Name: Apple Pecan Tart Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 tart dough, chilled; 2-3 large apples (use a good baking apple that will stay firm); 2 tbls. sugar; 2 tbls. butter (melted); 1 tsp. vanilla; 1/4 cup chopped pecans; 1/4 cup apricot jam

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This free form easy Apple Pecan Tart is a simple homemade dessert that looks like it came from a French baker. What you get with this tart is a buttery flaky crust and fresh apples baked with a sprinkling of sugar, butter, vanilla, and pecans. This dessert bakes up golden brown and oh, so delicious for a simply AMAZING tart.

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First Published: February 21,2018… Last Updated: June 17, 2019

Even though I love a good slice of apple pie with cinnamon and spices, sometimes all the spices overwhelm the apples themselves. For this recipe, you are getting the full flavor of the apples with just sugar and vanilla for flavor. This dessert is totally simplistic in flavor.

What apples are good for baking?

It depends – if you need a sweet or a tart apple

Braeburn – mildly sweet, these apples stay firm when baked
Cortland – slightly tart and juicy, perfect for baking
Fuji – mildly sweet and a little tart, they are crisp and firm
Gala – a crispy sweet mild-flavored apple
Golden Delicious – sweet with a mellow flavor, a perfect baking apple
Granny Smith – a tart apple
Honey Crisp – a nice sweet juicy apple
Jonathan – tart with a spicy flavor
Jonagold – a bit tangy and sweet

In this apple tart, Granny Smith apples are mixed with a sweet apple such as Gala. Both stay nice and firm when baked, and deliver just the right flavor and texture to make this tart a favorite dessert recipe. You can always use just one type of apple too, I just like to mix things up.

What apples are available in your area? Growing up in Indiana, Winesap and Cortlands were common apple types. Here in Northern California, it is rare I can find those apples, but we do have Gravenstein’s which are only available in a few areas. It is best to use the apples that grow in your area so you get the freshest taste.

Using a double-crust pie dough

This tart recipe takes a basic double pie crust recipe. I always make a double-crust pie recipe for several reasons.

When I need a pie crust I want to make sure I have plenty to roll out and fit properly in my pie or tart pan. Using a recipe for a double-crust will result in you having extra dough left but I have found a single crust many times just doesn’t give me enough dough to roll out and work with. So….it’s up to you on using a single or double crust recipe.

Having extra dough allows you to make some other delicious treats like these Jelly Roll Pie Tarts. These tarts are simply pie dough filled with your favorite jam or jelly. If I don’t make these tarts my kids start complaining. Galettes are also perfect for using leftover pie crust and this Apple Cranberry Galette is so easy to make.

I realized if I am making pie dough I might as well make a double batch and what I don’t use I can freeze the leftovers. If you have small pie plates, this leftover dough is perfect to use for mini pies and small galettes.

Let’s bake

Step 1. Make the tart dough using this recipe for How to Make A Flaky Pie Crust. It is best to let the dough chill first for an hour.

Step 2. Preheat the oven to 375 degrees F. For this recipe, you need a large baking sheet.

Step 3. Roll out the dough on a floured surface to a little larger than 18″ x 6″ and cut the sides to make them straight. Then roll the dough up on the rolling pin and transfer to a baking sheet.

Step 4. Roll a 1/2″ of the sides of the dough in to form a rim and then press down with fork tines to seal. If you have room in the refrigerator, place the dough there to chill while preparing the apples.

Step 5. Place thinly sliced apple slices in a bowl and toss with the sugar and vanilla.

Step 6. Arrange the apple slices side-by-side on the tart dough.

Step 7. Bake for 30 minutes, then remove the tart and scatter the pecans over the top, and tucking pieces in the nooks and crannies. Return to the oven and bake for 15 more minutes.

Step 8. Remove the tart and let cool. Meanwhile, heat the apricot jam for 30 seconds in the microwave, then brush the top of the tart with the jam.

Step 9. Slide the tart onto a serving platter and cut into slices. Serve warm and enjoy!

Print Pin

5 from 1 vote

Apple Pecan Tart Recipe

A delicious rustic apple tart with a flaky crust that is filled with sugared apples for a simple to make tart.

Course Tart

Cuisine Dessert

Keyword apple dessert, apple tart, how to make an apple tart

Prep Time 30 minutes

Cook Time 45 minutes

Total Time 1 hour 15 minutes

Servings

Calories 628kcal

Author Jere' Cassidy

Equipment

Ingredients

Tart Dough

1 tart dough, chilled

Tart Ingredients

2-3 large apples use a good baking apple that will stay firm
2 tbls. sugar
2 tbls. butter melted
1 tsp. vanilla
1/4 cup chopped pecans
1/4 cup apricot jam

Instructions

Dough instructions

Mix the flour and salt in a large bowl
Add cold shortening and cold butter that has been cute into small cubed to the flour and toss with the flour to coat.
Using a pastry blender or two knives, cut in the shortening/butter until the size of small peas.
Add ice cold water to the flour mixture one tablespoon at a time mixing with a fork just until the dough starts to stick together. If the dough is too dry, add 1 teaspoon of water at a time until the dough sticks together.
Gather up the dough into a disk and wrap in plastic, and chill until ready to use.

Preparing the Tart

Preheat the oven to 375 degrees
One a floured board, roll out the tart dough to an 1/8" thick rectangle that is a bit larger than about 18" x 6". Cut the sides to make them straight.
Move the dough onto a flat sheet pan, brush water on the edges and turn in the sides to make a 1/2" rim. You can use a rimmed baking sheet lined with parchment paper so you can pick up the tart and move it.
With a fork, lightly press into the dough to seal the rim. If you have room in the refrigerator, place the dough there to chill while preparing the apples.
Peel, core, and quarter the apples, then cut into 1/8" thick slices. Put the slices in a large bowl and toss with the sugar, vanilla, and the melted butter.
Arrange two rows of apple slices on top of the dough. They should fit nicely side-by-side.
Bake at 375 degrees F. oven for 30 minutes.
After 30 minutes, sprinkle the chopped pecans on top and bake for an additional 15 minutes.
When done, let the tart cool slightly. Microwave the apricot jam for 30 seconds just to warm it up then brush on top of the tart.
Slide the tart on to a serving platter and cut into slices.
Cover any leftovers with plastic wrap and keep for several days.

Notes

Tart dough recipe

Nutrition

The apples look so pretty layered together.

On my – this tart is a thing of beauty. The apples are caramelized, the pecans are toasted and the apricot jam lends a bit of shine. I love the long rectangle shape. It is also so easy to cut and serve. Just slice between the row of apples and make a nice little square to serve.