspoon sugar
- 6tablespoons cold, unsalted butter, cut into small pieces
- ¼cup cold water
- 2pounds tart apples, peeled, cored, cut into ¼-inch-thick slices and tossed with 1 tablespoon lemon juice
- 2½tablespoons all-purpose flour
- 8tablespoons sugar
The Pastry
The Filling
Nutritional analysis per serving (8 servings)
257 calories; 9 grams fat; 5 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 42 grams carbohydrates; 4 grams dietary fiber; 24 grams sugars; 2 grams protein; 76 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the pastry, combine the flour, salt and sugar in a medium-size bowl. Cut in the butter until the mixture resembles coarse meal. Stir in the water. Shape the dough into a ball. Wrap in plastic and refrigerate for 1 hour.
- Step 2
Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough into a rough circle about 15 inches in diameter. Place on a baking sheet lined with parchment paper. Refrigerate for 10 minutes.
- Step 3
To make the filling, combine 2½ tablespoons of flour with 3 tablespoons of the sugar. Spread the flour-sugar mixture over the dough, leaving a 2-inch rim uncovered. Arrange the apple slices evenly over the flour-sugar mixture. Sprinkle with 2 tablespoons of the sugar.
- Step 4
Fold the rim over the apples, gathering to fit. Brush the edge of the pastry with water and sprinkle it with the remaining 3 tablespoons of sugar.
- Step 5
Bake until well browned, with spots where the sugar has carmelized, about 45 minutes. Immediately slide from the pan to a rack. Cool slightly. The tart can be assembled ahead and baked while the main course is served.
Private Notes
Comments
A good, straight forward apple galette. Easy to make and comforting to eat. The apple flavor really shines as there is no cinnamon, cloves, vanilla or lemon to distract. Use delicious apples and you have all the flavor you need. Ok maybe serve it with a schploop of creme fraiche or whipped cream or quality vanilla ice cream.
I am another who has been making this for years; it’s easy and delicious. I add some nutmeg to the filling and lemon zest along with the lemon juice on the apples. Sometimes I add some ground almonds instead of some of the flour. I find it easier to fit all of the apples in by quartering the peeled and cored apples, then cutting each quarter in half crosswise and then cut those into 1/4 in. slices.
I have made several variations of this recipe and this one is by far the best. 1 hour is perfect time to be able to easily roll the dough to 15 inches. If you don’t roll the circle of dough that large, you won’t be able to fit all the apples inside. For the 1st circle, I laid the apples FLAT in concentric circles, the 2nd layer I layered FLAT right to left and the 3rd FLAT top to bottom. I used honey crisp & Granny Smith apples. Less sugar on outside border, none under crust. Time was perfect.