Recipes Desserts Tarts Fruit Tarts Rustic Apple Tart 5.0 (3,899) 12 Reviews This is the flakiest, easiest, best pie crust we've ever tested. Iconic 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. By Jacques Pépin Jacques Pépin Instagram Jacques Pépin is a legendary French chef and longtime contributor to Food & Wine. Known for his work at New York City's Le Pavillon and his own restaurant La Potagerie, Pépin was also a culinary leader at Howard Johnson's, the World Trade Center, and the French Culinary Institute. Food & Wine's Editorial Guidelines and Grace Parisi Updated on November 5, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 2 hrs 15 mins Yield: 6 servings Here, we've topped it with apples, but you can use almost any firm fruit in season, such as pears, peaches, apricots, plums, or rhubarb. If using especially juicy fruit, add 1 tablespoon of ground nuts to the 1 tablespoon of flour and 2 tablespoons of sugar that are sprinkled over the pastry before the fruit is added. Ingredients 1 1/2 cups plus 1 tablespoon all-purpose flour, divided, plus more for dusting Pinch of kosher salt 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted 1/3 cup ice water 3 1/2 tablespoons sugar, divided 4 large Golden Delicious apples, peeled, cored, and cut into 1/4-inch-thick slices 2 tablespoons apricot preserves, melted and strained Directions In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead two or three times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4-inch thick. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet. In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes. Preheat the oven to 400°F. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving. © Daria Khoroshavina Make Ahead The baked tart can be stored overnight at room temperature. Reheat in a 325°F oven before serving. Rate it Print