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Rustic Apple Tart


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Rustic Apple Tart


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Rustic Apple Tart

Store-bought puff pastry dough is a wonderful time-saver that can help you easily create wonderful pastries and desserts. This sexy, crisp appletart is the proof. It has become a staple in my home and the home of all my friends. It takes just a few minutes to prepare, uses ingredients you most probably have on hand, and is truly beautiful and delicious.


  • Prep Time : 15 min
  • Cook Time : 25 min
  • Ready Time : 40 min




  • 2 sheets puff pastry (one 17-ounce package), slightly thawed
  • 3 granny Smith apples, peeled, cored, and quartered
  • ¼ cup granulated sugar
  • 2 tablespoons Vanilla Sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter or margarine, cut into tiny pieces
  • 1 egg, beaten
  • ¼ cup apricot or peach jam, melted


Preheat the oven to 400°F. On a piece of parchment paper, roll out one of the pastry sheets until it is about 14 x 9 inches. Transfer to a baking sheet. From the second sheet of pastry, cut enough 1½-inch-wide strips to form a border around the rolled-out pastry sheet. Brush the rim of the large rectangle lightly with water. Arrange the strips around the rim of the pastry sheet to form a border. Cover and refrigerate.

Using a sharp knife, make a series of slits in the apple quarters along the peeled sides, taking care not to slice all the way through. Place the apples in a microwave-safe bowl, add 2 tablespoons water, and cover with plastic wrap. Microwave for 3 minutes; drain. Combine the sugars and the cinnamon in a small bowl. Sprinkle half of the mixture over the center of the pastry shell. Place the apples over the sugar, slit sides up. Sprinkle the remaining sugar over apples and scatter the butter pieces all over. Brush the rim of the tart with the beaten egg.

Bake the tart until nicely browned, about 25 minutes. If the rim browns before the apples are cooked through, cover it with foil. Brush the jam over the apples and rim and serve warm.



About Kim Kushner


Author of The Modern Menu Cookbook, Kim Kushner comes from a huge family her Moroccan-born mother was raised in Israel, along with eight siblings. Spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and by participating in family feasts. Hands-on experience with fresh and international ingredients gave Kim an edge when she began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program. Her culinary style, much like her life, is a study in Modern Orthodoxy: her kitchen is Kosher, and very much in line with her upbringing and heritage; yet, she is young, and her perspective is fresh and new. She’s become known for her healthy, seasonal, and hearty salads made from locally-grown produce not necessarily the first thing that comes to mind when thinking of Kosher cuisine. For Kim, food is tangible and social the effort you put into it comes back to you many times over, in the form of friendships, health, flattery, and fun. The feedback she loves getting most from her clients is that they were not only inspired to try her recipes at home, but to make some changes to them it s proof to her that she’s right: anyone can cook, and everyone should cook. Find more from Kim on her blog, KimKushner.com




2 Responses to Rustic Apple Tart

  1. avatar says: Anon

    If one doesn’t have a microwave, what does one do with that step instead? Thank you

    • avatar says: EstiK

      I would imagine putting the apples and water in a covered pot over medium or low heat would have the same effect- but I would have to try it see if it would work.

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