This Rustic Apple Tart is a great way to serve fresh fall apples. My recipe is lower in sugar and uses store bought pie crust so it is quick, easy and a little healthier for you! You can even make them as individual apple tarts that are sure to please just about anyone with the classic flavors.
It is apple season in Western North Carolina.
The county south of where I live, Henderson county, is known for amazing apples farms. I never knew just how good a FRESH apple could taste until I moved so close to “apple country.”
The other day I had a business meeting in Henderson county. I decided while I was there, it would be a shame not to drive the few more miles to the farms and pick up farm fresh apples.
I stopped at Granddad’s farm and got a great big bag to fill.
I had the option to go out the orchards and pick them, but I didn’t have a ton of time, so I decided just to fill my bag with the bins they had already picked. I eat a ton of apples, so I wanted to buy some snacking apples. I also knew I was making this Rustic Apple Tart recipe so I looked for some good baking apples too.
For my rustic apple tart I ended up buying these Jonagold apples and…
… Stayman apples.
Thanks for the recommendation Jaime!
Being out in the country on a beautiful day makes my heart happy.
Rustic Apple Tart
When I got home I had a plan for these beauties! Rustic Apple tarts with the option of making an individual apple tart. I wanted to make a very simple recipe with low sugar content.
I started with thinly sliced apples and added lemon juice to keep them from turning brown. I seasoned the apples with cinnamon, nutmeg and rich vanilla. I used just a little agave nectar and brown sugar to bring out the flavor.
I then started working with pre-made store bought pie crust.
To make the individual tarts I cut the crust in four pieces.
I then folded the corners of the pieces in the create a circle.
I then carefully stacked the seasoned apples in the center.
To finish the individual apple tart, I folded the dough up and around the apples to create a loose rustic pie. I had to stretch out the crust just a little bit.
After a quick 30 minutes in the oven, I had a toasty and delicious individual apple tart!
To make one larger tart, just leave the pie crust in one piece and stack more apples in the center.
The box of pre-made pie crust should have two crusts, so this recipe either makes eight individual apple tart or two big rustic apple tarts.
Either way they are simple and delicious! And without a ton of added sugar they are just a little healthier for you.
It is all about a healthy living balance, right? Especially when “healthy” looks like this!
- 4 cups peeled cored and thinly sliced apples
- 1/2 lemon juiced
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon agave nectar
- 2 teaspoons brown sugar
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1 package store bought pie crust 2 crusts in package
- 1 egg beaten
- Preheat oven to 375 degrees.
- Sprinkle lemon juice on top of sliced apples to keep them from turning brown.
- Add the vanilla extract, cinnamon, nutmeg, agave nectar, brown sugar, flour and salt to the bowl with the apples and coat the apples well.
- Unroll the pie crusts and cut each crust into four pie pieces.
- Fold in the corners of each piece to make a small circle of crust.
- Place 1/8th of the apples in each crust leaving a 1 inch edge of pie crust empty.
- Turn the edges of the pie crust up and over the apples and pinch until it holds.
- Brush the beaten egg around the crust of each tart.
- Bake tarts on a greased cookie sheet for 30 minutes or until golden brown.
You can also leave the crusts whole and make two larger tarts.
Have you ever gone to an apple orchard?