• For the crust:

  • 1 stick butter, cut into pea size pieces

  • 1 cup all-purpose flour, plus extra for rolling

  • 1/4 cup sugar

  • Pinch salt

  • 1 lemon, zested

  • 1 egg yolk

  • 2 to 3 tablespoons ice water

  • For the filling:

  • 1 cup sugar

  • 1/4 cup apple cider

  • 1/2 lemon, juiced

  • 1 vanilla bean, seeds scraped

  • 1 stick butter, cut into pats

  • 6 apples, such as Golden Delicious, Granny Smith, McIntosh or your favorite baking apple, peeled, cored and quartered

  • Mascarpone cheese mixed with 2 tablespoon sugar, for garnish


  • To make the crust: :

  • 1.

    In a food processor combine the butter, flour, sugar, salt and lemon zest. Pulse until it looks like finely grated Parmigiano.

  • 2.

    Add the egg yolk and 1 to 2 tablespoons of the water. Pulse, pulse, pulse until the mixture comes together.

  • 3.

    If it seems a bit dry add a little more water and pulse, pulse, pulse. The mixture should come together into a ball. Dump the whole thing out onto a clean lightly floured work surface. Knead the mixture 1 or 2 times only to make it a smooth ball.

  • 4.

    Using a rolling pin or your fingers roll or press the dough out to an even circle about 11 to 12 inches in diameter.

  • 5.

    Transfer to a cookie sheet lined with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, covered with plastic wrap.

  • To make the filling::

  • 1.

    Preheat the oven to 425 degrees F.

  • 2.

    While dough is chilling, place the sugar, apple cider, lemon juice, and vanilla bean seeds in a 10-inch nonstick ovenproof pan. Stir to combine. Over high heat bring the mixture to a boil brushing down the sides of the pan occasionally with a pastry brush dipped in water, if necessary. After 6 to 7 minutes the mixture will eventually begin to turn light brown. Swish the pan around gently to promote even cooking. Cook the mixture for another minute or so until the mixture becomes a much deeper amber color. Remove from the heat and stir in the butter, 2 pats at a time. The mixture will bubble up. That is okay, just be VERY CAREFUL not to get any of this on you. When all of the butter has been incorporated, begin to arrange the apples rounded side down in circles. Try to do this neatly and in a pretty way. Remember, the bottom will be the top!

  • 3.

    Return the pan to the burner and cook over medium for 20 minutes. Remove from the heat.

  • 4.

    Retrieve the chilled pastry from the refrigerator and place it on top of the apples. Tuck the pastry in around the edges of the pan. Bake in the preheated oven for about 20 to 25 minutes or until the dough is golden brown and crispy. Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on top of the pastry and CAREFULLY flip the platter and the pan over. Let the tart fall gently out of the pan.

  • 5.

    Slice tart into individual pieces and garnish with a dollop of sweetened mascarpone.

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Posted by KR94Report
saw this today, looked delicious, anne is so funny. I am from Australia, how much is 1 srick of butter in grams or ounces. Want to make this over the weekend. Kate.
Posted by TouchstoneReport
Have a feeling it's 125g.
Posted by AF29Report
Kate thank for asking the question about "How much is 1 stick of butter?" It has been driving me crazy and thank you Philippa for answering the question. I am definitely going to try this recipe, it looked fabulous.
Posted by Philippa WightmanReport
actually it's close to 112-113g according to Cooking Conversions online. Made it last week after seeing Anne make it... the pastry is divine & will definitely be a dish I make again! Ta muchly Anne!
Posted by Suzette5Report
This was fun making, my husband loved it..