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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Americana Apple Tart

 I suggest a mix of Golden Delicious, MacInrosh and Cortland apples for this recipe. I have a ton of apple cake, apple pastries, and apple pie recipes but this one is easy, make-ahead and looks exceptionally elegant. It's a 4th of July crowd-pleaser. It's my own go-to recipe for so many occasions.


2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
3/4 cup unsalted butter
1 egg yolk
1 tablespoon fresh lemon juice
4 to 6 tablespoons ice water


6-8 cups apples - pared, cored, sliced (1/4 inch thick) mixed varieties
1 cup sugar
½  teaspoon cinnamon
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
 2 tablespoons all-purpose flour
1/3 whipping cream

Finishing Touches
1 egg yolk
2 to 3 tablespoons milk or half and half
Sugar for dusting

Spray a 10 inch cheesecake  pan generously with non-stick cooking spray.  Line a baking sheet with parchment paper and place pan on it.

For the crust,  add the flour, sugar, and salt in the bowl of a food processor and process for a few seconds to blend. Then, drop chunks of butter on top and pulse to cut butter into flour mixture. Stop machine, add egg yolk, lemon juice and most of ice water. Pulse, then process until you have a soft mass of dough, adding additional ice water, as required, to make sure it holds together.  Knead dough briefly on a floured work surface. Pat into a disc. Wrap well and refrigerate for 2 hours (or up to three days).

Prepare apples and place in a large bowl.  Add the sugar, flour, cinnamon, vanilla and lemon juice and toss together. Preheat oven to 425. F.

Roll out dough to fit springform pan. Allow for a very large overlap. Press pastry onto
pan sides and bottom. Place fruit mixture inside. With a paring knife, trim off excess dough so that dough is flush with pan edges. Drizzle the cream over the fruit.

Roll excess dough a little more thinly on a lightly floured pastry board. Cut into 2 or 3 inch triangles, or squares ,or odd shapes, with a pizza or serrated pastry wheel.

Brush edges of bottom pastry with some additional milk or cream. Arrange pieces in patchwork fashion, to cover surface of tart. In a small bowl, mix milk or half and half together with egg yolk. Brush top pastry with this. Dust generously with sugar.

Place baking pan on parchment lined baking sheet. Bake for 30 minutes. Reduce heat to 375 F. and bake for another 15 to 20 minutes (until pastry is golden brown and juices run).

Cool well (several hours) before removing from pan.  Dust with confectioners’ sugar before serving if desired.

Serves 8 to 12

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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