Grandma's Easy Apple Tart with Crescent Dough

Grandmas easy apple tart served on a small white plate.

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Grandma's Easy Apple Tart with Crescent Dough

This apple tart from my grandmother’s handwritten recipe collection features a crescent roll crust, thinly sliced apples, and a glossy apricot glaze. Serve chilled with whipped cream for a simple, delicious dessert.

Course Baking, Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 40

Servings servings

Calories 65kcal

Author Lise Sullivan Ode

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.

Notes

The foil should cover only the exposed crust around the edges, leaving the apples uncovered.

Nutrition