Description

This Apple Tart with Pie Crust is a delightful fall dessert featuring a flaky store-bought pie crust layered with a smooth pecan butter base, topped with tender, golden Granny Smith apples, and finished with a glossy apricot and maple syrup glaze. Served with a side of homemade microwave caramel sauce and garnished with toasted pecans, it’s an elegant yet approachable treat perfect for gatherings or cozy evenings.

Ingredients

Pecan Butter Base

1 large egg
6 ounces toasted pecan halves (about 1 1/2 cups), plus additional for garnish
4 tablespoons granulated sugar, divided
3 tablespoons maple syrup, divided
3 tablespoons unsalted butter, divided
½ teaspoon vanilla extract
Pinch of kosher salt

Tart

1 refrigerated pie crust
5 Granny Smith apples, peeled, cored and thinly sliced
2 tablespoons apricot preserves

Additional

1 batch Microwave Caramel Sauce (for serving)

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Instructions

Preheat Oven and Prepare Food Processor: Position an oven rack in the bottom third and preheat oven to 375°F. Fit your food processor with the knife blade attachment to prepare the pecan butter base.
Make Pecan Butter: Into the processor, add the egg, toasted pecans, 2 tablespoons sugar, 2 tablespoons maple syrup, 1 tablespoon butter, vanilla extract, and a pinch of kosher salt. Process until the mixture is smooth and well combined, forming a pecan butter spread.
Prepare Pie Crust: Press the refrigerated pie crust evenly into a 9-inch tart pan. Trim off any excess dough hanging over the edges to create a neat crust base.
Spread Pecan Butter: Evenly spread the smooth pecan butter mixture over the bottom of the prepared pie crust, creating a flavorful base layer for the apples.
Arrange Apples: Neatly layer the thinly sliced Granny Smith apples over the pecan butter base, covering the entire surface.
Brush with Butter and Sugar: Melt the remaining 2 tablespoons unsalted butter and brush it generously over the apples to enhance browning and flavor. Sprinkle the remaining 2 tablespoons granulated sugar evenly over the apples.
Bake the Tart: Transfer the tart to the oven and bake for 1 hour, or until the apples become golden brown and tender. If the crust edges brown too quickly, cover them with a pie protector or foil halfway through baking.
Prepare Glaze: While the tart bakes, microwave the apricot preserves in a small microwave-safe bowl for 15 seconds until melted. Stir in the remaining 1 tablespoon maple syrup to create a smooth glaze.
Apply Glaze: Brush half of this apricot glaze over the tart at the halfway point of baking to add shine and sweetness. When the tart finishes baking and is removed from the oven, brush the remaining glaze over the surface for a glossy finish.
Cool and Serve: Transfer the tart to a wire rack and allow it to cool for 20 minutes. Slice the tart, garnish with additional toasted pecans, and serve with the homemade microwave caramel sauce on the side for dipping or drizzling.

Notes

To prevent the crust edges from burning, use a pie crust shield or foil midway through baking.
For best flavor, use fresh toasted pecans or toast them yourself to enhance their nutty taste.
The microwave caramel sauce adds a rich, creamy complement, but store-bought caramel can be used in a pinch.
You can substitute Granny Smith apples with other firm, tart apple varieties if preferred.
For easier slicing, let the tart cool completely before cutting.