Thinly sliced apple pie

Apple Tart

Who doesn’t love a classic apple pie? They are relatively simple to make. They are customizable. I mean I add peanut butter to mine sometimes. And most importantly they are always loved. They just feel like home and comfort.

So when I received the book, Baking for Pleasure by Ravneet Gill, I immediately wanted to try her Apple Tart. While this recipe is a little time intensive, because you are making the pastry but also because of the thinly sliced apples.

What makes this tart so beautiful is the thinly sliced apples with the skin left on. It just makes it such a beautiful presentation. Combine with the rustic, almost galette like, pastry; it will be the talk of the dessert buffet.

Thinly sliced apple pie
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Apple Tart

This is from the book, Baking for Pleasure, by Ravneet Gill. I love that this is a deep dish apple pie. It is such a beautiful presentation. It also doesn't have to look perfect. I kind like the undone look.
Course: Endings
Cuisine: American
Keyword: apple pie
Servings: 10 slices


  • 8" Springform Pan



  • 200 grams All-Purpose Flour
  • 40 grams Almond Flour or Meal
  • 1 Tbs. Superfine Sugar
  • 1 tsp. Kosher Salt
  • 190 grams Unsalted Butter, cold and cut into cubes
  • 80 grams Cream Cheese
  • 1 lg. Egg, beaten for an egg wash with a little bit of water.
  • 10 grams Demara Sugar


  • 5 lg. Apples, I like to do a blend of tart and sweet firm apples
  • 75 grams Superfine Sugar
  • 1 Tbs. Rum
  • 2 Tbs. Apricot jam
  • Confectioners Sugar, for just dusting



  • I like to use a food processor.
    Add in the flour, almond meal, sugar and salt. Blend well.
    Add in the cold butter, through the feed tube and pulse gently until it looks like large bread crumbs.
    Add in cream cheese and pulse until a dough forms. his happens quickly.
    On a LIGHTLY floured work surface turn out the dough an form into a large flat disk.
    Wrap tightly in plastic wrap and place in fridge for at least 2 hours.
  • Use additional butter to grease the springform pan and then chill pan too.


  • While your dough and pan is chilling, prepare your apples.
    Wash and core your apples. I like to leave the skins on and slice them super thin into circles. I use a mandolin to get even thin sizes.
    Do not place slices in water. instead toss them into a large bowl with the sugar and rum combined.
    Preheat oven to 350°.


  • Remove dough from fridge and turn out onto a lightly floured surface.
    Roll dough out to a rough 10" circle. You want to keep it about 1/4" thick so it is easy to place into the pan.
    Transfer dough and carefully pat into pan. Leave about a 2" overhang.
  • Layer the apple slices into the pan. Because they are so thin, they will be beautiful when sliced if you are careful to layer evenly around the pan.
    Once you have filled the pan with apples, roughly fold over the edges. it will look galette like.
  • Make your egg wash with the beaten egg and a splash of water.
    Brush over pastry and sprinkle with Demara sugar.
    Place on a baking sheet and bake in preheated oven for about 40 minutes, until pastry is golden brown. If your pastry browns too quickly simply cover edges with foil.
  • Remove from oven and let cool in pan for 5-10 minutes.
    Remove tart from pan.
  • Warm together the apricot jam and a splash of water in a small saucepan.
    Brush this mixture over the apples and let the tart cool completely.
    Serve warm or at room temperature.
    Store in refrigerator.

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