Rustic Apple Tarts

Because these tarts are less bothersome to make than a pie — they take all of 30 minutes to make once you have the dough prepared — you can file them under easy-to-make. I bake them for weeknight dinners, brunches, picnics, even late-night snacks.David Leite

Rustic Apple Tarts

Individual rustic apple tart with the crust folded over a filling of sliced apples on a flowered plate
Johanne Killeen, George Germon

Prep 40 mins
Cook 1 hr 35 mins
Total 2 hrs 15 mins
4 servings
801 kcal
5 from 1 vote
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  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 pound cold unsalted butter cut into 1/2-inch cubes
  • 1/4 cup ice water
  • 2 tablespoons sugar mixed with 2 teaspoons freshly grated ginger
  • 2 Golden Delicious apples peeled, cored, cut in quarters and sliced paper-thin
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter quartered
  • Vanilla ice cream optional


  • In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt until blended. Add the butter cubes and pulse until the mixture resembles coarse cornmeal with pieces no bigger than small peas, about 13 to 15 one-second pulses.
  • With the motor running, add the ice water all at once through the feed tube. Process for about 10 seconds, stopping before the dough becomes a solid mass. Turn the contents of the bowl onto a work surface, form into four equal-size discs, and wrap tightly in plastic wrap. Refrigerate for an one hour.
  • Preheat the oven to 450°F (220°C). On a lightly floured surface, roll out each disc into a 7-inch circle and transfer to a parchment-lined baking sheet.
  • Spread one-quarter of the ginger mixture on each tart, then arrange one-quarter of the slices (about half an apple) in an overlapping circular pattern on top, leaving a 1-inch border. Sprinkle the sugar evenly on top of the apples and fold over the borders. Most of the apples will remain uncovered. Press down the dough on the baking sheet, snugly securing the sides and seams to prevent drips. Dot the center of each tart with butter.
  • Bake for 20 minutes, or until the crusts are golden and the apples have begun to brown slightly. Cool on a wire rack for 10 minutes and serve warm with a scoop of vanilla ice cream.
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Show Nutrition

Serving: 1tartCalories: 801kcal (40%)Carbohydrates: 85g (28%)Protein: 7g (14%)Fat: 50g (77%)Saturated Fat: 31g (194%)Polyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 2gCholesterol: 129mg (43%)Sodium: 300mg (13%)Potassium: 179mg (5%)Fiber: 4g (17%)Sugar: 34g (38%)Vitamin A: 1554IU (31%)Vitamin C: 4mg (5%)Calcium: 30mg (3%)Iron: 3mg (17%)

Recipe Testers' Reviews

These rustic apple tarts have a nice flavour. The ginger is a nice change from the usual cinnamon but it is quite pronounced but that suits me as I love ginger. My husband would prefer a touch less. The pastry is very buttery and flakey and was a cinch to throw together in the food processor. I was surprised how quickly it rolled out.
I had Honey Crisp apples on hand so I used those. The apples were very big so my tarts were not as perfect looking as in the picture but I placed a scoop of vanilla ice cream right in the center so you couldn’t tell. Next time I’ll make sure to use smaller apples.

I baked all four but put two in the freezer for later. I love having quick desserts to pull out from frozen. I pulled out the tarts and let them sit on the counter while I made dinner. The pastry is very thin so they don’t take long to thaw. After dinner I popped them into a 350°F oven for 5 minutes to warm up. They were as good as the first time I served them.

Originally published September 25, 2004


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  1. 5 stars
    Today I made my adaptation of this recipe for the 2nd time. Once again it was fabulous. Sooooo good. I didn’t have any ginger when I made it the first time (I was at a 2 family read-a-thon of the last Harry Potter book–which mentioned apple tarts….) So I skipped the ginger and combined the two 2TB of sugar, added cinnamon and allspice to taste–sprinkled some on the dough, the apples in the tart–and then topped with the shaved dark chocolate and topped with the last of the sugar-spice mixture. It was amazingly good both times–I used organic apples–the first time Gavensteins and the 2nd time Fujis–because that is what I had on hand.

    1. I’m curious Foodlover, your adaptation of the recipe sounds really good, and you mentioned “the shaved dark chocolate”. It’s not listed ingredients, but I’m assuming your tart had a chocolate finish? How much did you add?

      1. Sorry to be 5 years late in responding- I grated some bar dark chocolate on top of the tart- like a sprinkling. The tart is plenty sweet to handle the dark chocolate. I didn’t measure. We sometimes add a small holed grating of bar dark chocolate to apple pie as well.

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