The great thing about this rustic apple tart is that you can enjoy it any time of the year. It’s great in the summer with a scoop of vanilla ice cream, or in the fall after a day at the pumpkin patch. No matter the weather, it’s delicious.
A friend had given me a bag of Granny Smith Apples and I didn’t want them to go to waste. I also had an extra pie crust in the fridge so one night I decided a warm, sticky, apple tart would be just the perfect thing to make. And I’m so glad I made it. This has been one of my favorite desserts I’ve made lately. It’s sweet without being too sweet, and I don’t feel too awful about eating it either. I mean, apples are fruit.
I hope you try it soon! Let me know in the comments below or post your picture online and tag me so I can check it out.
Rustic Apple Tart
- 4 Granny Smith Apples
- 1/2 Lemon Juiced
- 1/2 Cup Light Brown Sugar
- 1/2 tsp Cinnamon
- Sprinkle of Sea Salt
- 1 Refrigerated Pie Crust
- 1 Egg Beaten
- 1 Tbsp Sugar
- First, thinly slice the granny smith apples. (You can remove the skins before doing this if you like. I left the skins on my apple slices and couldn't tell a huge difference because of how thinly I sliced my apples.)
- Toss the apple slices in a bowl with the lemon juice, brown sugar, cinnamon, and sea salt. Let sit for 30 minutes. While this is resting for 30 minutes remove the pie crust from the fridge so that the dough will be softer and easier to work with.
- After 30 minutes, place a piece of parchment paper onto a large baking sheet. Roll the pie crust out onto the parchment paper. Gently scoop the apples into the middle of the pie crust leaving about 1-2 inches of crust around the edges (save all the extra sugar juice from the bottom of the apple bowl and set aside for later). Then, carefully fold the edges of the pie crust over the apples in the middle (picture below for reference).
- Brush the pie crust edges with the egg wash and sprinkle with the sugar.
- Bake at 475 degrees for 14-16 minutes or until edges are nice and brown. Let cool for 5 minutes and then slowly drizzle the leftover sugar juice over the apples and pie crust edges. Let sit an additional 5 minutes. Slice and enjoy! Served best warm with vanilla ice cream.