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.




10-inch tart





  • 1¼ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup (1 stick) Challenge Butter, cold, cut in ½-inch cubes 3 to 4 Tablespoons cold water


  • 5 or 6 Gala apples, peeled, cored and sliced 1/4-inch thick
  • ¼ cup sugar
  • 1 Tablespoon cornstarch
  • ¼ cup (½ stick) Challenge Butter, cold, sliced thinly
  • 3 Tablespoons apple jelly



  • 1

    Combine flour and salt.

  • 2

    Cut in butter until mixture resembles coarse crumbs. Do not over mix.

  • 3

    Gradually sprinkle in water, stirring gently. Add only enough water to moisten and bind the dough.

  • 4

    Form into disc, wrap in plastic wrap and refrigerate for 30 minutes before rolling.

  • 5

    Roll out dough into a 12-inch round; fit it into a 10-inch tart pan with removable rim, trimming away excess. For best results freeze tart shell before filling.


  • 6

    Preheat oven to 400°F.

  • 7

    Arrange sliced apples tightly together with core-side down in the pastry shell.

  • 8

    Thoroughly combine sugar and cornstarch. Sprinkle sugar mixture over the apples and top with thin slices of butter.

  • 9

    Place tart pan on rimmed baking sheet.

  • 10

    Bake for 45- 50 minutes or until the apple slices have browned edges and the crust is completely baked.

  • 11

    Warm apple jelly to liquefy and then brush it over the tart while it is still hot.

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