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Rustic Apple Tart

Rustic Apple Tart
Apple pie is a traditional ending to the Thanksgiving meal. This tart is a lighter, crispier variation on that tradition -- and it just happens to be a less caloric version, too.


Prep Time: 25 minutes
Cook Time: 45 minutes
Yield: 8 servings



  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoons salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 3 tablespoons ice water
  • 1 tablespoon fresh lemon juice


  • 3 large Golden Delicious apples, (about 1 1/2 pounds) peeled, cored and thinly sliced
  • 1/4 cup granulated sugar
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoons ground nutmeg
  • 1/4 teaspoons ground cinnamon
  • Confectioners



  1. Put flour and salt in a food processor and pulse to combine. Add butter and pulse until coarse crumbs form.
  2. With the motor running, pour the water and lemon juice through the feed tube and process just until dough leaves the side of bowl. Gather the dough into a ball, then place on a sheet of waxed paper and flatten into a disk. Wrap and refrigerate at least 30 minutes or until firm.
  3. Heat oven to 425 degrees F. Line a large baking sheet with parchment paper.
  4. Sprinkle a work surface with flour. Roll dough with a floured rolling pin to a 13-in round (it does not matter if the edges are uneven). Drape dough over rolling pin and transfer to baking sheet.


  1. Working from the outside to the center, arrange apple slices on top of crust in overlapping concentric circles, leaving a 2-inch border. In a small bowl, combine granulated sugar, zest, nutmeg, and cinnamon. Sprinkle mixture over apples.
  2. Fold edges of pastry in to partially cover apples.
  3. Bake 15 minutes. Reduce oven temperature to 375 degrees F and bake until apples are tender and pastry is golden, about 30 minutes.
  4. Cool on baking sheet on wire rack. Serve warm or at room temperature.

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