An Apple Tart Recipe
During apple season a major staple in our household was apple pie, which is still, hands down, my favorite fruit pie. However, as an adult, I’ve finally come to realize how much work double crust pies are! So I wanted to develop something that was just as apple-y and delicious but was a little easier, more approachable, and used things you may already have in your cupboards.
Double Apple Tart
Makes one 9-inch tart
Ingredients:
For the crust
1 egg, slightly beaten
5 tablespoons cold water
1 tablespoon apple cider vinegar
4 cups flour (I like a combination of all purpose and whole wheat)
1 cup butter, chilled
1 teaspoon salt
For the apple butter:
4 medium apples (I really like McIntosh)
3-4 tablespoons white sugar*
3-4 tablespoons water
3-4 tablespoons brown sugar
cinnamon to taste
Method
For the crust:
Combine egg, water, and apple cider vinegar in a small bowl. Set aside.
Mix flour and salt together in a bowl. Quickly cut in the butter--the mixture should resemble breadcrumbs.
Mix wet ingredients into the flour and butter mixture until a ball is formed. I like to do this with my hands, but whatever instrument works for you. You may not need to use all the wet ingredients. Just ensure that you do not over work the mixture or your crust will be chewy.
Divide the dough in half and chill for at least a half an hour.
For the apple butter:
Peel and cube the apples and place in a medium saucepan with white sugar and water. cook until the apples have broken down a bit and can be mashed easily with a fork, about 20 minutes.
Mash the apples (I like mine to be the consistency of store bought applesauce, kind of runny). Add brown sugar, as much cinnamon as you want, and return to heat.
Cook until thick and spreadable.
Assembly:
Preheat oven to 400 degrees.
Roll out one of the dough balls you made earlier until it is about 1/4” thick. Place into a 9” pie plate and blind bake for 5-6 minutes to help avoid a soggy bottom. Don’t forget to dock the crust before putting it in the oven!
Cool the crust for about 5 minutes before adding a 1/4 - 1/2” layer of apple butter.
Layer fresh cut apples on top of butter and bake at 400 degrees for about 15-20 minutes until crust is cooked through and apples on top are soft.
If so desired, brush tart with sugar syrup and enjoy!
Notes
This is my favorite “cheats” apple butter recipe. If you want to make real, Amish apple butter, check out this recipe
Also in case you didn’t already know, this is my favorite cinnamon. In the whole world. It is directly sourced from Vietnam and is sweet and spicy and warm all at the same time.
Highly recommend serving this tart with a gigantic cup of chai.
