Happy Fall Y’all! I wanted to share this quick and easy Rustic Apple Tart with you before you get bombarded with all things pumpkin (not that there’s anything wrong with that). But this one’s gonna be for team apple. The delicious little Fall dessert starts with a homemade buttery crust, is piled high with loads of fresh apples, and then finished to perfection with a sweet and gooey caramel drizzle. I know what you’re thinking…homemade crust…but you said this was gonna be easy!?! Don’t worry, I’ll walk ya through it step by step and you know what else? I bet you already have most of these ingredients on hand in your kitchen. So what are you waiting for? Let’s get baking!!

Here’s all you’ll need: all-purpose flour, sugar, salt, butter, vanilla extract, apples, cinnamon, an egg and caramel ice cream topping.

Let’s just get that tart crust out of the way because really that’s the most work you’ll have to put into this totally worth it apple tart. Combine 2/3 cup flour, 1 Tablespoon of sugar, and 1/8 teaspoon of salt in a large bowl. Cube the butter and add it to the bowl. Using a pastry blender, a butter knife or a fork, cut the butter until it’s crumbly. Next we’ll gradually add in the water and vanilla. Mix in 6-1/2 teaspoons of cold water as well as 1/8 of a teaspoon of vanilla, a little at a time. Full disclosure, I start the mixing process with a fork but always end with my favorite kitchen tool…..my bare hands. Knead into a ball until a soft dough forms. Cover and refrigerate for 30 minutes.

Lightly flour your work area. Using a rolling pin, roll the dough into a 14 inch circle or a shape closely resembling a circle. This apple tart has “rustic” in it’s name so there’s no need for perfection. I’m so proud that you conquered that pie crust like the boss that you are!! But….if you’re short on time, or just plain can’t get the hang of it, I won’t be mad if you need to swap in for store bought. All roads lead to one delish dessert.

Now it’s time to prep those yummy apples! We used Granny Smith’s for this recipe but you can swap out for your favorite flavorful apple. I’m dying to go apple picking this year btw. Have you been yet? Peel and core the apples then cut them into 1/4-inch to 1/2-inch slices. Top with 3 Tablespoons of sugar and 1 Tablespoon of flour and toss to coat. Pie fillings done. See, told ya this would be easy!

Transfer the crust to a sheet of…you guessed it…PARCHMENT PAPER!!!! If you follow my blog then you know I preach about this stuff. It really does make baking SO much easier and yields tremendous results. Top with the apple filling and load this baby onto a baking sheet.  Be sure to leave about an inch or two around the edges because that’s gonna be our crust.

Fold the crust over the edges of the apple tart. There really is no method to this madness, you just have to go for it. Pick a place to start and begin folding. Again don’t worry if it’s not picture perfect. I promise the taste will make up for it! Combine 1 teaspoon of sugar and 1/4 teaspoon of cinnamon and sprinkle over the apple filling. Mmm…This is gonna be SO good!! Then whisk together the egg and 1 Tablespoon of water to form an egg wash and brush it over the tart crust.

Bake in a 400 degree preheated oven for 25-30 minutes until the crust is golden and the filling is bubbly. Remove to a wire rack to cool and then finish this baby off with a drizzle of your favorite caramel! Serve warm, or cold, or with a big ole scoop of vanilla ice cream and enjoy!!! I know I will. Looking for more apple recipe to get ya through Fall? Try our Apple Hand Pies or our Over the Top Apple Pie Cheesecake next.

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