Apple pies are delicious, but apple tarts may just have my heart! This Classic Apple Tart recipe is courtesy of Stephanie from Ready to Roll Dough™, who makes and sells handcrafted disks of all-butter pie dough. The tart itself is lightly spiced with cinnamon and nutmeg, and encased in a buttery, flaky crust. It’s a new favorite at our house.
Apple pie is my husband Longe’s favorite dessert. I actually made one for him the night that we met. He and my friend Jess decided to get their small groups (which is what our church calls Bible study groups) together for a meal. Longe had us all over, cooked a feast of Congolese food, and requested that one of the girls bring an apple pie. Jess passed along the request and I volunteered to make the pie. I don’t think I captured his heart that night (yet, haha), but my apple pie did.
I’ll make an occasional apple pie for him, but he requested that it be replaced by this recipe for a Classic Apple Tart. It’s just…perfect. There’s not too much spice. It’s the perfect ratio of apples to crust. It’s not too runny and not too dry. It’s just right!
A huge component of this recipe is the Ready To Roll Dough. The dough has some serious flecks of butter throughout!
This photo is courtesy of Ready-to-Roll Dough.
Chicago friends, you can find the dough at a variety of retailers. It’s also available at three Plum Market locations in Michigan.
Stephanie from Ready to Roll Dough very graciously allowed me to share her recipe for an apple tart. She has some great how-to videos on rolling dough and folding dough into a tart on her website. She mentions not rolling the dough on the ends, and instead working from the middle. I’ve been doing it wrong this whole time!
I adore the presentation of the tart, with buttery dough folded partway over the top.
According to several surveys, apple pie is actually the most popular pie for Thanksgiving. What?!? I would have thought pumpkin pie or pecan pie would have beat it, but apple pie takes the top spot.
This apple pie made my Thanksgiving table this year, and let’s just say Longe is really glad that it did. We had friends over the next day to eat leftovers with us, and Longe wouldn’t even let me put it out! I had to make a pan of brownies for them instead. Lol.
Is there apple pie on your Thanksgiving menu? Tell me in the comments what pie you’d choose for Thanksgiving!
Here’s what else I served at my Thanksgiving dinner:
Lemon Herb Roasted Turkey BreastEasy Vegetarian Sourdough Stuffing
Mashed Sweet Potatoes with Spiced Pecans
more recipes coming soon!
Simple Apple Tart
Ingredients
Dough:
- 1 package Rustic Tart Ready-to-Roll Dough™ thawed overnight in the refrigerator
- 2 tablespoons heavy cream
- 1 tablespoon coarse sugar such as turbinado sugar
Filling:
- 2 lbs apples peeled, cored, and cut into 1-inch slices (4–8 apples depending on size)
- 1 tablespoon freshly squeezed lemon juice OR zest of ½ lemon
- ¼ cup granulated sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1 tablespoon butter cut into small pieces
Instructions
- Remove wrapping and let dough warm at room temperature for 5–10 minutes.
- Lightly flour work surface, rolling pin, and dough. Roll, working from the center of the dough disk to the edges. Rotate dough one-quarter turn after each roll. As needed slice a bench scraper underneath the dough to loosen.
- When rolled 12–14 inches, fold dough in half. Lift the folded dough into one half of a 9-inch pie plate. Unfold to the other side and gently press to fit plate (dough will hang over the plate rim). Refrigerate for 30 minutes.
- Place oven rack in center position. Preheat oven to 375°F and prepare filling.
- In a large bowl, toss apple slices and lemon juice or lemon zest.
- In a small bowl, combine sugar, salt, cinnamon, nutmeg, and flour.
- Add sugar mixture to apples and toss gently to combine.
- Mound filling in the center of the dough. Gently fold the dough over itself and the filling.
- Brush the top of the dough lightly with cream and sprinkle with sugar.
- Bake for one hour or until the fruit filling is bubbling and the dough is browned.
- Let cool before serving with whipped cream or vanilla ice cream.
Notes
Nutrition
I was not compensated for this post, but Ready-to-Roll Dough was provided to me to review for this post. All opinions are my own. Thank you for reading Gift of Hospitality and helping me to provide quality content.
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