Baked Fourth-Crust Apple Tart with Cinnamon Sugar
A delicate apple tart with four layers of thinly sliced apples on a flaky crust, finished with a cinnamon sugar sprinkle for a warm, sweet finish. This French-inspired recipe, ready in about 70 minutes, layers all-purpose flour, unsalted butter, cold water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/4 cups all-purpose flour
- 8 tbsp, cold and cubed unsalted butter
- 3 tbsp cold water
- 1/4 tsp salt
- 4 medium, peeled and thinly sliced apples
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1, beaten for egg wash egg
- 2 tbsp for topping brown sugar
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. In a bowl, combine 1 1/4 cups all-purpose flour and 1/4 tsp salt. Cut in 8 tbsp cold unsalted butter until mixture resembles coarse crumbs. Slowly add 3 tbsp cold water, mixing until dough just forms. Chill dough wrapped for 30 minutes.
- Step 2: Roll out dough on a floured surface into a 12-inch circle and transfer to a 9-inch tart pan. Trim edges. Prick the bottom with a fork.
- Step 3: Toss 4 medium peeled and thinly sliced apples with 1 tbsp lemon juice, 1/2 cup granulated sugar, and 1 tsp ground cinnamon until evenly coated.
- Step 4: Arrange the apple slices in overlapping concentric circles in four neat layers inside the tart shell, creating a visually appealing pattern.
- Step 5: Brush the edges of the crust with 1 beaten egg. Sprinkle 2 tbsp brown sugar evenly over the apples.
- Step 6: Bake tart for 45-50 minutes until apples are tender and crust is golden brown. Let cool slightly before serving.
Frequently asked questions
How long does Baked Fourth-Crust Apple Tart with Cinnamon Sugar take to make?
Total time is about 70 minutes (20 min prep + 50 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Fourth-Crust Apple Tart with Cinnamon Sugar?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Fourth-Crust Apple Tart with Cinnamon Sugar?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Fourth-Crust Apple Tart with Cinnamon Sugar for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Fourth-Crust Apple Tart with Cinnamon Sugar?
French desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
