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Quick Apple Tart

Quick Apple Tart


  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 3 medium Golden Delicious apples, peeled, cored, very thinly sliced
  • 2 tablespoons (1/4 stick) unsalted butter, melted
  • 3 tablespoons cinnamon sugar (or 3 tablespoons sugar mixed with scant 1/2 teaspoon ground cinnamon)
  • 1/4 cup apricot jam, melted

Recipe Preparation

  • Preheat oven to 400°F. Line baking sheet with parchment paper. Unfold pastry on parchment paper. Using tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over. Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes. Brush melted jam over apples. Bake tart until golden, about 8 minutes longer. Serve warm or at room temperature.

Reviews Section

Quick Rustic Apple Tart

Apples dashed with brandy make this simple tart with an oatmeal crumble topping shine, and gives the perfect excuse to enjoy with a dollop of ice cream.

There are few things that bring a family together more than those centered around food. For the Anderson family, the heartbeat of their kitchen is the door to their soul.

In their memoir, Three Many Cooks: One Mom, Two Daughters, Their Shared Stories of Food, Faith and Family acclaimed cookbook writer Pam Anderson and her two daughters Maggie Keet and Sharon Damelio, weave the good, the bad and the funny recollections of their mother daughter relationships with well-loved family recipes into one of my favorite books of the summer.

French Apple Tart

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10 x 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full ½ cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Recipe Summary

  • 4 apples - peeled, cored, and chopped
  • ½ cup raisins
  • ¾ cup white sugar
  • ½ cup chopped walnuts
  • 2 teaspoons ground cinnamon
  • ½ (17.5 ounce) package frozen puff pastry, thawed
  • 1 tablespoon all-purpose flour
  • 1 egg, lightly beaten
  • 1 tablespoon white sugar, or to taste

Preheat oven to 400 degrees F (200 degrees C).

Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.

Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.

Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

My Grandmothers Traditional Irish Apple Tart Recipe

I love this traditional Irish apple tart recipe, it’s easy to make but above all its my Nanny Betty’s Traditional Irish Apple Tart Recipe. This is the epitome of traditional Irish Food for me.

My Apple Tart Story

Growing up as a child there was nothing better than walking into my Nanny Betty’s kitchen and seeing her standing in front of her mixing bowl with her sleeves rolled up peeling beautiful green juicy cooking apples. I was always amazed at how she would know by sight and feel if there was enough butter, enough flour or if the recipe needed that extra spoon of sugar. Nanny Betty’s traditional Irish apple tart recipe was always perfect and a welcome treat for a visiting grandchild on a weekend.

My Nan was pretty serious about apple tarts in general. The apples had to be soft with no solid bits, they had to be sweet but with just a little bit of a sour edge and the pastry had to by the right thickness. If the apple tart wasn’t up to her standards it was pushed to the side and she would be pretty vocal about her disapproval of the tart, to put it politely.

Years later while out with my Nan and my then girlfriend but now Wife Laura, we discovered that my Nanny Betty and Laura both had the exact same opinions when it came to apple tarts. I sat across from both of them in a cafe as they both discussed how a proper Traditional Irish Apple Tart should taste. I always laugh thinking back at that memory because of the look upon my Grandfathers face as my Nan and Laura talked. He looked at them then back at me, laughed and threw his eyes into the air as if to say, not another one.

This traditional Irish apple tart recipe is one that my Nan, Wife and my family have enjoyed for years. I really hope you try and enjoy my Nanny Betty’s Traditional Irish Apple Tart recipe and come to love it as I have. It’s recipes like this that help create some of the best memories in my childhood and I hope it will help you create some of your own. I hope you all try this wonderful Irish Apple Tart Recipe and enjoy one of my favourite traditional Irish foods.

This post is dedicated to the loving memory of my Nanny Betty and to my beautiful wife Laura. The two women in my life with such an excellent taste in apple tarts but even better taste in men.

If you love traditional Irish recipes then try my Traditional Irish Lamb Stew Recipe that is easy and packed full of flavour.

Or try this fantastic Homemade Vegetable Soup recipe that is quick, easy and packed full of goodness.

Recipe Summary

  • 1 sheet frozen puff pastry (from a 17.3 ounce package), preferably Dufour, thawed
  • All-purpose flour, for surface
  • 1 large egg, lightly beaten, for egg wash
  • 1/2 cup fresh or good-quality applesauce
  • 3 Granny Smith apples, peeled, cored, and cut into thin wedges
  • 1 ounce (2 tablespoons) unsalted butter, melted
  • 2 tablespoons sanding sugar, for sprinkling
  • 2 tablespoons apricot preserves
  • 1 tablespoon water
  • Confectioners' sugar, for dusting (optional)
  • Whipped cream, for serving (optional)

Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.

Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (Unbaked tart can be frozen for up to 3 days.)

Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.

Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners' sugar if desired, and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.

Easy Puff Pastry Apple Tart

The phrase ‘easy as pie’ has never been truer. This apple tart is hassle-free, unbelievably delightful, and is probably the easiest and quickest tart you’ll ever make.

