Rustic Apple Tart with a Buttery, Balsamic Twist

Rustic Apple Tart with a Buttery, Balsamic Twist

Few things capture the essence of fall quite like a warm apple dessert. This Rustic Apple Tart takes the cozy flavors of the season and gives them a gourmet spin with our Butter Olive Oil and Gravenstein Apple Balsamic.

Instead of traditional butter, Butter Olive Oil creates a flaky, tender crust with a rich, buttery taste—while keeping the process simple and delicious. Thin slices of fresh apples are layered over the pastry, kissed with cinnamon and sugar, then baked until golden and bubbling. A final drizzle of Gravenstein Apple Balsamic brings a sweet-tart brightness that balances the warm apples perfectly.

It’s the kind of dessert you’ll want to serve for every fall gathering—beautiful, easy to make, and absolutely irresistible with a scoop of vanilla ice cream.

Rustic Apple Tart

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Servings

6-8

Prep Time

20 minutes

Cook Time

40 minutes

Cuisine

American

Category

Desserts

Flaky, buttery tart layered with warm apples, cinnamon, and a drizzle of Gravenstein Apple Balsamic—a simple, rustic dessert that’s pure fall comfort.

Rustic Apple Tart

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/4 cup Butter Olive Oil
  • 1/4 cup ice water (plus more if needed)
  • 4 medium apples, peeled, cored, and thinly sliced
  • 2 tbsp sugar
  • 1 tsp cinnamon
  • 1 tbsp flour (for tossing with apples)
  • 1 tbsp Butter Olive Oil (for brushing)
  • 1–2 tbsp Gravenstein Apple Balsamic (for finishing)

Directions

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. In a bowl, combine flour and salt. Stir in Butter Olive Oil until crumbly. Add ice water a tablespoon at a time until dough just comes together. Form into a disc, wrap, and chill for 30 minutes.
  3. On a lightly floured surface, roll dough into a 12-inch circle. Transfer to baking sheet.
  4. In a bowl, toss apple slices with sugar, cinnamon, and 1 tbsp flour. Arrange apples over the dough, leaving a 2-inch border.
  5. Fold edges of dough over the apples, pleating as you go. Brush crust with Butter Olive Oil.
  6. Bake 35–40 minutes, until crust is golden and apples are tender.
  7. Remove from oven and drizzle with Gravenstein Apple Balsamic before serving.

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