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+ servings

Apple Tart

Sweet and tart apples on a super flaky crust! One of the easiest dessert recipes!
Course Dessert
Cuisine French
Keyword apples, Butter, Dessert, easy, fall, flaky, Pie
Prep Time 1 hour 30 minutes
Cook Time 45 minutes
0 minutes
Total Time 2 hours 15 minutes
Servings 8 servings
Author Amy Williams mynameissnickerdoodle.com
Cost $6



  • 2 Cups All Purpose Flour
  • 1/4 tsp Kosher Salt
  • 1 TBSP Granulated Sugar
  • 12 TBSP Butter Cold and Diced
  • 1/2 Cup Ice Water


  • 1 Ambrosia Apple
  • 1 Dazzle Apple
  • 1 Golden Delicious Apple
  • 1 Zestar Apple
  • 1 Envy Apple
  • 1 Sweet Tango Apple
  • 1 Smitten Apple
  • 1/2 Cup Granulated Sugar
  • 4 TBSP Butter Cold and Diced
  • 1/2 Cup Peach Preserves


  • Combine flour, sugar and salt in a food processor.
  • Pulse for 10 seconds to combine.
  • Add in 12 tablespoons of Challenge Unsalted Butter and pulse for another 30 seconds until butter is in small bits the size of a pea.
  • With the food processor on, slowly drizzle in cold water.
  • Mix until the dough comes together in a ball. 
  • Lightly roll out the dough on a floured surface then wrap tightly in plastic wrap. 
  • When ready to bake, remove from the fridge and let it sit on the counter for 5 minutes. 
  • Roll dough out on a lightly floured surface into a rectangle 11x15. Trim up edges if needed. 
  • Fold up edges a bit and then chill in the fridge while you prepare the apples. 
  • Wash apples and cut 10 slices from each apple. 
  • Arrange each slice in rows, slightly overlapping each other on top of the dough. 
  • Arrange the slices In ombre color, darkest to lightest.
  • Sprinkle with granulated sugar and dot with Challenge Butter. 
  • Bake for 45 minutes until golden brown. 
  • In a small bowl, heat peach preserves in a microwave for 30 seconds. 
  • Once tart is removed from the oven, brush immediately with warmed peach preserves.
  • Serve immediately.  


*To prevent apples from browning, once you have sliced them, dip them in a bowl of ice water.  Be sure to pat them dry before arranging them on the pastry dough.