Apple Tart

Jacques Pépin's Rustic Apple Tart

5.0

(3,909)

20 Reviews

Made in the style of a galette, this freeform apple tart comes together on a baking sheet using Jacques Pépin's virtually fail-safe, hassle-free pastry dough.

Jacques Pépin

and

Grace Parisi

Updated on October 29, 2023

Active Time:

45 mins

Total Time:

2 hrs 15 mins

Servings:

Frequently asked questions

Can apple tart be made ahead?

Yes! The baked tart can be stored overnight at room temperature; just reheat it in a 325°F oven before serving. If you'd like to get even more of a head start, you can definitely make the pastry dough in advance. Once you pat it into a disk, wrap it tightly in plastic wrap and store it in the fridge for two days or in the freezer for up to a couple months. Let it sit at room temperature until it's pliable before rolling it out.

What apples are best for tarts?

Baked apple desserts can be made with a wide range of apples; in fact, they're often made with an assortment of sweet and tart varieties for the best of both worlds. The key is to use apples that maintain some integrity in the oven, i.e., don't turn to mush. For this recipe, we opt for Golden Delicious, a classic and reliable choice in terms of flavor and texture. If you want to try another type, go for it — just avoid Gala, Fuji, and Red Delicious.

Notes from the Food & Wine Test Kitchen

This is the flakiest, easiest, best pie crust we've ever tested. Iconic chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. Here, Grace Parisi tops it with apples, but you can use almost any firm fruit in season, such as pears, peaches, apricots, plums, or rhubarb. If using especially juicy fruit, add one tablespoon of ground nuts to the one tablespoon of flour and two tablespoons of sugar that are sprinkled over the pastry before the fruit is added.

Ingredients

1 1/2 cups plus 1 tablespoon all-purpose flour, divided, plus more for dusting
Pinch of kosher salt
1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
1/3 cup ice water
3 1/2 tablespoons sugar, divided
4 large Golden Delicious apples, peeled, cored, and cut into 1/4-inch-thick slices
2 tablespoons apricot preserves, melted and strained

Directions

In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead two or three times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4-inch thick.
Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
Preheat the oven to 400°F. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.