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Rustic Apple Tart with Honey, Dried Fruits and Nuts

Updated on October 30, 2014
Rustic Apple Tart
Rustic Apple Tart

A Delicious Fall Dessert

Of all the season in the year, I would choose fall as my favorite. There is so much to love about this time of the year. As the temperature drops, the leaves on trees start to change into hues of reds, oranges and yellows. Sweaters get taken out from the back of the closet as shorts and t-shirts get put away for the next year.

Autumn is also the time to enjoy great food. Here in Japan, apples, pears, figs, persimmons and grapes are at their peak as well as pumpkins, sweet potatoes and chestnuts. Every year I get a box of freshly-picked apples sent to me from the countryside and although they are absolutely delicious eaten fresh, I can never seem to eat them fast enough so they usually end up as jams. This year I vowed to do something different with the leftover apples so after checking out what I had in the kitchen, I decided on this rustic apple tart that I had made a few years back. This is one of my favorite recipes for using up apples as it's relatively easy to make and has the perfect amount of sweetness.

*Photos taken by myself unless otherwise noted.

A World of Pies and Tarts

Williams-Sonoma Collection: Pie & Tart
Williams-Sonoma Collection: Pie & Tart

I'm a fan of Williams-Sonoma cookbooks and this one is no exception. In addition to mouth-watering pies and tarts, the beautiful photographs are what sets this book apart from the rest.

 
rustic apple tart
rustic apple tart
Prep time: 45 min
Cook time: 45 min
Ready in: 1 hour 30 min
Yields: 8

Ingredients

  • CRUST
  • 1 1/3 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 cup chilled unsalted butter cut into 1/2 inch cubes
  • 1/4 cup frozen solid vegetable shortening cut into 1/2 inch cubes
  • 3 tablespoons ice water
  • 1/2 teaspoon apple cider vinegar
  • FILLING
  • 3 tablespoons butter
  • 8 small apples (such as Granny Smith) peeled and cored each cut into 12 slices
  • 2 teaspoons ground cardamom
  • 1/3 cup plus 2 tablespoons honey
  • ADDITIONAL INGREDIENTS
  • 2/3 cup chopped assorted nuts
  • 1/3 cup dried fruits
  • 1 large egg
  • 2 tablespoons milk
  • 3 tablespoons raw sugar crystals
  • whipped cream (optional)

Instructions

  1. For the crust:
  2. Combine the flour, salt and sugar in a large bowl. Add the butter and shortening and rub in with your fingertips until it resembles coarse meal. Add 3 tablespoons ice water and vinegar in a small bowl and pour over the flour mixture. Stir with fork until clumps form, adding more water if the dough is dry. Gather the dough into a ball and flatten into a disk. Wrap it in plastic wrap and refrigerate at least 30 minutes.
  3. For the filling:
  4. Melt the butter in a large skillet over medium-high heat. Add the apples and saute until brown and slightly tender. Reduce the heat to medium and mix in cardamom. Pour 1/3 cup honey over and cook for 1 minute.
  5. Position rack in top third of your oven and preheat to 400 degrees fahrenheit. Roll out the dough between 2 sheets of parchment paper to a 12 inch round. Remove the top sheet of paper. Sprinkle evenly with the nuts. Replace paper on top of the crust and roll to a 13 inch round embedding the nuts into the dough. The crust will be very thin so be careful in handling the dough.
  6. Invert the crust onto a baking sheet. Remove the top paper and spoon half of the apple mixture over the crust, leaving a 2-inch border at the edges. Sprinkle the dried fruits over the apple mixture and top with the remaining apple mixture. Using the paper to help you, carefully fold the outer edge of the crust over the apples.
  7. Whisk egg and milk in a bowl and brush edges generously with the egg mixture. Sprinkle the crust and apples with the raw sugar crystals.
  8. Bake the tart until crust begins to brown, about 15 minutes. Reduce the heat to 375 degrees and bake for 10 minutes longer or until it's golden brown. Loosen the tart with a spatula and cool on a baking sheet.
  9. Slice and serve. I like to serve this with freshly whipped cream and honey or with a scoop of ice cream.

