Put on a good album and MAKE AN APPLE TART RIGHT NOW. Stop waiting for a special dinner or lunch with friends. Just use those amazing organic apples you just bought and make a tart. Here, to help you hurry up here’s the recipe. For more pictures on how we ended up enjoying the thing, check out our first guest post on the Lululab blog.

Apple Tart
Yields 1 8-inch tart

Sweet Tart Dough – (from the Tartine cookbook)

1 cup + 2 tablespoons unsalted butter, room temperature
1 cup granulated sugar
¼ tsp kosher salt
2 large eggs, room temperature
3 ½ cups all-purpose flour

Combine the butter and sugar in a stand mixer and mix on a medium speed until completely smooth, approximately 3-4 minutes. Stop the mixer and scrape down the sides. Return mixer to medium speed and add the eggs one at a time until completely combined. Stop the mixer and add the flour. Mix on low speed until a loose dough is formed. On a lightly floured surface, divide the dough into 4 equal balls and wrap in plastic wrap. Chill for at least 2 hours or overnight. This recipe makes extra tart dough, which can be frozen for up to 2 months. For one 8-inch tart shell, you will need one quarter of the dough.

The Tart

5-6 medium sized apples, we used both granny smith and gala
1 ball sweet tart dough, recipe above
2 tablespoons granulated sugar
¼ cup unsalted butter, diced small
1 tablespoon Beta 5 yuzu marmalade, lightly warmed

Pre-heat the oven to 325 F. Bring the dough to room temperature and roll on a lightly floured work surface until approximately 1/8th of an inch thick. Line an 8-inch tart pan with the dough and gently press the dough into the mold. Use a knife to trim the excess dough around the edge of the pan. Peel the apples, quarter and remove the core. Thinly slice the apples to 1/8th of an inch thick. Begin to arrange the apples from the outside in. Sprinkle sugar on each layer, as well as a few small pieces of butter. Continue until the shell is full and bake the tart in the oven for 45-60 minutes, or until the apples are tender and the tart shell is golden brown. Using a pastry brush, glaze the top of the tart with the warmed marmalade. Cool to room temperature and enjoy.