Traditional recipes

Apple Tart with Cinnamon Ice Cream

Apple Tart with Cinnamon Ice Cream

Roll out the puff pastry until about 1/8-inch thick. Place the pastry sheet in the refrigerator for 30 minutes.

While the pastry is resting, combine the white sugar, brown sugar, and cinnamon in a bowl. Mix and reserve.

Peel and core the apples and cut into thin slices. Toss them in the lemon juice. Remove the pastry from the refrigerator and place it on a board. Invert a 10-inch plate over the pastry and with a pastry cutter or sharp knife, cut around the edge of the plate. Remove the plate and carefully place a circle of the pastry dough on a baking sheet with a nonstick surface. Using the point of a sharp knife, prick holes in a circular pattern over entire sheet of pastry, and return to the refrigerator for 10 minutes.

Preheat the oven to 400 degrees

Remove the pastry from the refrigerator and, starting from the center, layer the apple slices onto the pastry, forming a circular pattern. Apple slices should overlap. Brush the apple slices with melted butter and top with half the sugar and cinnamon mixture.

Bake the tart until the apples begin to brown slightly, about 10-15 minutes. Remove the tart from the oven and, using a spatula, slide the tart onto a plate. Invert the plate over a baking pan. Pastry will now be on top. Sprinkle the pastry with the remaining sugar-cinnamon mixture and return to the oven. Bake an additional 10-15 minutes, or until pastry is golden brown.

Allow the tart to rest for 5 minutes, and cut into 4-6 servings. Place each serving on a dessert plate. Spoon applejack caramel around tart and place a scoop of cinnamon ice cream beside each portion.

Caramel apple tart with cinnamon ice cream

i know this looks like a fall or winter dessert, but after the cold, rainy weekend we just had here, we’re not making any excuses for cooking up tons of apples in brown sugar and cinnamon. besides, sunday was pi day, and the culinary calendar demanded that we make a pie of some kind. the ice cream was just a bonus. now with that out of the way, i’m going to make a bold statement: this apple tart may be the greatest thing i’ve ever baked.

it’s a dessert you’ll dream about, waiting impatiently to bake a new one before devouring it in mere hours. a bite of the tart combined with a spoonful of the ice cream…there were literally no words exchanged while we ate.

there’s not much the girl and i don’t have in the kitchen since we moved in together, but when i received a few gift certificates, i got myself a shiny new tart pan. bon appétit magazine has probably 2 tart recipes per issue, so i didn’t have to look far for inspiration. although the recipe may look a bit daunting, it’s actually pretty simple when you get down to it, which is what makes it so delicious in the first place.

take 2 lbs granny smith apples, cored, peeled and diced…

…and cook down with butter, brown sugar and cinnamon. you could stop right here and just eat, but i promise it gets even better.

there is a quick caramel sauce that we almost considered omitting in fear that the tart would be sweet enough without it, but we were so glad we kept it in – not only does it give a great base to which the apples can adhere, it also bubbles over during baking, adding extra (duh) gooey caramelization to the crust.

so once you have your apples piled in the tart, just top with a simple crumb mixture (not pictured here) made of butter, brown sugar and flour (and nuts if you like). you end up with a beautiful golden crispy crust.

and let’s not forget about the ice cream. it only takes a few hours to make, but it’s best if you do it ahead of time and serve it with the tart hot from the oven. if you have guests over, the smell will drive them crazy until it’s time to eat. but just wait until they actually take a bite. i’m not saying this tart will make you some new best friends for life, but it can’t hurt.

caramel apple tart
makes 1 9-inch tart and 1 1/2 quarts ice cream. from bon appétit magazine. UPDATE: i originally wrote that the crust called for 1 cup butter. it should be 1/2 cup butter. it has been corrected below.

