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Free-Form Apple Tart

Free-Form Apple Tart


  • 1 recipe tart pastry (see below), wrapped in plastic and chilled at least one hour
  • 2-3 large apples (about 1 pound) such as rome beauty, jonagold, granny smith, pippin, gala, cortland, or winesap
  • 2-4 tablespoons brown sugar, depending on sweetness of apples
  • 1/2 teaspoon pure almond extract
  • 1/3 cup sliced almonds, toasted
  • 3 tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 cup apricot glaze (see below)
  • tart pastry
  • 1 1/4 cups flour
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 7 tablespoons unsalted butter, cut into very small pieces and chilled
  • 1-3 tablespoons ice water (or as needed)
  • using a fork, stir in the ice water, 1 tablespoon at a time, adding just enough for the dough to hold together without becoming wet. gather the dough into a ball and then flatten it into a disk. wrap the disk of dough in plastic wrap and chill for 1 hour.
  • in the work bowl of a food processor fitted with the metal blade, combine the flour, sugar and salt. add the butter and process, using short pulses, until the mixture resembles a coarse meal.
  • apricot glaze

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