Apple tart is one of those desserts that has universal appeal. Truly American, with its (ahem) apple core but international in that Europeans all seem to have a version of this dessert they claim as theirs. The French have their “galette” version which you’ll find at most French bistros worth their salt, and of course, has this easy, thrown together look but high-end taste that’s sooo Francais.
Our version is one you won’t find too often – because it has a granola crust – a Vanilla Almond OATS Granola crust! Making it a fancy schmancy cross between a galette and our comfy food fave – the apple crisp – what’s not to love, right?
It has five ingredients – that’s it – making if perfecto for last minute dessert options or to bring over to a friend’s house.
You’ll want to make this one over and over again…
Here’s the recipe:
Note: Feel free to use OATS Granola in Original or Toasted Coconut. Those crusts are equally delicious with this recipe. Also, you can use brown sugar instead of granulated sugar, if you’d like. We think the brown sugar would go especially well with our OATS Original crust.
Ingredients for granola crust:
- 1.5 cups granola
- 1/2 cup melted butter
Ingredients for tart filling:
- 3 or 4 Granny Smith apples
- 2 teaspoons of granulated sugar
- Unsalted butter for brushing
- ½ cup peach or apricot preserves
1. In a large bowl combine 1.5 cups of OATS Granola (Vanilla Almond) with ½ cup of melted butter (leave a little melted butter to brush on apples later.)
2. Press granola mixture into a 9 or 10 inch round baking pan. Make sure you use enough butter to have a consistency that can be pressed into a baking dish. Place in fridge to set and chill while prepping apples.
3. Preheat oven to 400ºF.
4. Peel and core the apples, then cut them into 1/4″ thick slices.
5. Arrange the apples on the crust in a clockwise pattern, then the inside layer goes in a counter clockwise patter. You can add two layers of apples if you’d like.
6. Carefully brush the apples with melted butter. Sprinkle granulated sugar on the apples.
7. Bake for 40-50 minutes until the crust gets nicely browned and the apples are soft (Turn the tart once or twice during the cooking time for even browning.)
8. Heat apricot/peach preserves gently in the microwave. Brush the tart with the glaze to give it a nice shine.
9. Serve the tart warm or at room temperature with some whipped cream or vanilla ice cream.