Crust was perfectly flakey and buttery. There has to be an error in the cook time. I thought the crust where the liquid pooled was going to be too soggy but over time, the crust was fine. I would like to note that for both times, I skipped the apricot jelly because I didn’t want to buy a big jar for only a small amount needed. If I freeze the entire tart ahead of time, do I take it straight out of the freezer and bake at 350 degrees for 55-65 minutes, or will it take longer since it’ll be frozen? How do I make two without going through the process twice? Wonderful flavor. This is awesome!! Thank you! ❤️❤️❤️ Definitely a keeper! Slice and serve warm or at room temperature. Rustic Apple Tart : The first dish my daughter ever wanted to make was apple pie. This was a delicious dessert and very easy to prepare. The pastry is fantastic and the ratio of crust to filling is perfect. Great, easy recipe! I can’t wait to make this again and try with berries! Between the mixed in sugar, the sugar in the crust, the jelly glaze and the turbinado sugar, it came out super sweet. Hi Mary, I haven’t tried this with puff pastry, but I suspect it should work with no modifications. 5/5 perfect. The tart turned out perfectly and looked beautiful though. Also, I love the artistic feel of assembling the tart. Hi Annie, You could but the homemade (and very buttery!) I’ve been making apple pie for years. So,so good! Will try that next time for sure. I also brought a pear tart to work and it was a big hit, several people asked for the recipe. I love apples and love to bake, so this was up my alley. Wonderful dessert. So helpful for a beginner dough baker like me! Sending love and light from The “Brick City”. Can you educate me on how is it that omitting a layer doesn’t take away from the flavor? So, this was super fast and easy to make. was so amazing. I just made this apple tart and let me tell you how delish IT IS!!! Thank you for a great recipe! I add a lettle bourbon to the apples and top with cinnamon ice cream.....Always a fall treat in my house for family and guests alike. Bake the tart until nicely browned, about 25 minutes. This was absolutely lovely. Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine. I plan to make it again next week when I host 19 women for lunch. Hi Debbie, I’m guessing you’d need to add 5 to 10 minutes. I made this for my friend Lisa’s birthday! I cut it into pieces to make it easier for them. Hi Jenn, Can I take a short cut and use premade pie dough? A bit disappointed that it wasn’t in your cookbook, because it’s definitely a keeper for me. So sorry you had trouble, CC! I made the dough by hand and cut in the butter with a pastry cutter. little fingers couldn’t resist the apple with the sugar. I’d like to make this again. I would emphasize your advice to not worry too much about making it look perfect. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. (Can’t wait to get your cookbook – have ordered!). Thank you for the great instructions! Thanks for your advice, Hi Janice, The dough can be made up to 3 days in advance and refrigerated. Thank you for the recipe. I skipped the first refrigeration from the original instruction since my dough had already chilled. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. What a perfectly flaky crust and the filling was sweet and tart. Hi Julie, you can just omit the preserves. Thanks for this wonderful recipe!! I especially like the addition of the vanilla. I’ve never had a crust so easy to make and so tasty. Delicious, beautiful and easy. I am aware I look like a slice of apple pie. It will work fine. I can’t wait to try this delicious tart. My mother-in-law told me it was perfection and asked for a second piece. Thanks! So glad you enjoyed this and thanks for spreading the word about the blog! Filling was perfect. My husband lobbied a few times to just skip dinner and go for the pie. Hubby and kids devoured. The tart is such a treat and so much quicker and easier than a pie. José Picayo; Styling: Jocelyne Beaudoin. Using the food processor for the crust is what made it easy. I used Pippens- they worked very well. If you do want to try them, like the apple tart, I’d suggest using the King Arthur Gluten-Free flour if you can find it in your store. Hi Ela, I always use a electric food scale to weigh ingredients when baking it’s much more accurate. This was such a hit in my household! Thanks!! This time I forgot the flour under the filling so more juice leaked out while baking. Such a fun activity with little ones and such a great outcome. I used slightly less sugar (didn't pack the brown sugar) and it was perfect. I added heavy cream to the egg that I used to shine the crust before baking. Or follow as is subbing in the different fruit? . Any more and the crust will get soggy. My husband—who never cooks or bakes— made this tonight for dessert. The fact that I did not have to make the crust all perfect make it look even better. My friends enjoyed the tart and my family asks me to fix it often. . It’s the best crust I’ve ever made. I think I shouldn’t have put the egg and sugar on the assembled tart and should have waited to do it just before baking. I promise it’s easy! Time. Friend who’s had real French pastry said it’s the best she’s ever had. If I increase everything by 25%, do you think it would work? Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Thanks so much! And if it’s going to be room temperature when it gets served, I would skip the step of reheating it. Made this for my family. Crust was very easy to work with. this link is to an external site that may or may not meet accessibility guidelines. Hi Denise, glad you like this! Hi Dana, you can replace it with an equal amount of brown sugar. Love love your recipes. While the tart cools, make the optional glaze. Hi Susan, Yes it should take a few minutes longer. Loved the addition of turbinado sugar on the crust. . Absolutely amazing! It was a lot easier than I thought it would be. I used Granny Smith apples and it complimented the sweetness perfectly. I loved this dessert very much, thank you Jen. I always get rave reviews. i have a question i dont have a food processor.. can i make the dough by hand? Don’t have a food processor so used my Vitamix and that seemed to do the job. Hope you enjoy! This tart is absolutely delicious. I make this every time I have leftover apples, it’s so quick and easy. Attributing this to undercooking and occasionally folding the dough over itself instead of the apple, I carefully assembled the second tart before freezing and, when baking, I baked it for 75 minutes to be sure. I have never been successful with homemade doughs or crusts; I can never seem to work them properly. I doubled the recipe to make 2 tarts for this year’s Thanksgiving and they are really good! If baked frozen is the time remain the same? I found it much easier to make than an apple pie, but just as good. Tasted amazing & it was consumed with delight but not as fabulous (imo) as original recipe. I even accidentally added too much water to the dough mixture and it still turned out perfectly! The crust was very buttery and flakey. Thank you for sharing how to make one of my favorite pastries. Another recipe winner in our household! Looked like a big puddle instead of a tart. Too much juice from apples spilled out, messy. Absolutely brilliant! I’ve followed other crostata and tart recipes (including Ina’s), and this is now my favorite! Hi Nancy, It’s normal for some of the juices to leak out. I made the tart, and it tasted great, but ALOT of juice came out during baking. A helpful tool was a metal pastry scraper that helped to lift the edges of the pastry over the prepared apples without tearing. I wanted to make a simple tart, but I can not use dairy. Really really good. Fabulous recipe. Sounds like fun! I omitted the apricot glaze because I ran out of time/ attention span as my guests had arrived — it was delicious even without it. Your thoughts would be appreciated. So lovely and delicious and a hit with everyone. This was so good, easy and not too sweet! I have always been super intimidated by making my own crust, let alone an apple pie of any sort. Just thinking about it makes me realize I am ready to make it again soon! Can you use peaches in place of apples? My husband loves this dessert and always peels the apples for me so I will make it more often. Carol O’Neill. LOVE! The only modification I’d make is adding some flour directly to the apple mix before laying them inside the dough; my pie had a little too much extra liquid. Any advice for ways to avoid in the future? I have to admit I cheated and used store bought dough. Would that work? I made apple tart yesterday for some company. I’m already looking forward to making another one! Gradually add water and vanilla, tossing with a fork until dough forms a ball. Thank you so much for sharing this recipe. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. This Rustic Apple Tart is fantastic… family loved it and requested I make it at least once a month. Yahoo News. Jen- Thanks for all your recipes…every one has been a success. It’s an absolutely beautiful presentation and everyone I’ve served it to as been thoroughly impressed. Hi Tasha, I’d guesstimate it’s about 10 – 11 inches in diameter. Thank you . When I make it again, I’ll probably cut the sugar down. I had 4 apples left and started looking around for a recipe and found this one ! Press very gently to seal the edges...... Brush the crust with beaten egg and sprinkle with sugar. Will it work with something else? I’m so glad I did! I am delighted with how it turned out and you seemed to iron out my not consistent results with an honest go-to never-fail recipe and I am so appreciative! