Rustic Apple Tart

adapted from Fine Cooking

This is a classic recipe that is sure to please. 

Prep Time

30 minutes

Cook Time

55 minutes


8 Servings


1 1⁄2 cups flour, all-purpose (plus 1 Tbsp for rolling )
2 teaspoons sugar
1⁄2 teaspoon salt
11 tablespoons butter, unsalted ( 1 stick plus 3 tbsp)
1 egg yolk
3 tablespoons milk, whole
4 cups apple (peeled and thinly sliced)
1⁄4 cup sugar
1 tablespoon flour
  pinch salt
1⁄2 teaspoon cinnamon
1 egg (beaten)
2 tablespoons sugar, turbinado


Combine the 1 1/2 cup flour, 2 tsp sugar, and 1/2 tsp salt in a medium mixing bowl. Cut the butter into 1/2-inch cubes and add them to the flour. Cut in with a pastry cutter, two forks, or your fingers until the butter is the size of peas.

Mix together the egg yolk and milk and add to the flour mixture. Mix gently with a fork until the liquid is well distributed. The dough will still look crumbly and dry. Knead it with the heel of your hand until the dough comes together and is pliable. Turn the dough out onto a sheet of plastic wrap, press it into a flat disk, wrap it in the plastic, and let it rest in the refrigerator for 15-20 min.

Preheat oven 350. Line a baking sheet with parchment paper. On a floured surface, roll the dough into 13-14-inch circle (it’s all right if the edges are a little ragged). Transfer the dough to the baking sheet and put it in the refrigerator.

Mix together apples, 1/4 cup sugar, cinnamon, 1 Tbsp flour and pinch of salt. Remove the dough from the refrigerator. Heap the fruit in the center of the dough. Fold the edges of the dough over some of the fruit in the center to create a rim about 2 inches wide. Work your way all around, creating pleats as you go. Brush the dough rim evenly with the beaten egg. Sprinkle the turbinado sugar on the dough and fruit.

Bake until the pleats of dough are completely golden brown, about 55 minutes. (It’s alright if some of the juices escape from the tart and seep onto the pan.) Transfer to a rack and let cool before serving.