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There’s something about the smell of apples baking that just feels like home. Whether you’re cozied up on a chilly evening or hosting a festive get-together, this easy apple tart is the perfect way to bring those cozy, comforting vibes straight to your kitchen.
You don’t need to be a pie expert to pull this one off: it’s quick, it’s simple, and trust me, it’s always a crowd-pleaser. So, even if you’re more of a “non-baker,” you’ve got this. It’s so beautiful you can serve it for Thanksgiving, and so easy you can serve it on a Monday – and that’s my kind of recipe!
😍 Why You’ll Love My Everyday Apple Tart
You’re going to love this tart for its effortless elegance and simplicity. With just 10 minutes of prep time, you’ll have a dessert that looks like it took hours to create. No need to peel the apples—just slice and fan them out!
This recipe is versatile too: you can customize it with the ingredients you have on hand, whether it’s a different kind of apple or a twist on the crust. Once you see how quick and rewarding this tart is to make, you’ll want to bake it any time, not just for special occasions!
🗒️ Ingredients
Butter – Adds richness and moisture to the crust giving it that perfect flaky texture, and dotted on top of the apples for a golden, crispy finish as the tart bakes.
Blanched Almond Flour – Brings a light, nutty flavor and a tender crumb to the tart crust.
Gluten-Free All-Purpose Flour – Provides structure while keeping the tart gluten-free, so it holds together beautifully. If you’re not worried about this recipe being gluten-free, reach for regular all-purpose flour!
Cane Sugar – Sweetens the crust just enough without overpowering the natural sweetness of the apples.
Vanilla Extract – Enhances the flavor of both the crust and the apples, adding warmth and depth.
Lemon Juice – Balances the sweetness of the apples with a bright, fresh acidity.
Tart, Crisp Apples – The star of the show, these apples hold their shape and offer a perfect balance of sweet and tart in every bite.
Cinnamon – Adds a cozy, aromatic spice that pairs perfectly with the apples.
👩🍳 How to Make My Everyday Apple Tart
📄 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.
🧊 Place crust in the pan in the freezer while you prepare the filling.
📄 Prepare filling and bake:
⏲️ Allow to rest for at least 15 minutes, and serve with whipped cream or ice cream.
🔥 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.
🍎 Cover the entire base of the tart with the apples, filling in spaces with apples, until you barely see the bottom.
✨ 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.
🥳 Enjoy!
🎩 Tips and Tricks
- Your Pan Might Make A Difference: 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
- Room Temperature Apples: Let the apples sit at room temperature before slicing. This helps them bake more evenly and prevents them from becoming too soft or mushy.
- Watch The Edges: If the edges of your tart crust start to brown too quickly, loosely cover them with foil halfway through baking to prevent over-browning.
🤲 Substitutions
- 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.
📓 Best served with
- A scoop of vanilla bean ice cream
- A dollop of whipped cream – or coconut whipped cream for a dairy-free option!
👝 How to Store Leftover Apple Tart
To store leftovers, let the apple tart cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It’s best to refrigerate it to keep the apples and crust fresh, and it will stay good for 3 to 4 days, though the crust may become slightly softer over time.
To enjoy it again, warm individual slices in the oven at 350°F (175°C) for about 10 minutes, or pop a slice in the microwave for 20-30 seconds for a quick treat!
🧠 Common Questions
Yes! You can prepare the tart a day in advance. After baking, let it cool completely, cover it, and store it at room temperature for up to 1 day or in the fridge for up to 3 days. If you prefer to serve it warm, reheat it in the oven before serving.
Yes, you can freeze the baked tart. Once it’s completely cooled, wrap it tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. To reheat, thaw it in the fridge overnight and warm it in the oven at 350°F (175°C) until heated through.
No problem! You can use a springform pan with a removable bottom or even a pie dish in a pinch. The shape might change slightly, but it will still taste delicious.
Absolutely! While tart apples like Jonagold or Golden Delicious are recommended, you can use whatever you have on hand. Just keep in mind that softer apples may break down more during baking, and very tart apples may need a bit more sugar to balance the flavor.
Yes, if you’re not concerned about making this gluten-free, you can substitute all-purpose flour for the gluten-free flour in equal amounts.
Yes! If you’re short on time, feel free to use a store-bought crust to simplify the process. Just press it into your tart pan and continue with the rest of the recipe as written.
To prevent a soggy crust, make sure your apples aren’t too juicy. You can also sprinkle a bit of flour or breadcrumbs over the crust before adding the apples to absorb any excess moisture.
Everyday Apple Tart
Equipment
- a 9-inch tart pan with removable bottom
Ingredients
- ½ cup unsalted butter, melted
- ⅔ cup blanched almond flour
- ⅔ cup Gluten Free all purpose flour
- 4 tbsp cane sugar
- 1 tsp vanilla extract
- Juice from ½ of a lemon
- 1 ½ lbs tart, crisp apples , such as Jonathon, Empire, or Golden Delicious
- ¼ tsp ground cinnamon
- 3 tbsp unsalted butter, chilled and diced
- ⅛ tsp Kosher salt
Instructions
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! If I needed to make this nut free (no almond flour), do I substitute the difference with regular GF flour?
I made this recipe for a family gathering and those who had it loved it. What I can say is that with the recipe as is, it lacks flavor. To add flavor to it, I added maple syrup to the crust and on top before baking and that helped it taste good. I also made this with Granny Smith Apples and it wasn’t tart, which was good.
I’m a good cook, but absolutely not a baker so finding this perfect recipe that is so easy, fast, and so delicious was a treat. And it looks absolutely gorgeous. Because I have a gazillion apples that I got at the farmers market, I think everybody I know might be getting a tart. Thank you.
Honestly, being gifted an apple tart sounds heavenly! I’m so glad you loved it, Trisha!
Kat.
This is such a great recipe. Not fussy, quick to pull together, not a million ingredients and steps, AND definitely impressed my family! This was the perfect dessert to beat the Sunday Scaries away. I followed the modifications for all AP flour (I’ll definitely try to almond flour next time, I just ran out) and the crust was delightfully crumbly. Served with some whipped cream and my fam is over the moon. Thank you so much — definitely will be a staple over here now!
I’m so glad you loved this, Kim! Sounds like a roaring success (just the way we like it!)
Enjoy,
Kat.
It says it in the title, but this really is an everyday apple tart. Simple, delicious, and will definitely impress any house guest!
Yes!! I love this for you, Ivy!
Enjoy,
Kat.
This looks lovely. Where do we use the diced butter?
I’ve edited the recipe, the butter is put on with the topping ahead of baking. Thank you for the heads up!