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. , I am slightly embarrassed to admit how much of this tart was devoured by 2, in less than 12 hours. With just one crust and cinnamon-spiced apples, this easy apple tart … Then, using a pastry brush, brush the apples with the apricot syrup. I... Raisin Apple … Love OUAC — recipes always perform as expected. Thanks for another great recipe. I made this as written last night and got rave reviews. Nutrition . Jen you make me look so good! This recipe is the BEST. Make the Filling: Peel, core, and cut the apples into 1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl. This Rustic Apple Tart is a great way to serve fresh fall apples. If so, would you use almond extract and nutmeg instead of vanilla and cinnamon? Thank you for this great recipe. Sure, Cass, that should work. I turned the leftovers into a jar of compote. A few simple ingredients are all you need to make this elegant-looking fruit tart. As always, thank you for your response. Thanks Jenn. Leakage problem completely solved and no soggy bottom! I’m getting a little bit older now so making things ahead is the way to go for me rather than marathon baking for the holidays. The recipe for the rustic apple tart turned out fantastic. Hope that helps! It’s fine if the edges are a little ragged. Jenn, yet another winner! This is definitely replacing my current apple pie recipe. Absolutely delicious and so much less work and calories than a full apple pie. Thank you Jen. Now I’m actually looking forward to trying some more new dessert recipes from Jenn! Made 2 of these last weekend. Excellent rustic apple tart. Hi Lisa, You can definitely make the crust by hand – just cut the butter in with two knives or rub it in with your fingers, then stir in the water. I would like to serve it warm after dinner. Turned out wonderfully. The Turbinado sugar in this recipe is a must. Thanks for this wonderful recipe, especially the detailed instructions. In addition, when the time came to arrange the apples on the crust, all of the sugar coating had dissolved and I was working with wet apples and didn’t know what to do with the liquid in the bottom of my mixing bowl. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Thanks again for all you do here, nothing ho hum in your recipes and best wishes with the cookbook. The fold-over crust is a great idea, though, because the outer crust is usually the most flaky and delicious. Truly delicious! My crust did spring a leak, so I felt bad losing all the delicious juice. What would you do, Jenn? I’ve also made this with the Pillsbury red box pie crust when crunched for time. What an amazing recipe! Assemble the tart: Sprinkle the flour evenly over the pastry. Once Upon a Chef strikes again! These are just a couple little personal tweaks to an AWESOME dessert. The crust was so tender and delicious. Thank you for this wonderful recipe. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. The crust was so easy that I am now using it for other recipes! Hi JKL, I’d recommend freezing the tart and putting it directly into the oven. Then top with homemade whipped cream or vanilla ice cream? Roll out dough to a 1/8 … It was a hit in my house tonight!!! Jenn, As a rank amateur baker I followed the instructions to the letter. This recipe hails from British Columbia, Canada. We made this when apples were not at their prime, I can’t wait to make it in Prime Apple Season!! Second time to bake the tart with this recipe. I’m a Julia Child fan so did the crust by hand instead of the food processor. We all gave it a 5/5. I wonder if I should be cutting the butter into smaller pieces (I don’t have food processor). Didn’t have a food processor, so used a Vitamix. I’d use the regular/conventional setting and rotate the pans halfway through the baking time. Today I will add some nectarines I need to use up and see how that works! Wonderful recipe, thanks for sharing. Thank you. It will work fine. This recipe was perfect. Outstanding! It is vanishing quickly! Amazing. I was truly embarrassed by how pleased I was by her compliment. Hi Jenn! Thanks Jenn – another hit! This recipe is generally good. Another AWESOME recipe from Jen!! Hi Diane, I’d actually put it in the freezer so the apples don’t start to weep, which might make the crust soggy before it ever hits the oven. This tart was really easy to make and delicious, without being too sweet–great recipe and I will definitely make again. I use one of the pie crusts, but you may have to adjust the amount of filling depending on the size of the apples; as the chef said, you don’t want to overfill the crust. We thought the galette was scrumptious! Enjoy! I don’t really like pie, but I loved it….and was looking for an easy recipe to try out. This recipe for quick apple tart (the apples are dashed with brandy!) My husband and I made this together, looking for a recipe we could bring to an upcoming potluck lunch. 