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Rustic Apple Tart

Recipe photo courtesy of Clive Streeter

The store-bought puff pastry crust makes prep time shorter and still produces a quality tart.

Source: Everyday Food, November 2003
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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  • lynne_vu
    12 NOV, 2017
    This was delicious and quick to make. I followed the directions in the video about rolling the folded pastry, slicing off the edges with a pizza roller,and cutting a border. I added 1/2 teaspoon of cinnamon per the advice of previous reviewers, plus 1 T flour and 1 T lemon juice, and let the apple mixture sit for a while in the fridge while I rolled the pastry. I was skeptical of the apricot wash, but it was DELICIOUS. It's not better than my apple pie, but wow, so fast and easy!
    Reply
  • Milan49
    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.
    Reply
  • MS10806441
    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.
    Reply
  • MG3
    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.
    Reply
  • KundaliniDream
    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.
    Reply
  • cjbeckstrom
    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.
    Reply
  • cherrylrosalyn
    8 MAR, 2009
    sounds good!!
    Reply
  • sianlie
    9 DEC, 2008
    I use Royal Gala Apples instead of Granny Smith.
    Reply
  • MBS4174
    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.
    Reply
  • bent4bubbles
    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!
    Reply

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