This just might be my all-time favorite dessert. It's the simple essence of sweet apples and crisp pastry with no distractions. We've all collected several similar recipes over the years, but this is the best one I've ever made. If I need to make it even faster, I use defrosted frozen puff pastry instead of making the crust (see note), but you'll want to eat it an hour or two after it comes out of the oven.
Ingredients
Serves 6
For the pastry:
For the apples:
Step 1
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Step 2
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
Step 3
Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Step 4
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup sugar and dot with the butter.
Step 5
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
Nutrition Per Serving
For a really fast apple tart, you can use one sheet of frozen puff pastry, defrosted. Roll out to 10x10 inches and then proceed with the apples.
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Reviews (25)
Back to TopHave anyone tried to make any part of this tart in advance or freeze the whole thing? I would really like to make it in advance especially when I have to cook a lot on Thanksgiving and my oven is tied up.
Anonymous
Cleveland, OH
10/17/2020
Yes, Ina, YES! It's always a mess when I make it, but worth the mess. Puff pastry helps a lot with the time, and I do like to add cinnamon to my apple desserts. You really don't need as much sugar or apricot jam as she says. I'll be using less next time.
lauraj47479685
Boston, MA
5/16/2020
Easy and delicious! Made in two tart pans.
andreat49
Maryland
3/11/2018
I saw this recipe too late for Thanksgiving but I thought I would make it because of the extra groceries I still have. I received a fruit basket with a variety of apples so I'll use them. I also have a baked bottom pie crust that I don't want to waste. After reading all the reviews I think I'll make 3 layers of overlapped, sliced apples and sprinkle a bit of light brown sugar over each layer. After baking I'll try either the apricot glaze with brandy (I don't care for Calvados) or a caramel glaze. Any suggestions?
dilisana
Detroit, MI
11/27/2017
I have made this tart (from the cookbook) more times than I can count. It is a simple delicious dessert that always receives raves. I confess that I have only ever made it with Pepperidge Farm Puff Pastry though I intend to try the tart pastry this Thanksgiving. I have gradually sprinkled with less and less sugar and now use about 2 tablespoons rather than 1/2 cup. I also use about 2 tablespoons of butter rather than a half stick. Delicious.
Anonymous
Queen Anne, Seattle, WA
11/23/2016
Important to cover every bit of dough with apples; otherwise any exposed bit of dough will burn. Tried this with a gluten-free almond-flour dough; a bit challenging to work with but turned out well. The almond flavor is very French.
freefield
Grass Valley, CA
11/7/2016
非常好!使用有机苹果&忘了皮them - still worked beautifully! No alcohol was used too, since I'm being in my third trimester! Also used 1/4 cup of sugar on apples and it was very sweet. Might even use less next time. It was even better next day after being refrigerated overnight. Will definitely do it again possibly with different fruits too, such us plums or peaches!
Anonymous
NYC, NY
4/4/2016
Love, love LOVE this recipe. It always turns out to be a big hit. Made a GLUTEN FREE option by using Bob's Red Mill Gluten Free All-Purpose Baking Flour and 3/4 teaspoon of Xantham gum for the crust. Tasted great!
AkamT
12/4/2013
Delicious and pretty simple to make. I used water instead of rum or calvados since my husband doesn't like alcohol in desserts. Using a rimmed baking sheet or pan is a definite must--otherwise the apple juice will bubble onto the bottom of your oven and burn!
sitagaki
10/18/2013
Very nice recipe and simple to make. I made it with pears and added a little cinnamon with the sugar -I only used half of the sugar, as some other users suggested- . Great to serve with a chocolate sauce or ice-cream.
from_emerald_isle
Dublin, Ireland
9/2/2013
Very simple and easy to make. Feel free to make Ina's pastry, but Pepperidge Farm puff pastry works like a gem here. I think I sliced my apples too thin because it was done in 40 minutes. Also added cinnamon, ground ginger and a tiny bit of fresh ground nutmeg to the sugar. It was a generous amount of sugar and I did not use all of it. The tart did stick to the parchment paper in places. I strained apricot spread and used calvados for the glaze. Maybe I'm a minimalist, but I thought there was too much glaze as well and would cut back on the amount used next time. Lastly, this is six GENEROUS servings. I think it depends on what meal the tart is following. I can see large portions if the meal is light and simple, but if you use it at the end of a Thanksgiving type of dinner, you'll easily get 10 servings. I will absolutely make this again and it will become an autumn staple in my home.
impromptu
Wine Country, Virginia
11/5/2012
I really enjoy Ina Garten and have made many of her recipes in the past, so I was looking forward to making this tart - but ultimately found the outcome to be just okay. I think reading the opening description of the recipe by Ina made me think this would be my new fave for an apple dessert, but honestly I'm glad that I tried this out as a weeknight dessert for my family and not as a dessert for guests. This will not replace my favorite apple tart recipe which is the Apple Tart with Caramel Sauce, from the Nov 2006 issue of Bon Appetit.
Anonymous
9/25/2012
This was my first attempt making a tart and it was amazing. The recipe was easy and simple to follow. I used granny smith apples but did not have the jelly or Calvados for the glaze. Instead, I used honey diluted with a tablespoon of water and warmed with a tablespoon of butter. This was delicious and the best dessert at our 4th of July celebration. Will definitely add this to "my favorites" recipes.
jadams620
Illinois
7/5/2012
Delicious dessert and a pleasure to make. A pleasurable experience and made even more so by presenting it to my husband who declared, my G-d, this is delicious. I didn't have apricot jam or Calvados so substituted a good French (St Dalfour) marmalade and a little water. Perfect! Highly recommend this recipe.
lovegourmetmagazine
Adelaide
3/13/2012
This is the best dessert! The crust comes together easily and is more cookie like than pastry. Not only is this beautiful, but so delicious. I used apple jelly and Applejack to glaze. Don't skip this step, it makes the apples so flavorful. Can't wait to make this one again.
Anonymous
Downers Grove IL
2/21/2012
