An apple tarte

A dessert for all seasons: Inga Witscher’s delectable apple tarte

April 7, 2023 Samantha Nash Leave a Comment

Wisconsin’s climate is unpredictable. You can start your day shoveling snow in a winter coat and end up grilling in shorts and a t-shirt by the afternoon. It’s difficult to find a dessert that can match any weather Wisconsin can throw your way, but Around the Farm Table host Inga Witscher has a versatile apple tarte that will delight your taste buds in every season.

The flaky, buttery crust provides a hearty base and can be adapted to a variety of other recipes. Icy cold water and well-chilled butter are the key to getting a great texture. A food processor can also help make the prep work fast and easy.

Apples are a wonderful fruit to keep on hand in case of impulse pie-baking, because they can maintain their bright, fresh flavor – tart or sweet – for a long time when properly stored in the refrigerator. The thin slices and elegant layering in this recipe make it ideal for any occasion; summer BBQs to holiday buffets!

Simple Apple Tarte

For the crust:

  • 1 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 4 Tablespoons cold butter
  • 1 egg yolk
  • cold water
  • pinch of salt

For the filling:

  • 4 to 5 apples of your choice
  • 1 Tablespoon lemon juice

For the topping:

  • 1 Tablespoon all-purpose flour
  • 1/3 cup sugar
  • 4 Tablespoons room temperature butter

Prepare the crust

  • Make the crust first. In the bowl of a food processor, add the flour, butter and sugar. Pulse until the mixture resembles coarse oatmeal.
  • Add egg yolk and pulse to combine.
  • Add cold water (one teaspoon at a time) until dough just comes together.
  • Dump mixture onto a lightly floured surface. Using your hands, shape dough into a disk. Wrap the disk in plastic wrap and freeze for 30 minutes.

Prepare the filling

  • Preheat oven to 375 degree Fahrenheit.
  • Peel, core and slice apples as thin as you’d like. Toss the apples with lemon juice and set aside.


  • Remove dough from freezer and roll out on a lightly floured surface into a circle big enough to fit your tart pan.
  • Place the crust in the tart pan, pressing the dough up the sides of the pan. Trim excess dough.
  • Overlap the apples in the crust to create a pretty pattern. You may have leftover apples.

Bake and serve

  • Make the topping by mixing flour, sugar and butter in a small bowl. Use your hands to break up the butter.
  • Sprinkle topping mixture onto the apples.
  • Bake the tart for 35 to 40 minutes or until the apples are cooked and the tart is golden brown.
  • Serve with fresh whipped cream

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