adventures of an american housewife in the south of france

Rustic Apple Tart

The Hub and I have made some really fantastic friends through work over the years.  Isn't it nice when you actually like the people you work and spend 80% of your day with?  There is a group of us who all happen to live in the same area of the city, so we like to have little dinner parties and rotate who hosts.  I always look forward to these fun evenings!  Last week, our friends Trisha and Andy hosted our latest dinner.  Trisha set a gorgeous table and we feasted on Sole with Asparagus and Orzo.  Our friends Nate and Jess made a delicious Pomegranate and Walnut Salad with Mustard Viniagrette and I brought a Rustic Apple Tart and topped it with Häagen Dazs Dulce de Leche ice cream.  All the flavors went together beautifully and we had a delicious dinner!

Everyone really liked the tart so I thought I'd share the recipe with you.  Since I rarely make my own dough (Pillsbury's tastes just as good, no wait, probably better) this tart was incredibly easy to make.  The most time consuming part was peeling and slicing all the apples.  I worked from a few different recipes that I found in Cooking Light and from Paula Deen to come up with the one below.  What makes this tart so special is the Rum and Apricot preserves brushed on the top once it is baked - thanks, Paula!

You'll Need:

  • 2  tablespoons  unsalted butter
  • 1/4  cup  packed brown sugar
  • 2  tablespoons  granulated sugar
  • 4 1/2  cups  sliced peeled Golden Delicious apple (about 1 1/2 pounds or 3 apples)
  • 4 1/2  cups  sliced peeled Granny Smith apple (about 1 1/2 pounds or 4 apples)
  • 2  teaspoons  fresh lemon juice
  • 1  teaspoon  ground cinnamon
  • 1/4  teaspoon  ground nutmeg
  • 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1  teaspoon  ice water
  • 1  teaspoon  granulated sugar
  • 1/2 cup  apricot preserves
  • 2 tablespoons of rum


1. Melt butter in a large skillet over medium-high heat. Add brown sugar and 2 tablespoons granulated sugar; cook 2 minutes or until sugars dissolve. Stir in apples and next 3 ingredients (through nutmeg). Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. Remove from heat; cool to room temperature. 2. Preheat oven to 400°. Set oven rack to lowest third of oven. 3. Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. Place dough and parchment paper on a baking sheet. Arrange cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing gently to seal (dough will only partially cover the apple mixture). Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. Bake the tart at 400° for 45 minutes or until golden brown. 4. Place the preserves and rum in a small microwave-safe bowl. Microwave at HIGH for 45 seconds or until bubbly. Brush the mixture over warm tart. Cut into wedges, and serve warm and top with ice cream.

2 Responses to “Rustic Apple Tart”

  1. Andy says:

    The tart was delicious! Thanks Natalie.

  2. Julia says:

    i just drooled on my keyboard.

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