One of the things I’ve enjoyed the most about our current work from home situation, is the opportunity to make some of the recipes that I’ve been thinking up lately. We’ve watched quite a few baking classes lately and instead of filing recipes away in my virtual file drawer (aka my weekly post, On the List) I’ve been taking the time to actually make a few of them.
This recipe for Rustic Apple Tart is one that we came up with on our own with just a few staples that we already had on hand. It’s incredibly easy to make (ie a good recipe to make with the littles after they’ve finished up their school work for the day) and I went with my favorite Pillsbury Refrigerated Pie Crust and Honey Crisp Apples which we already had on hand so we didn’t need to pop out to the store to buy them before we made our tart.
When choosing apples for your tart, you want an apple that will retain it’s shape throughout the baking process. We used Honey Crisp’s, but you can also use Pink Lady’s or Gala apples as we learned in a recent bake along with Versailles based Pastry Chef, Molly Wilk.
For the Almond Crumble, I went with the recipe that Now, Forager used for the epically delicious Blueberry Muffins with Almond Crumble topping. We had some left over from the first time we’d made the muffins (it keeps very well in a ziplock bag in the freezer) so it’s worth noting that you’re not going to use all of the almond crumble from the recipe below.
I decided to keep make our rustic apple tart rectangular versus just folding up the edges over the apples like most rustic tart recipes call and we sliced our apples into 1/8 inch slices and laid them out in three rows. It doesn’t matter if you fold your edges perfectly, or if your apple slices are arranged by size… this is a rustic tart after all!
Sprinkle your tart with the almond crumble mixture and if you like a little touch of sweetness just sprinkle about 1-2 tsp of sugar before placing your tart in the oven.
Rustic Apple Tart with Almond Crumble
- 1 Pillsbury Roll Pie Crust
- 4 honey crisp apples (washed and sliced)
- 2 tsp sugar
- 1/3 cup almond flour
- 1/2 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/4 tsp cinnamon
- 3 tbsp unsalted butter or margarine melted
- Pinch of salt
Preheat oven to 350F.
While oven preheats, set out the pie crust and mix up the almond crumble.
In a small bowl, combine both flours, sugars, cinnamon, and pinch of salt. Add the butter and mix until combined. With your fingers, press dough into clumps and then break apart into small pieces. Transfer crumble to freezer to chill.
Wash apples and slice into ¼ inch slices.
Place pie crust on parchment paper lined baking sheet, roll in the edges to create a rectangular tart and arrange the apples in rows.
Remove Almond Crumble from freezer and sprinkle over the top of the apples. Followed by an optional 2 tsp sugar sprinkled over top (or drizzle of honey).
Place tart in the oven for 35-40 minutes or until the crust is golden.
Allow tart to cool for 5 minutes then serve.
Allow your apple tart to cool for about 5 minutes before slicing and serving…