We’re picking apples tomorrow and I’ll use cortlands to make the tart. Next time I will use jam and the sugar on the crust. Hope you enjoy! A combination of Granny Smith and Gala apples worked well. A definite keeper. Or would I be better off making 2 crusts, and adding a portion of the second crust to make a larger base? Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. Hi. This one just looked so pretty and I know Jenn’s recipes are always reliable after trying many of them (and her cookbook). I want to make it for Thanksgiving, but someone is already bringing an apple pie If you had to use a different fruit for the filling, what would you recommend? I think I shouldn’t have put the egg and sugar on the assembled tart and should have waited to do it just before baking. Typically in any sort of apple pie, there will be at least a cup of sugar. Apples were perfect doneness. Yes, I do think white whole wheat will work here. Do you recommend changing the recipe in any way to accommodate for cherries? Very easy and delicious !! My husband was super impressed and frankly so was I. I did go in a few times and soaked up the excess with paper towels. Made it for my wife and girls on Mothers Day 2020. Also, I LOVE your recipes!! Hi Wendy, the apricot spread should work fine here. Perfect for 6 people. Unfortunately due to my tendency to get distracted I forgot to check the temperature on the toaster oven (my oven is kaput) and the poor tart baked at a lower temperature before I clued into turn the temperature up. Great! The result was beautiful and delicious. I made it exactly as written, with Bob’s Red Mill all-purpose gluten free flour, and it turned out perfectly. Hello Jenn, would this recipe work with red pears? It was perfect – both moist AND crispy, tender, flaky, cinnamony-goodness. . I don’t know if any other recipe of yours will ever beat your lemon pound cake but I’m going to have a whole lot of fun trying. Could you substitute pears for apples? It doesn’t last a day! I can’t wait for your book to come out next year. Served it with some vanilla ice cream . Enjoy! So when some friends asked me to bring a dessert for a dinner get-together I was at a loss of what to make, and certainly didn’t want to do store-bought. This tart was really easy to make and delicious, without being too sweet–great recipe and I will definitely make again. Delicious taste but I ran into several challenges while making the recipe. Hi Jenn- loved this with apples!! I never made a tart before. Every recipe of hers that I have made has turned out to be delicious and this crust seems much easier to make than what I normally do so I am looking forward to making this. Hope that helps! This was the most delicious apple dessert I’ve ever had, let alone created! I love your recipes! Your recipes are consistently perfection. In the meantime, I made this rustic apple tart and it turned out just as pictured. Hi Brittany, I have a 14-cup Cuisinart and I love it. You can definitely use a pre-made crust but the taste and texture won’t be quite the same. I use one of the pie crusts, but you may have to adjust the amount of filling depending on the size of the apples; as the chef said, you don’t want to overfill the crust. And should I switch their top/bottom placement once during baking? I made this wonderful dessert for guests. It converts to 180gms. Highly recommend for either casual of formal dining. No juices were leaking out for me, probably because I used fewer apples. That is so sweet, Barb – so glad you’re enjoying the recipes! Nutrition Update: attempted using all almond flour for gluten free friends. Let me just start by saying that I don’t “bake”, desserts are definitely not my wheelhouse. I don’t usually have turbinado (natural brown sugar/raw sugar) on hand so I typically use regular granular sugar for the crust topping. Delicious, beautiful and easy. Pre-ordering your cookbook is at the top of the Christmas list I gave to my husband yesterday. Hope you and your family have a wonderful holiday. I am an experienced cook and baker, but I found doing the concentric circle thing with the Apple slices was tedious and most likely unnecessary. Do you think it will still be okay? Sorry about the delayed response, Flo! If I decide to make the recipe again, I would (1) make sure all of my apples were the same size, (2) do the crust in its entirety before making the apple filling, (3) rub the parchment with flour prior to rolling the crust to 14” and then rechilling it and (4) bake @ a slightly higher temperature or at least start the baking process @ 375 or 400 degrees to prevent the soggy crust. Maybe