Apple-Rosemary Tart 

Tarte aux Pommes et Romarin

For the pastry

1-½ cups all-purpose flour

Large pinch sea salt

12 tablespoons unsalted butter, chilled and cut in small pieces

5 to 6 tablespoons chilled water 

For the filling

1 tablespoon fresh rosemary leaves

6 good-sized tart apples, cored, peeled and cut in ¼-inch thick slices

2/3 cup sugar

For the egg wash

1 small egg

1 teaspoon water


  1. Preheat the oven to 425 degrees Fahrenheit. Lightly flour a work surface, and roll out the pastry to a 14-inch circle. Roll the pastry around the rolling pin and unroll it in a 9-1/2 inch removable-bottom tart tin, with the edges of the pastry overlapping evenly all around. Gently fit the pastry against the sides of the tart tin.
  2. Mince the rosemary. Place half the apple slices in the pastry, sprinkle with half the sugar and the rosemary. Top with the remaining apples and the remaining sugar. Bring the edges of the pastry up and over the apples—they won’t completely cover the apples, which is fine.
  3. Whisk together the egg and the water, and brush the pastry with the mixture. Place the tart tin on a baking sheet, and bake in the lower third of the oven until the pastry is golden and the apples are softened and juicy, about 30 minutes.
  4. Remove from the oven and place the tart tin on an upturned bowl to remove the sides. Let the tart cool to room lukewarm, or room temperature, then serve.

6 Responses to Apple-Rosemary Tart

  1. Dawn says:

    I have just made this apple-rosemary pastry and it is very ‘wet’. I compared this pastry recipe – 12 Tbsp butter – and the pastry recipe for your rhubarb tart – 7 Tbsp. The flour and water amounts are the same so I have put the pastry in the fridge to sit and hope it will stiffen up so it can be rolled. Am I missing something?

    • Susan says:

      Hello, Dawn. The only thing I can think of is that the humidity caused the flour to be “damp” and you may have added a bit too much water. The butter shouldn’t make any difference. Try the pastry. If it is too wet, you may have to make it again, and go very easy on the water! Good luck. Also, don’t mix the butter too much into the flour – if it’s warm out and the butter is even slightly soft, it will almost make the pastry without the water, then if you do add the water, you get very wet pastry. Let me know.

      • Dawn says:

        Hi Susan – it turned our wonderfully. I put the pastry in an airtight bowl in the fridge overnight and look it out about 30 minutes before rolling the next day. A beautiful, pliable pastry very easy to work with. Clearly my butter got to warm in the heat of our August summer – something to remember for next time.
        This does raise the question though – two quite different pastry recipes – what is the main difference between the two and when would you choose to use one over the other?
        BTW – my enjoyment of your recipes all began with Miche’s Apricot Jam – which I have now made for the past two years. So far this summer I have used the same method and fruit to sugar ratio for apricots, raspberries , blueberries, and today Italian plums – all with excellent results! Many thanks.

        • Susan says:

          Dear Dawn,

          So glad it all worked! Tell me which pastries you are comparing…then I can answer! Thanks!

          • Dawn says:

            Hi Susan – I am comparing the pastry recipes for your apple-rosemary tart and rhubarb tart both archived on your website. I have now had repeat succes with the apple-rosemary pastry – my new favourite pastry recipe! But am curious about the reduced butter amount in the rhubarb tart pastry. Thanks.

          • Susan says:


            It’s wonderful, less buttery, a little more crisp rather than short. You will love it too.

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