Apple Tart

October 21 is National Apple Day, and at Bastyr University Clinic, we are delighted to celebrate the season’s bounty with a delicious recipe from Bastyr University pastry chef Tanya Emerick. Fall is the perfect time to enjoy crisp, flavorful apples, and this recipe showcases them beautifully in a rustic tart that is both simple to make and full of autumn charm.

Chef Tanya’s apple tart recipe highlights fresh, organic apples, she recommends Honeycrisp, but you can use your favorite variety. With a buttery crust and warm cinnamon spice, these tarts are perfect for sharing on a cozy fall afternoon.

Here’s how to make them:

Ingredients (Makes 4 individual apple tarts)

• 2 large apples (½ apple per tart)

• 1 ¼ cups all-purpose flour (plus extra for rolling out the dough)

• ½ teaspoon fine sea salt

• ½ cup very cold unsalted butter, cut into ½-inch cubes

• 3–4 tablespoons ice water

• 1 tablespoon brown sugar or lucuma powder (optional)

• Ground cinnamon, to taste

• 1 egg, beaten (for brushing)

Instructions

Prepare the dough:

1. Combine flour, salt, and half of the butter in a food processor. Pulse to combine.

2. Scatter in the remaining butter and process for about 15 seconds, until the dough begins to clump. (If you don’t have a food processor, use two forks in a bowl to cut in the butter by hand.)

3. Transfer mixture to a bowl and sprinkle 3 tablespoons ice water over it. Use a spatula to press the dough together until clusters form. If it doesn’t hold when pinched, add the remaining tablespoon of water.

4. Form the dough into a ball, flatten into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.

Roll out the dough:
5. After chilling, let the dough sit at room temperature for 5 minutes. Lightly flour your work surface, dough, and rolling pin.
6. Roll dough into a 12-inch circle, checking to prevent sticking.
7. Cut into 4 squares or circles large enough to hold ½ an apple each.

Prepare the apples:
8. Peel, core, and slice each apple half while keeping the shape intact.
9. Place an apple half on each piece of dough. Sprinkle with cinnamon and a little brown sugar or lucuma powder, if using.
10. Wrap dough around the apple, leaving the top exposed. Use leftover scraps to cut decorative leaves or shapes to place on top.

Finish and bake:
11. Brush each tart with beaten egg for a golden crust. Sprinkle with more cinnamon.
12. Place on a parchment-lined baking sheet and bake at 350°F for 20–30 minutes, until crust is golden.
13. Cool on a wire rack. Serve once cool enough to handle and enjoy!