Skip to main content

Rustic Apple Tart With Apple Glaze


Apple tart, so very rustic, filled with juicy apples and sprinkled with cinnamon ...just before serving I drizzled with apple glaze....the first bite will make you close your eyes and say oh! yum!!

Yes, these are delicious  fabulous!! I like making tarts, thanks to my food does all the mixing no flour-stormed-kitchen-counters....ah! yes! less cleaning....less work makes me a happy baker!! But wait, don't be so happy and hum a song.....slicing apples need a bit of patience and time...but then give the job to kids....and allow them to have a slice or two in between (my way of bribing them). Or you can make this ahead also.

Coming back to the recipe....this one is from my late ammachi's (grandmother).....when talking about her tart, she used to say...."add a good sprinkle of cinnamon, a tsp of lime juice, use cold cold cold butter....cut 'em up...knead into the dough....use very cold water"....this is what she will say when you ask her for the recipe...I guess all grandmas are like that....but after being around her while making this during my late teens....I learned to make it the way ammachi made years ago....ah! food and memories are so entwined!! this apple tart brings back a flood of happy memories!!

You can also chop the apples ...though sliced ones looks better. Cinnamon, (I love them) gives out the rustic flavor...either you can use cinnamon powder or you can grate it over the apples and that gives a more fresh flavor which is what I prefer.

Caution: This a photo overload post, just to make this recipe work for you....I needed to show you the detailed step by step pictures...but it is worth the effort....pls follow my instructions on how to roll the tart crust....I have made it in the most easiest mantra is why buy store-bought tart base/dough when it super easy to make it at all know I am a sucker for homemade food!! plus you do not need to bring butter to room temp too...just take them from fridge, cut them up...throw them along with flour into your food processor....super easy eh!!

So lets get baking!!

Author: Nisa Homey.
Flour: 1 cup (150 gms)
Cold Unsalted Butter: 1/2 cup/1 stick/100 gms.(if using salted butter, do not use salt again)
Sugar: 3 tbsp.
Salt: 1/4 tsp.
Ice cold water: 1 to 3 tbsp.

Apples: 500 gms.
Sugar: 4-5 tbsp.
Cinnamon powder: 1/4 -1/2 tsp.
Lime juice: Juice of half a lime.
Flour: 1tbsp.
Butter: 1 tsp.
A pinch of salt.

For The Glaze:
One egg beaten for egg wash.
Additional Sugar for sprinkling.
About 1/4 to 1/2 cup of powdered sugar to make the apple glaze...increase or decrease accordingly.

Its raining apples here.....I mean its apple season here...

Core the apples, remove the seeds with an apple corer or with a knife.

Slice them as thinly as you can.

Gather them all and put in a large bowl, grate fresh cinnamon, and add lemon juice.

Mix gently and again grate cinnamon on gives the perfect flavor. Keep it aside...Note: The apples once sliced will look like a pile of them...and you will even wonder whether it is too much for the tart...but believe me, it will shrink...have a slice or two...its yum!!

Lets make the crust; take butter from the fridge (really cold butter) cut them into small cubes.

Put them into the food processor along with flour, sugar, and salt.

Blitz for a few will get coarse crumbs.

Again, close the lid and with the processor running, add a tbsp of cold water through the feeder...sometimes you might need another spoon or two....and you will get this...easy huh!! ..I mean when it is this easy to make at home...why do you need to buy the artificial store-bought one!!

Simply knead it lightly on a surface and place it on a butter/parchment lightly with your fingers to make it into a circle...if you like to this point you can cover it with the parchment paper and freeze.

Place another butter paper on top....and lightly run your rolling pin over it....we don't need the perfect round circle....remember we are making grandma's rustic tart..

Leave this in the fridge for at least half hour....if its hotter in the place you live...better leave in the fridge for 1 hour...wanna see how big my super cold crust is :)

Peel off one side paper.

And put it face down on buttered and floured baking tray.....peel off the other paper too

Meanwhile our apples have shrunk down and released their juices...I grated a bit more cinnamon again...oh! I love them...inhale and exhale :)

Add flour and butter, mix them up.

Spoon the apples into the center of the crust...leaving a 2-3 inch border all around, as pictured.

Pour the juice over the fruit...reserve 1 to 2 tbsp juice to make the glaze...also, too much juice will make the crust soggy.

Very carefully and gently fold the edges of the dough over apples, overlapping the dough as necessary. Press very gently to seal the edges......

Brush the crust with beaten egg and sprinkle with sugar. ...bake for 25-35 minutes at 180 degree C..

Add powdered sugar into the apple juice and mix...until you get the glaze.

Remove from oven allow it to cool slightly before serving...dust with powdered sugar!! Serve at room temp.

And serve with a drizzle of apple glaze.



  1. wow. Nisa..hadn't been here for some time..I really need to spent more time here now...this luks soo soo tempting..feel like having a bite straight away.

  2. looks very nice.. have had tarts only in cafes and this definately needs to be doen at home :)

  3. 500 grams of apples would be about how many cups? Sorry- the metric system never caught on in the US. :-)

    1. Hi Anon-I have shown the size of apples I used....5 medium sized less or minus will not be much of an issue though....thank you for stopping by :)

    2. This almost looks like my favorite one. I did it and sprinkled sliced almond and added raisined cranberries. Was awesome.

    3. This is wonderful for Thanksgivings coming. I made it with it raisin cranberries in the apple mixer, then toasted sliced almonds to sprinkle on top with powdered sugar. Yummiest!! :)

  4. yummy tart nisa and your pics make it so easy to understand and relate.

