Apple Tart

Apple Tart


Makes 9 servings. 

I like to make this tart in a square pan and cut it into square slices. The tart does not get soggy even after a few days; there is very little in the filling to create moisture.  

It is quite convenient to have the shell prebaked, frozen and ready to be filled.  


  • 1 cup all -purpose flour  

  • 1/3 cup sugar

  • Zest of 1 lemon

  • 8 tablespoon unsalted cold butter, cut into small pieces

  • 1 large egg yolk, at room temperature

  • 1/3 cup sliced almonds, toasted


  • 3-4 medium Golden Delicious apples 


  • 2 tablespoon unsalted butter

  • ½ teaspoon almond extract

  • 1/3 cup apricot preserve


  1. Line a 9x9 inches square baking pan with parchment paper.  

  2. Place the flour, sugar and lemon zest in a food processor fitted with the steel blade. Pulse until combined.

  3. Add the butter and the egg yolk. Pulse until the dough clings to the blade.

  4. Turn out the dough on a lightly floured surface and knead until smooth.  

  5. Roll out the dough between 2 lightly floured sheets of wax paper to a square shape. Peel off the top sheet of wax paper and drape the dough very loosely over the rolling pin and unfold into the pan.    

  6. Pat dough gently into the sides of the pan making sure that there is a little raised rim (the dough is very malleable. Do not worry if the dough cracks, you can fix it in the pan with your fingers). Prick the bottom of the crust in several rows with a fork. Refrigerate for 30 minutes to 1 hour.   

  7. Preheat the oven to 375F 

  8. Line the crust with parchment paper and fill with rice or beans. Bake for 15 minutes, remove everything and bake for another 13 minutes, or until the crust is golden.  I like to freeze the prebaked shell and fill it as needed. 


  1. Peel, quarter and core the apples.

  2. Cut each quarter into 5 wedges.

  3. Arrange the apples on the dough in three very tight rows. 


  1. In a small pan heat the butter, almond extract and apricot preserve.

  2. Brush the glaze over the apples and sprinkle the almonds on top.

  3. Bake for about 40 minutes, or until the apples are soft, but not falling apart.   

  4. Serve warm.


Apple Tart With Walnut Crust

Makes 12 servings.

I like the texture and taste of this crust. It is easy to roll out and easy to patch as needed. I also like to serve it warm with ice cream or sorbet.



  • 1½ cups unbleached all- purpose flour
  • 4 tablespoons sugar
  • ½ cup walnuts
  • 8 tablespoons unsalted margarine, chilled and cut into small pieces
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 tablespoon ice water
  • 1 egg white, lightly beaten with a fork


  • 5 medium Golden Delicious apples, peeled, cored, quartered. Cut each quarter into 4 wedges
  • 3 tablespoons unsalted margarine
  • ½ tablespoons dark brown sugar
  • ½ teaspoon ground cinnamon.
  • ¼ cup apricot preserves



  1. Place the flour, sugar and walnuts in a food processor and pulse until finely ground. Add the margarine and the egg yolk. Pulse until the dough resembles corn meal. Add vanilla extract and water and pulse until the dough clings to the blade.
  2. Turn out dough into a lightly floured surface or board and knead into a smooth ball. Flatten the ball, wrap in wax paper and refrigerate for about an hour.
  3. Place the dough between 2 lightly floured sheets of wax paper and roll it out to a 12-13 inch round. 
  4. The dough will spread more easily if you occasionally turn it over, lift the top wax paper and flour the dough lightly.
  5. Peel off the wax paper and wrap the dough very loosely over the rolling pin. Unroll over an ungreased 11-inch fluted tart pan with a removable rim.
  6. Pat the dough gently into the sides of the pan and up the sides (do not be afraid if the dough cracks; you can easily patch it). Roll the rolling pin over the top to trim off the excess dough. Refrigerate the shell for 30 minutes or longer.
  7. Preheat oven to 350F
  8. Prick the dough lightly with a fork (to prevent puffiness and air pockets) and brush with the egg white. Place on a cookie sheet (it is easier to handle).
  9. Bake for about 20 minutes, or until lightly colored.
  10. While the crust is baking prepare the apples and the glaze.


  1. Place the margarine, sugar, cinnamon and apricot preserves in a small pan and heat gently.


  1. Cool the shell a bit. Arrange the apples attractively in overlapping slices in the shell and brush the glaze over the apples.
  2. Bake for about 40 minutes, or until the apples are tender but not falling apart.


Place the tart on a round object, such as a can and remove the rim. Loosen the bottom with a thin metal spatula and slide onto a serving platter.  Serve warm or at room temperature.