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Easy Apple Tart Recipe

If you love apple desserts, this delicious and easy apple tart is for you! This scrumptious tart is flavored with warm spices.
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Dessert
Servings: 10 people
Calories: 279kcal
Author: Meymi

Ingredients

Apple Filling

  • 600 g (6 small or 4 large apples, 4 and ½ cup ) apples, peeled, cored and sliced*
  • 2 teaspoons lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 70 g(⅓ cup) granulated sugar
  • 25 g (2 and ½ tablespoons) all-purpose flour
  • 30 g (2 tablespoons) unsalted butter

Apricot Glaze

  • 85 g (¼ cup) apricot jam
  • 10 g (2 teaspoons) water

Instructions

Tart Crust

  • Either make the tart crust by hand or with a food processor using my tart crust recipe. Both options are in that post in the recipe card.  In the recipe card, after you place the dough into the pan skip the step 3 as we will bake the crust with a filling, come to step 4 and freeze the dough for 40 minutes.

Apple Filling

  • While the crust is freezing, prepare the filling.  Peel the apples. Cut the apples from 4 sides that are close to core and then cut each side into ⅕ inch (5mm) thick slices.
  • Place the apple slices into a large bowl and stir in the lemon juice.  Add the cinnamon, nutmeg, sugar and flour. Stir with a spoon.  Set aside until you remove the crust from the freezer. 
  • When there is 10 minutes left to remove the pan, preheat the oven to 390°F(200°C).
  • Place the pan on a baking sheet as you remove from freezer. Take the apple slices from the bowl leaving the excess water.   Start to cover the sides of the pan with large apple slices(cut side down).  Place the other slices tightly right after each other towards the middle and put the small apple slices to the places that look empty.  You should place the apples tightly.
  • Sprinkle cubed butter on top of the apples. Bake at 390°F(200°C) for 10 minutes and then reduce the heat continue at 350°F(175° C) for almost 50 more minutes or until the mixture is golden brown. Let it slightly cool in the pan for 30 minutes.

Apricot Glaze

  • Combine the apricot jam with water in a small pan and cook for almost 2 minutes until the mixture is liquid. Strain the jam through a fine-mesh strainer to have a smooth glaze. Let the glaze be warm instead of hot before coating the apples with a pastry brush.

How to Serve

  • Remove the tart from the pan and serve warm or at room temperature.

Notes

*I prefer using Granny Smith tangy apples, it makes this tart very light.  The apples before peeled and cored are almost 900 grams.
How to store apple tart: You can keep totally cooled tart in the fridge for up to 3 days and warm at 325°F(165°C) before serving.
How to make ahead: You can make the tart dough ahead and keep in the fridge for up to a week and in the freezer for up to a month.  You can make the filling a day in advance and keep in the fridge.
The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition

Serving: 1slice | Calories: 279kcal | Carbohydrates: 40g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 43mg | Potassium: 98mg | Fiber: 3g | Sugar: 20g | Vitamin A: 125IU | Vitamin C: 345mg | Calcium: 15mg | Iron: 1mg