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Rustic Spiced Apple Tart

Rustic Spiced Apple Tart

Southern Living DECEMBER 2010

  • Yield: Makes 8 servings
  • Total: 2 Hours, 30 Minutes


  • 1 1/2 pounds Honeycrisp or Braeburn apples, peeled and sliced
  • 1/2 cup sugar
  • 1/3 cup pear preserves
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground allspice
  • 1 tablespoon all-purpose flour
  • 1 (14.1-oz.) package refrigerated piecrusts
  • Parchment paper
  • 1 large egg, lightly beaten
  • 1 tablespoon sugar
  • Buttermilk Whipped Cream


1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl. Let stand 30 minutes, stirring occasionally. Stir in flour.

2. Unroll and stack piecrusts on parchment paper. Roll into a 12-inch circle. Mound apple mixture in center of piecrust using a slotted spoon (mixture will be slightly runny), leaving a 2- to 2 1/2-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening 5 inches wide in center. Drizzle apples with any remaining juice in bowl. Brush piecrust with egg, and sprinkle with 1 Tbsp. sugar. Slide parchment paper onto a baking sheet.

3. Bake at 350° for 50 to 55 minutes or until filling is bubbly and crust is golden brown. Cool on a baking sheet on a wire rack 30 minutes. Serve warm with Buttermilk Whipped Cream.


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Rustic Spiced Apple Tart Recipe