Crispy Apple Tart
It’s thin and crispy and not too sweet. You’ll need a 12-inch round pan with a rim (the rim is to keep the edges from burning). A pizza pan with holes works too. For the glaze I use St. Dalfour thick apricot jam.
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour, 30 minutes
Makes: 8 servings
Ingredients:
- 1 1/2 cups all-purpose flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1/3 cup vegetable oil (I use avocado oil)
- 1/3 cup milk (reduced fat or whole milk)
- 3 or 4 large granny smith apples (1 1/2 - 2 pounds) I prefer 4 apples
- 1/4 cup sugar
- Glaze: 3 Tablespoons apricot preserves, warmed
Instructions:
- Preheat oven to 400° F and grease a 12-inch round rimmed pan.
- For crust, combine flour, sugar & salt in a bowl.
- Add oil & milk all at once, stirring with a fork. Form into a ball by hand – dough will be soft & moist.
- Roll between two sheets of floured wax paper to a rough 12-inch circle.
- Transfer to pan. Press dough towards the rim with your palm to fill pan, making a small raised edge inside the rim. Patch with overhanging pieces. Refrigerate while you prep the apples..
- Peel & cut apples in half. Core and slice them 1/8-inch thick. I cut off the uneven ends and then get about 10 slices per half apple. Cover dough with closely overlapping apples.
- Sprinkle with sugar. Bake for 45-50 minutes until well browned.
- Let cool 5 minutes. Gently brush the tart with warmed apricot glaze.
Notes: For more on this recipe in my blog click here.
Hi Jenny!
This sounds great and easy!
I’ll be trying it.
How long is the minimum time to refrigerate? I don’t have 3 days
The crust is only refrigerated while you prepare the apples. Once the tart is baked & glazed, I suggest keeping it stored in the refrigerator until it’s all eaten.
How long do I refrigerate it?
I have kept my finished tart refrigerated for three days, covered with foil, not plastic. Plastic will make the crust soggy.
I have a tart pan 10 inch. Will it be ok for this recipe?
That may be a little small for this recipe. If I were using a 10-inch pan I would still roll the dough to a 12-inch circle, fit it into the pan and cut off the extra dough, and I would use medium size apples.
Do you have to refrigerate for 3 days? Would it work if I left it for an hour or so?
A cooked pie usually takes a few days before it’s all eaten so I always refrigerate it but it’s fine to leave it out for a few hours, as long as it’s refrigerated most of the time.
Can I use whole milk?
Do you have a video that go with this?
No there is no video. Any video I have is always attached to the recipe.
Wow!! Making these tomorrow! !! Can’t wait!