Rustic Apple Tart
User Reviews
5
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Course
Dessert, Baked Goods, Others
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Cuisine
Vegetarian
Rustic Apple Tart
Description
The Rustic Apple Tart features two pie crusts encasing a filling made from peeled, sliced crisp apples mixed with granulated sugar, cinnamon, brandy, and vanilla. The filling is prepared ahead and cooled for flavor melding before spreading onto the dough. The oat crumble topping, made with flour, oatmeal, brown sugar, cinnamon, and butter, adds a textured sweetness atop the exposed filling edges.
Baked at 400 degrees Fahrenheit, the tart achieves a golden crust with soft, spiced apples and a crunchy topping. The pie dough is pleated over the filling to trap moisture and create a rustic shape. After baking, the tart is best served warm, alone or with ice cream to complement the spices.
This tart is ideal as a comforting dessert showcasing cinnamon and brandy-enhanced apples. It can be made hours in advance and gently reheated in a low oven to refresh the crispness. Its combination of spiced fruit, buttery dough, and oat crumble makes it a fulfilling fall dessert choice.
Ingredients
- For the tarts
- 1 recipe Perfect Apple Pie Filling with Cinnamon and Cognac
- 2 pie crusts refrigerated, from 16.7-ounce package
- For the Oatmeal Crumble Topping
- ¾ cup all-purpose flour
- ½ cup old-fashioned oatmeal
- ½ cup dark brown sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons butter melted by not hot
- For the Perfect Apple Pie Filling with Cinnamon and Cognac
- ¾ cup granulated sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
- 4 pounds crisp firm apples such as Granny Smith, cored, peeled and sliced ¼-inch thick, about 12 heaping cups
- 4 tablespoons butter
- 2 tablespoons cornstarch
- 2 tablespoons brandy
- 1 teaspoon vanilla
Instructions
- For the Tarts
- Prepare Perfect Apple Pie Filling with Cinnamon and Cognac and refrigerate. Adjust oven rack to lower-middle position and heat oven to 400 degrees F.
- Meanwhile, mix the flour, oatmeal, sugar, and cinnamon. Stir in the butter with a fork until well combined then use your fingers to form clumps.
- Unroll one of the refrigerated pie doughs and place it onto one side of a 12 X 18-inch baking sheet covered with parchment paper or a Silpat liner. Spoon half of the apple filling onto the dough, leaving a 2-inch border all around. Bring pie dough over filling, pleating it to fit. Sprinkle a portion of the crumble topping over the exposed filling.
- Repeat the process with the remaining dough, filling and crumble. Bake until golden brown, 40-45 minutes. Cool slightly, serve warm with ice cream if you’d like. The tart can be made several hours ahead of time and warmed in a 300 degree F oven for 15 minutes.
- For the Perfect Apple Pie Filling with Cinnamon and Cognac
- Mix sugar, cinnamon, and salt; toss with the apples. Heat butter in a large, deep skillet over medium-high heat until it looks pale nutty brown. Add apple mixture; cover and cook until the apples soften and release their juices, about 7 minutes. Uncover and continue to cook until juices thicken to a light syrup, 1 to 2 minutes longer.
- Meanwhile, whisk cornstarch, brandy, and vanilla in 1 cup of water. Stir into apple mixture until it thickens, less than a minute. Transfer apples to a jelly roll pan to cool quickly. Refrigerate or set in a cool place until apples cool to room temperature.
- Recipe reprinted from Three Many Cooks: One Mom, Two Daughters, Their Shared Stories of Food, Faith and Family
User Reviews
Overall Rating
5
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