Apple Tart

Apple tart

This classic apple tart goes well with a scoop of vanilla ice cream. Try it with dulce de leche, too!


Tart Dough

1 ¾ cups (250g) all-purpose flour
½ cup (113g) butter, chilled
1 (60g) egg
1 tsp (6g) confectioner's sugar
½ tsp (3g) salt
2 ½ tbsps (36g) water, cold

Tart Filling

5 (800g) apple
2 tsps (8g) vanilla extract
¼ cup (57g) butter
1 ½ cups (339g) apple sauce
¼ cup (60g) water


1 cup (240g) confectioner's sugar
5 tbsps (72g) water


  1. Prepare the tart dough several hours ahead of time. The dough needs to rest in the refrigerator for 2-3 hours at least.
  2. In a electric mixer with a paddle attachment, cream the butter, egg, sugar, salt, and half a cup of flour together on medium speed.
  3. Gradually add the remaining flour and mix until the dough becomes small crumbles and the ingredients are well combined.
  4. Slowly add the cold water and mix until the dough comes together.
  5. Remove the dough and wrap with plastic wrap. Place in refrigerator for 2-3 hours or until you are ready to use.
  6. Prepare the apple filling. Peel and core the apples
  7. Cut the apples in half and thinly slice the apples.
  8. Finely dice the smaller slices. Approximately 1/3 of the apple slices.
  9. Plastic wrap the remaining apples and place in the refrigerator until you are ready to use.
  10. In a saucepan, cook on medium heat the finely diced apple, butter, apple sauce, water, and vanilla extract for 20 minutes.
  11. Allow the apple sauce mixture to cool to room temperature.
  12. Prepare the glaze. Simmer the powdered sugar and water in a saucepan on medium heat for 5 minutes.
  13. Roll out the tart dough to approximately 2mm in thickness and line the tart pans with the rolled dough.
  14. Using a fork, poke holes on the bottom of the tart dough and place the prepared tart pans in the refrigerator for 20 minutes. Preheat the oven to 400F.
  15. Once the tart dough has been sufficiently chilled, spoon the apple sauce filling into each tart and spread evenly.
  16. Top the filling with a layer of apple slices.
  17. Bake the tarts for 35-40 minutes.
  18. Allow the tarts to fully cool to room temperature before taking them out of the tart pans.
  19. Using a brush, glaze the top of each tart.
  20. Serve immediately or store in the refrigerator until ready to eat.
Apple tart ndata