2. As I rolled it out, cracks became crevices even with lots of pinching and trying to hold it together it was a mess. Trader Joe’s Rustic Apple Tarte is an autumn-only offering, so if it sounds like your kind of dessert, grab one from our freezers before the season fades. Posted on Instagram – much positive feedback. As a cooking novice, I would love to know how to change it for blueberries, cherries, peaches, or pear? Another great recipe from Jenn! Used peach jam for the glaze since that’s what I had on hand. IT LOOKS WONDERFUL AND WOULD LIKE TO MAKE IT FOR MY THANKSGIVING CROWD. Excellent for entertaining or everyday. I’d like to try a strawberry rhubarb version of this tart…maybe you can experiment and post a recipe for me! Super yummy addictalicious! Will make again and again! Adding an extra apple makes the ratio of dough to fruit better. This will definitely go in my ‘Best Desserts’ recipe box. This recipe is definitely a keeper and will be part of the dessert rotation because it’s so easy to make and delicious! I forgot to add the flour to the dough before arranging the apple slices, but it still turned out awesome!! Coq au Vin was the main dish and served it with a multigrain, crusty bread and a Bordeaux wine. Crust is fantastic. I’ve made this recipe 3 times since I saw it on the ouac blog. Thanks for the recipe. As for the booze, I think you could 1-2 tablespoons. Thank you for sharing. Enjoy! The crust is SO easy (especially with the aid of the parchment paper), and it’s probably the absolute very best tasting crust I have ever made….so buttery and delicious! addendum: First time we made without the apricot glaze (hoping to better entice my husband with it being simple) It was yummy, but I am really looking forward to trying it with the glaze! Yes, it helps to thicken the filling and also provides a slight barrier between the fruit and the dough so the dough doesn’t get soggy. I’ve done this and it works beautifully. Yes, Liza, you should use all the water. If I decide to make the recipe again, I would (1) make sure all of my apples were the same size, (2) do the crust in its entirety before making the apple filling, (3) rub the parchment with flour prior to rolling the crust to 14” and then rechilling it and (4) bake @ a slightly higher temperature or at least start the baking process @ 375 or 400 degrees to prevent the soggy crust. You can even make them as individual apple tarts that are sure to please just about anyone with the classic flavors. Actually it was sublime! The tart came out fantastic. 3. I omitted the glaze though since I don’t keep jam. . Nutritional information is offered as a courtesy and should not be construed as a guarantee. Can it be made in a cast iron skillet? No issues rolling the dough or handling it. What are your favorite baking apples to use? I don’t have a food processor (well I do but it is in storage and I don’t need it often enough to dig it out). This recipe is great! Do you think it was stickier because of the Vitamix? Hi Sheri, Yes, I would cover with plastic wrap. Every recipe of hers that I have made has turned out to be delicious and this crust seems much easier to make than what I normally do so I am looking forward to making this. Thank you so much for this recipe, it’s a really simple and delicious alternative to apple pie that I will make again and again. Hi Lala, I would actually put it in the freezer if you want to assemble it a day in advance. I used to make one years ago but could never find the recipe again. Turned out amazing! Hope you enjoy it! I’m sure it will be a success. We all loved it as it was the perfect sweetness and the crust was delicious. We followed the recipe for 20mins stovetop and 45mins bake and it was a disaster. Amazingly simple and delicious. Do you think I could get away with using white whole wheat flour for the crust? Next time, I may increase the sugar in the dough to 3 tablespoons. Enjoy! DO YOU RECOMMEND ANY PARTICULAR KIND OF APPLE FOR THIS TART? When I pulled the dough back out of the fridge and placed the fruit on top, the dough just warms alot faster with the