Rustic Apple Tart with caramel sauce that’ll make you feel cozy and warm all over. Cinnamon scented apple slices sitting on and flaky golden pie crust. Not only does it taste delicious but is fitting for any occasion!
We pass through 4 – 5 pâtisseries when we go for a walk in our neighborhood. Their glass counters showcasing fruit tarts and macarons with assorted pastel colors. I would lovingly gaze on each dessert and pastry and try to come up with its recipe.
This rustic French apple tart is something I’ve been dying to try with a bit of an add-on which is the caramel sauce. Luckily, one the pâtisserie shop owner whom I sometimes chat with (even if my French is pas bien) gives me hints and pointers. So, with the tips madame shared and my rolling pin in hand, I finally achieved a rustic apple tart that just makes you feel cozy and warm all over!
What apples cook up best?
Ok, this is open for debate, but I personally like the Granny Smith apples simply because of its delicious tart flavor and pleasing crunch. Golden Delicious and Gala apples are also perfect picks for tarts and apple pie. Sweet and mellow, this crisp apple has a tender golden skin, and its flesh stays white after slicing for longer than other apple varieties.
How to make the pastry?
There are two ways to make the pastry, with a food processor or by hand. Whichever way you proceed you’ll get the same result.
If you’re using a food processor, use it with the steel blade attachment. Add flour, sugar, and salt. Pulse for a few seconds until incorporated. Add cubed cold butter then process until you have a sandy-textured dough. Add vinegar or lemon juice and cold water then process for 5-6 seconds or until moist and crumbly. Transfer mixture in a lightly floured work surface then knead until dough forms. Flatten with a rolling pin into desired shape e.g. disk shape or square then transfer in a baking sheet lined with parchment paper. Refrigerate for a minimum of 15-20 minutes or while preparing the filling.
To make the pastry by hand, combine flour, sugar, and salt in a mixing bowl. Add cube cold butter and mash using a fork until sandy-textured dough forms. Mix-in vinegar or lemon juice then add cold water. Knead until dough forms then cover bowl with cling wrap. Refrigerate for a minimum of 15-20 minutes or while preparing the filling.
Tips for an amiable experience
- Soak apple slices in water with 1 tablespoon of vinegar or lemon juice to avoid darkening.
- Make the pastry a day ahead and chill in the refrigerator for a flaky pastry.
- Completely cool down cooked apples before taking out dough from the refrigerator and placing them on top of the pastry. You don’t want the dough to get too warm.
- Do not throw away the juice/sauce from cooking the apples. This will be used to make the caramel sauce.
- Serve a slice of apple tart in a plate with a scoop of ice cream on the side to make it more enjoyable.
- The tart doesn’t need to be a perfect circle or square. Irregularities makes it more rustic!
The secret ingredient is always LOVE
You may also like:
- Tarte Fine aux Pomme (Thin Crusted Apple Pie)
- Apple crumble is a classic fruit dessert that is an absolute crowd-pleaser.
Rustic Apple Tart
- 1 1/4 cup All Purpose Flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 8 tablespoon / 113 grams cold unsalted butter cut into cubes
- 1 tablespoon vinegar or lemon juice
- 1/4 cup cold water
For apple filling
- 6 pieces apples peeled (cored and sliced into 1/8 inch thickness)
- 3 tbsp butter
- 1/2 tsp cinnamon powder
- 1/4 tsp salt
- 1/2 cup brown sugar
- 1 egg beaten egg wash
- 1 tbsp brow sugar pastry sprinkle
For caramel sauce
- Sauce / juice from cooking the apples
- 2-3 tbsp whipping cream
To make the pastry
- Combine flour, sugar, and salt in a mixing bowl then add cubed cold butter.1 1/4 cup All Purpose Flour, 1 tablespoon sugar, 1/4 teaspoon salt, 8 tablespoon / 113 grams cold unsalted butter cut into cubes
- Using a fork, mash the butter into the flour mixture until sandy in texture.
- Mix in vinegar or lemon juice then add cold water. Knead mixture in the bowl until dough forms.1 tablespoon vinegar or lemon juice, 1/4 cup cold water
- Cover bowl with cling wrap and chill in the refrigerator for at least 20 minutes.
Making the apple filling
- Melt butter in a pot over low-medium heat. Add apple slices and mix in with the melted butter.6 pieces apples peeled, 3 tbsp butter
- Add cinnamon powder, brown sugar, and salt. Mix until apple slices are coated and cook for 5 – 10 minutes or until apples are tender and sauce is reduced.1/2 tsp cinnamon powder, 1/4 tsp salt, 1/2 cup brown sugar
- Remove cooked apples using a slotted spoon and transfer in a bowl to completely cool down. Save sauce to make caramel sauce for later.
Making the Caramel Sauce
- Heat save juice from cooking apples. Add whipping cream and cook until thick but still pourable.Sauce / juice from cooking the apples, 2-3 tbsp whipping cream
- When the apples have cooled, pre heat oven at 180°C/356°F and line a baking sheet with parchment paper.
- Take out dough from the refrigerator and transfer in a lightly floured work surface. Flatten with a rolling pin into desired shape e.g. disk shape or square.
- Place flattened dough on the prepared baking sheet then sprinkle 1 tablespoon of flour evenly over the pastry.
- Arrange the apple slices on top of pastry leaving a space 2-3 inches of the edge. Fold the edge of the pastry over the apples in free-form fashion making pleats while you work around it.
- Brush sides of the pastry with egg wash and sprinkle some brown sugar. Bake for 40 – 45 minutes in the center of the oven or until pastry is golden brown.1 egg beaten egg wash, 1 tbsp brow sugar pastry sprinkle
- Carefully remove tart from oven and transfer in a wire rack until tart cools. Slice a portion an serve with a scoop of ice cream. Bon appetit!