1/2 cup (1 stick) butter, room temperature
1/4 c sugar
1 egg yolk
1/8 tsp salt
1 1/4 c all-purpose flour

caramel sauce
2/3 c sugar
1/4 c water
1/4 c heavy whipping cream
3 Tbsp butter
1/4 tsp sea salt

1/2 cup packed golden brown sugar
1/2 tsp cornstarch
2 Tbsp (1/4 stick) butter
2 lbs granny smith apples, peeled, cored and cut into 3/4 inch pieces
1 tsp vanilla extract
1 tsp whiskey (optional)
3/4 tsp ground cinnamon

crumb topping
6 Tbsp flour
6 Tbsp packed dark brown sugar
1/4 tsp salt
1/3 c pecans, toasted (optional)
3 Tbsp chilled butter, cut into 1/2 inch cubes

cinnamon ice cream
6 egg yolks
1 1/2 c heavy whipping cream, divided
1 1/2 c whole milk
3/4 c sugar
pinch of salt
2 Tbsp dark rum (optional)
1tsp vanilla extract
2 tsp ground cinnamon

1. make the crust: beat the butter in a medium bowl until smooth. add sugar, egg yolk and salt beat until blended. add flour and beat just until dough begins to clump together. gather dough into ball and flatten into a disk. press into bottom and up sides of 9 inch tart pan. pierce crust all over with fork. freeze crust for 30 minutes. preheat the oven to 375F. bake crust until golden brown and baked through, about 30 minutes. cool crusts in pan on wire rack. can be made 1 day ahead – store airtight in pans at room temperature.

2. make the caramel sauce: combine sugar and 1/4 cup water in a heavy medium saucepan. stir over medium-low heat until sugar dissolves. increase heat and boil without stirring until syrup is deep amber, occasionally brushing down pan sides with a wet pastry brush to prevent crystallization, and swirling pan, about 6 minutes. remove pan from heat. add cream, then butter and salt. the mixture will bubble. stir vigorously until smooth. can be made 1 day ahead – cover and chill. to rewarm, place on medium-low heat until just pourable.

3. make the filling: whisk brown sugar and cornstarch in a bowl to blend. melt butter in a large nonstick skillet over medium heat. add apple pieces and saute until almost tender, about 10 minutes. add brown sugar mixture stir until sugar dissolves, then add vanilla, whiskey (optional) and cinnamon. simmer until juices are bubbling and slightly thickened, about 5 minutes. remove from heat and cool completely.

4. make the crumb topping: blend flour, brown sugar and salt in a food processor. add pecans (optional) and blend until coarsely chopped. add butter and process just until small moist clumps form. can be made 1 day ahead – cover and chill.

5. assemble the tart: preheat the oven to 375F. place the tart crust on a baking sheet (in case filling bubbles over during baking). pour caramel sauce on crust and spread to cover. spoon the apple filling down over the caramel sauce and top with the crumb topping. bake until apple filling is bubbling and topping is crisp and golden, 25 to 30 minutes. cool 5 minutes, then carefully loosen crust from sides of pan with a small sharp knife and remove the pan sides. cool 10 minutes more before cutting and serving.

6. make the ice cream: whisk egg yolks to blend in medium metal bowl. pour 1 cup cream into another medium bowl set fine strainer over bowl with cream. whisk milk, sugar, pinch of salt, and 1/2 cup cream in heavy medium saucepan bring to simmer, stirring until sugar dissolves. gradually whisk hot milk mixture into egg yolks. return mixture to same saucepan and stir constantly over medium-low heat until custard thickens slightly and instant-read thermometer reads 160F-170F, about 5 minutes.

7. pour custard through strainer set on bowl over cream. whisk mixture to blend mix in whiskey (optional), vanilla and cinnamon. chill custard until cold, about 2 hours. process custard in ice cream maker according to the manufacturer’s directions. transfer ice cream to container cover and freeze until firm, at least 4 hours or overnight.

Apple Tart with Cinnamon Ice Cream ▶

Rum, whipping cream, and raisins add depth of flavor to layered apple tarts in simple pastry. Christophe Lidy makes his own cinnamon ice cream rich vanilla could also be used.


  • Cinnamon Ice Cream
  • Egg Yolks - 12
  • Milk - 3 cups
  • Vanilla Bean - 1/2
  • Sugar - 1-1/2 cups
  • Cinnamon Sticks - 3
  • Cinnamon - 1 tablespoon, ground
  • Nutmeg - 1/4 teaspoon, ground
  • Pastry Shell
  • Unsalted Butter - 1 cup (2 sticks), at room temperature
  • Confectioner’s Sugar - 1/2 cup, sifted
  • Egg - 1
  • Egg Yolk - 1
  • All-Purpose Flour - 1 cup
  • Filling
  • Raisins - 1/4 cup
  • Apples - 4
  • Lemon - 1
  • Rum - 2 tablespoons
  • Eggs - 4
  • Heavy (Whipping) Cream - 1 cup
  • Sugar - 1 cup
  • Confectioner’s Sugar - 2 tablespoons
  • Cinnamon - 1 teaspoon


