This easy, elegant apple tart is the most foolproof fall dessert! A buttery brown sugar crust nests layered cinnamon apples that bake up beautifully tender. 🍎 Sprinkle with powdered sugar, slice it up, and serve warm with vanilla ice cream. Heaven for brunch with a hot coffee, too!
Oh, how I wish I could invite you all in for a cup of tea and a chat. I’d take your coat and slice you a sliver of apple tart while you tell me about your summer. I’d finally have someone to talk to about being happy that fall is coming – the family doesn’t seem to share my sentiments for chilly breezes, warm cider, leaf crunching and cozy sweaters. They’re all about eternal summer – meanwhile, my season is coming. 🍁🍂🎃 I mean, really, what’s the deal, guys?
One thing they do love, though, is apple picking. Juicy, shiny red, right-off-the-tree goodness that we pile into bushels and crunch into as we crusade through the orchards. Four years into living in Massachusetts, it’s become my favorite yearly tradition and I spend all of September dreaming up apple recipes. Why? To put our bounty to good use, of course.
This year, we begin with a gorgeously golden, tender and easier-than-pie Apple Tart with a salted brown sugar and cinnamon crust. Easy enough for anytime of year, but best when the apples are perfect.
Let’s do some cozy fall baking together. What do you say?
Ready to bake your own beautiful Apple Tart?
• Preheat oven to 350 degrees F. In a large bowl, toss apples, brown sugar, lemon juice, cinnamon and vanilla together. Set aside.
• In a large bowl, whisk together flour, brown sugar, salt and cinnamon. Stir in melted butter, until a crumbly dough forms. Press mixture into a 10-inch tart pan with a removable bottom, pressing until dough is smooth.
• Arrange sliced apples over crust. Sprinkle with 1 Tbsp. granulated sugar and dot top with 2 Tbsp. butter. Bake until crust is golden and apples are tender, about 1 hour.
• Sift powdered sugar over top of tart. Let cool slightly before slicing and serving warm.
Keep reading for full ingredient list + recipe, below
Looking for more tarts, pies and sweets? Try these!
Come join me, I saved a slice for you!
This apple tart has so much earthy, light sweetness and is such a simple dessert to bake at home. No heavy, syrupy texture or dense, overly sweet fruit here – just fresh bakery-style goodness in a lovely homemade tart. A seriously gorgeous and impressive sweet that even the novice baker can create in under an hour!
The morning I baked this tart, I drove it up to my family in the Berkshire mountains, and we enjoyed slices after a scrumptious home-cooked dinner. Such a wonderful early fall memory to make with my folks – who enjoyed this tart tremendously! The ultimate compliment from my mother, who is an apple pie pro.
I hope you bake this Easy Apple Tart for a weekend treat, and love it like we do! Please leave a comment and a star rating, if you give it a go.
Easy Apple Tart
For the Filling:
- 5 apples peel-on, sliced
- 1/3 cup brown sugar packed
- Juice of 1/2 lemon
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
For the Crust:
- 1-1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. ground cinnamon
- 10 Tbsp. butter melted
Before Baking, Top With:
- 1 Tbsp. granulated sugar
- 2 Tbsp. butter cut into small cubes
For garnish, optional:
- 1/4 cup powdered sugar sifted
- Preheat oven to 350 degrees F.
For the Filling:
- In a large bowl, toss apples, brown sugar, lemon juice, cinnamon and vanilla together. Set aside.
For the Crust:
- In a large bowl, whisk together flour, brown sugar, salt and cinnamon. Stir in melted butter, until a crumbly dough forms. Press mixture into a 10-inch tart pan with a removable bottom, pressing until dough is smooth.
- Arrange sliced apples over crust. Sprinkle with 1 Tbsp. granulated sugar and dot top with 2 Tbsp. butter. Bake until crust is golden and apples are tender, about 1 hour.
- Sift powdered sugar over top of tart. Let cool slightly before slicing and serving warm.
Want to receive our latest recipes straight to your email inbox? Click here to subscribe!