09/03/2026
This may be the best thing I’ve made with our apples so far!
Cortlands hold their shape. McIntoshes soften and create that rich, almost saucy filling. Together, they make a rustic apple tart that tastes exactly like a New England apple harvest should.
CORTLAND & McINTOSH APPLE TART
Ingredients:
• 1¼ cups all-purpose flour
• ⅓ cup granulated sugar, divided
• ¼ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 3 tablespoons ice water
• 3 Cortland apples, peeled, cored and sliced ¼-inch thick
• 2 McIntosh apples, peeled, cored and sliced ¼-inch thick
• 1 tablespoon lemon juice
• ½ teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon melted butter
• 2 tablespoons apricot jam, optional
Whisk together the flour, 2 tablespoons sugar and salt. Cut in the cold butter until pea-sized crumbs form. Add the ice water one tablespoon at a time, mixing just until the dough comes together. Shape into a disk and refrigerate for 30 minutes.
Toss the sliced apples with the lemon juice, remaining sugar, cinnamon and cornstarch. Roll the chilled dough into a 12-inch circle and fit it into a tart pan. Arrange the apples over the dough and brush with melted butter.
Bake at 400°F for approximately 45 minutes, until the crust is golden and the apples are tender. For a glossy finish, warm the apricot jam and brush it lightly over the warm apples. Cool for at least 15 minutes before slicing.
Which apple do you reach for first, Cortland or McIntosh?
