Rustic Apple Tart

I am thrilled that you recommended and use Jacques Pépins recipe for pie crust. I have been using it for years. It is easy delicious, flaky and has never failed me.

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Great recipe! I changed it up a little and added pears and peaches and made it in a tart pan. Delicious and easy. Will make it again.

You are 100% right @Ericthemaker. I don’t have a food processor either and with the Virus lockdown going to fetch one was out of the question. I used one chop attachment for a handheld blender and made sure not to over knead... chunks of butter in dough! A friend told me the trick is to keep the dough cold. I also had to add a little more iced water to make it into the dough circle, Instill had some free flour around. I substituted the apricot for orange preserve and Voila! It was perfect! Thanks!!

Great recipe. I don't have a food processor, which cost me a little time. I pre-cut the butter into squares approx. 3/16" (it really only added about 5 mins). I mixed in a kitchenaid stand mixer with the whisk attachment. Followed the recipe from there, and produced four beautiful 6" apple tarts. I was a little intimidated initially as I am not an experienced baker, and the tarts were a first for me. They were delicious. Crust was light and flakey. Just go for it. If I can do it, so can you! Have fun.

amazing recipe and so impressive looking. everyone LOVED it!

I don’t have apricot jam can’t find close to us anywhere what can I use in its place? I’m making for 2morrow plz someone help ASAP.

Turned out amazingly light and flaky and apples were perfect, I used melted lemon curd on top and it was a really nice compliment!

Tried this, I think did something wrong, the apples are very dry, and the crust is too hard not flaky, really sad