apple tart

by Patricia on November 14, 2009 · 4 comments

The preliminary results of my crust taste-off are in, and, given the trial run, this should come as no surprise: the all-butter crust did not win. But that doesn’t mean we can’t love an all-butter crust. In fact, the all-butter crust (aka sweet pastry dough aka pâte brisée) is still a delicious and perfect tart crust…


I used the little bit of all-butter dough I had left to make a couple of apple tartlets (mostly as an excuse to use the four-inch tartlet pans I bought before last Thanksgiving).

Apple (or pear) tart

I love apple and pear tarts for their simplicity.

2 medium apples (or pears), peeled and sliced thinly
1/4 cup sugar
2 tablespoons butter, soft

1/2 of the all-butter pastry recipe [freeze the other half to use later]

  1. Preheat oven to 375 degrees.
  2. Roll out the dough. Shape into a tart pan.
  3. Place the apple slices, overlapping and pretty.
  4. Sprinkle sugar over the fruit. And dot with butter.
  5. If you are making the free-form rustic tart, fold over the edges.
  6. Bake for about 30 minutes or until lightly golden brown.

If you don’t have a tart pan, you could:

  • Use a few little tartlet pans instead.
  • OR… roll the dough out into a rectangle or a circle and layer the sliced fruit on top, then fold over the edges so that you have a free-form rustic tart.

Voilà. Delicious.


1 April November 15, 2009 at 7:47 pm

Tony and I were the lucky recipients of apple tarts:) They were so good. We heated them up a tiny bit and the crust was so soft and yummy. Tony liked the one with the apples on top best, but I liked the wone with the sugar on top. Both were amazing! Thanks P

2 Patricia November 22, 2009 at 9:43 am

You’re welcome April :) I’m glad you both enjoyed them.

3 Charles Thompson November 15, 2009 at 6:54 pm

One word: YUM!

4 Patricia November 22, 2009 at 9:42 am

Thanks :) These simple tarts are my favorites… especially with pear.

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