Rustic Apple Tarts

Individual rustic apple tart with the crust folded over a filling of sliced apples on a flowered plate

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

  • Quick Glance
  • (1)
  • 40 M
  • 2 H, 15 M
  • Makes 4 tarts
5/5 - 1 reviews
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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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  1. 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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