  5. Wow tasty tart. Thnks for sharing akka. Clear step wise pics. Beautiful clicks too.

  6. This looks totally yum! Beautiful clicks, Nisa.

  7. Visiting from Diana Rambles and I am pinning this!

    Thank you,

  8. Lovely recipe with a generous dose of ur clicks!! happy to follow you !!

  9. Oh My Nisa - this tart looks scrumptious!

  10. Nisa, this tart looks so beautiful and delicious! Pinning this! :)

  11. Congratulations! This post is featured over at Diana Rambles today and has been pinned in the Featured at Diana Rambles board at Pinterest, Tweeted, and Recommended on G+. Please grab a featured button off my sidebar or via the link under the features. Thanks for sharing this awesome idea!

    1. Thank you Diana, I so thrilled to be featured :)

  12. Your apple tart looks BEAUTIFUL!!!! It's so perfectly baked, the crust looks amazing!!!! Sounds delicious, too!

  13. This was absolutely delicious made with pears! I did increase the baking temp to 400 degrees F though and it turned out great. This has to be the best pastry I've ever made.

    1. With pears!! that is great news, Susan!! I wish I could get some here to try it!! Thank you for taking time to write the feedback and for stopping by...yes this is the best pastry!! and my fav and I am so glad you enjoyed it!!

  14. Such a gorgeous tart Nisa! It looks amazing! I'm pinning for later!

  15. Thank you for a delicious apple recipe. I am tired of making the same Apple pie every week. Also, apples are in season here now and I love the idea of making a tart instead. You made a great recipe here.

  16. Nisa... If I don't have a food processor.... Wats the alternative method??

    1. Good Question Deepa! Put the flour into a bowl, grate cold butter into it along with sugar and salt. Rub it with your finger tips till it resembles breadcrumbs, slowly add cold water and knead to a soft dough....easy na! hope this helps you and happy baking :)

  17. Nisa... can I use cashew nuts or rain sins in this recipe. If so where do I use it and how much. Can I mix it with the apples?

    1. Deepa, I have not tried it personally; but if you insist then I would suggest you sprinkle them on top (not too much though maybe about a tbsp each) before you bake....let me also tell you that these are amazingly delish without them too.

  18. Looks and sounds scrumptious! I also love your rolling pin!


Post a Comment

Thanks a lot for visiting my space. Your comments, suggestions, criticism and all opinions are very much appreciated. Thank you for stopping by and have a nice day.

Popular posts from this blog

Turmeric Tea Mix Recipe For Weight Loss - Homemade/DIY (Golden) Turmeric Tea Mix

turmeric tea mix - diy turmeric mix to make turmeric tea or golden milk. turmeric tea for weight loss, for a flat belly, stomach bloating, and for overall health. this homemade mix is an excellent fat burner and also will boost immunity. have this on empty stomach in the morning for best results. the active ingredient in turmeric known as curcumin has powerful anti inflammatory effects and is a strong anti oxidant. curcumin is not easily absorbed by the body and that is the reason inspite of us Indians having lots of turmeric in our diet, do not get its full benefits. black pepper is the one natural ingredient that helps the curcumin to be absorbed into the body by around 2000%, wow! So, do not skip black pepper when taking turmeric. All the ingredients I used in this homemade turmeric tea mix are locally acquired and organic. curcumin/turmeric is fat soluble so it is also a good option to have a warm cup after a heavy meal. studies shows that turmeric can prevent cancer, h

Caramel Pudding Recipe - Caramel Custard Recipe

Caramel pudding recipe;  a delicious traditional dessert with creamy caramel over silky custard. Caramel custard is my favorite pudding. All through my childhood, amma makes caramel pudding as a Sunday special.....achachen (my dad) love only this pudding...... 42 years of serving caramel pudding to him has made amma, a sort of an authority on caramel pudding recipe! Ah yes, like always this is amma's recipe. It is her signature, no-fail recipe. of caramel custard. Okay lets talk about this pudding!!  I used 4 eggs because amma said so  eggs are the show stopper here :) is needed to make the pudding silky-satin, and stand tall....and yes it will not you may wonder....won't this be eggy!!smelly!! I promise it won't....there wouldn't be too much eggy flavor! caramel flavor can do wonders!! Believe me!! I am using my steamer or appachembu as it is known locally to cook the pudding. While the pudding is steaming, it is import

Pidiyum Kozhiyum Recipe - How To Make Kerala Style Kozhi Pidi - Kerala Recipes

Pidiyum kozhiyum or kottayam style pidi is a traditional knanaya cuisine ; these rice dumpling have a thick gravy like sauce, unlike the dry versions of Malabar kakka roti or kozhi pidi. Knanaya style pidi is served with varutharacha kozhi curry. Traditionally, pidi is associated with baby shower ie when the daughter-in-law is sent to her parents house for delivery, it is customary for the mother-in-law to make kozhi pidi and we knanaya people still follow these traditions. My main aim is to preserve this recipe; so that the future generations can enjoy this wholesome dish. Pidi is rice dumplings which is simmered in water along with shallots, garlic, curry leaves, and coriander seeds; but I have used coriander powder instead to make the whole process easy. Amma mentioned that if using coriander seeds then; the water used to mix the rice flour should be sieved and that using fresh roasted coriander powder saves time. I have made a video recipe and I hope this you help