I've eagerly awaited sharing this delightful warm apple tart that's simpler than pie. It's a star dessert for your Thanksgiving feast, and I'm ready to savor every bite.
Before we dive into the recipe, let's discuss the cookbook that inspired it and its talented author, Sarah Copeland. I've admired Sarah's work for some time, and when her book arrived, I felt a connection. I spent that weekend immersed in her casual yet sophisticated approach to healthy cooking, experimenting with her foolproof recipes. This book makes you want to try every single dish.
After reaching out to her to share my excitement over her creations, I found out we have much in common, from our work-life balance goals to parenting challenges. Over time, we've developed a genuine friendship, despite the distance.
But enough about our connection—let's get to this tart!
From Sarah:
This tart was born one Sunday when all I wanted was to bake a pie. However, my weekends are packed with planting blackberries, visiting friends, and coaxing a toddler to nap. But making this tart? That's possible on any day.
The idea for this tart came from my friend Aran Goyoaga, who has a knack for artfully arranging fruit in tarts.
This filling offers all the goodness of apple pie but requires only a fraction of the effort, nestled in an effortless crust that my seven-year-old can whip up solo.
Cutting this tart while warm is a bit tricky, but it's heavenly as it melts in your mouth. No one can resist a warm, crumbled apple tart served in a bowl with melting ice cream on top. Once cooled, it's just as tempting and effortless to slice. The best part? Knowing how simple it is to recreate.
Keep scrolling for the recipe, and grab your copy of Everyday is Saturday here!
Description
This dessert strikes a balance between a rustic galette and a traditional tart, bringing you all the comfort of apple pie without the hassle. With a buttery press-in crust and beautifully arranged apples, it's sure to impress all season long.
Ingredients
- 3/4 cup (1 1/2 sticks) unsalted butter, melted, plus 1/4 cup (1/2 stick), cut into cubes
- 3/4 cup almond flour
- 3/4 cup gluten-free flour or all-purpose flour
- 1/3 cup sugar
- 1 teaspoon pure vanilla extract
- pinch of sea salt
- pinch of freshly ground black pepper (optional)
- 4 crisp, tart apples, like Ginger Gold or Jonathan (about 1 1/2 lbs)
- 1/4 teaspoon ground cinnamon
- 1 teaspoon fresh lemon juice
Instructions
- In a bowl, mix the melted butter, almond flour, gluten-free flour, 2 tablespoons of sugar, vanilla, salt, and pepper (if using) until it forms a sandy paste.
- Press the mixture into the bottom and sides of a 9-inch tart pan with a removable bottom (or a 9-inch springform pan). Chill for 20 to 30 minutes while preheating the oven.
- Preheat the oven to 400 degrees and position a rack in the center.
- Slice the apples off the core into four pieces, each with a large flat side. Thinly slice each piece, keeping them together.
- Arrange the apple slices in the tart in any pattern you like, fanning them slightly; use all the slices, even if it means squeezing some in. (Don't stress over perfection!)
- Sprinkle with the remaining sugar and cinnamon, then add the cubed butter.
- Bake for 35 to 40 minutes until the crust is golden and the apples are tender. Drizzle with lemon juice and add any garnishes you like. Serve with whipped cream.
Notes
GOOD TO KNOW: I prefer using firm, tart local apples with beautiful skins—either red or golden-yellow. Adjust the lemon amount based on how tart your apples are, starting with 1 teaspoon. Avoid Granny Smith apples; their skins are too tough.
GLUTEN FREE, OR NOT: I typically use a mix of almond flour and gluten-free flour for a nutty, tender crust that's gluten-free, perfect for gatherings with diverse dietary needs. All-purpose flour works great as well if that's what you have.
GET AHEAD
The unbaked crust can be kept well-wrapped in the freezer for up to 3 weeks. After enjoying your stunning tart, prepare and freeze another crust for unexpected guests.
GOOD TO KNOW
I always use firm, tart local apples with beautiful skins for this tart—either red or golden-yellow. You can adjust the amount of lemon you include based on how tart your apples are—starting with 1 teaspoon. Don't use Granny Smith apples for this; the skin is too tough.
GLUTEN FREE, OR NOT
I most often use almond flour and gluten-free flour for this crust, making it both tender and nutty, and completely gluten-free—a win for parties and mixed crowds. This works beautifully with all-purpose flour, too, if that's what you have and use at home.
