Thanksgiving is just around the corner and if you’re like me, you already have a long list of dishes to choose from. My list always includes some interesting and daring recipes like tamale inspired stuffing, Caribbean scented sweet potatoes, and a vegan chocolate cheesecake. I think: maybe this year we should go with a Southeast Asian theme or try doing everything Southern style. But alas, we always stick to the basics, the recipes we know, and end up craving. How can Thanksgiving pass without grandma’s famous stuffing and a plain old pumpkin pie? Never.
However, I do feel regret about not making the opportunity to try something new. So this year, I decided that I should make all the experimental dishes leading up to Thanksgiving, and then on the actual day, eat those dishes I love and know. What a great idea right? A win-win situation and the best of both worlds.
I’m starting with a simple apple tart. I rarely bake with apples and for dessert we usually have pumpkin pie. So for me, this was different, but probably not for the average American. I also chose it because I think it would be a great no-fuss dessert. There aren’t many steps or complicated ingredients involved. For how much effort you put in, it’s much more sophisticated with a rustic feel. It was a big hit with my family.
If I were to make this for the big day, I would make the apple slices thinner, maybe about 1/8 inch thick or less. I didn’t have apricot jelly or marmalade so I omitted it and instead upped the sugar a little bit, but next time, I would definitely walk my lazy butt to the supermarket and get some. I think it would’ve really added another dimension to the tart.
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Simple Apple Tart
- Total Time: 2 hr 20 min
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: French
Description
An easy apple tart that’s sophisticated without the fuss.
Ingredients
1 cup all purpose flour
1/4 teaspoon kosher salt
1/2 tablespoon sugar
6 tablespoons cold, unsalted butter, diced
1/4 cup ice water
1 large or 2 medium apples
2 tablespoons butter, diced small
1/4 cup sugar
1/4 cup apricot jam or marmalade, warm
2 tablespoons water
Instructions
1. Sift flour, salt, and sugar together. With a pastry cutter, your hands, or a food processor, mix in 6 tablespoons of butter until the mixture looks like thick sand. Mix in the water until dough forms. On a lightly floured surface, knead dough quickly. Wrap in plastic wrap and chill for 1 hour.
2. Preheat the oven to 400 degrees F.
3. When the dough is ready, roll into a 12 inch wide circle. Place dough on a sheet pan and chill while preparing the apples. Peel and core the apple. Cut in half from the stem then slice apples crosswise into 1/8 inch thick pieces. Arrange the apples in a circular pattern. Sprinkle the sugar and small butter pieces over the apples. Bake for 45 minutes or until edges of dough and apples are brown.
4. When done, heat the jam and water together and brush over the apples. Serve warm or at room temperature.
Notes
Apple juice will flow out of the tart. If you can, use a rimmed baking sheet to avoid oven smoke!
Adapted from Barefoot Contessa
Keywords: apple, tart, dessert, thanksgiving
Chaucee says
I’ve been wanting to make an apple treat for a bit of time now. This looks like a good one to try out!
hungry dog says
I think I saw BC make this on TV once, and thought to myself, I need to remember this one! Then forgot about it. Thanks for the reminder! 🙂 The jam or marmalade would be an interesting addition, add depth of flavor as you say as well as a little color. That said, your tart looks incredibly elegant, and delicious!
babycakes says
Good idea on the test kitchen leading up to thanksgiving! this looks so good i love apple tarts and pies. drools!
babycakes says
oh i was actually watching Ina the other day and she was baking cornish hens and broccoli for a mini test run of her own thanksgiving meal!
Lina says
I love anything with apples!
Karine says
I have eaten a lot of apples these times and your tart sounds delicious! Thanks for sharing 🙂
Trissa says
Ina Garten does have great recipes but I have never seen her make this – so thanks for sharing it. I love the idea of this pie – it seems to be more of a “free form” than the standard pie which is great – I have a hard time getting dough on to tarts!
Alejandra says
What a gorgeous tart! And I’m so happy to have found your site too. It’s beautiful!
Jessica Lee Binder says
Great way to have it all.
I guess I’m not devoted to the classics because I’m Chinese. My Thanksgivings have always had some non-traditional dishes.
Special Resources says
Magnificent website. Lots of helpful info here. I’m sending it to several pals ans also sharing in delicious. And certainly, thank you for your effort!