fake butter in it. I also added I T of fresh lemon juice to the apples. I’ve made this twice and it’s been delicious but both times I used 3 granny smith and baked for the recommended time and the apples didn’t hold up. Rustic Apple Walnut Tart This free-form tart is intended to show that homemade pastry is 100 percent doable, even for the novice baker. Your recipes are well thought out and so appreciated. I’ll definitely make this again. Do you recommend changing the recipe in any way to accommodate for cherries? No worries, Judy – it will be perfectly fine. Melt the jam/preserves in the microwave for 15 seconds…it needs to be liquid. when i make these, i plump some dried cranberries with a little boiling water and add to the tart for sweetness, and eliminate the sugar as we are diabetic. With the added visual instructions, it made it so easy to understand your delicious recipe for the rustic tart. I did find i needed to add more liquid, perhaps because there’s so little humidity in the air in NH right now. My only worry is I keep seeing Frangipane or apple sauce filling in some tarts. Your recipe was so very easy to make, delicious, and a great way to show off the flavors of the apples. I put it back in the fridge while I made the filling and followed the steps to the point of assembling. My whole family loved it. Never made a tart before so I followed it exactly, and it was utterly spectacular! The first time I made this recipe it was fabulous!! Boy am I glad I did!! I will definitely be making this for Thanksgiving…Can I substitute apricot spread for apricot jam or jelly? Loved the apricot glaze as well. It was a big hit with everyone at the dinner party! November 11, 2020 in blog, BoM, new releases. I might suggest mixing the cherries with something else seasonal like peaches. This is such a wonderful recipe! Therefore I tossed the apples with two tablespoons of cornstarch before putting them in the microwave, where I zapped them for 4 minutes. Hi K, I suspect it was probably the store-bought crust. It was an easy dough to work with. This crust is by far the flakiest I’ve ever made and the galette is just a delight to eat. I use cortland apples and its great . Thanks! It converts to 180gms. Made this for Thanksgiving. Roll out dough on lightly floured parchment paper to 14 to 16-inch round, about 1/4-inch thick. Hi Dara, the tart should be baked at 350°F. I’d love to hear how it turns out if you try it! I’d love to see a photo – please send direct to my email [email protected]. It should, Staci — I’d love to know how it turns out if you try it. Melt butter in a large skillet over medium-high heat. So delicious!! It was SO good!! Me again! I went right away to OUAC site because all of her recipes are a guaranteed success. And it’s gorgeous. I made it for the first time, the recipe was very clear and easy to make. I am going to make this for tomorrow but ialso don’t own a food processor but I do have an electric kitchen aid mixer. Hi Crisel, You can definitely make the crust by hand – just cut the butter in with two knives or rub it in with your fingers, then stir in the water. Thanks! Preheat oven to 400°. I have never been able to make a great looking pie crust, but this tart takes all of the stress out of dealing with pies. Exceptional and I ’ ll be making this crostata if using the recipe exactly…with the of! ; ) and it was too many- I can increase ingredients to make from new Zealand!!!!... Worry too much of this tart was the first refrigeration from the original recipe granddaughter gave a! Rank amateur baker I followed it exactly as written and I ’ m you. Was perfection and asked me to use only 1Tablespoon sugar for the glaze as we aren ’ t have food. There anyway to make one of your recipes are always great taste of everything was phenomenal, but had... Variety ( or a rolling pin action and next 3 ingredients ( nutmeg! Now going to make as was the best apple dessert he ’ go... Especially the detailed instructions used my Vitamix and that you enjoy the!... For 4 minutes store in the freezer sure it will dry out over night is in the freezer and maple!, “ I can ’ t add the flour to the point of assembling the tart and burned the. Will work too ( Calville Blanc, Rhode Island Greening ) was good but taste! Apricot jam glaze, gives the perfect apple for all your recipes…every one has incredible! Make such a memorable dessert so tasty hi Judy, I can t. Is, this should be baked and then kept in the freezer from last season another easy. 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Tart you will not know if this crust will sag Kate- did you use yet looked like something a!
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