Home run!!! And if you find the dough to be a bit crumbly, just try working a bit more with your hands to warm it up or, if necessary, add a tiny bit more water. I have made this a few times. Congratulations!!! I was wondering if the tart could be frozen ( unbaked) for a short period of time and cooked frozen? Hi Julie, you can just omit the preserves. It ended up making it much more difficult to fold the dough up and over. I’m looking forward to serving it to company. ** To cut down on sweetness, I did not sprinkle extra sugar on top or glaze the apples with jam as that is too sweet for me–the recipe is great either way. Today I will add some nectarines I need to use up and see how that works! Okay, Jenn, I sure will. My skiing buddies loved it! It looks so rustic and beautiful The only alteration that I made was to use only 1Tablespoon sugar for the apples. I hope I don’t get a soggy bottom. Fellow kiwi. It’s annoying having to convert a lot of recipes to metric. . See the bottom of the recipe for freezer-friendly instructions. Brush apples … This rustic apple tart … I’ve made it as written several times and would never dishonor the recipe with purchased pastry. So when I went to pull the sides up, it just was not as pliable as the real thing, but it is easily moved around and patted into place. Also, be sure to use apples suitable for baking — think Fuji, Granny Smith, Jonagolds, Jonathans, Golden Delicious, Gala, Honey Crisp, etc. I’d pop it in the freezer until you’re ready to bake it (and so glad you like the recipes)! I do think you could multiply all the ingredients by 1.25 to make a slightly larger tart. Hi Carole, the tart should be baked at 350°F/175°C. I went right away to OUAC site because all of her recipes are a guaranteed success. I followed your instructions exactly. Hi Katy, I would actually freeze it and then bake it directly from the freezer. It still tasted okay but had not puffed and the pastry was on the hard crackly side instead of crisp and flaky. This recipe is a keeper!! The last time I made it I froze it unbaked as you suggested and it turned out beautifully! Hi Dara, the tart should be baked at 350°F. And it’s gorgeous. The taste was outstanding. Thanks in advance. Two weekends ago I made 4 to give out to family. My whole family loved it. What an amazing recipe! Hope you enjoy! I would rather eat crust than filling any day. Line a baking sheet with parchment paper and spray with cooking spray. Another recipe winner in our household! I loved this dessert very much, thank you Jen. I added fresh cranberries which added beautiful color as well as a nice tartness and served as a dessert selection for Thanksgiving. I made this for Father’s day and it was excellent. I couldn’t help myself – had to spoon up the leaked out syrup and it was delicious. I made the crusts the day before and chilled them without rolling out first (left them in disk shape). Delicious! They are an irresistible combination especially when served warm with a scoop of vanilla ice cream. It turned out good, I really liked it but felt like the egg wash was more than it needed, I seemed to have too much of it. If not, I’d go with pears. Hi Diane, I’d actually put it in the freezer so the apples don’t start to weep, which might make the crust soggy before it ever hits the oven. What’s the appx diameter of this galette after it’s been baked? I was attracted by your photos when I tried to look up an apple pie recipe. I tried this recipe because I was served a (strawberry rhubarb) galette last summer. I had 4 apples left and started looking around for a recipe and found this one ! Fabulous!!! Thanks for your advice, Hi Janice, The dough can be made up to 3 days in advance and refrigerated. The taste of everything was phenomenal, but the dough was underbaked in some spots and completly raw in one. My mother was raving how this was so much better than any bakery or dessert store nearby. I will definitely make this again! What is the temp this needs to be baked at? Now I am so much faster and I tell people how easy it is but they don’t believe me. Thank you Jenn for another fabulous recipe. I will definitely be making this for Thanksgiving…Can I substitute apricot spread for apricot jam or jelly? Yes, you can make it a day ahead but I would store it in the freezer instead of the fridge. Is there a way to amend the dough situation in the future? The crust was so crispy and buttery! November 21, 2017, 11:03 AM. First, the apples. I can’t wait to try this recipe with different fruit! Best, Adley. My 6 year old granddaughter gave it 5 plus, plus Stars. My cousin is an avid baker, but is allergic to apples. Very easy and delicious !! Light, flaky, buttery, so yummy! A definite keeper. Hope you enjoy! The dough tore and got soft. This apple tart was Fantastic!!! It’s the best crust I’ve ever made. Thanks Jenn! My questions are, could you make it the day before and store it in a very cold fridge and bake it in the morning or is it better to make a couple days ahead and freeze? They are spectacular! You can put it in the oven directly from the freezer. This was fantastic! A+! But then I realized that all the juice in the bowl would later pose a problem by leaking through the crust. Definitely worth taking the extra time. I made the incredible recipe yesterday with Pink Pearl apples my brother-in-law grows. Amazing! Sorry, I didn’t take a picture of it, but it was very pretty. So glad you’re enjoying it! Much as I adore peach, strawberry and raspberry desserts, it brings such pleasure to bake with seasonal fruits as we enter the month of September. This Rustic Apple Tart is a great way to serve fresh fall apples. Thank you for making your recipes easy enough for us rookies to follow! You are truly an amazing chef. Is now a favorite. I simply poured it out and proceeded to cool it. It was great to be able to prepare it in advance of my guests arriving, and it was so good with some vanilla ice cream. Remove from heat; cool to room temperature. Thank you for sharing such good recipes. Hope you enjoy if you make it! I would not change a thing with the recipe but I will say it makes a big difference to neatly stack the slices rather than plopping them all together in the middle. Easy, breezy, delicious. It baked for 80-85 minutes straight from frozen. I also preordered your cookbook. make again. Will reheating make the crust soft? They used a Johnny Apple Peeler to peel and cut the apples. Hi , can I assemble and refrigerate to bake the next day?? Hope you enjoy! Not too sweet and the crust was superb! Hi Jenn. Hi Jenn! I’ve followed other crostata and tart recipes (including Ina’s), and this is now my favorite! . Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through. If you'd like to keep strictly kosher when making this dessert for our Hanukkah menu, use walnut oil in place of butter, and look for pie dough made with shortening (and containing no lard). Second time to bake the tart with this recipe. I served this with fresh whipped cream and my husband and I really enjoyed it. (You can store it at room temperature between the time you make it and the dinner.) Hi Jenn, I have never been able to make an edible pie crust until now. I just made this tart for our New Years dessert. I also baked it for about 50min. . Line a baking sheet with parchment paper. This was such a hit in my household! It will still be delicious! Another AWESOME recipe from Jen!! Amazing. Thanks for sharing your recipe! I love apples and love to bake, so this was up my alley. As scared as I was about the crust, it was very easy to make. Even the cookie sheet remained clean. A lot of times things look better than they taste, but not this…..it’s amazing! Apples were perfect doneness. Hope that helps! Peaches should work nicely with no changes. Wrapping the pie crust was fun for my daughter to help with, and she loved the flavor (and aroma). Hope you and your family have a wonderful holiday. It was delicious when freshly baked (we ate half), and it was delicious 24 hours later (it also cut more easily). I am planning on making a dessert with rhubarb today, and thought a rustic tart would be fun. It kept sticking to the parchment paper. Rustic Apple Tart. Yes, you can freeze either the dough or the assembled tart. Not too sweet. Crust is usually my downfall but with this recipe the crust was perfect. thank you. Transfer the dough to a lightly floured work surface. You can definitely use a pre-made crust but the taste and texture won’t be quite the same. I recently tried your recipe and loved it. I also love that it takes so few ingredients to make such a memorable dessert. Something you will be proud to serve. It will work fine. Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. Great, easy crust. Jenn–I don’t have a full-size food processor. Fabulous! Made this 3 times over the weekend. I would like to note that for both times, I skipped the apricot jelly because I didn’t want to buy a big jar for only a small amount needed. I so appreciated the photos as I followed the recipe. Hope that helps and happy Thanksgiving! Will definitely be making this with all the lovely apples I have. My first time baking from scratch, and it came out great! They always turn out. The crust is great. I’ll let you know, It was brilliant! We had some for dessert last night, and then my 9 year old daughter asked if we could have it as a pastry with our eggs for breakfast this morning…ahhh, a brilliant idea! It is delicious, festive and pretty. I used slightly less sugar (didn't pack the brown sugar) and it was perfect. Served it warm with a dollop of vanilla ice cream. Thank you for the great instructions! Hi Jenn. Hi Jane, I don’t think that would work well here – I’d just stick to the recipe as is (and glad you like it)! This rustic apple tart is such an easy way to enjoy the first apple dessert of the season! It’s easier than an apple pie too. This is Exceptional and I am out this afternoon to pick up pears and test try this for a Thanksgiving recipe. I have made this twice for company and it was a big hit. I’ll definitely look for more of your recipes! Can’t wait to make it again! Loved the addition of turbinado sugar on the crust. The crust was flakey and crisp. Preheat oven to 400°F. Take the dough from the fridge and slide the parchment paper onto the countertop. This was my first time making gallette and was really nervous about how it would turn out. It’s easy to make and the crust tasted as good as my Great Grandma’s! What I love about Jennifer’s recipes is that they are “tried and true”. The fact that I did not have to make the crust all perfect make it look even better. Not too smart. I’ve been making apple pie for years. Oh my goodness!! We absolutely loved this tart. Hi Annie, You could but the homemade (and very buttery!) Thank you! Yea, it took me a while to find the oven temperature. I used parchment paper on a cookie sheet with no sides. Maybe it was too cold when I took it out of the fridge? Wonderful dessert. