Apple Pie Tart is a wild, flaky, crispy galette (French pastry dough) folded over juicy fresh apples dotted with cinnamon and brown sugar, but made in a pie pan! Indulge in this super crispy and flaky luscious Apple Pie Tart! This quick and lusciuos dessert is like a galette (French pastry dough), a flaky crust folded over juicy fresh apples dotted with cinnamon and brown sugar, but made in a pie pan! Galettes normally do not need any pan to bake in; you can make these on a baking pan/sheet. As it generally is made by folding over the pie crust dough over whatever filling you like, sweet or savory, it is a perfect dessert to try for beginners! Novice bakers can make this if they are afraid to make a not-so-perfect looking pie! Apple pie has not been my favorite dessert (I know, many of you will be rolling your eyes in disbelief as it is one of the most favorite pies of all times, ever!). I do not enjoy the taste and texture of cooked apples, so I never ventured to make any baked apple dishes, except for my Whole Wheat Apple Pie Pockets which was made specially for my kids ages ago!
This request for apple pie (specifically French Apple Pie) came from my son who saw this huge bag of apples that we had recently got from the local Farmer’s market. We were planning on baking this together (yes, he loves cooking too!), but being so busy at work, I decided to surprise him by making it when he was in office! This dessert involves only 3 steps:
Making the pie crust Peeling and slicing the apples Layering and baking the pie/galette
A good crust is the key to a crispy, flaky texture. It is a very basic crust with flour and cold butter. I would have loved to use whole wheat flour, but my son does not particularly enjoy the texture of whole wheat bakes. You can either use a food processor or mix cold butter into flour with your finger tips to form large peas like texture.
Sprinkle some ice cold water (just a few spoons) to form a lovely soft dough. Do not knead but just bring it together to make a soft ball. Chill for about 30 minutes. Meanwhile, peel, core and slice apples. Just before baking, roll out the dough to fit a 9 or 10-inch pie pan with raised sides. There is no need to flute the edges or make any design, you are going to just fold it over the apple filling anyway! Once you have layered the apples, brush with melted butter (gives the top a lovely sheen!) and sprinkle cinnamon powder along with brown sugar.
I have not added much sugar, just a couple of tablespoons over the crust before layering the apples and then over the apple filling! Fold the crust over the filling roughly to cover it all around. Bake until golden brown and once you remove it, brush with melted butter over the edges; gives it a lovely sheen. Cool slightly and serve warm as a fantastic end to a lovely meal or maybe with some ice cream or whipped cream on top! Enjoy and Happy Baking!
If you love apples, then do try out these other apple desserts too:
Whole Wheat Apple Pockets Apple Kesari Bhaat (Sweet Apple Rice) Moist Carrot and Apple Cake or maybe some Apple Fritters/Pakoras!
Cook Time: 45 minutes
1 ½ cups unbleached all-purpose flour/maida ¾ cup (or 1 ½ sticks) cold butter, cut into small pieces ¼ tsp salt 4 to 5 apples, peeled, cored and sliced ¼ to ½ cup melted butter ¼ cup organic [turbinado cane sugar https://amzn.to/2IBlzpt] (or use regular sugar or brown sugar) 2 tsp cinnamon powder Flour for dusting
Instructions Notes If you do not have turbinado sugar, use normal granulated sugar or brown sugar. If you feel the edges of the pie crust are turning too brown, cover them with foil. Instead of brushing with butter, you can dot with blobs of butter over the filled pie before baking.
Step-by-step method to make Easy Apple Pie Tart:
In a large mixing bowl, stir flour and salt with a whisk. Add the chilled butter and mix with your fingers until the mixture forms coarse pea sized crumbs. You can do this in a food processor too (much faster) by pulsing the flour, salt and cold butter or use a pastry cutter.
Add 2 to 3 teaspoons of chilled water and make a dough that comes together which is not sticky and that you can gather to form a ball. Do not handle the dough too much. Wrap in plastic wrap and chill in the fridge for about 15 to 20 minutes.
Grease the bottom and sides of a glass pie pan (9 or 10-inch) with butter and keep aside. While the pastry dough is chilling, peel, core and slice the apples into slices. Remove the chilled dough and on a floured surface, roll into a disc that is about at least 1 ½ inches larger than the bottom of the pie pan. Using rolling pin, gently lift the rolled dough and place on the pan. Press along the edges of the pan to fit the dough. Leave the edges rough, no need to crimp or make any design. Sprinkle some cane sugar over the bottom of rolled pastry pie dough (about 2 to 3 tbsp).
Start layering the slices of apples in a concentric circle until you fill it completely, overlapping the edges of the slices. Melt butter and brush over the sides (along the outer edge of the crust) and over the slices of apples. Sprinkle cinnamon powder and some more sugar over the apples. Fold the outer edge of the dough over the apple filling to cover it all around, like a galette.
Return the unbaked pie to the fridge and start preheating oven to 400 F (205 C). Once the oven has reached the required temperature, remove unbaked pie from fridge, and bake at 400 F for 15 minutes, then reduce the temperature to 375 F (190 C) and bake until the crust is golden brown and apples have almost cooked; it took me 30 minutes more. The time taken to achieve this depends upon each oven. If you do not have a rotating stand in the oven, turn it around half way into baking.
Remove and cool until warm. Serve hot or warm with a blob of whipped cream, a scoop of your favorite ice cream (vanilla goes best) or eat it as such! Happy Baking! PIN or SHARE here: If you like my posts and recipes, do not forget to Pin, Share, comment in the box below or like my Facebook page For more such easy and delicious recipes, follow me on: Facebook @ curryandvanilla Pinterest @ curryandvanilla Instagram @ curryandvanilla16 Twitter @ curryandvanilla Google Plus @ Vanitha Bhat Join the party at #RecipeoftheWeek | Angie’s #FiestaFriday along with co-host Jhuls @ The Not So Creative Cook
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