Grandma’s Easy Apple Tart with Crescent Dough
I found this recipe written in pencil on a piece of yellow ruled notebook paper. My grandmother even drew a little picture to show how to arrange the apples in rows. That detail makes me smile. She wanted whoever made it to know just how it should look!
This easy apple tart with crescent dough is made with thinly sliced apples, a little sugar and butter, and a shiny apricot glaze. It’s a simple dessert with a beautiful presentation, and the recipe comes from a very special place: my grandma’s handwritten recipe collection.
Why You Will Love Grandma’s Easy Apple Tart with Crescent Dough
I made this apple tart the other night and took it to a neighbor’s karaoke party. My husband loves to sing, and he’s really good at it, so it was a fun evening for both of us!
5 Days of Nostalgic Fall Treats!
FREE EMAIL BONUS: Retro treats that taste just like how FALL should.
I was surprised by how many people came up to me to tell me they had tried the tart and how delicious it was. It made me so happy to share one of my grandmother’s recipes and see other people enjoy it, too.
This is a lovely dessert to bring to a gathering. The overlapping rows of apples make it look special, while the crescent roll dough keeps the preparation easy. A final brushing of apricot preserves gives the apples a pretty shine. Serve it chilled with whipped cream, just as the recipe directs.
What You Need
Ingredient Notes
Butter: I prefer salted butter because it adds more flavor to baked goods. Use cold butter cut into small pieces for this recipe.
Apples: I used Honeycrisp apples, but you could also use Granny Smith or your favorite baking apple. Slice them thinly so they bake evenly.
Lemons: I squeezed two whole lemons to get ¼ cup of fresh lemon juice. The amount of juice will vary depending on the size of your lemons.
Apricot Preserves: These give the tart a pretty shine and a little extra sweetness. You could substitute apple jelly or orange marmalade if you don’t like apricot.
How to Make Apple Tart with Crescent Dough
Press the crescent roll dough into a rectangle on your prepared baking sheet, seal the seams, and prick with a fork, leaving a ½-inch border. Soak the thinly sliced apples in lemon juice for about 10 minutes, then drain well.
Brush the dough with half of the warmed apricot preserves. Arrange the apples in overlapping rows, leaving the border uncovered. Sprinkle with sugar and dot with cold butter.
Place a sheet of foil with a rectangular opening over the tart to protect the exposed crust while leaving the apples uncovered. Bake at 350°F for 30 minutes, then remove the foil and bake for another 5–10 minutes, until golden brown and the apples are tender.
Brush the warm apples with the remaining warmed preserves. Let cool, then refrigerate until chilled. Serve with whipped cream.
Quick Tips
Slice the apples thinly and evenly. Thin slices are easier to overlap and help the apples cook evenly.
Seal the dough seams well. Press the perforations together so you have one continuous crust.
Drain the apples well. Let the excess lemon juice drain off before arranging the slices on the dough.
Make neat overlapping rows. Start at one end of the dough and place the slices so each one slightly overlaps the previous slice. Continue with additional rows until the dough is covered, keeping the border clear.
Use the foil as a frame. The foil should shield the bare crust around the outside while leaving the apple topping exposed. Cut the opening to match the area covered by the apples.
Frequently Asked Questions
Does this apple tart have cinnamon? No, this version doesn’t contain cinnamon. The apples, apricot preserves, sugar, and butter make a delicious topping on their own.
Why do you brush the tart with apricot preserves? The preserves add a little sweetness and give the finished apples a glossy glaze. Warming them makes them easier to brush over the tart.
Can I make it ahead of time? Yes! This recipe is served chilled, so it works well as a dessert to prepare ahead. Once the tart has cooled, cover and refrigerate it until ready to serve. Add the whipped cream when serving.
How do I serve it? Cut the chilled tart into squares or rectangles and serve each piece with whipped cream.
There isn’t a date on the paper, but I’m guessing she wrote it sometime in the 1970s. My grandmother passed away in 1987, and it has been wonderful to make her recipes after all these years. Following the instructions in her handwriting makes me feel close to her again.
If you’ve been given recipes from your grandparents or other family members, I really encourage you to try them. You might discover a new favorite dessert, but you might also find that making it brings back memories of someone you love.
Have you ever made a recipe from your grandmother’s collection? I’d love to hear what you made and the memories it brought back. And if you try this apple tart, please leave a comment and rating below!
Grandma’s Easy Apple Tart with Crescent Dough
Ingredients
- 1 8-ounce can Pillsbury refrigerated crescent roll dough
- 2 large apples, cored, and thinly sliced
- ¼ cup lemon juice
- ⅓ cup apricot preserves, divided
- 2 tablespoons granulated sugar
- 2 tablespoons salted butter, cold, cut into small pieces
- Whipped cream, for serving
Instructions
- Preheat oven to 350°F. Lightly grease a 13 x 9-inch rimmed baking sheet or line it with parchment paper. Place the apple slices in a medium bowl and pour the lemon juice over them. Let soak for about 10 minutes while you prepare the crust. Drain well.
- Unroll the crescent dough onto the prepared pan. Press the seams together and gently press or roll the dough into approximately a 12 x 8-inch rectangle. Prick the dough all over with a fork, leaving about a ½-inch border around the edges.
- Warm half of the apricot preserves until melted and easy to spread. Brush a thin layer over the dough, leaving the border uncovered. Arrange the drained apple slices in overlapping rows over the dough, leaving the ½-inch border uncovered. Sprinkle the sugar evenly over the apples and dot with the butter.
- Cut a rectangular opening in the center of a sheet of aluminum foil to make a frame. Gently place the foil over the tart so it covers only the exposed crust around the edges, leaving the apples uncovered.
- Bake for 30 minutes. Carefully remove the foil and continue baking for 5–10 minutes, or until the crust is golden brown and the apples are tender. Warm the remaining apricot preserves and brush over the warm apples to glaze. Let cool, then refrigerate until chilled. Serve with whipped cream.