Naked Apple Tart

Name: Naked Apple Tart
Yield: Makes one 9" tart
Ingredients: 1 tsp. sugar; ½ tsp. kosher salt; 1 cup plus 2 Tbsp. all-purpose flour, plus more for dusting; ½ cup (1 stick) chilled unsalted butter, cut into 6 pieces; All-purpose flour (for surface); 4 Tbsp. chilled unsalted butter; 2 lb. firm sweet-tart apples, such as Pink Lady (3–4 medium/large apples); 1 Tbsp. fresh lemon juice; 2 tsp. sugar; Pinch of kosher salt; Crème fraîche, sour cream, whipped cream, or vanilla ice cream (for serving; optional); A 9"-diameter tart pan with removable bottom, with or without fluted edges

By Carla Lalli Music

November 14, 2018

Image may contain Food Cake Dessert Pie Tart and Plant

Photo by Chelsie Craig, Food Styling by Kate Buckens

This unadorned tart bakes at a fairly high temperature and boasts a deeply browned crisp crust. The apples at the bottom of the tart are insulated from direct heat, so they steam and soften into a very tender layer. The ones up top hold their shape, which means you’ll get a mix of textures in each bite.

Recipe notes

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