Next time your guests are coming, trust me that this is the dessert you need to make. Serve them a warm piece with some powdered sugar and ice cream, and they will never want to leave. Unless you do want them to leave, in which case serve them something else and make this just for you.

Puff Pastry
Rolled puff pastry sheets come in different sizes in different countries. After thawing the pastry sheet (best done by leaving it in the fridge for a few hours), unfold and cut it to the size mentioned in the recipe. A single store-bought package is sure to be enough, and you will probably need to use only about half.

I usually cut the pastry to 9-10 cm wide so the apples fit perfectly and still have a little border around them, and I make them as long as I want, usually about 30cm so it fits a standard baking pan. However, you can make the tarts in any shape or size you like. You can make one large and wide tart or a round one and arrange the apples in a few rows, slightly overlapping each other. Sprinkle with some sugar, drizzle with some butter, and that’s it.

My rule of thumb is this: for every apple I’m using (each apple weighs about 6-7 ounces) I use 1.5 tablespoons of sugar and 1.5 tablespoon butter. You can also sprinkle some cinnamon or sliced almonds if you like.

You can use any stone fruit instead of apples. Plums, apricots, and cherries are all great options.

1. Preheat the oven to 425ºF. On a floured work surface, roll the puff pastry into a 12-inch square, about 1/8 inch thick. Invert a 10-inch ovenproof nonstick skillet over the pastry. Using the skillet as a guide, cut a 10-inch round of pastry. Transfer to a plate and chill in the refrigerator while you prepare the apples.

2. Heat the same skillet over medium heat. Melt the butter and then sprinkle over the sugar and add the apples on top. Once the sugar begins to melt, adjust the heat so the juices bubble rapidly. Cook, stirring, until the apples are tender and juices are light golden brown, 10 to 12 minutes. Remove from the heat.

3. Using a fork, nudge the apples into 2 concentric circles (it doesn't have to be perfect) in the skillet. Top with the chilled pastry round and tuck the edges in. Gently prick the pastry in 4 or 5 places with a fork. Bake for 10 minutes at 425ºF, until the pastry is puffed and light golden. Reduce the oven temperature to 375ºF and bake until the pastry is a deep golden brown, 10 to 12 minutes more. Remove from the oven and let sit 10 minutes.

4. To unmold, place a serving plate over the skillet and quickly but carefully flip the pan. The tart will unmold onto the plate, and if a few apple slices stick to the pan, return them to the tart. Let cool at least 20 minutes before serving to allow the syrup to sink into the tart. Serve slightly warm or at room temperature.

Easy Desserts: Rustic Apple Tart

Compliments of It’s a Keeper

3 cups flour
12 Tbsp cold butter
1/2 cup shortening
1 tsp salt
1/3 cup ice water

  • Combine flour, butter, shortening and salt in a food processor.
  • Slowly drizzle in ice water.
  • Pulse in food processor until dough forms a ball.
  • Remove dough from processor, divide into two equal parts and wrap each in plastic wrap.
  • Refrigerate for at least 30 minutes.

Apple Filling Ingredients:

4 apples, peeled, cored and sliced
3 Tbsp brown sugar
1 Tbsp flour
1/4 tsp cinnamon
1/8 tsp nutmeg
Pinch of salt
2 Tbsp butter, melted

  • Combine apples, brown sugar, flour, cinnamon, nutmeg and salt in a large bowl. Stir to combine.
  • Roll out one disc of refrigerated pastry to about 10″ in diameter. It doesn’t have to be perfect. In fact, imperfections make it more rustic.
  • Transfer pastry to a parchment lined baking sheet.
  • Pour apple mixture into middle of pastry, leaving about 1 inch around the entire circle.
  • Fold up the edges around the filling.
  • Brush edge of pastry and filling with melted butter.
  • Bake at 400 degrees for 25-30 minutes, or until crust is golden brown and apples have softened.
  • Allow tart to cool slightly before removing from baking sheet.

For more recipe inspiration, be sure to check out these pages on It’s a Keeper:

Quick Apple Tart - Recipes

Apple Tart


  • 1 kg bramley cooking apples, peeled cored and diced
  • 300g all butter puff pastry
  • ½ tsp ground cinnamon
  • 100g caster sugar
  • 4 large eating apples, sliced thinly
  • 1 egg yolk
  • 25g butter


Pop the pastry onto a large baking tray lined with paper, and prick all over with a fork.

Spread ½ the cooled apple puree over the pastry, and evenly top with eating apples. Sprinkle the remaining sugar, brush the edges with egg wash, and bake for 20-25 minutes, brush with melted butter and serve.

Place the apples into a large pan, add 100ml water and a knob of butter, add ½ the sugar, and the cinnamon, then simmer for 15-20 minutes. Then chill.

Pop the pastry onto a large baking tray lined with paper, and prick all over with a fork.

Spread ½ the cooled apple puree over the pastry, and evenly top with eating apples. Sprinkle the remaining sugar, brush the edges with egg wash, and bake for 20-25 minutes, brush with melted butter and serve.