
Pies, Crisps and Cobblers
Apple Tart
This impressive dessert features slices of mildly-tart Gala apples arranged over a golden, buttery pastry that’s sprinkled with sugar and glazed with a glistening layer of apple jelly.

Servings
10-inch tart
Level
Medium
Pastry
- 1¼ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup (1 stick) cold Challenge Butter, cut in ½-inch cubes 3 to 4 Tablespoons cold water
Tart
- 5 or 6 Gala apples, peeled, cored and sliced 1/4-inch thick
- ¼ cup sugar
- 1 Tablespoon cornstarch
- ¼ cup (½ stick) cold Challenge Butter, sliced thinly
- 3 Tablespoons apple jelly
Pastry
-
1Combine flour and salt.
-
2Cut in butter until mixture resembles coarse crumbs. Do not over mix.
-
3Gradually sprinkle in water, stirring gently. Add only enough water to moisten and bind the dough.
-
4Form into disc, wrap in plastic wrap and refrigerate for 30 minutes before rolling.
-
5Roll out dough into a 12” round; fit it into a 10-inch tart pan with removable rim, trimming away excess. For best results freeze tart shell before filling.
Tart
-
1Preheat oven to 400°F.
-
2Arrange sliced apples tightly together with core-side down in the pastry shell.
-
3Thoroughly combine sugar and cornstarch. Sprinkle sugar mixture over the apples and top with thin slices of butter.
-
4Place tart pan on rimmed baking sheet.
-
5Bake for 45- 50 minutes or until the apple slices have browned edges and the crust is completely baked.
-
6Warm apple jelly to liquefy and then brush it over the tart while it is still hot.