Delicious! that's about it. The first time I cooked it, I took it out at 60 minutes, as it looked quite done and smelled amazing. Hi P, So glad it’s a hit with your family! This recipe was perfect. JonaGold apples are a delicious blend and the perfect apple for all sorts of pastries and muffins. Also I can hardly wait until April when your new cookbook comes out. I didn’t add the butter to the apples, as I knew it didn’t add a significant flavor, but does add calories! I just found your recipe and loved your reviews. Hated not to use that delicious butter mixture! Hi Kathy, Glad you enjoyed it! Thanks Jen for another fabulous easy to follow recipe! I didn’t have apricot preserves, but I made a quick powdered sugar/milk glaze. I love this, and it was easy to make. Well Done. Every recipe of hers that I have made has turned out to be delicious and this crust seems much easier to make than what I normally do so I am looking forward to making this. It looks like something that a professional baker has made. Thanks! This was the most delicious apple dessert I’ve ever had, let alone created! Do you think it was stickier because of the Vitamix? The WOW factor with the finished tart was a real plus. I appreciate your feedback on my question. They always turn out. Fabulous!!! Thank you for sharing this and now I will try some of your other recipes. No soggy bottom though. Also, I plan on baking this galette, glazing it, then taking it with me to a party. I love this tart. Should have sent you a photo, by the time I thought of it, it was all gone!!! Will make again and again! For those who live in the upper midwest I would suggest using NW Greening, IdaRed, or Haralson. Thanks! I was happy that it was moist, but not mushy. Another recipe winner in our household! I... Raisin Apple … I think some other fruits could be used here, but I’d probably avoid berries as they release so much juice (and because certain berries, like blueberries, are more tart, you’d need to add more sugar which would create even more juice). A combination of Granny Smith and Gala apples worked well. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. I’m excited to try this tart this weekend. This will be my go to recipe! Pat the dough into a disk. I put a little less sugar in the pastry to prevent burning. The crust is SO easy (especially with the aid of the parchment paper), and it’s probably the absolute very best tasting crust I have ever made….so buttery and delicious! First, the apples. Every. The day of, I prepped the filling but needed to run errands so I mixed everything except the sugar since I know it will make the apples leak juices. It’s easier than an apple pie too. Hi Jenn! I made it today, in our 14th wedding anniversary! I made it twice in one week–working on a third. This was absolutely delicious and honestly pretty easy to make. One of the homiest desserts I can think of is a rustic tart. Served with an all natural vanilla ice cream. Thank you. This was not my first galette, but something about the picture that invited me to try this recipe when I was looking for something with apples. As I rolled it out, cracks became crevices even with lots of pinching and trying to hold it together it was a mess. Ingredients list: apples walnuts tart. My questions are, could you make it the day before and store it in a very cold fridge and bake it in the morning or is it better to make a couple days ahead and freeze? Looking forward to your new cookbook! I’ll be making the Apple Galette today and freezing for later bake. It is from the website if the B.C. It is a keeper for my recipe box. Cover and … It worked out perfectly, and I’ll be making it again for thanksgiving. Now I’ve started to branch out with berries, etc., (whatever’s on hand) and it always turns out beautifully. It looked just like your photo so I knew it would be delish. I did make 2 changes: added the flour to the seasoning mix, so it mixed with the apples. I made it this evening and we all loved it… didn’t have to worry about left overs Much easier than an apple pie and just as yummy! The apples release quite a bit of juice, which can leak from the tart and make a mess of the crust and your oven. Thanks Julie. Looks delicious. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan. Made this for Thanksgiving. How can anything that has a stick of butter be good? Have made thr Rustic Apple Tart twice.easy recipe and so delicious. Loved, and will make again. I’d love to hear how it turns out! Heat in the microwave until bubbling, about 20 seconds. LOVE! It goes so good good with the sweet apples. I made Apple pie muffins this last afternoon and those are freezing as are my Old Fashioned Swedish Ginger cookies. Super good! This rustic apple tart is such an easy way to enjoy the first apple dessert of the season! Next time I will make my own dough. Lastly, would it change the baking time? Place the preserves and 1 teaspoon water in a small microwave-safe bowl. Also, I skipped the glaze, and probably didn’t add the full amount of sugar on top. In the end, working with different sized slices compromised the appearance of the concentric rings. The crust is like a croissant only better. were very large but I wanted this variety so I purchased them anyway. Assemble the tart: Sprinkle the flour evenly over the pastry. Update: attempted using all almond flour for gluten free friends. Nice buttery flakey crust. I’m not sure how to gauge what it should be – and had noted your telling others not to let it get too warm. Everyone loved this tart. I have made this twice for company and it was a big hit. Yes, it’s a fine line. My 6 year old granddaughter gave it 5 plus, plus Stars. Your recipes are well thought out and so appreciated. The first time I made it, I cheated and used a refrigerated premade crust. It shapes up super easily and the end result was heavenly. Used peach jam for the glaze since that’s what I had on hand. Do you think it’s okay that I’m freezing it with the egg on it? Now my grandchildren aged 11 and 8 are going to make one each with me for Thanksgiving. This was my first time making gallette and was really nervous about how it would turn out. I used slightly less sugar (didn't pack the brown sugar) and it was perfect. Made this again today and stacked the apples the way the picture shows and it was a thing of beauty when it came out of the oven. My kids said it’s better than any other apple pies that they have ever tasted! In the meantime, I made this rustic apple tart and it turned out just as pictured. It turned out amazing, except I couldn’t get it off the pan in one piece. thank you. It has even been a ‘birthday cake.’ I will substitute filo for the crust or use purchased refrigerator pie crust when in a hurry. This is definitely going to be my new go to dessert. I don’t bake and I’m so impressed with the crust. This tart is amazing. Our price of $4.99 for each 17.6 ounce Tarte makes it a truly rustic value you’ll find only at Trader Joe’s. Hubby and kids devoured. However the butter heated to melting long before the pastry had firmed up. I’m old and been baking for many years. So lovely and delicious and a hit with everyone. My husband, his brother and wife raved about it! Jenn, all of your recipes that I make are keepers. Hi Mary, I haven’t tried this with puff pastry, but I suspect it should work with no modifications. I ended up adding twice the cinnamon because I had no vanilla extract and it turned out very tasty regardless. Adley. It will be for a party on sunday. What would you recommend if I don’t have a food processor to make the dough? I made this today for a get together this evening and everyone loved it! Second time I added some fresh cranberries. Brush apples … I have never changed anything about it because it’s just a great recipe as is. Hello from Michigan! Will make again for sure! Absolutely loved the crust. I used gala apples and I topped it with fresh whipped cream. I think the apricot jam glaze is brilliant…just happened I had some homemade that worked perfectly. Hi Leah, Glad you liked this! Oh. Thanks for sharing your recipe. The tart is definitely best the day it’s made but even on day 2 or 3 it’s a treat. Still amazing. I did go in a few times and soaked up the excess with paper towels. Whilst I am here, I want to make linzer tart cookies this weekend. If you don’t want to scroll through all of the pictures and other content, you can jump straight to the recipe. This tart was delicious and a breeze to make – great pastry instructions! Wonderful recipe! Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine. I ended up with a lot of apple left over (started off with around 700-something grams), probably because I had smaller surface area now to fill. I just made it and we loved it. Would that work? Thank you for the detailed instructions. . This is easy, delicious and just looks great. Today, I baked the other tart as I didn’t want it to be in the freezer for long. If so, what kind would you recommend? Hope that helps and happy Thanksgiving! Is that meant to thicken the filling, or is there another reason you do it? I simply poured it out and proceeded to cool it. I’m making the baked ziti next! I’d love to hear how it turns out if you try it! (I make it exactly as directed.) The only thing I’ll do next time is slice my Granny Smith apples a bit thicker. Made this exactly as written, and couldn’t resist it – had to share to get it out of the house before I made a glutton of myself and ate the whole thing! I do use a combination of Fuji, Granny Smith or Golden Delicious apples & I like finishing it up with the glaze, it gives it a nice finished shiny look. — Michela Montgomery on December 12, 2019. HI there Jenn, I’m a nanny for 3 kids and I also cook for them at the end of the day. My husband had it a la mode and is still raving about it. So my advice is : DO NOT FREEZE! I did just a couple of things differently – I always use frozen grated butter for my crusts – it just adds a bit more flakiness to the crust (in my mind) – switched cinnamon to apple pie spice….and added rum to the apricot preserves for the glaze. The directions were perfect, and very easy to follow. Hi Jenn, This is the most incredible recipe and the pastry is the closest I have ever tasted to anything found in France . Served with bourbon whipped cream and everyone slurped it down. Jen- Thanks for all your recipes…every one has been a success. Big disappointment. Brush dough with 1 teaspoon ice water, and sprinkle evenly with 1 teaspoon granulated sugar. I’ll let you know, It was brilliant! After baking longer the tart was still good although hubby wanted the apples to be softer. It’s fine if the edges are a little ragged. Thank you for sharing ❤️. Absolutely delicious and so much less work and calories than a full apple pie. I also topped it with a caramel sauce I made with vegan butter and almond milk. Dana….save a couple packets of ‘Sugar in the Raw’ next time someone brings in coffee or you’re at Starbucks….same as the Turbinado and 3 packets did the job! ❤️. Hi Jennifer, as you’re from NZ, would you please tell me how much 1 9/16 cups of flour is?!! I’ve made this twice and I’ll make it again. Would it have to sit at room temp before rolling? Two weekends ago I made 4 to give out to family. Crust was very easy to work with. I used my own orchard’s apples, and sliced and froze others for us to make Thanksgiving tarts. You could also just bake it a day ahead and warm slightly in the oven before serving — it’s best served at room temp or just slightly warm. Don’t have a food processor so used my Vitamix and that seemed to do the job. Plus it’s so much easier than making an apple pie! Using a pastry brush, brush the pleated dough evenly with the beaten egg. The entire procedure turned out to be much more stressful than making an apple pie. Tastes like a dessert from a restaurant. Line a baking sheet with parchment paper. Thank you, Linda. I want to take it to a dinner but it will be room temp by the time it gets served. Always a hit! I’d make a double quantity though, lest it is eaten in one sitting. Master chef Jacques Pépin has created a virtually fail-safe recipe that is completely hassle-free: You don't even need to chill the dough before you roll it out. Do you have any suggestions on how to adapt it, or do you think it would be fine to go ahead just as it is? Cover, reduce heat, and cook 20 minutes or until apples are tender, stirring occasionally. I would rather eat crust than filling any day. Simple. Amazingly simple and delicious. I’ve read through previous questions that you answered to place it in the freezer if not baking immediately. I’m new to making pie or tart crust and it wasn’t difficult. I don’t usually eat more than a slice of traditional pie myself, but this was so perfect even I could barely resist it. It was the hit of a party I had. Filling was perfect. Thank you for sharing your gifts and talent! I just made this tart for our New Years dessert. Thank you! My home is in the middle of an apple orchard so I have tried many recipes with apples. I’ve done this and it works beautifully. He looked at me and opened his eyes wide. . Made it last night and my wife, 8 year old daughter and I ate it ALL after dinner. 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