Whether you’re looking for a simple, impressive dessert for Thanksgiving or an after-work treat, this is the apple tart for the non-bakers in the bunch.
Actually, it’s the apple tart for everyone, because whether you are a skilled pie baker or not, we all appreciate a quick and easy recipe that can be thrown together any day of the week. This tart is just that:
– No peeling of the apples
– 10 minutes of prep time
– My favorite fruit filling technique that takes almost no time at all
Another dessert that appears much more complicated than it is, the apple topping uses a technique of fanning out thinly slices halves of apples that is not only gorgeous, but also the quickest way I’ve found to fill a tart pan.
Once you see how easy a delicious apple tart can be, you won’t want to wait for the holidays to bake one. I promise.
what else can i use?
- I like to use a 9-inch tart pan with removable bottom for this, but if you only have a springform pan with removable bottom, that will work in a pinch. You can also use a 10-inch pan, but the tart will be flatter.
- Use a tart, sweet apple for this with tender skins since we aren’t peeling the apples. Jonagold, Golden Delicious, and Empire are good choices. Granny Smith’s skins are too tough, so skip those.
- You are welcome to use all all-purpose flour in this crust. If you do, increase the butter by 1/4 cup.
- White granulated sugar can be used in place of the cane sugar.
- You can use almond extract in the crust if you want to go in that direction, just decrease it to 1/2 teaspoon since it’s quite strong. I like to use almond extract when I make this tart with apricots.
I love to serve this slightly warm with my favorite Trader Joe’s Coconut Whipped Cream, or vanilla ice cream. It is absolutely best the day it is made, as with all pie, but leftovers that have been refrigerated will still be tasty. The bottom crust will become a little soggy, but it would never be wasted in this house.
Everyday Apple Tart (Gluten-Free)
- a 9-inch tart pan with removable bottom
- 1/2 cup unsalted butter, melted
- 2/3 cup blanched almond flour
- 2/3 cup Gluten Free all purpose flour
- 4 tbsp cane sugar
- 1 tsp vanilla extract
- Juice from 1/2 of a lemon
- 1 1/2 lbs tart, crisp apples such as Jonathon, Empire, or Golden Delicious
- 1/4 tsp ground cinnamon
- 3 tbsp unsalted butter, chilled and diced
- 1/8 tsp Kosher salt
To make the crust:
- In a medium bowl, stir together melted butter, almond and all purpose flours, 2 tablespoons of the sugar, vanilla, and salt. It should look like wet sand.
- Press crust mixture into a 9-inch tart pan with removable bottom, covering the bottom and coming up the sides of the pan. I like to use the bottom of a measuring cup to do this.
- Place crust in the pan in the freezer while you prepare the filling.
Prepare filling and bake:
- Preheat the oven to 375 Degrees F.
- Prepare the apples by cutting off both cheeks (halves) of the apples on either side of the core. Each piece will have a flat side to place on the cutting board.
- Lay them flat, and one at a time, make thin slices through the apple vertically, holding the shape together as you go.
- Place each apple cheek onto the tart and fan out slightly, revealing a bit of the apple flesh.
- Remove tart pan from the freezer.
- Cover the entire base of the tart with the apples, filling in spaces with apples, until you barely see the bottom. Don't stress over making it perfect, it'll be a bit random and beautiful.
- Sprinkle topping evenly with the remaining 2 tablespoons of sugar, ground cinnamon, and lemon juice then dot evenly with the cubed butter.
- Bake for 35-40 minutes, until bubbling and browned.
- Allow to rest for at least 15 minutes, and serve with whipped cream or ice cream.