Rustic Apple Tart

A hand-shaped, free-form tart with a flaky butter crust and a layered apple filling scented with cinnamon, cardamom, and lemon. The tart bakes until the apples soften and the edges brown, then gets brushed with apricot glaze for shine and served warm with whipped cream.

By Julienne

Cook time: 45 minutes

Servings: 8

Ingredients

• 210 g all-purpose flour for crust
• 15 g granulated sugar divided
• 2 g kosher salt divided
• 113 g unsalted butter cold, cubed and divided
• 60 ml ice water for crust
• 900 g apples peeled, cored, and thinly sliced
• 15 ml lemon juice freshly squeezed
• 30 g granulated sugar divided
• 4 g ground cinnamon divided
• 1 g ground cardamom for filling
• 12 g cornstarch for filling
• 2 g kosher salt divided
• 45 g apricot jam for glaze
• 15 ml water for glaze
• 240 ml heavy cream for serving, whipped
• 15 g powdered sugar for whipped cream
• 5 ml vanilla extract for whipped cream

Instructions

1. Make the crust: in a large bowl, whisk together 210 g flour, 15 g of the granulated sugar, and 2 g of the salt. Cut in 113 g of the cold butter until the mixture looks like coarse crumbs with some pea-size pieces remaining. The mixture is sandy with visible butter pieces.
2. Drizzle in 60 ml ice water and stir just until the dough comes together. Form into a disk, wrap, and chill briefly while you prepare the filling. The dough holds together when pressed but is not sticky.
3. Heat the oven to 200 C. Line a rimmed baking sheet with parchment paper. The oven is fully preheated.
4. In a medium bowl, toss the sliced apples with lemon juice, 30 g of the granulated sugar, 4 g of the cinnamon, cardamom, cornstarch, and the remaining 2 g salt. Let stand for 5 minutes so the apples begin to release juice. The apples look lightly coated and glossy.
5. Roll the dough into a rough 30 cm round on the parchment-lined sheet. Pile the apples in the center, leaving a 5 cm border, then fold the edges up and over the fruit, pleating as needed. The tart holds its free-form shape and the center is mounded.
6. Bake for 40 to 45 minutes, until the crust is deeply golden and the apple juices are bubbling at the center. If the edges brown too quickly, shield them loosely with foil. The crust is browned and the filling is visibly bubbling.
7. While the tart bakes, warm apricot jam with 15 ml water in a small saucepan over low heat, stirring until smooth. Whip the heavy cream with the powdered sugar and vanilla until soft peaks form. The glaze is pourable and the cream holds soft peaks.
8. Brush the hot tart with the apricot glaze and let it cool for 15 minutes before serving warm with the whipped cream. The glaze looks glossy and the filling has set enough to slice.
9. Serve warm in 8 pieces, with whipped cream alongside or spooned over each slice. Each slice holds together and the apples stay tender, not watery.