Rustic Gala Apple Tart Recipe

Rustic Apple Tart Recipe

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Butter Crust

  • 11/2 cups flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup (12 tablespoons) cold butter, grated
  • 1/3 cup ice water
  • 1 egg, beaten with 1 tablespoon water- for egg wash
  • 1/2 teaspoon ground cinnamon-reserve
  • ½ teaspoon sugar-reserve

Apple Filling

  • 1/4 cup granulated sugar
  • 1 tablespoon flour
  • 11/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 6 small Gala apples, peeled, cored and sliced thin
  • 1 teaspoon vanilla- optional



Make Crust:

  1. Grate butter with hand grater and place in freezer to chill.
  2. Make crust. Place flour, sugar, and salt in food processor with steel blade, process 5 seconds.
  3. Add chilled butter, pulse 15 seconds until flour has a course crumb.
  4. Drizzle with ice water, pulse until dough comes together.
  5. Form dough in a flat disc. Wrap in plastic wrap and freeze to firm one hour.

Make Filling:

  1. In medium mixing bowl, place sliced apples, sugar, flour, and spices, toss together then add vanilla. Toss until apples are coated, set aside.
  2. Preheat oven to 400 degrees. Prepare baking sheet with parchment paper.
  3. On floured bench, roll out chilled dough to ¼” and large rectangle 16” x 14”. Square off ends and sides of dough to form the rectangle. Reserve excess dough for sugar cinnamon sticks.
  4. Using rolling pin, roll dough around pin and place on parchment lined baking sheet.
  5. Spoon apple mixture down center of dough leaving 2-3” clear of filling from edges. Fold over excess dough over the filling, folding and pleating as desired.
  6. Brush dough with egg wash sprinkle with sugar cinnamon mixture. Bake at 400 for 30 minutes until dough is baked and golden. At 25 minutes sprinkle baked tart with sliced almonds. Return to oven to bake the additional 5 minutes.
  7. Remove from oven and cool before removing from baking dish. Slice tart into squares. Serve with fresh whipped cream or vanilla ice cream.


If using frozen berries,  thaw and drain before mixing with sugar and flour.