Deep-Dish Apple Tart Recipe

Phyllis Lifestyle 3 Comments

When I walked into our test kitchens last fall, I was intrigued by this little creation. I had always wanted to learn how to make one of these “folded pastry” pies, but when I tried, mine completely unfolded. It was only when I saw that it is made in a pie pan that my heart skipped a beat. Of course, the pan supports the folded pastry dough—duh.

I wanted to share this scrumptious dish with you since we are in the height of apple season. Many of you think that every recipe I have contains apples, and maybe there is some truth to that in the fall. But my husband thinks walking into a kitchen filled with the aroma of baking apples in cinnamon is the absolute best, and I agree. Throughout the holidays, I will bake several apple desserts including this one.

The step-by-step process makes this easy. I hope you enjoy learning to make this. I know I really loved learning a new technique.

Step 1 Place one pie crust on top of the other, and roll together into a 14-inch circle.

Step 2 Gently fit pie crust into tart pan, letting excess extend over sides.

Step 3 Peel and core apples. Cut in half lengthwise, then trim ends. Thinly slice apples, and place into prepared tart pan.

Step 4 Sprinkle cornstarch mixture evenly over apple slices.

Step 5 Fold 1⁄2 inch of crust inward, and press to seal edges.

Step 6 Fold crust over apples, pleating decoratively.

Step 7 Brush crust with egg wash.

Step 8 Sprinkle with turbinado sugar.

Makes 1 (10-inch) deep-dish tart

1 (14.1-ounce) package refrigerated pie crusts
2 pounds peeled, halved, cored, and thinly sliced Golden Delicious apples
2 tablespoons granulated sugar
1 teaspoon apple pie spice
¾ teaspoon cornstarch
1 large egg
1 tablespoon water
2 teaspoons turbinado sugar
²⁄₃ cup firmly packed brown sugar
½ cup butter
½ cup heavy whipping cream
¼ teaspoon salt
2 teaspoons vanilla extract

1. Preheat oven to 400°.

2. On a lightly floured surface, unroll pie crusts, and stack together; roll to a 14-inch circle. Press crusts into bottom and up sides of a 10-inch deep-dish removeable-bottom tart pan, letting excess dough extend over sides of pan.
3. Place apple slices in crust, fanning out decoratively. In a small bowl, whisk together granulated sugar, apple pie spice, and cornstarch; sprinkle over apples. Fold excess crust over apples, and pleat edges. In a small bowl, whisk together egg and 1 tablespoon water. Brush crust with egg mixture, and sprinkle with turbinado sugar. Place tart pan on a baking sheet.

4. Bake for 30 minutes. Cover with aluminum foil, and bake 10 to 15 minutes more or until crust is golden brown and apples are tender. Let cool in pan on a wire rack for 15 minutes. Carefully remove tart from pan while still warm, and let cool completely on a wire rack.

5. Meanwhile, in a small saucepan, cook brown sugar and butter over medium heat, stirring constantly, until sugar has dissolved. Stir in cream and salt, and boil, stirring constantly, for 1 minute. Remove from heat, and stir in vanilla. Serve warm sauce with tart.

What’s your favorite kind of tart to make?


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Comments 3

  1. Hi,
    It looks scrumptious! I’m just curious about the reason to use the 2 crusts instead of just one maybe rolled a little thicker than normal?

  2. Phyllis, I made this for dessert last night & oh my gosh, it was fabulous. I believe I will make another for Thanksgiving. Thanks for sharing such a simple, but elegant & delicious dessert. Preparing it in the tart pan was genius!

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