next time I try I can let it get a little more warm and pliable before rolling out? I promise it’s easy! I hope I don’t get a soggy bottom. So easy to make. My skiing buddies loved it! Followed the recipe exactly and my friends couldn’t stop raving about it. The recipe stated that it could be frozen at this point and to bake while still frozen. Delicious! It was SO good!! I made this over the weekend and it came out perfect! Enjoy! Trader Joe’s Rustic Apple Tarte is an autumn-only offering, so if it sounds like your kind of dessert, grab one from our freezers before the season fades. If so, what kind would you recommend? Because the pears were ripe they exuded a lot of juice in the bowl so I drained them as best I could and just dumped the whole lot of them in the middle of the crust. I made it last night and it was a huge hit, my family devoured it within minutes. WTF? I cook quite a bit – some from cookbooks but mostly from food blogs like yours and I would say without a doubt your recipes offer the most consistent results. My husband was blown away! Hi Kate- did you use one Pillsbury pie crust or two? My husband had to control himself from eating the whole thing. Apple Farm . Do you have a flourless chocolate cake recipe like the one in the movie Chocolat? It is a keeper for my recipe box. Even with those sloppy detours the galette came out beautifully. Really really good. Delicious and flavorful.. Really fun to make.. Next time I will precook the apples. The crust is the best ever! Thank you for sharing this excellent recipe. Transfer the dough to a lightly floured work surface. I am going to make this for tomorrow but ialso don’t own a food processor but I do have an electric kitchen aid mixer. My partner kept asking “can we eat it already?” every 2 minutes while it was cooling down. The recipes are often centuries old and passed down through the generations. I’ve done this and it works beautifully. Wonderful recipe! Flour your work surface again and dust the dough with flour, as well. I have used Granny Smith and Gala apples and prefer to do a mix of half and half or whatever I have on hand! This was delicious! I tasted it and it was definitely from the apples. Tried it today followed everything to the dot. I am the resident made-from-scratch baker in the family, and generally think little of turning out multiple homemade pies for the holidays, flaky crusts and all. You’re my go-to girl and I think I’ll just throw all my cookbooks, that are collecting dust, in the trash. I purchased large apples but failed to take into consideration that all 3 should be approximately the same size. A Virginia apple grower gave me this hint years ago and it works great in this recipe and any apple pie. My questions are, could you make it the day before and store it in a very cold fridge and bake it in the morning or is it better to make a couple days ahead and freeze? (And glad you like the recipes)!! Of course, mine was slightly more rustic than professional, but the taste-results were wonderful. Nice buttery flakey crust. And if it’s going to be room temperature when it gets served, I would skip the step of reheating it. Thanks. I do think you could multiply all the ingredients by 1.25 to make a slightly larger tart. Second time I made the crust using the recipe and it was even better. The most requested dessert in our family. I’ve read through previous questions that you answered to place it in the freezer if not baking immediately. Hope that helps! May I please find out what type of food processor you use? Thank you for the detailed instructions. It doesn’t make much difference in the end and you don’t want the dough to get too warm. Nice pastry technique, just not sure if the food processor was necessary. Everything worked perfectly as described and on only my second time using a food processor for pastry it was perfect. Hi Ela, I always use a electric food scale to weigh ingredients when baking it’s much more accurate. Your recipe was so very easy to make, delicious, and a great way to show off the flavors of the apples. Now I am so much faster and I tell people how easy it is but they don’t believe me. Would it have to sit at room temp before rolling? I didn’t make the glaze because I forgot to purchase the jam. This was so easy and my son-in-law said it was the best apple dessert he’d ever had – it was delicious! It was a hit in my house tonight!!! Too long arranging the apples so dough got too soft? Hi Catherine, So glad you like the recipes! This recipe from ibreatheimhungry is so easy and so good. My darling loved it. Do you think I could get away with using white whole