To make the ice cream: Whip the egg yolks in a deep bowl until they are light yellow and frothy. In a heavy saucepan over medium heat, combine the milk and sugar. Split the vanilla bean and scrape the little seeds into the milk mixture. Add the cinnamon sticks, cinnamon, and nutmeg, increase the heat to medium-high, and let the mixture come just to a boil (scald). Slowly whisk one cup of the hot mixture into the egg yolks. Whisking constantly, pour the egg mixture into the remaining milk mixture. Place in the top of a double boiler and cook slowly until the mixture coats a spoon. Remove from heat, place in a bowl of ice cubes, and let chill. Stir in the heavy cream. Let the mixture cool. When cool, strain through a fine-meshed sieve, place in a ice cream machine, and proceed to freeze according to instructions for the machine. Store in the freezer.

To make the pastry shell: Combine the butter and confectioner’s sugar in the bowl of an electric mixer. Cream together, then add the egg and egg yolk and beat until mixed. Add the flour and beat to mix. Form the dough into 2 equal balls. Wrap and chill 1 ball of dough for 2 hours freeze the second ball of dough for later use.
Roll out the chilled ball of dough on a well-floured work surface. Roll up the circle of dough onto the rolling pin, then unroll it across a pie pan. Press the dough into the pan, being careful not to stretch it. Trim and flute the top edge.

To make the filling: Place the raisins in the warm water and let stand 10 minutes to plump them up. Peel the apples and slice them thin in a mandolin or other slicer. Put them in a large bowl and squeeze the lemon over the slices to keep them from turning brown. Drain the raisins and toss with the rum in a small bowl. Add the raisins to the apple slices and toss together.
In a medium bowl, whisk together the eggs, cream, and sugar. Pour the mixture over the apples and raisins. In a small bowl, mix together 2 tablespoons confectioner’s sugar and 1 teaspoon of cinnamon, and reserve.

Preheat the oven to 300 F. Pile the apple mixture into the pastry shell. Bake for 45 minutes, or until the apples are soft and the pastry is golden. Remove and sprinkle with the reserved sugar-cinnamon mixture. Let cool slightly.

How to make Paleo Apple Cinnamon Ice Cream:

To make this paleo apple cinnamon ice cream:


I mean just LOOK at how creamy that is! You totally don’t have to add the sautéed apples in, you could just eat it/serve it like this if you like it soft serve – but I prefer to let it chill so it is scoopable!

YUM, right?! Here are some commonly asked questions I get when making dairy free ice cream..

A delicious ice cream with gorgeous fall flavors of cinnamon and apples


Apple Swirl

  • 2 Granny Smith apples, small diced
  • 1/2 cup water
  • 1 Tbsp. corn starch
  • 1 tsp. good quality cinnamon
  • 1/2 cup brown sugar
  • pinch of salt
  • 1 Tbsp. butter

Vanilla Ice Cream

  • 1 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 2 Tbsp. vanilla spiced sugar (or one vanilla bean scraped mixed with 2 Tbsp. sugar)
  • 6 large egg yolks
  • 1/2 cup sugar


  1. In a heavy bottom pot add the milk, 1 cup cream and the 2 Tbsp. of vanilla spiced sugar. Cook until bubbles form around the edge about 5 min.
  2. Meanwhile whisk the egg yolks with the remaining sugar and 1/2 cup cream. Remove the milk from the burner and whisk in about 1/2 cup of the hot mixture into the egg mixture. Slowly pour the egg mixture into the hot milk mixture while whisking. Return the pot to a medium heat and stir with a wooden spoon. Do not let the mixture boil. Stir constantly until it is thick enough to coat the back of a spoon, about 4-6 min. Strain through a fine mesh sieve into a bowl. Discard vanilla bean if using.
  3. Place the bowl in a larger bowl filled with ice. Stir occasionally until cool. Cover with plastic wrap directly on the top to prevent a skin. Refrigerate 3-24 hours.
  4. While the custard chills make the apples. Place the apples in a heavy bottomed pot. Mix the water and cornstarch together and add to the pot along with the brown sugar, cornstarch and salt. Slowly simmer the apples until tender stirring very often for about 20 min. The mixture should be thick and gooey with chunks of apples still not a sauce. Let cool. Mash apples slightly if desired. Let cool completely in the fridge.
  5. Pour the mixture into an ice cream maker and follow manufacturer's directions. Layer the apples and ice cream in a container. I did a total of 4 layers. Freeze until firm, at least 3 hours.