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Most of menu consists of your recipes. This recipe is the BEST. Still amazing. I had forgotten to sprinkle sugar on top–turns out the hosts use little. An easy and delicious recipe. Beautiful! I’d avoid using blueberries here as they release so much juice (and because both blueberries and cherries are more tart than apples, you’d need to add more sugar which may create even more juice). Too bad I will not know if this baked dessert freezes well, as it is sadly gone , Mouthwatering and scrumptious!! Before we get to the recipe, a word of advice: you might be tempted to load up the tart with extra apples but, trust me, less is more with this type of dessert. Every. Do you think it’s okay that I’m freezing it with the egg on it? Even my husband, who “does not like pie”. Gorgeous and delicious. They absolutely LOVE the crust. How far in advance can I make the dough? I’d love to see a photo – please send direct to my email [email protected]. Now I’ve started to branch out with berries, etc., (whatever’s on hand) and it always turns out beautifully. Scrumptious! Dear Jenn…assuming this serves six…is there a way I can increase ingredients to serve eight? I don’t have a food processor so I grated the butter, which helped with the flaky texture and was also easier to incorporate. Perfect for 6 people. I don’t add the apricot jam and I usually need to leave it in the over for closer to 70-75 min. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Taste was meh. Thanks Jen!! It is both delicious and beautiful. Hi Vanessa, I’ve never frozen this already baked but I suspect it should work. I have to confess I am not a baker and I do not own a food processor or a rolling pin. 3 of us ate it in a few hours! Thanks! MyRecipes.com is part of the Allrecipes Food Group. We loved this, Thank you for another perfect recipe! I will be making many of your dishes this Thanksgiving. I’d love to hear how it turns out if you try it! Hi Susan, You can definitely make the crust by hand – just cut the butter in with two knives or rub it in with your fingers, then stir in the water. Please let me know how it turns out! While I might be inclined to go with a dough that’s a bit sturdier for a tarte tatin, I do think it will work here. Adley. ❤️ I’m glad you were able to find it on Chapters and appreciate your support! So easy. Hope everyone enjoys! I made this last week. My dough took slightly more than 1/4 cup of water and I just added extra water little by little to not overpower it. The directions were perfect, and very easy to follow. The crust is so flaky and perfect!! So happy you enjoy the recipes, Cole – thanks for the nice words! I know the mere mention of a homemade pastry crust and rolling pin is enough to send some people running for the hills but, rest assured, this tart relies on a dough that’s virtually foolproof and easy to roll to out — and it comes together in a food processor in under a minute. So much for including a photo! Thanks! Turned out beautifully. It was like a cross between an apple crisp and apple pie. Glad you liked the tart, Claudia! While the tart was baking, there was a lot of butter pooling in the pan. were great even 2 days later. I also did not have the apricot preserves and used a little brown sugar for the turbinot suger but it still turned out beautiful, delicious and not too sweet. Perfect!!! I was happy that it was moist, but not mushy. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. I made Apple pie muffins this last afternoon and those are freezing as are my Old Fashioned Swedish Ginger cookies. I used Granny Smith apples and it complimented the sweetness perfectly. Best wishes with the new book and I await my pre-order from New Zealand!!! This was amazing . Made this with red pears and some ginger and followed the recipe as written. Is that normal? Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. Yum. Next time I will precook the apples. I’m sure it will be a success. Sprinkle the remaining sugar over apples and scatter the butter pieces all over. How far in advance can you make the apple tart and would you store at room temperature? This was WONDERFUL. At the very top of the page, under the recipe name, you’ll see an orange/red button that says Jump to Recipe – if you click on that, it will take you directly to the recipe. The crust was perfection. Rpc. They are used to eating at the very best restaurants in the US and stated this was the best apple galette they had ever tasted. Me again! If I freeze the entire tart ahead of time, do I take it straight out of the freezer and bake at 350 degrees for 55-65 minutes, or will it take longer since it’ll be frozen? Then top with homemade whipped cream or vanilla ice cream? Take the dough out of the fridge and roll out the dough on a floured worktop with a rolling pin to a thickness of approx. Lynn. It turned out so flaky and buttery. Fold the edges of dough toward center, pressing gently to seal (dough will only partially cover the apple mixture). Melt the jam/preserves in the microwave for 15 seconds…it needs to be liquid. It’s simpler than making an apple pie and (in my opinion) even tastier. My mother-in-law told me it was perfection and asked for a second piece. I made this recipe a few weeks ago — so easy and incredibly delicious! It’s in the oven now, and too many juices spilling out. The first time I made it, I cheated and used a refrigerated premade crust. Offers may be subject to change without notice. I just moved to Northern California and my property has 2 acres of apple orchards. Real easy and quick to make! I purchased large apples but failed to take into consideration that all 3 should be approximately the same size. November 11, 2020 in blog, BoM, new releases. I omitted the apricot glaze because I ran out of time/ attention span as my guests had arrived — it was delicious even without it. Happy Thanksgiving! Chill the assembled tart in the fridge for 15 to 20 minutes. OMG Jennifer!! 241 calories; fat 10g; saturated fat 4.8g; mono fat 2.7g; poly fat 0.8g; protein 1.4g; carbohydrates 40.1g; fiber 1.8g; cholesterol 10.6mg; iron 0.2mg; sodium 140mg; calcium 16mg. Thank you ☺️. The crust was so buttery and flaky and the apples had just enough tartness to them and held up well during baking. You Jen delicious apple dessert of the juices to leak out leave it in the photos the one in fridge. Let cool everyone satisfied and stress-free within minutes baker like me! ) and! 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