Rustic Apple Tart


Who doesn’t love fall?? It’s probably one of my favorite seasons, EVER. I just love everything about it; fall leaves, rain, apples, and pumpkins.


Today’s recipe is an easy, rustic apple tart, packed with tons of flavor!


1 homemade pie crust (get the recipe here)

3 golden delicious apples, peeled and thinly sliced

1/3 cup of sugar

1/2 tsp of vanilla extract

1/2 tsp of ground cinnamon

1/8 tsp of ground nutmeg

pinch of salt

the juice from half a lemon

1 Tbsp of cornstarch

For the egg wash:

1 egg white mixed with a bit of water

You will also need:

raw sugar/turbinado sugar

melted butter (you may use apple or apricot jelly, microwaved until spreadable)



Preheat oven to 375 degrees F.

1. Place your apples into a mixing bowl. Add in your sugar, cinnamon, nutmeg, vanilla extract, and salt. Gently, toss to coat.

2. Put your lemon juice into a small mixing bowl, along with your cornstarch. Whisk until smooth. Pour this mixture onto your sliced apples, and toss to coat. Set aside.

3. Remove your pie crust from the refrigerator, and place it on a large piece of parchment paper. Sprinkle a little flour over your pie crust, and also on your rolling pin. Using the rolling pin, give your pie crust a few whacks to soften it a bit. Start at the center of your dough, and then work your way outwards to the edge. Slightly rotate your crust, and begin the same process, again and again, until your pie crust is about a 16 inch circle, that’s no more than 1/4 thick.

4. Transfer your parchment paper, along with the dough, onto a large baking sheet.

5. Arrange your apples onto your dough, making sure to leave a 1/2 inch border to allow for the folding over of the crust. (If you are taking the time to neatly assemble your apple slices, make sure to pour the juices from the apple mixture last, to prevent a soggy crust)

6. Fold the dough, up and over the apples to create a pie crust.

7. Brush the crust with your egg wash and sprinkle it some raw sugar.

8. Stir the juices from your apple mixture and pour it over your assembled apples.

9. Bake for about 45-50 minutes, rotating half way through, until your crust is golden brown.

10. Fresh out of the oven, brush some melted butter (or apricot jelly) over your apple tart.

11. Allow the apple tart to cool slightly on the baking sheet, and then place it on a wire rack to cool completely or serve warm with some ice cream and/or whipped cream.

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My name is Sav Le and I created Eat Now, Cry Later to show you how fun and easy cooking can be! I'm currently redesigning my blog, so please be patient with me while I get things up and running! You can find more recipes at my other blog:

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2 Responses to “Rustic Apple Tart”

  1. sam
    December 22, 2014 at 8:27 PM #

    What kind of butter do you use?

    • January 11, 2015 at 11:38 AM #

      Always use real butter and not margarine. I use a European churned style called Darigold Chef’s Choice from Cash and Carry but any brand will do.

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