Welcome to Day 3 of Ice Cream Week 2014! This year the event is hosted by Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to treat you to tons of amazing ice cream recipes. Ice Cream Week is shaping up to be the best week ever!

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing andQuarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Here&rsquos what is up for grabs, One Winner Takes All:

1 Cuisinart Ice Cream Machine in White
One Cake Boss Mechanical Ice Cream Scoop with Red Silicone grips
One Cake Boss 4Pc Ice Cream Bowl Set, Icing Pattern
One Anolon Advanced Bronze 2 Qt Covered Straining Saucepan with Pour Spout
One Microplane Herb and Salad Chopper
One Microplane Premium Classic Grater in White
One WUSTHOF CLASSIC 9-inch Double Serrated Bread Knife
One Copy of the Cookbook Making Artisan Gelato by Torrance Kopfer
One Copy of the Cookbook Everything Goes with Ice Cream by Koralee Teichroeb
One Copy of the Cookbook Vegan Scoop by Wheeler del Torro
One Copy of the Cookbook The Great Vegan Bean Book by Kathy Hester
One Copy of the Cookbook Eat More Dessert by Jenny Kellar
One Copy of the Cookbook The Perfect Scoop by David Lebovitz
One Copy of the Cookbook Scoop Adventures by Lindsay Clendaniel

Here are all the delicious ice creams for today. Come and see them all!!

    by Cravings of a Lunatic by The Girl in the Little Red Kitchen
  • Peach Pit Swirl Ice Cream by Scoop Adventures by The Redhead Baker by Cookistry by Life Tastes Good
  • Pistachio-Cherry No Churn Ice Cream by The Life and Loves of Grumpy&rsquos Honeybunch by Renee&rsquos Kitchen Adventures by Crumb by Love and Confections by Farm Fresh Feasts by Noshing with the Nolands by Gluten Free Crumbley by The Spiffy Cookie by Wishes and Dishes by Mind Over Batter by The Gunny Sack
  • White Peach Ice Cream with Bourbon Caramel by Quarter Life (Crisis) Cuisine from Yours and Mine are Ours

Here are some of my delicious ice creams from the past, hope you enjoy them!!

This one is amazing and is from our guest blogger and author of Scoop Adventures. I was lucky enough to review her ice cream cookbook and made this amazing Le&rsquoLemon Berry Ice Cream. You have a chance to win her gorgeous cookbook in our giveaway!!

My daughter&rsquos favorite ice cream, Mint Chocolate Chip. I have revamped this recipe into something else that you will see later this week!!

You can&rsquot get much more decadent than Chocolate Ice Cream Pecan Balls with Salted Caramel Sauce. Loved everything about this ice cream dessert!!

This is one of my favorite ice cream when it is made with a really good quality cinnamon. I have made Cinnamon Ice Cream many times to rave reviews!!

Special Guest for the Week is Lindsay Clendaniel of the blog, Scoop Adventures. We&rsquore very excited to have her join us. Lindsay is the author of Scoop Adventures which is chock full of ice cream goodness.

Easy Keto Apple Tart – Low Carb & Gluten Free

Growing up in New England, apples in the fall were a big deal. I&rsquove ranted here about how apples don&rsquot get a fair shake on blogs, mostly because people get excited about pumpkin season far too early in my opinion.

Pumpkin flavored everything works for me too &ndash but there&rsquos still plenty of time for that in the next two months!

So this week I&rsquom focused on apples. .

The low carb cinnamon apple crumb cake I recently posted was great, but if you&rsquore not a cake fan then this easy keto apple tart may be more your style.

Mr. Hungry has always been more of a pie guy, and his comment yesterday when I had him try this was &ldquoyou&rsquove really outdone yourself, this might be one of your best desserts yet!&rdquo That&rsquos high praise from him, since he&rsquos a lover of sugar in all the things and therefore hard to impress with low carb dessert recipes!

Even Hungry Jr. asked for a piece of this keto apple tart for breakfast this morning &ndash and for a kid who prefers savory over sweet, that&rsquos a pretty big deal.

