Food-Processor Apple Tart
- Total Time
- 2½ hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:About 8 servings
- 1¼cups all-purpose flour, plus more for rolling
- ½teaspoon salt
- 4tablespoons sugar
- 11tablespoons frozen or cold unsalted butter, cut into chunks, plus more for greasing
- 1egg yolk
- 3tablespoons ice water, plus more if necessary
- 2 to 3pounds tart apples
- 1tablespoon lemon juice
- ½teaspoon ground cinnamon
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
324 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 41 grams carbohydrates; 5 grams dietary fiber; 20 grams sugars; 3 grams protein; 151 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put flour, salt and 2 tablespoons of the sugar in food processor and pulse once or twice. Add 10 tablespoons of the butter, leaving the remaining tablespoon of butter at room temperature to soften. Process until the mixture is uniform, about 10 seconds (do not over-process). Add egg yolk and process for another few seconds. Add 3 tablespoons ice water and pulse just until you can form the dough into a ball, adding another tablespoon or two of ice water if necessary (if you overdo it and the mixture becomes sodden, add a little more flour). Form into a ball, wrap in plastic and freeze for 10 minutes or refrigerate for at least 30 minutes. You can refrigerate it for up to a couple of days or freeze, tightly wrapped, for up to a couple of weeks.
- Step 2
Put dough on floured surface and roll into a circle with a diameter about 2 inches greater than that of an 8- to 10-inch tart pan. Transfer dough to pan, pressing it into the corners and sides and using a knife to cut the edges flush with the rim of the pan. Freeze for 30 minutes or refrigerate for about an hour.
- Step 3
Heat oven to 425 degrees. Prick surface of dough several times with a fork. Butter one side of a piece of foil large enough to cover crust; press foil onto crust, buttered side down. Weight foil with a pile of dried beans or rice or pie weights. Bake for 12 minutes; remove from oven and remove weights and foil. Reduce the oven temperature to 350 degrees and continue baking the crust until golden brown, another 10 minutes or so. Remove crust from oven and turn oven to 375 degrees.
- Step 4
Peel and core apples, then slice with slicing blade of a food processor. Toss with lemon juice to prevent browning. When crust has cooled slightly, arrange apple slices in concentric circles in tart shell, with circles overlapping. Sprinkle with remaining 2 tablespoons sugar and the cinnamon, then dot with remaining tablespoon butter.
- Step 5
Put tart pan on baking sheet and bake until apples are quite soft (a thin-bladed knife will pierce them easily) but still hold their shape, about 40 minutes. Cool on rack for about 20 minutes. Serve at room temperature.
Private Notes
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Cooking Notes
Chef Carlos
Loved this apple tart. The crust is phenomenal - I'm always looking for easy tape art recipes, and this one will become my new go to one. I used the food processor method and thought the apples slices were too chopped up, next time I'll cut them by hand.
SilverLakeSM
The butter in the dough melted so fast that I couldn’t roll it out. I tried putting it back in the freezer and fridge to let it firm up, but it kept breaking apart. I had to mold it into the tart pan like clay. I froze it again before blind baking it with the weights. It turned out great but be prepared to improvise especially if you have a small kitchen that heats up fast.
Joel
Using the slicing blade, I had plenty of small apple bits as well. But with 2 pounds of apples, I also had more than enough full slices to fill up the crust.
Susan
To Chef Carlos - if you use the slicing blade the apples should not be chopped up.
Karen in Montreal
Made without peeling the apples. My food processor cuts quite thin slices. Worked great, and the colour was beautiful!
Susan Giovinco
Thought it was very dry. Not as flavorful as I had expected.
Amy
This was fantastic! I substituted 1/2 c. gluten-free flour (TJ's blend. Millet is the first ingredient) and 1/4 c. whole wheat flour for equal parts of the all-purpose flour. Dough was a little harder to work with (stickier when rolling out) than the white flour and/or white/whole wheat flour blend pie crust doughs I'm used to working with but it came out absolutely delicious. Also passed the kid taste test with flying colors, even earning me a high five from my four year old.
TFL
I added a based of applesauce before adding the sliced apples. I used 1 1/2 cups of unsweetened applesauce (bought, I’m lazy). Added 1-2TBS brandy, 2 tsp vanilla, a dash of orange zest & 3 TBS apricot preserves that I had. Reduced it at a simmer till it could hold a mounded TBS, cooled it & added it to crust before adding sliced apples. Glazed the cooled tart with a bit more melted apricot preserve, just to show off - also I'd used tart apples which needed a bit of sweetening. Delicious.
Geoff Last
The crust is great, especially if you make it in an 8" pan, it's like a cookie, but after 40 minutes the apples were still crunchy. Because I wouldn't want to bake the crust any longer the next time I'm going to caramelize the apples with some sugar and butter first until they soften then proceed with the recipe. It won't be as pretty but it should be delicious.
Chef Carlos
Loved this apple tart. The crust is phenomenal - I'm always looking for easy tape art recipes, and this one will become my new go to one. I used the food processor method and thought the apples slices were too chopped up, next time I'll cut them by hand.
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