Rustic Apple Tart

Brenda Johnson / Heavy Table
Brenda Johnson / Heavy Table

Because this rustic-style tart is so easy to prepare, it’s a great treat you can make at any time, not just on holidays. Jonagold, the large, sweet-sour offspring of Golden Delicious and Jonathan apples, were our choice; the recipe is flexible enough, however, that you can use any variety or combination of apples that you like. Pressed for time, we tried Trader Joe’s pie crust and found it to work well — it contains visible chunks of butter and is quite flaky.

Brenda Johnson / Heavy Table
Brenda Johnson / Heavy Table

What you need:

3 medium-sized Jonagold or other baking apples, peeled and sliced
¼ c sugar (plus a little more for the crust)
½ tsp ground nutmeg
½ tsp ground cinnamon
1 tbsp flour
Pinch of salt (we used vanilla sea salt)
2 tbsp butter
1 large egg white, beaten well


  1. If using pre-made crust, bring pie crust to room temp by removing it from its packaging. Don’t unroll it while it’s cold since the pastry will crack.
  2. Preheat the oven to 425°F.
  3. Peel and slice the apples into medium bowl.
  4. In a small bowl, combine sugar, flour, salt, and spices and pour over sliced apples. Gently toss until apples are coated.
  5. When the pie crust unrolls with ease, transfer it to a parchment-lined cookie sheet.
  6. Fill the pie crust with the apple mixture, piling it high in the center, leaving about a 2″ border. Gently pleat or fold the dough edges in toward the center. Dot the apples with butter pats. Brush the crust with egg white and sprinkle with sugar.
  7. Bake for 15 minutes. Reduce the oven temperature to 375°F and bake until the apples are tender and pastry is golden, about 35 minutes more.
  8. Slide the tart onto a wire rack to cool.
  9. Store the tart at room temperature on the day it is baked; then cover and refrigerate for up to 3 days.
Brenda Johnson / Heavy Table
Brenda Johnson / Heavy Table