Tassel Ridge Rustic Apple Tart


  • 3 cups flour
  • tsp salt
  • 1 cup unsalted butter
  • ¾ cup ice water
  • ½ cup sugar
  • tsp cinnamon
  • 6 apples peeled, cored, and thinly sliced
  • 1 large egg
  • 3 Tbsp water


  1. Mix flour, salt, and butter in large bowl, working butter into flour until crumbly. Add water and combine until dough forms a ball. Cover and refrigerate for one hour. Divide dough in half. Roll into two rounds. Place on parchment lined cookie sheet. Preheat oven to 425°F. Combine sugar and cinnamon in bowl.  Add apples. Toss, coating well. Place half of apple mixture on center of each crust. Fold ½ inch of crust edge toward center of round, pinching slightly so crust rests flat on apples. Whisk together egg and water. Brush crust with egg mixture. Bake 18 to 20 minutes, or until crust is golden brown and apples are tender. Serves 12–16.

Recipe Notes

Wine Recommendation: Tassel Ridge Iowa Prairie Snow ®

Tassel Ridge Iowa Prairie Snow is a sweet, iced wine. Dark amber in color, it has notes of apple, pear, and nectarine on the nose and honey, apple, pear, and peach on the palate. Made from grapes picked at the peak of perfection and frozen after harvest, Iowa Prairie Snow is best sipped as dessert or with apple or lemon desserts.— Bob Wersen, Owner, Tassel Ridge Winery