Martha Stewart Apple-Membrillo Tart

Martha Stewart Apple-Membrillo Tart takes 2 hours and Granny Smith apples, quince paste and a buttery pate brisee crust to make a golden, caramelized dessert tart. It's an easy dessert for Thanksgiving, Christmas or holiday dinner parties, and it's a simple recipe you can bake a day ahead.

Spread the mashed membrillo over the chilled crust before the apples go on, because that layer of quince paste is what gives the tart its sweet, floral base. Skip it and you're left with plain baked apples on pastry.

Martha's version saves a spoonful of membrillo to melt with butter and water into a glossy glaze, then brushes it on for the last 10 minutes of baking. That final brush caramelizes the apple edges and pairs the tart with blue cheese, grapes and Marcona almonds like a cheese board.

Martha Stewart Apple-Membrillo Tart

0.0 from 0 votes

Course: DessertCuisine: American, SpanishDifficulty: Medium

Servings

10

servings

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Calories

240

kcal

Thin shingled Granny Smith slices sit on a thin layer of quince paste in a crisp, buttery crust. A quince glaze brushed on at the end caramelizes the tops of the apples.

Ingredients

• 1/2 recipe Test Kitchen's Favorite Pate Brisee
  

• 4 ounces membrillo (quince paste), such as Mitica, room temperature
  

• 2 small Granny Smith apples, cored, peeled, and cut into ⅛-inch slices
  

• 2 tablespoons unsalted butter, melted
  

• 2 tablespoons sugar
  

• Marcona almonds, grapes, and blue cheese, such as Bayley Hazen, for serving
  

Directions

• Prep the crust: Preheat the oven to 400°F, then roll the dough into a 1/4-inch-thick rectangle and fit it into a tart pan. Trim the edges flush, prick the dough lightly with a fork and freeze it until firm, about 15 minutes.
• Spread the membrillo: Set aside 1 tablespoon of the 4 ounces membrillo, then mash the rest with 1 teaspoon water until it spreads easily. Use an offset spatula to smooth it evenly over the dough.
• Shingle the apples: Layer the 2 sliced Granny Smith apples in overlapping rows over the membrillo. Brush them with 1 tablespoon of the melted butter and sprinkle with the 2 tablespoons sugar.
• Bake the tart: Bake for about 1 hour, until the pastry is golden and the apples are browned and tender. While it bakes, warm the reserved membrillo with 1 tablespoon water and the remaining 1 tablespoon butter in a small saucepan over medium heat.
• Glaze the apples: Stir the glaze often until smooth. Pull the tart from the oven and brush the apples with it.
• Caramelize and cool: Return the tart to the oven for about 10 minutes, until the apples darken in spots and caramelize. Let it cool completely before slicing.
• Serve the tart: Cut the cooled tart into slices and set them on a board. Add Marcona almonds, grapes and blue cheese on the side.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, Wilton 9-inch angled spatula, OXO silicone pastry brush. As an Amazon Associate I earn from qualifying purchases.

FAQs

What is membrillo and where do I find it?

Membrillo is a firm Spanish quince paste, often sold in blocks near the specialty cheeses. If your store doesn't carry it, look for it at a Spanish or Latin market, or order it online.

Can I make this tart ahead of time?

Yes, the baked tart keeps loosely covered at room temperature for up to 1 day. You can also roll out and freeze the crust ahead, so only the topping and baking are left on the day.

Can I use a different apple?

Granny Smith is the best choice because its tartness balances the sweet quince paste. A firm Honeycrisp or Pink Lady works too, but expect a sweeter tart.

How do I make a savory version of the crust?

Pulse 1/2 teaspoon chopped fresh rosemary into the flour mixture before adding the butter. The herb pairs well with the blue cheese you serve alongside.

Why prick and freeze the dough before baking?

Pricking lets steam escape so the base doesn't puff up. Freezing for 15 minutes firms the butter, which keeps the edges from shrinking in the oven.