A simple, buttery tart with tender, glossy apple (or pear) slices and a crisp-from-scratch crust. It looks fancy but it’s totally do-able. When I say I tried this recipe for the first time and it was a big success and I never had made a tart before, this is an indestructible recipe as long as you have all the ingredients (*and a little grit*).

This is the kind of recipe you make when you want something cozy for company (or to treat yourself). Below is a step-by-step walkthrough so you can follow along like a pro.

Ingredients

For the crust

• 1½ cups (190 g) all-purpose flour
• ½ cup (65 g) confectioners’ (powdered) sugar
• ¾ teaspoon kosher salt (use ~½ tsp table salt if that’s what you have)
• 10 tablespoons (140 g) cold unsalted butter, cut into ½-inch pieces
• 1 egg yolk
• ½ teaspoon vanilla extract
• 2 tablespoons cold water, plus a little more only if needed

For the apples & filling

• 3–4 medium apples (about 600–800 g total), peeled, cored and thinly sliced
• 1 tablespoon (≈8 g) all-purpose flour (to toss with the apples)
• 1 tablespoon (≈12.5 g) granulated sugar (to toss with the apples)
• 3 tablespoons (≈37.5 g) granulated sugar (for cooking/softening the apples)
• 3 tablespoons (≈42 g) unsalted butter, cut into ½-inch pieces (for the pan)

For the glaze

Simply brush warmed smooth apricot jam or apple butter on top of the tart (3 tablespoons)

Equipment

• 9–10 inch tart pan (preferably with removable bottom) or a 9-inch pie dish
• Rolling pin (pretty sure I used a mason jar lol)
• Pastry cutter / food processor / fork (to cut butter into flour)
• Parchment paper and baking weights (or dried beans/rice) for blind-baking

Step by Step Instructions

Make the crust (quick, cold method)

1. In a bowl, whisk together 1½ cups (190 g) flour, ½ cup (65 g) confectioners’ sugar and ¾ tsp kosher salt.
2. Add the 10 tbsp (140 g) cold butter. Using a pastry cutter, two knives, or a food processor, cut/pulse the butter into the dry mix until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining. (Those little butter chunks make the crust flaky.)
3. In a small bowl stir the egg yolk with ½ tsp vanilla. Add it to the flour mixture and pulse/mix just to combine. Add 1 tablespoon cold water, then add up to 1 more tablespoon (total 2 tbsp as needed) — just enough for the dough to come together when pressed (it should hold without being sticky).
4. Gather the dough into a disk, wrap in plastic, and chill at least 30 minutes (longer is fine — up to overnight).

Why chill? Chilling firms the butter again so when the dough hits the oven it creates flaky layers.

Prep apples while dough chills

Peel, core and slice your apples thinly (about 2–3 mm/1/8 inch is nice for a tidy fan)

Toss the slices with 1 tablespoon (≈8 g) flour and 1 tablespoon (≈12.5 g) sugar — this helps mildly thicken juices and sweeten the fruit.

Blind-bake the crust (prevents sogginess)

1. Preheat oven to 375°F / 190°C.
2. On a lightly floured surface, roll the chilled dough to about a 12-inch circle (for a 9–10 inch tart pan). Transfer carefully into your tart pan, press gently into the sides, trim the edges and chill 10–15 minutes if you have time.
3. Line the crust with parchment and fill with weights or dried beans. Bake 12–15 minutes until the edges have just started to set. Remove weights and parchment and bake another 5–7 minutes until the base looks set and just starting to color. Remove from oven and lower oven temperature to ~175–180°C (350°F) if you prefer a slightly gentler finish for the filling — either 190°C (375°F) through the whole bake also works. (I usually keep it at 190°C and check at 25 minutes.)

Soften and flavor the apples

In a wide skillet over medium heat, add the 3 tablespoons (≈42 g) butter and the 3 tablespoons (≈37.5 g) sugar. Stir until butter melts and sugar begins to dissolve.

Add the tossed apple slices and cook, stirring gently, 4–6 minutes until apples begin to soften and release a little juice but still hold their shape. You want them pliable, not mush. Remove from heat and let cool a few minutes.

Assemble the tart

Arrange the apple slices in the partially baked tart shell in overlapping concentric circles (start from the outside and work inward) or in whatever pretty pattern you like. Spoon any pan juices over the apples (not too much) — they help keep things glossy and flavorful.

If you like, tuck the remaining butter pieces in small bits over the top (optional — the apples will be buttery enough from cooking).

Bake until golden

Bake at 375°F / 190°C (or 175–180°C if you lowered it) for 25–35 minutes, until the apples are tender and the crust is golden. Ovens vary, start checking at 25 minutes.

Glaze and cool

1. Warm the 3 tablespoons apricot jam (or apple butter) in a small saucepan or microwave with a teaspoon or two of water so it becomes brush-able.
2. As soon as the tart comes out of the oven, briskly brush the warm jam over the apple surface to give a shiny, beautiful finish.
3. Let the tart cool at least 15–20 minutes in the pan (it will set as it cools), then remove the tart ring/bottom and slice.

Some suggestions!!

• Salt note: If you only have table salt, use about ½ teaspoon instead of ¾ teaspoon kosher.
• Apples: Use a mix of sweet/tart apples for depth — Gala, Honeycrisp, Braeburn and Pink Lady play well together.
• Make-ahead: Dough can be made and chilled overnight (or frozen for up to 1 month).
• Serving: Serve warm with a dollop of crème fraîche, a scoop of vanilla ice cream or simply black coffee.
• Spices: If you want cinnamon or nutmeg, add ½ tsp cinnamon to the apple toss — delicious, but optional.

Cover and refrigerate leftovers for up to 2–3 days. Rewarm gently in a low oven to refresh the crust.

Let me know how this recipe turns out for you!

Cosette

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