Let Me Know What You Think

5 stars from 2 ratings of Rustic Apple Tart with Honey, Dried Fruits and Nuts

Pictures to Make it Easier

Click thumbnail to view full-size
Combine the dry ingredients in a bowl for the crust.Add the butter and shortening in the dry mixture and rub in until it resembles coarse meal.The dough between two plastic wrap.Sliced apples ready to be cooked.Saute the apples until almost tender, about 15 minutes,.The dough flattened to a 12-inch round.Sprinkling the nuts on the dough.Pressing the nuts into the dough.Putting 1/2 the apples onto the dough.Put dried fruits on the apples.Top with the remaining apples.Carefully gather the ends and bring them over the apples. If it tears just press the dough together.Brush with egg mixture.Sprinkle with raw sugar crystals. This adds a really nice crunch to the tart.Just out of the oven.
Combine the dry ingredients in a bowl for the crust.
Combine the dry ingredients in a bowl for the crust.
Add the butter and shortening in the dry mixture and rub in until it resembles coarse meal.
Add the butter and shortening in the dry mixture and rub in until it resembles coarse meal.
The dough between two plastic wrap.
The dough between two plastic wrap.
Sliced apples ready to be cooked.
Sliced apples ready to be cooked.
Saute the apples until almost tender, about 15 minutes,.
Saute the apples until almost tender, about 15 minutes,.
The dough flattened to a 12-inch round.
The dough flattened to a 12-inch round.
Sprinkling the nuts on the dough.
Sprinkling the nuts on the dough.
Pressing the nuts into the dough.
Pressing the nuts into the dough.
Putting 1/2 the apples onto the dough.
Putting 1/2 the apples onto the dough.
Put dried fruits on the apples.
Put dried fruits on the apples.
Top with the remaining apples.
Top with the remaining apples.
Carefully gather the ends and bring them over the apples. If it tears just press the dough together.
Carefully gather the ends and bring them over the apples. If it tears just press the dough together.
Brush with egg mixture.
Brush with egg mixture.
Sprinkle with raw sugar crystals. This adds a really nice crunch to the tart.
Sprinkle with raw sugar crystals. This adds a really nice crunch to the tart.
Just out of the oven.
Just out of the oven.
A Year of Pies: A Seasonal Tour of Home Baked Pies
A Year of Pies: A Seasonal Tour of Home Baked Pies

Oh gosh, I can't tell you how much I love this cookbook. My dream would be to bake every single pie in this book to celebrate the four seasons of the year.

 

Apple Gallette Video

This is a great video on how to make the apple tart. It shows you the most important parts of the recipe such as making the dough and folding the dough onto the apples.

What's Your Favorite?

How do you like your apples?

See results

Other Recipes You Might Enjoy

Does this recipe appeal to you? Do you like apple pies and tarts? Please feel free to share your thoughts.

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    • paperfacets profile image

      Sherry Venegas 

      3 years ago from La Verne, CA

      I eat many of the new variety of apples fresh, but trying this tart would be something I would love to taste and I could use a cheaper brand of apple such as Gala.

    • Dressage Husband profile image

      Stephen J Parkin 

      3 years ago from Pine Grove, Nova Scotia, Canada

      This looks to be an awesomely delicious recipe I will have to give it a try!

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @delia-delia: I hope you try it out. It was so easy to make.

    • delia-delia profile image

      Delia 

      4 years ago

      Ohhhh Yummy! I could go for this right now, with a nice cup of Tea or Coffee...Thanks for sharing!

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @Diana Wenzel: I feel the say way! And if were, I would be coming over everyday with treats. haha

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @Mickie Gee: That sounds really good!

