Apple Compote Tart Recipe

Name: Apple Compote Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups all-purpose flour; Pinch salt; 7 tablespoons unsalted butter, chilled, but into 7 pieces; About 1/2 cup chilled water; 2 pounds apples, preferably a mix of tart and sweet, peeled, cored, cut in chunks; 2 to 3 tablespoons water; 5 good-sized apples, peeled, cored and cut in eighths; 1/4 to 1/3 cup light brown sugar; 1 large egg; 1 teaspoon water

Servings: persons

1
1.
2
Place the flour and the salt in a food processor and process to mix.
3
Add the butter and process until it is blended with the flour to make bits the size of very rough cornmeal.
4
With the processor running, add enough water to make a moist dough, processing quickly 9 or 10 times.
5
Turn out onto a lightly floured board, shape into a flat round, cover and let sit for at least 1 hour and up to 3 hours.
6
2.
7
For the compote, place the 2 pounds of apples and the water in a large, heavy saucepan over medium heat and bring the liquid to a boil.
8
Reduce the heat to low and cook, stirring occasionally, until the apples are completely soft though slightly chunky, which should take about 30 minutes.
9
Remove from the heat and let cool.
10
(This makes about 2 cups compote, so you will have plenty left over for other uses.)
11
3.
12
Preheat the oven to 425 degrees F. Roll out the pastry to fit a 10-1/2 inch removable bottom pastry ring, and leave the edges of the pastry hanging over the ring.
13
Spread the compote evenly over the pastry, and top with the chunks of filling apples.
14
Sprinkle with the sugar.
15
Fold the edges of the pastry over the apples.
16
4.
17
Whisk the egg and the water together in a small bowl, and brush the pastry all over with the egg wash. Sprinkle the pastry with sugar, and set the tart on a baking sheet.
18
Bake in the bottom third of the oven until the pastry is golden and the apples are tender, about 1 hour.
19
Remove from the oven and immediately remove the ring from the tart pan by setting the tart on a bowl smaller than the base of the tart.
20
Set the tart on a rack to cool to lukewarm then serve, with creme fraiche alongside.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 cups all-purpose flour, Pinch salt, 7 tablespoons unsalted butter, chilled, but into 7 pieces, About 1/2 cup chilled water, and more.

Yes, Apple Compote Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apple Compote Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions