Free-Form Apple Tart

No tart pan, no fuss. This free-form apple tart uses store-bought pie crust stretched into a big rustic oval, piled with thinly sliced Golden Delicious apples, and baked until the edges go deep golden and crisp.

The technique here is what makes it special. You overlap two pie crusts to create one large sheet, arrange the apple slices in neat overlapping rows, then fold the border up over the edges. That folded rim gets flaky and caramelized against the fruit.

A brush of warm apricot jam right out of the oven gives the whole thing a glossy, slightly sticky finish that catches the light. It looks like something from a Paris bakery window but takes a fraction of the effort.

Chef Tips

• Slice the apples paper-thin and keep them even. Uneven slices bake unevenly, leaving some mushy and some underdone.
• Core the apples whole before slicing crosswise. You’ll get those pretty round slices with no seed pockets.
• Check the bottom of the pastry at 35 minutes. You want it well-browned underneath, not just golden on top. A pale bottom means soggy crust.
• Melt the apricot jam over low heat and brush it on while both the tart and the jam are still warm. It sets into a smooth glaze as it cools.

Variations

• Use Granny Smith apples for a tarter, more acidic tart that balances the sweet jam glaze.
• Replace apricot preserves with fig jam or honey for a different flavor profile.
• Scatter a handful of sliced almonds over the apples before baking for extra crunch.