Beautiful Diamond Patterned Apple Tart

Spread the love

I made a diamond pie crust pattern on top of an Apple Tart. This is the first pattern I’ve ever done with pie crust and I really like the way it came out.

Start with making the pie crust. Get the recipe here:

Divide the dough in half. Roll out the first half and place it in a tart pan with a removable bottom. Cut off the excess dough around the pan.

Roll out the second half of the dough. Use a diamond shaped cookie cutter to cut out enough shapes to cover the tart pan. These can be purchased on Amazon. Then, place them all on a parchment lined cookie sheet and place in the freezer for 1/2 an hour. This will make it easier to place them on top on the filling.

Get the apple pie filling recipe here. It’s the same as my apple pie recipe. The only difference is that I place everything in a pot and cook the apples down for 15-20 minutes, so that the pie crust cutouts will lay flat on top.

Let the filling cool then place it in the pie dough lined tart pan.

Arrange the cut outs in a pattern on top. Freeze for at least 1 hour to hold the shape. Make an egg wash of 1 egg and a tablespoon of water and brush all over the top of the tart. Sprinkle with turbinado sugar.

Turbinado sugar is a course raw sugar that gives the crust a nice sugary crunch that’s nice, but isn’t necessarily if you can not find the sugar.

Bake in a pre-heated 350 degree oven for 45 minutes to an hour or until browned. Cool on a wire rack and serve with ice cream!

This tart was such a hit! I can’t wait to make it again.