Apple Tart originated in Europe but over time, it became an American staple food. Thinly sliced apples are tossed with sugar and a little bit of cinnamon, and then attractively layered in a sweet pastry shell lined with pastry cream. Pair it with creme fraiche, dulce de leche, or good ol’ vanilla ice cream and it will be sure to brighten up your day!
- 4 apples, peeled, cored, and sliced (granny smith apples preferred)
- 1/3 cup packed brown sugar
- 1 tbsp fresh lemon juice (about a half of a lemon)
- 1 tsp. ground cinnamon
- 1 tsp. pure vanilla extract
- 1 cup dulce de leche
- Vanilla ice cream for toppings (optional)
FOR THE CRUST:
- 1 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 tsp kosher salt
- 1/4 tsp. ground cinnamon
- 10 tbsp butter, melted
- 1 tbsp granulated sugar
- 3 tbsp (50g) butter, room temperature and cut into small cubes
- Preheat the oven to 350°F. Grease and line a 10” or 11” tart pan preferably with a removable bottom. If you are using a tart pan without a removable bottom, line it with parchment paper.
- In a large bowl, toss apples, brown sugar, lemon juice, cinnamon, vanilla, and salt together. Set aside.
- In another bowl, whisk together flour, sugar, salt, and cinnamon just until combined. Add melted butter and using an electric/hand mixer with a paddle attachment, mix until dough forms
- Press mixture in the tart pan until the dough is smooth
- Arrange apples over the crust, layering it in a circular pattern with each one overlapping the other, and the whole pan is covered
- Sprinkle with granulated sugar and dot the top with butter
- Bake at 350°F for 50 minutes to one hour or until the crust is golden and the apples are tender.
- Let cool and serve with dulce de leche or vanilla ice cream on top
At Avacraft cookware, we love cooking and eating! You will love this one!