Thursday, January 16, 2014

Apple Tart

Our son has apples trees on his property and he prepared apples by coring, peeling, and slicing them then preserving them with his Food Saver and freezing them. I decided to use his apples for our Apple Tart that we enjoyed on Christmas day. Today just happens to be this son's birthday.

1-1/2 cups flour
1/2 cup quick oatmeal
3/4 cup finely chopped walnuts
3/4 cup light brown sugar, packed lightly
3/4 cup unsalted butter-cut into small cubes
1 egg yolk

6-7 fresh apples
juice from half a lemon
2 tablespoons sugar

Cut the apples lengthwise into quarters, core the apple, and slice into smaller sections, about 8 slices per apple.You'll need 6-7 apples for this recipe. After the apples are sliced put them into a bowl and add the lemon juice and sugar and toss lightly. This will allow them to juice slightly.

Preheat oven to 400 degrees.

Combine flour, oatmeal, walnuts, and sugar, butter and egg yolk in bowl. Mix ingredients until they are a crumb size. You can use a mixer.

Pour the mixture into a 10 inch tart pan and press to an even layer coming up the sides of the pan, also.

Arrange the apple slices starting on the outside edge going around in a circle and then start the center circle with the remaining apple slices. Save the apple juice left in the bowl to brush the apples when the tart is fully cooked and out of the oven. This will add a nice sheen to the tart. If you don't have enough juice for this step add a little water and sugar to the apple juice you have and cook it on the stove top till it thickens slightly.

Bake the tart for 35-40 minutes or until it's lightly browned. Remove from oven, cool slightly and enjoy warm or after it has cooled completely. It would be nice with a dollop of whip cream or a la mode.

Note: I reserved a tablespoon of the crumb crust to add on top of the apples in the center of the pan before baking the tart. That is an optional step.
 I also had extra crumb crust and apples so I made a small crumble, too.


  1. So pretty! I will be trying this for sure. ;-)

  2. Does your pan have a removable bottom? If not, is the tart easily removed without breaking? Thanks.

    1. My pan does have a removable bottom which is a plus with this crumbly crust.

  3. Oh my goodness - this looks perfect!! I must try your yummy looking crumb crust and it's good to know that you should use a pan with a removable bottom too. Thanks for this beautiful looking recipe!

  4. This looks delicious! Do you know if your son did anything to the apples before freezing them? Thanks!

    1. Laurie, I'm not sure but I don't think he did. He has one of those food savers that seal food well with no air left in the packets. I don't have one of those so when I froze our pear slices I added some lemon juice to the slices before I froze them.