Apple and Rosemary Tart

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

It's hard to believe how delicious this very simple tart is -- don't be tempted to spice it up. I have made it many times and it is never fail. From Susan Hermann Loomis.

Ingredients Nutrition


  1. For the Pastry:.
  2. Place the flour and salt in a good sized bowl.
  3. Add the butter bit by bit and blend till the mixture resembles coarse meal.
  4. Add the water bit by bit until the dough forms a ball.
  5. Wrap in cling-film and let the dough sit at room temperature for one hour.
  6. Note: The dough can be frozen and then, when you want it, thaw in the refrigerator.
  7. Note 2: The dough can be made in a food processor or a stand mixer, but do not over-mix.
  8. Pre-heat the oven to 425 degrees F.
  9. Lightly flour your work surface and roll the dough out into a 14" circle.
  10. Roll the pastry around your rolling pin and un-roll in a 9 1/2", removable-bottom tart tin, with the edges of the pastry overlapping evenly all around.
  11. Gently fit the pastry against the sides of the tin.
  12. Make the Filling:.
  13. Mince the rosemary.
  14. Place half the apples in the tart tin.
  15. Sprinkle with half the sugar and all the rosemary.
  16. Top with the remaining apples and the remaining sugar.
  17. Bring the edges of the crust up and over the apples--it will partially cover the top of the tart.
  18. Whisk together the egg and the water and brush the exposed pastry with the wash (you won't need much--use the rest for a tiny omelette.
  19. Place the tart tin on a cookie sheet and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
  20. Remove from the oven and place the tart tin on an over-turned bowl to remove the sides.
  21. Let the tart cool to lukewarm or room temperature before serving.
Most Helpful

I made a tiny tart for myself and my mother today. I used margarine to try to make it a bit more healthy and used splenda also. To make the dough easier to roll out I put it in the fridge for about and hour or so. I really dont know how I feel about the additon of rosemary. My mother really did not like it, but she a pureist when it comes to her desserts, or any food for that matter. But this is def. a nice recipe if you are up for a change from you usual apple pie!

anme November 17, 2007

This was a great pie - the rosemary was very subtle, and just in the background of taste, as herbs should be!! (I did use only 2 teaspoons of rosemary instead of 1 tablespoon - my hubby is not too keen when it is too strong!) Don't be scared to try it - we served it with the cheese course, well why not......"Apple pie without some Cheese is like a Kiss without a Squeeze" is an old Yokshire saying we have!! I will make it again, but I will try adding the rosemary to the pastry; I make herb pastry all the time & it's nice when the herbs just crisp up a it & brown a tinge on the pastry edges. Lovely recipe, thanks Chef Kate! Gone into my cookbook.

French Tart January 25, 2007