Apple Pie Tart

My fancy apple pie comes in a tart form with a shortbread cookie crust!

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Nothing screams fall like an apple pie, and my oldest son loves apple desserts. I even make them instead of cake for his birthday. This year, I made him an apple pie tart. I shared it on Instagram then heard your requests loud and clear. So, here is my apple pie in tart form. The shortbread cookie crust takes it up to the next level. It’s beautiful, delicious, easy to make and the perfect make-ahead dessert for Thanksgiving or holiday dinner.

Don’t have a tart pan?

No problem! You can make this apple pie tart in almost any type of pan. My favorite is the tart pan with removable bottom because it makes a beautiful presentation and is easy to take out of the pan for a platter. Use what you have though! There’s no need to buy a special pan. You could use a springform pan, a pie pan, or even a 9×13 baking dish. If you’re using a tart, springform or pie pan, this recipe will make two at a time.  You could cut the recipe in half to make just one, but why??

Why you’ll want to change it up this year

• Crisp, buttery shortbread crust
• Smooth cinnamon caramel sauce
• Soft, al dente apples
• Put this together ahead of time, so all you have to do on Thanksgiving is bake!

Tart and pie ingredients

For the Crust:

• Unsalted butter –softened
• Granulated sugar
• Salt
• Pure vanilla extract –a good quality since there are so few ingredients
• All-purpose flour

The Apple Filling:

• Apples –peeled,  cored, and sliced
• Unsalted butter
• Granulated sugar
• Light brown sugar
• Corn starch
• Ground cinnamon
• Salt
• Heavy whipping cream

How to make apple pie tart

Make the shortbread crust:

• Preheat the oven to 350 °F, 170 °C.
• In a tabletop mixer that has been fitted with the paddle attachment, add the butter, salt, sugar, and vanilla extract.
• Beat until fluffy –about 4 minutes.
• Then, add the flour in a few batches until a dough is formed.
• Transfer the dough to a work surface and cut it into two equal portions.
• Wrap one portion in plastic wrap to keep it from drying out.
• Divide the other portion of dough into two pieces and press each piece into your pans.
• Place the pans in the freezer to chill for 20 to 30 minutes.

Make the Apple Pie Filling:

• Melt the butter in a large skillet over medium heat and add all of the remaining filling ingredients except for the cream.
• Cook the filling until it thickens and the apples should be fork tender.
• Remove from the heat and add the heavy cream.
• Stir together and set aside to cool completely before adding to the tart pans.
• The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Make the Topping:

• To make a festive decorative topping, use these pie cutters.
• First, roll the remaining shortbread dough out to a half-inch (1.3 cm) in thickness.
• Using the pie cutters, cut out fall leaf shapes and place them on baking trays that have been lined with parchment paper.
• Alternatively, cut out strips instead of the leaves and place them on a baking tray lined with parchment. If cutting out strips, you will have leftover shortbread dough. Your leftover shortbread can be wrapped with plastic and stored in the freezer for up to a month or cut out into cookies.
• Freeze the cookies until ready to decorate the pies.

Assemble the tarts:

• Place each of the tart pans on a baking tray.
• Then, divide the apple filling between the two pans.
• Arrange the cookies on top of the filling, and sprinkle with granulated sugar.
• Bake on the center rack for 55-65 minutes or until golden.
• Allow the pies to cool for an hour then transfer onto serving platters.

Make ahead

I know how happy you are to find out that these apple pie tarts can be made ahead! Because I know how happy it makes me to pull a completely ready tart out of the freezer to bake for my family and friends. You could put a little flour on your apron to make it look like you spent the entire day in the kitchen baking this special tart just for them! Ha! All you need to do is assemble the pie and store it in the freezer until ready to bake. Thaw it overnight in the refrigerator then bake as directed. To bake it frozen, cover loosely with foil and bake for 40 minutes. Then, remove the foil and bake until golden.

Serving

After your apple pie tart has cooled for at least an hour and set, transfer it onto a serving platter. The shortbread cookie crust will hold the tart’s shape and create a beautiful presentation. Get the ice cream out, make a nice pot of coffee, and enjoy! Kali Orexi!!

More Holiday Desserts:

• Milopitakia: Mini Apple Phyllo Pies
• Apple Baklava Tart
• Pumpkin Phyllo Pie
• Mini Holiday Pies
• Spiced Pumkin Loaf
• Chocolate Hazelnut Baklava Pie
• Pistachio Baklava Rolls: Saragli

Continue to Content

Apple Pie Tart

Yield: makes 2 tarts

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Ingredients

For the Crust:

• 1 and 1/2 lbs. (680g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 1/2 teaspoon salt
• 4 teaspoons pure vanilla extract
• 7 cups (I kg) all-purpose flour

The Apple Filling:

• 10 apples, peeled, cored, and sliced (approx. 250g per apple)
• 4 oz. (114g) unsalted butter
• 3/4 cup (150g) granulated sugar
• 1 cup packed (150g) light brown sugar
• 4 and 1/2 tablespoons (50g) corn starch
• 1 tablespoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 cup heavy whipping cream

Instructions

Preheat the oven to 350 °F, 170 °C.

Make the shortbread crust:

In a tabletop mixer that has been fitted with the paddle attachment, add the butter, salt, sugar, and vanilla extract. Beat until fluffy. About 4 minutes. Add the flour in a few batches until a dough is formed. Transfer the dough to a work surface and cut it into two equal portions. Wrap one portion in plastic wrap to keep it from drying out.

Divide one batch of dough into two portions and press each portion into either a tart pan (10-inch/ 25 cm) or a springform pan.

Place the pans in the freezer to chill.

Make the Apple Filling:

Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.

Allow the filling to cool completely before adding to the tart pans.

Make the Topping:

To make a festive, decorative topping, use these pie cutters. Roll the remaining shortbread dough out to a half inch (1.3 cm) in thickness. Using the pie cutters, cut out fall leaf shapes and place them on baking trays that have been lined with parchment paper. Alternatively, cut out strips instead of the leaves and place them on a baking tray lined with parchment. If cutting out strips, you will have leftover shortbread dough. This can be wrapped with plastic and stored in the freezer up to a month or cut out into cookies.

Freeze the cookies until ready to decorate the pies.

Assemble the tarts:

Place each of the tart pans on a baking tray. Divide the apple filling between the two pans. Arrange the cookies on top of the filling. Sprinkle with some granulated sugar.

Bake on the center rack for 55-65 minutes or until golden.

Allow the pies to cool for an hour. Transfer onto serving platters and enjoy! Kali Orexi!!

Notes

The pies can be assembled and store in the freezer until ready to bake. Thaw overnight in the refigerator. To bake it frozen, loosley cover with foil and bake for 40 minutes. Remove the foil and bake util golden.

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