Who loves Apple Pie! This is a recipe is one you will make over and over again, created by our home chef Oliver. Simple, tasty, and stunning.
For the Crust:
- ¾ cup (75 g) rolled oats
- 6 tbsp (¾ stick) unsalted butter
- ¾ cup (95 g) all-purpose flour
- ½ tsp kosher salt
- 2 tbsp water
For the Apple Tart:
- 2½ lb (1 kg) honey crisp apple,
- peeled, cored, and thinly sliced (4 apples)
- ½ lemon, juiced
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 cup (260 g) unsweetened applesauce
- 1 tbsp unsalted butter, melted
- 1 tbsp apricot jam (Optional)
- Make the crust: In a food processor, blend the oats into a coarse powder.
- Add the butter to a medium saucepan over medium heat and cook until nutty brown in color, 5-6 minutes. Once the butter has browned, add the ground oats, flour, salt, and water, and mix to combine. Let cool for 5 minutes.
- Transfer the crust mixture to a 9-inch (20 cm) tart pan, spreading evenly across the bottom and up the sides. Chill for 30 minutes.
- Preheat the oven to 375˚F (190˚C).
- Make the filling: Place the apples in a large microwave-safe bowl and squeeze the lemon juice over, then toss to coat. Microwave for 4 minutes. Cover with a plate and let steam for 5 minutes.
- Season the apples with the cinnamon and nutmeg and toss to coat.
- Spread the applesauce over the bottom of the crust.
- Starting from the outside and working inward, arrange the apples in the pan in a circular pattern with the curved side up. Begin with the larger slices,overlapping slightly, and continue until the entire crust is filled.
- Brush the apples with the melted butter.
- Bake for 1 hour, checking occasionally. If the edges are browning too quickly,cover gently with foil to prevent further browning as the tart cooks through.
- If using, microwave the apricot jam for 20-30 seconds to melt. Use a pastry brush to paint the apricot jam over the warm tart for a nice, shiny finish.
- Let the tart cool to room temperature before slicing and serving.