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @VinnWong: Thank you Vinn.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @VspaBotanicals: Thanks Vspa. Try this one!

    • Diana Wenzel profile image

      Renaissance Woman 

      4 years ago from Colorado

      This looks amazing. I wish you were my neighbor. It would be so wonderful to share such treats. I need a foodie in my life. :-) Fall is truly a feast in every way. My favorite time of the year.

    • Mickie Gee profile image

      Mickie Goad 

      4 years ago

      My husband and I just discovered the rustic tart. We have made our own crust and used Alabama grown apples to make a rustic apple tart several times. Great tart for breakfast or dessert!

    • VinnWong profile image

      VinnWong 

      4 years ago

      Nice recipe Shinichi. I'd love to try this one when I have some time!

    • VspaBotanicals profile image

      VspaBotanicals 

      4 years ago

      The recipe sounds wonderful! l love apple tarts!

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @RoadMonkey: Oh yes, that sounds wonderful! I so wish I had an apple tree.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @WriterJanis2: Anything with apples are perfect for autumn.

    • RoadMonkey profile image

      RoadMonkey 

      4 years ago

      I used to make a lot of apple tarts but have dropped off from baking over the last few years. This recipe sounds really tasty and also an interesting way of making an apple tart. We have apple trees in the garden, including Bramley cooking apples, so a perfect way to use them up.

    • WriterJanis2 profile image

      WriterJanis2 

      4 years ago

      This sounds perfect for this time of year.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @sousababy: It's a good change from the typical apple pie.

    • sousababy profile image

      sousababy 

      4 years ago

      Wonderful - I like how the edges are folded up to hold everything together. It looks soooo good.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @DawnRae64: yay! I've done my job.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @tonyleather: You must let me know how it turns out!

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @toshia lm: I had fun making it toshia.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @ecogranny: Aww you are too kind. Definitely try this tart! :) With 100% whole wheat I'm not sure, but I've made it with 50% whole wheat and it tasted great!

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @nonya222: Aww that's actually really nice to hear. Thanks for reading!

    • DawnRae64 profile image

      Dawn 

      4 years ago from Maryland, USA

      This looks wonderful. Now i'm hungry. :)

    • profile image

      tonyleather 

      4 years ago

      I must try, this weekend, to see if I can bake this lovely looking dessert!

    • toshia lm profile image

      toshia lm 

      4 years ago

      nice lens thank you for sharing

    • ecogranny profile image

      Kathryn Grace 

      4 years ago from San Francisco

      @newyorkdude: I tried a pie with the skins on once, and they were tough and unpleasant throughout. Did she have a secret to soften them?

    • ecogranny profile image

      Kathryn Grace 

      4 years ago from San Francisco

      Just this morning, I bought a passel of Braeburns for a pie I planned this weekend. Now I'm torn between the pie I've been tasting for weeks and this scrumptious-looking tart. I think the tart is winning. Can't wait to try your recipe. How well do you think it will work with whole wheat flour and all butter?

    • profile image

      nonya222 

      4 years ago

      This sounds like a pie my grandmother made. DELICIOUS!

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @lesliesinclair: Thank you Papier. Always appreciate your comments.

    • smine27 profile imageAUTHOR

      Shinichi Mine 

      4 years ago from Tokyo, Japan

      @newyorkdude: Oh yes definitely! I'll have a slice waiting for you. :) Your aunt's recipe sounds yummy!

    • lesliesinclair profile image

      lesliesinclair 

      4 years ago

      Another tasty use of your cookbook collection, making something I'd get up early to eat.

    • newyorkdude profile image

      newyorkdude 

      4 years ago

      YUMMY!!! I don't know if I'll be in Japan this Fall (2013), but if I'm there next Fall, please invite me for a slice ;-)

      One of my first cooking lessons was from an aunt, who kept the skins on the apples in her apple pie. She told me that was French style. I like pie with and without the peels on.

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