The best part about this recipe? You don’t need to roll out the crust, or chill it! Inspired by the good ol’ graham cracker crust, it's a simple stir-and-press mixture that uses a lot of melted butter. Keep reading on to discover just what makes this classic apple tart so special, and all the top tips to ace it yourself: After rounds and rounds of testing, and with the help of many people on the Delish team, I finally did it. I tossed and turned trying to figure out how to make a gorgeous but easy apple tart that's worthy of your Thanksgiving table (or any fall dessert spread). To unmold the tart, run a knife around the edge to make sure the crust isn't sticking and then release the pan.True story: I lost a lot of sleep over this recipe.Bake for about 1 1/4 hours until the apples in the middle are tender and the juices are bubbling.Sprinkle the top of the tart with granulated sugar. Trim the excess dough from the tart and brush the top of the crust with egg wash. Arrange the strips in a lattice pattern over the apples (see how to weave a lattice here). Use a pizza cutter or sharp knife to cut the dough into 1" wide strips. Roll the remaining dough into a 10" round. Brush the inside of the tart shell from the apples up with egg wash.Sprinkle the bread crumbs into the bottom of the tart shell and then pour the apples over the bread crumbs. Toss the sliced apples with the granulated sugar and the cinnamon. Cut each apple into quarters and slice each quarter into 1/4 thick slices.If you find rolling this soft dough too difficult you can sprinkle the crumbs into the pan and press into place. The dough will probably break apart but just piece it together to line the pan. Lift the dough onto the rolling pin and unroll over the pan. Roll the remaining 2/3 of the dough into a 16" round. Reserve 1/3 of the dough for the top of the tart. Dump the dough onto a lightly floured surface and knead together.With the mixer running, add the egg and mix just until it forms wet crumbs. With the mixer running, toss in the butter and mix until thoroughly combined. Combine the flour, granulated sugar, brown sugar, salt and lemon zest in a mixing bowl.(I don't use convection for this because it tends to brown too much). It’s no big deal, just piece it together. If you do roll the dough it will probably break up a bit as you line the pan. Either way, just be sure the dough is evenly thick all around and there are no gaps or holes in the crust. If you’re not comfortable rolling a soft dough, you can sprinkle the loose crumbs into the pan and then press them onto bottom and sides of the form.It will look crumbly at first but you can knead it into a dough that can be rolled. The crust comes together like a shortbread dough.You may need to adjust the amount of sugar in the filling based on your taste and the flavor of your apples.Granny Smith would probably be the best option from the supermarket, or use your favorite baking apple from a local orchard.Gold Rush have a firm texture and a good balance of tart and sweet flavor with lovely floral overtones. Every fall I order them in bulk through our farm share and they keep through the winter. I use “Gold Rush”, my absolute favorite baking apple. As with American apple pie, you should use a nice tart apple for the filling.Tips for making a great Dutch Apple Tart: 40 pounds of “Gold Rush” apples should take us through the winter.
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