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Rustic Apple Tart

When brushing dough with egg wash, be careful not to let any drip down the sides; it will cause the dough to stick to the pan and prevent it from rising properly.

  • prep: 20 mins
    total time: 1 hour
  • servings: 6

Ingredients

  • 1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
  • Flour, for work surface
  • 3 Granny Smith apples
  • 1/3 cup sugar
  • 1 large egg yolk, beaten with 1 teaspoon water, for egg wash
  • 2 tablespoons unsalted butter
  • 2 tablespoons apple jelly, or apricot jam

Cook's Note

Store-bought frozen puff pastry sometimes cracks along seams when unfolded. To prevent this, leave pastry folded when you roll it.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.

  2. Step 2

    Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.

  3. Step 3

    In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

Source
Everyday Food, November 2003

Reviews (15)

  • 4 Nov, 2013

    Prep time took longer than 20 min. The Granny Smith Apples I used must have been larger because I piled them on but the ones on the top didn't get done. I was afraid if I baked it longer the dough would burn. Will definitely make it again this time using fewer apple slices. It turned out beautiful just like the picture. My husband and I really enjoyed it.

  • 21 Oct, 2013

    I made this tart yesterday, October 20. I added 1/2 teaspoon cinnamon to the sugar. The tart was crispy on the bottom and easy to make. I had a piece for breakfast before I went to church. My two grandsons were at my home in the afternoon, and they ate the rest!! They loved it. I did not have apricot jam or apple jelly, and it was still excellent. I will try drizzling a confectioner's sugar glaze over it when I make it for breakfast again. This recipe is a keeper.

  • 21 Nov, 2010

    Been making this for years. Never fails. Few points to keep in mind- I always add cinnamon to the apples. I add a dusting of flour on the pastry where the apples will go (to absorb some moisture) and after you cut the apples (i use gala) let them sit in a bowl with sugar and cinnamon for a bit. This way a lot of the moisture is released. Then you just scoop out the apples leaving behind quite a bit of liquid! Always use a DARK pan for this recipe - this will ensure that your crust cooks well.

  • 2 Mar, 2010

    I loved this!!! I used turbinado sugar and I opted for the apricot glaze. The apricot flavor was wonderful. Will totally make again -- so much easier than pie. And, I only had two apples, but it worked out fine.

  • 16 Mar, 2009

    This was quick and easy but I doubt I'll make it again. It does need cinnamon or other spices. I found the bottom to be undercooked as well. I gauged that it was done from the browning on the under edges but the center was not cooked thoroughly at that point.

  • 8 Mar, 2009

    sounds good!!

  • 9 Dec, 2008

    I use Royal Gala Apples instead of Granny Smith.

  • 16 Nov, 2008

    i made this for the second time tonight. i didn't think it was bland either time. and both time i made it for guests who loved it.

  • 13 Nov, 2008

    PLEASE add cinnamon at the very least! It is bland otherwise. Also bake it a little longer because the bottom is chewy. Makes a beautiful presentation, so it is worth the effort!

  • 14 Oct, 2008

    I would say to add some flour to the apples to help absorb some of that liquid. I also support adding some cinnamon or apple spices to spunk it up. Also you might want to make sure the butter is centered more.

  • 9 Oct, 2008

    This tart is delicious but the juice from the apples always spill over the sides of the tart and the bottom crust is soggy. Any suggestions?

  • 18 Jan, 2008

    Loved it! A quick alternative to a pie when on a time crunch. I tihnk next time I'll mix in some cinnamon to make it even tastier (everyone loves cinnamon!!).

  • 30 Nov, 2007

    Hightly recommend! Delicious and easy to make! Careful not to dot with butter where it may drip over the edge of the crust - that part won't rise. Next time I'll try a little cinnamon mixed in with the apples. Great with vanilla ice-cream or a cup of coffee. Mmm!

  • 30 Nov, 2007

    This was great! I loved it. Great with vanilla bean ice cream!

  • 19 Nov, 2007

    Very yummy! ... I didn't have apple jelly or apricot jam so I drizzled it with honey and sprinkled with cinnamon. Muy rico.