wheat flour for the crust? Yes, I do think you could use the crust for traditional pies. This was so good, easy and not too sweet! This was WONDERFUL. Great, easy crust. The pastry is very forgiving and easy to cut and patch any areas to make the shape more uniform. I’ll be making this often! I’ve made this twice now and we’re two for two of 5 * deliciousness! All recipes and King Arthur Flour have ve conversion from cup to weight. Thanks! This is spectacular! I say without hesitation you have the best food blog out there! Only challenge was folding the edges of the dough over the apples. Delicious! It’s very easy to make and really delicious. Roll out dough on lightly floured parchment paper to 14 to 16-inch round, about 1/4-inch thick. It’s also very easy and my company loved it. Made it last night and my wife, 8 year old daughter and I ate it ALL after dinner. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. Everybody understands the stuggle of getting dinner on the table after a long day. ❤️❤️❤️ Definitely a keeper! (Still delicious, but a bit of a disappointme… Apple and Berry Rustic Tart has a quick prep and can be easily customized with your choice of fruits, spices, and even herbs! Absolutely delicious and crust is flaky and rich. No worries, Judy – it will be perfectly fine. I had planned to freeze the tart and bake Thanksgiving day. I also brought a pear tart to work and it was a big hit, several people asked for the recipe. I’m freaking out over this. Hi Jenn, I just received your email about your new cookbook. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling. I will definitely make this again! They used a Johnny Apple Peeler to peel and cut the apples. Amazing tart, I am a lucky girl to have come across you website. We all gave it a 5/5. . My friend posted a pic on Facebook and said it was foolproof, so I asked for the recipe and gave it a try. Too much juice from apples spilled out, messy. So simple and delicious!!! It does take a lot of time (more than 2 hours start to finish)and creates a bit of a mess with flour on surfaces. We want to go apple picking sometime next week but would love to have the dough ready to go for when we get home with the apples! It is delicious and not too sweet. I will NEVER lose this recipe…that is a guarantee. I did not have a food processor, so I froze my butter cubes, tossed them in the flour to completely coat and then “smooshed” them with very cold fingers until the size of flattened dimes. Hope that helps! So easy. It was simple to make yet looked like something you’d see at a French bakery. Can the whole recipe be baked and then frozen? Also made the crustless broccoli quiche and carrot salad which were also excellent. Transfer the dough to a lightly floured work surface and knead a few times, just until it comes together into a cohesive ball. My apples were a bit too fresh and juicy so I had to pat them dry before mixing with the other filling ingredients. Brush the apples with … Your directions are always so detailed and great! Jen, I love this dessert. I just put the crustless quiche in the oven and have just taken out the rustic apple pie which was perfect until I moved it to check and the crust broke on one side and done juices seeped out . The apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven. The taste was outstanding. I also added I T of fresh lemon juice to the apples. The first time I made this recipe it was fabulous!! . It turned out good, I really liked it but felt like the egg wash was more than it needed, I seemed to have too much of it. I made it, we loved it!! Kinda boring. I also did not have the apricot preserves and used a little brown sugar for the turbinot suger but it still turned out beautiful, delicious and not too sweet. Joan, I made this over the holidays with pears and it came out wonderfully. I gave the recipe 5 stars because I believe this is a best start to pie making for a beginning cook who is not destructible. This is one of the best Apple treats I have ever made!! I was attracted by your photos when I tried to look up an apple pie recipe. Delicious and beautiful. Very easy. As good as the pictures are really helpful, using all butter Thanksgiving, and cook straight from freezer! Whole it was fine around dinner time super impressed and frankly so I. Turbinado sugar in the afternoon, and now a family, these easy dinners are sure leave... Creases by using a food processor, so that was an rustic apple tart special treat hi Vanessa, I am to. Incredible and coming here is my first time I attempted to make as was the!... 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