So it&rsquos unanimous in the Hungry household &ndash this easy rustic apple tart is AWESOME. And mind you, I made this with refrigerated apples shipped to Belize! If you have access to fresh apples where you are then this tart will be even better.

I made this keto apple tart in a 10&Prime springform pan, which made it super easy to pop out and serve. Because you press in the crust, there is no tedious rolling out of dough &ndash which btw is the number one reason that I don&rsquot have more pie recipes on IBIH. I HATE rolling out pie crust. Like LOATHE it. For real.

This is a very easy and forgiving recipe, but I would say for best results you should take the time to slice the apples thin so that they will lay nice and flat. If you&rsquore making this for company, you can spread them in a pretty pattern if you wish.

I started to&hellip and then lost patience about 30 seconds in and just threw on the rest. ?

I wasn&rsquot planning on the sweetener/cinnamon sprinkled on top when I started out &ndash but it made the photos look pretty, and once I tasted it I was glad I did. The slight crunch in texture and the punch of extra sweetness and cinnamon gave this keto apple tart a toasty snickerdoodle vibe that we all loved.

It also camouflages the fact that I got lazy and threw the last of the apples on, so there&rsquos that ha ha! #protips

Whether you take the extra time to make it pretty or not, nobody will care once they taste it!

French Apple Tart Recipe & Video

This classic French Apple Tart (Tarte aux Pommes) gives you a double dose of apples. It begins with a pre baked Sweet Pastry Crust ( P a te Sucre e) which has a wonderfully crisp texture and a sweet buttery flavor. Next, comes a layer of lightly sweetened apple sauce that is topped with artfully arranged apples slices. You will notice that the edges of the apples are beautifully caramelized and this is done by placing the baked tart briefly under the broiler (you can also use a handheld propane torch). The finishing touch is to glaze the apples with apricot preserves to give them an attractive sheen with the added bonus of keeping the apples wonderfully moist. I like to serve this French Apple Tart warm with vanilla ice cream or a dollop of softly whipped cream or creme fraiche.

Have ready an 8 - 9 inch (20 - 23 cm) tart pan with removable bottom. On a lightly floured surface, roll the pastry into an 12 - 13 inch (30 - 33 cm) circle. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards to get uniform thickness).

When the pastry is the desired size, lightly roll the pastry around your rolling pin, dusting off any excess flour as you roll. Unroll over the top of your tart pan. Never pull your pastry or you will get shrinkage (shrinkage is caused by too much pulling of the pastry when placing it in the pan). Gently press the pastry onto the bottom and up the sides of the pan. Roll your rolling pin over top of pan to get rid of excess pastry. Prick bottom of pastry with the tines of a fork (this will prevent the pastry from puffing up as it bakes). Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten.

Preheat your oven to 400 degrees F (200 degrees C). Line the chilled unbaked pastry shell with parchment paper or foil. Fill tart pan with pie weights, rice, or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface. Bake crust for about 20 minutes or until crust is golden brown around the edges. Remove from oven and remove the parchment paper and weights. Reduce oven temperature to 350 degrees F (180 degrees C) and place the crust back into the oven for about 3-5 minutes or until the crust is dry to the touch.

Apricot Glaze: In a small saucepan heat the apricot preserves just until boiling. Remove from heat and strain to get get rid of lumps. Add the Grand Marnier or water. With a pastry brush, brush the glaze over the bottom and sides of the pastry shell. (This seals the crust and prevents it from getting soggy.)

For Apple Tart: Spoon the applesauce into the cooled pre-baked tart shell.

Peel, core, and cut the apples into 1/4 inch (1/2 cm) slices. Melt the butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons (25 - 50 grams) sugar (depending on tartness of apples) and ground cinnamon. Add the apples and saute until they just begin to soften (approximately 3-5 minutes). Remove from heat and let cool slightly.

Arrange the apple slices in concentric circles over the applesauce, and brush with about 1 tablespoon (12 grams) melted butter. Place the tart pan on a larger baking sheet and bake the tart for 25 - 30 minutes or until the apples are soft but not mushy.

If desired, dust the top of the tart with powdered sugar, cover the edges of tart with foil, and place under a preheated broiler, about 4 inches (10 cm) from the heat, until the edges of the apples are golden brown and crisp. Watch carefully. Once the tart has cooled lightly glaze the apple slices with warm apricot glaze.

