Free Form Apple Tart

Free Form Apple Tart

Featuring some of our favorite harvest flavors, this Apple Tart does double duty as a rich fall dessert or a decadent weekend breakfast for guests. Just fill the tender, flaky crust with apples, pecans, and other sweet ingredients. Or try it with your favorite fruit to truly make it your own.


For crust:

2 cups CB Old Country Store® Buttermilk Baking & Pancake Mix plus extra for kneading

6 tablespoons cold butter, cut into 1/2” cubes

Ice cold water

Streusel topping:

1/4 cup CB Old Country Store® Buttermilk Baking and Pancake Mix

2 tablespoons brown sugar

1/4 cup chopped pecans

1 tablespoon butter

Tart filling:

1 cup apple butter

2 cups apples, peeled and chopped


1. Preheat oven to 375°F.

2. Pulse the CB Old Country Store® Buttermilk Baking and Pancake Mix and butter in a food processor until it is pea sized crumbles.

3. Slowly add ice water a teaspoon at a time, pulsing between each addition, until the dough forms a ball.

4. Press the dough into an 8” disc between two pieces of plastic wrap and chill for at least 1 hour.

5. In a small bowl mix together the streusel ingredients to form a crumbly texture, set aside.

6. Roll out the chilled dough on a floured surface to about 11” round.

7. Carefully transfer the dough onto a parchment lined cookie sheet.

8. Working quickly so the dough stays cold, spread the apple butter over the dough, leaving a 2” edge all around.

9. Arrange the apples over the apple butter and top with the streusel.

10. Fold up the edges around the apples in a free form shape, crimping here and there as you go.

11. Bake for 40-50 minutes or until the fruit is bubbly and the streusel is golden brown.

Tip: You can use other fruits in this tart such as plums, apricots, pears, and cherries.