Press very gently to seal the edges...... Brush the crust with beaten egg and sprinkle with sugar. Heat the apricot jam with 1tbsp boiling water and brush it over the top of the apple. This can also be done in a kitchen aid mixer. The crust is like a croissant only better. Sprinkle 1 tablespoon of the turbinado sugar over the top crust and 1 tablespoon over the fruit. I’m not really a fan of apple pies or apple crisps, so when I came across this recipe, I thought it would taste like one of aforementioned desserts. This apple tart sounds wonderful and definitely will be part of our Thanksgiving meal. I faked the nice folds and creases by using a knife, and I had no leakage from juices. It was delicious. ………family loved it (Especially with a dollop of whipped cream). Did anyone have a problem with the juice mixture leaking out of the tart? I made the crusts the day before and chilled them without rolling out first (left them in disk shape). Adds interesting flavor and texture. It was amazing how easy it was to make. I used half the sugar in the crust and it was excellent. I pretty much followed the recipe exactly…with the exception of adding slightly less sugar to the apple filling mixture. This was amazing . Seems like you might know something . Cut into wedges, and serve warm or at room temperature. I’d like to give this a go, but I can’t seem to find turbinado sugar. But then I realized that all the juice in the bowl would later pose a problem by leaking through the crust. I used our own fresh Gravenstein apples and served with whipped cream. I’m looking forward to serving it to company. It is apple season in Western North Carolina. I’m already looking forward to making another one! No issues rolling the dough or handling it. This will be one of my favorite go-to desserts from now on! Peaches should work nicely with no changes. Could you substitute pears for apples? Super yummy addictalicious! I used a Pillsbury (cheat) crust but left it thick and followed your other directions, didn’t use too many apples. If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy dinners are our specialty. Hello Jenn, What can I substitute the egg with for the wash? I followed the directions, rolling my dough on a floured silpat into a 10” circle and refrigerated it. How can anything that has a stick of butter be good? I used vietnamese cinnamon and added an extra teaspoon (or 2) because I’m a cinna-addict, but I followed the rest of the recipe exactly. Made this for my family. Check it after 35 just to be sure the crust isn’t getting too brown. Wonderful! Hi Brittany, I have a 14-cup Cuisinart and I love it. Misha. The big thing is to use an apple variety that will hold its shape when cooked and not become applesauce. Sprinkle the ice water over the mixture and process just until moistened and very crumbly, about 5 seconds. If I make ahead and freeze to bake later, should I thaw it first? Amazing! I omitted the apricot glaze because I ran out of time/ attention span as my guests had arrived — it was delicious even without it. This recipe hails from British Columbia, Canada. I was truly embarrassed by how pleased I was by her compliment. I’d make a double quantity though, lest it is eaten in one sitting. I’ve been making apple pie for years. I also love that it takes so few ingredients to make such a memorable dessert. Used plant-based butter to make vegans happy. Hi Kate, I haven’t tried this with gluten-free flour, so I can’t say for sure – I’m sorry! Enjoy! The first time I made this recipe it was fabulous!! I can’t wait to make this again and try with berries! This is such a wonderful recipe! This plum galette is almost identical and I love it just as much. It was about 3 hours of cooking but totally worth it! I can’t share since this social distancing started . My cousin is an avid baker, but is allergic to apples. I did just a couple of things differently – I always use frozen grated butter for my crusts – it just adds a bit more flakiness to the crust (in my mind) – switched cinnamon to apple pie spice….and added rum to the apricot preserves for the glaze. Still amazing. This is so yummy. I just can’t picture putting it in my mouth. There has to be an error in the cook time. Thanks! I made it this evening and we all loved it… didn’t have to worry about left overs Much easier than an apple pie and just as yummy! Thanks !! Gorgeous and delicious. This is my new favorite apple dessert! Thank you for sharing this and now I will try some of your other recipes. Have made quite easily and successfully twice now. Set oven rack to lowest third of oven. Roll out dough on lightly floured parchment paper to 14 to 16-inch round, about 1/4-inch thick. I also topped it with a caramel sauce I made with vegan butter and almond milk. Jen- Thanks for all your recipes…every one has been a success. Hope you enjoy! Was good and fairly light. They are sweet, tart, and bake up well, so you get a nice bite. It’s fine if the edges are a little ragged. I altered the dough recipe by adding 2 T sour cream to the ice water, I am letting the dough rest in the refrigerator for one hour, on the first rollout so the gluten fibers to line up and improve the texture. Since the crust will be in the fridge so long, should I cover it with Saran Wrap? I used pre-made puff pastry but apart from that did everything just as you said and it turned out perfectly! I use Golden Delicious apples because they don’t release too much moisture and are already inherently sweet. It’ not as bad as I thought. Filling was perfect. Preheat oven to 400°. It is very small; it fit on a 10″ dinner plate. I also looked on a ruler to see exactly how thick 1/8 inch is so that when slicing I wouldn’t slice too thin. Everybody understands the stuggle of getting dinner on the table after a long day. I did find i needed to add more liquid, perhaps because there’s so little humidity in the air in NH right now. Brush the apples … Please let me know how it turns out! Listing the oven temp at the top of the recipe rather than buried in the instructions would be helpful. I also added I T of fresh lemon juice to the apples. Long time baker (60+ years) but have just over the last 4 years, been making galettes. No soggy bottoms and when I snuck into the kitchen the next day and threw a quick slice into the microwave for a bit of a warm-up the pastry stayed nice and crisp. Hope that helps and that you enjoy the crisp if you make it! So helpful for a beginner dough baker like me! Thank you so much for the wonderful recipe. I especially like the picture of all of the ingredients. Maybe it was too cold when I took it out of the fridge? Amazing tart, I am a lucky girl to have come across you website. 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