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This easy apple tart is seasonal, simple and scrumptious! Store bought crust makes this dessert quick, easy and accessible for even the most novice of home cooks. And just look how gorgeous it is!?!
Why you’re going to love this dessert:
- It’s basically a pie, but wayyyyyy easier to make and more rustic looking. It’s got all the great things about an apple pie except it’s totally free form.
- It could not be easier to make! Like, for real. This is a good one to let your kids help with because it’s SO easy! Store bought pie dough means you can have this tart in the oven in just 15 minutes!
- It’s the most perfect, simple Fall dessert! Nothing screams Fall, like cinnamon, sliced apples and caramel. Pile it all on a flaky pie crust, bake to perfection and add a few scoops of vanilla ice cream for the BEST Fall dessert ever!
How to make this recipe:
Heat your oven to 400 degrees and grab a store bought refrigerated pie crust. They usually come in packs of two so you can make this simple tomato tart with the other crust OR you can double this recipe and make two tarts. A girls gotta have options, right?
Then thinly slice your apples.
Add apple slices to a large bowl and squeeze lemon juice over them.
Then add granulated sugar, brown sugar and flour.
Next add cinnamon, nutmeg, all spice and salt.
Finally add vanilla.
Stir to coat apples evenly with sugar and spice mixture.
Arrange apples into the center of the pie crust, leaving about an inch or so of space around the edges.
Fold edges of crust over the apples, pleating as you fold.
Brush crust with egg mixture.
Sprinkle remaining tablespoon of sugar over the entire tart.
Bake for 30-35 minutes or until the crust is dark golden brown and the apples are soft but not mushy.
Allow to cool for just a few minutes, then top with powdered sugar, ice cream and caramel. Slice and serve!
Tips for making this recipe:
- Just buy the store bought crust. It’s already rolled perfectly thin and shaped into a circle. It tastes just as good as homemade and it saves you TONS of time.
- Don’t slice the apples too thinly. 1/4″ is the sweet spot that will allow the apples to get tender, but will ensure that they don’t turn into a mushy mess!
- Don’t skip the caramel and ice cream! I like Ms. Richardson’s caramel the very best and if you haven’t had it before, I HIGHLY recommend that you give it a try!! It’s got great homemade flavor but you don’t have to lift a finger!
Frequently asked questions:
- What kind of apples should I use to make apple tart?
- My favorite are honeycrisp but granny smith are great too!
- Basically you’re looking for an apple with a crisp texture that will stand up to the process of baking in the oven.
- So a firm, fresh apple thinly sliced (but not too thin) works best!
- Bon Appetit has a great post that explains in detail how to choose the right apple for baking.
- Do I need to peel my apples?
- No! You can certainly can but you really don’t need to!
- I like the added texture of the skin and prefer to save time and hassle and leave the skin on.
- I also like the little peek of red that shows through on the top of the tart.
- What should I top my apple tart with?
- I like to top my tart with classic vanilla ice cream and a drizzle of caramel.
- Whipped cream would be great too.
- Either way something cold and creamy really compliments the warm, cinnamon flavored apples and the crispy pie crust.
Other Fall favorites you will love:
- Easy Apple Crisp
- Slow Cooker Beer Braised Short Ribs
- Healthy Turkey Chili
- Garlic Mashed Potatoes
- One Pot Mac & Cheese
- Smoked Gouda Mac & Cheese
Easy Apple Tart
This apple tart is seasonal, simple and scrumptious! Store bought crust makes this dessert quick, easy and accessible for even the most novice of home cooks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 9 inch (store bought) pie crust
- 2 large honeycrisp apples, cored and sliced into 1/4” thick slices
- juice of 1/2 a lemon
- 1/4 cup + 1 tablespoon sugar, divided
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1 teaspoon vanilla extract
- pinch Kosher salt
- 1 egg, beaten
- vanilla ice cream
- Ms. Richardson’s caramel sauce
- Heat oven to 400 degrees.
- Unroll your pie crust onto a parchment lined baking sheet.
- Add apple slices to a large bowl and squeeze lemon over them.
- Then add 1/4 cup sugar, brown sugar, flour, cinnamon, nutmeg, all spice, salt and vanilla to the bowl and toss to coat the apples evenly coat them in the spice mixture.
- Arrange apples into the center of the pie crust, leaving about an inch or so of space around the edges.
- Fold edges of crust over the apples, pleating as you fold.
- Brush crust with egg mixture and sprinkle remaining tablespoon of sugar over the entire tart.
- Bake for 30-35 minutes or until the crust is dark golden brown and the apples are soft but not mushy.
- Allow to cool for just a few minutes, then top with ice cream and caramel. Slice and serve!
Keywords: apple pie, apple galette, fall dessert, apple dessert
This post was originally published in October 2018. It was updated in August 2019 to include process shots, step-by-step instructions and tips for making the very best apple tart every single time!