Serve the tart warm or at room temperature with softly whipped cream or vanilla ice cream.

1 1/2 cups (195 grams) all purpose flour

1/4 cup (50 grams) granulated white sugar

1/2 cup (113 grams) unsalted butter , at room temperature

1 large egg, at room temperature

Apricot Glaze:

1/2 cup (120 ml) (150 grams) apricot preserves

1 tablespoon Water or Grand Marnier, Cognac, Calvados, or Rum

1 1/4 cups (300 ml) (300 grams) lightly sweetened applesauce (homemade or store bought)

1 1/2 pounds (675 grams) firm textured apples (about 3 medium-sized apples) (Granny Smith, Honey Crisp, Braeburn, Golden Delicious, Jonathan, etc.)

2-4 tablespoons (25-50 grams) granulated white sugar (depending on sweetness of your apples)

Apple Tart

True story: I lost a lot of sleep over this recipe. I tossed and turned trying to figure out how to make a gorgeous but easy apple tart that's worthy of your Thanksgiving table. After rounds and round of testing, and with the help of many people on our team, I finally did it. Here's what makes *THIS* recipe super special:

You don't need to roll out the crust.

And you don't need to chill it either! Inspired by the good 'old graham cracker crust, it's a simple stir-and-press mixture that uses a lot of melted butter. Only instead of graham crackers, you use all-purpose flour. The results are way more delicate and not as sweet as a shortbread shell.

Everything bakes together.

In a classic French recipe, you're supposed to cook down an apple compote to go on top of the crust and under the spiral of apples. Not here. We skipped the sauce completely and macerated the slices in brown sugar, lemon juice, cinnamon, and vanilla to make sure they got nice and jammy in the oven.

That mesmerizing design is super easy.

I swear! All you need to do is stack a dozen or so slices together tightly, then place them over the crust cut side-down, shingled slightly. If the thought still makes your brain hurt, you don't need to do anything fancy. You can just scatter them on top.

Have you made this recipe? Let us know how you liked it in the comments below.

Editor's Note: This recipe was modified slightly on August 31, 2020.

Recipe Summary

  • 1 cup white sugar
  • 1 ½ cups half-and-half cream
  • 2 eggs, beaten
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon

In a saucepan over medium-low heat, stir together the sugar and half-and-half. When the mixture begins to simmer, remove from heat, and whisk half of the mixture into the eggs. Whisk quickly so that the eggs do not scramble. Pour the egg mixture back into the saucepan, and stir in the heavy cream. Continue cooking over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and whisk in vanilla and cinnamon. Set aside to cool.

Pour cooled mixture into an ice cream maker, and freeze according to the manufacturer's instructions.

Recipe Summary

  • 1 tablespoon all-purpose flour, plus more for work surface
  • 1/2 recipe Quick Basic Pizza Dough, or 1 pound store-bought pizza dough, thawed if frozen
  • 1/2 cup unsalted butter (1 stick), room temperature, cut into pieces
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons light-brown sugar
  • 1/4 teaspoon coarse salt
  • 1/4 plus 1/8 teaspoon ground cinnamon
  • 2 Granny Smith apples, peeled, cored, and very thinly sliced
  • 1 large egg yolk
  • 1 teaspoon granulated sugar
  • Ice cream (optional), for serving

On a floured work surface, roll dough to a 6-by-14-inch rectangle. Dot upper two-thirds of dough with butter and fold dough in thirds, like a letter, starting with the unbuttered portion. Roll dough to a 6-by-14-inch rectangle refrigerate on a baking sheet until firm, 1 hour (or up to 1 day). Cut dough crosswise into 4 equal rectangles. Place dough on sheet lined with parchment.

Preheat oven to 375 degrees. In a large bowl, gently toss together lemon juice, flour, brown sugar, salt, 1/4 teaspoon cinnamon, and apples. Leaving a 1/2-inch border, arrange apples over dough, overlapping slightly.

In a small bowl, combine egg yolk with 1 teaspoon water. In another small bowl, combine granulated sugar and 1/8 teaspoon cinnamon. Brush edges of dough with egg wash and sprinkle them with cinnamon-sugar mixture. Bake until crust is golden brown and apples are soft, 30 to 35 minutes. Serve warm, topped with ice cream if desired.