If you’re a fan of both apple tarts and soft pretzels, then this recipe is the perfect fusion of the two! Imagine the crispy, chewy, salty-sweet pretzel crust paired with the tender, spiced apples—this Apple Tart with Soft-Pretzel Crust is bound to be a crowd-pleaser. Whether it’s for a family gathering, a holiday dessert, or a weekend treat, this unique twist on the classic apple tart is sure to leave a lasting impression.
In this guide, we’ll walk you through every step of this amazing recipe—from creating the soft-pretzel crust to assembling and baking the tart. We’ll also explore some delicious variations, serving suggestions, and even tips on storing and reheating the tart. Ready to dive into a scrumptious new dessert? Let’s get started!
What Is an Apple Tart with Soft-Pretzel Crust?
An apple tart with soft-pretzel crust is a creative, innovative dessert that takes the best of both worlds: the comforting sweetness of a traditional apple tart and the unique salty-sweet flavor of a soft pretzel. It features a chewy pretzel crust instead of the usual buttery tart crust, and the apples are spiced to perfection to complement the dough’s flavor.
The Secret Behind the Soft-Pretzel Crust
The magic of this apple tart lies in its crust. Instead of using a regular tart dough, we craft a soft-pretzel crust that’s rich, chewy, and slightly salty. This special crust is first made with a yeast dough, then boiled in a baking soda solution—just like traditional soft pretzels. This step adds that authentic pretzel taste and texture, giving your tart a surprising twist and elevating the flavors of the apples.
The salty pretzel crust also offers an incredible contrast to the sweet apples, resulting in a balanced flavor that will make your taste buds sing!
Origin of the Recipe
The inspiration for this apple tart with soft-pretzel crust comes from a desire to combine two of the best-loved flavors in the world—sweet and salty. Apple tarts are a classic dessert that’s been around for centuries, originating in Europe. The addition of pretzel dough is a modern twist inspired by the popularity of soft pretzels, especially in American and German cuisine.
Soft pretzels have a long-standing history, particularly in German culture, where they are a staple snack. The combination of pretzel dough with a sweet filling like apples is a delightful, bold experiment that marries both comfort and creativity. This tart brings together the nostalgia of a traditional apple dessert and the irresistible appeal of a soft pretzel!
Ingredients with Quantities
For the Soft-Pretzel Crust:
- 1 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 3/4 cup warm water (110°F)
- 2 tablespoons melted butter
- 6 cups water (for boiling)
- 1/4 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt for sprinkling
Apple Filling:
- 6-7 medium apples (Honeycrisp, Granny Smith, or a mix of both)
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 2 tablespoons butter, cubed
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Glaze (optional):
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Step-by-Step Directions and Preparation Method
Making the Pretzel Crust:
- Activate the yeast:
In a large mixing bowl, combine warm water, brown sugar, and active dry yeast. Stir gently and let the mixture sit for 5 minutes until it becomes foamy. - Make the dough:
Add the flour, salt, and melted butter to the yeast mixture. Stir until the mixture forms a soft dough. - Knead the dough:
Turn the dough onto a floured surface and knead for about 5-6 minutes until it becomes smooth and elastic. - First rise:
Place the dough in a greased bowl, cover it with a clean cloth, and let it rise for about 1 hour or until it doubles in size. - Prepare for boiling:
In a large pot, bring 6 cups of water to a boil and add the baking soda. This boiling step is what gives the pretzel crust its distinctive flavor. - Shape the dough:
Once the dough has risen, roll it out into a 12-inch circle. Carefully transfer it to a greased 10-inch tart pan and press it up the sides. - Boil the crust:
Carefully lower the tart pan into the boiling water for 30 seconds. This step is essential to getting that authentic pretzel taste and texture. - Prepare for baking:
After boiling, remove the tart pan from the water and drain it. Brush the crust with the beaten egg wash and sprinkle with coarse sea salt.
Preparing the Apple Filling:
- Prep the apples:
Peel, core, and slice the apples into thin wedges (about 1/4 inch thick). - Mix the filling:
In a large bowl, combine the apple slices with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, cardamom, lemon juice, and vanilla extract. Toss everything together until the apples are well coated. - Let the apples macerate:
Let the apple mixture sit for about 15 minutes to allow the juices to release.
Assembling and Baking the Tart:
- Preheat the oven:
Set your oven to 375°F (190°C). - Fill the crust:
Arrange the spiced apple mixture in the prepared pretzel crust. Overlap the apple slices in circular layers for an attractive presentation. Dot the top with cubed butter. - Bake the tart:
Bake for 45-50 minutes or until the crust is golden brown and the apples are tender. - Cool:
Allow the tart to cool for at least 20 minutes before serving. This will help set the filling and make slicing easier. - Glaze the tart (optional):
For an extra touch of sweetness, whisk together powdered sugar, milk or cream, and vanilla extract. Drizzle the glaze over the cooled tart.
Tips for Success
Pretzel Crust Tips:
- Boiling is crucial: Don’t skip the boiling step—it’s what gives the crust its authentic pretzel flavor and texture.
- Work quickly: Be careful when boiling the dough; it needs to stay intact.
- Perfect golden crust: The crust should be golden brown and slightly chewy. It’s okay if it’s not crispy all the way through.
Apple Tips:
- Apple variety matters: Use a mix of apple varieties to create a more complex and flavorful filling.
- Don’t skip maceration: Letting the apple mixture sit helps prevent a soggy bottom and enhances flavor.
- Presentation: Arrange the apples in overlapping patterns for a beautiful, spiral effect.
Assembly Tips:
- Pre-bake for crispier crust: If you prefer a crispier bottom, bake the pretzel crust for 10 minutes before filling.
- Cover edges: If the edges brown too quickly, cover them with foil to prevent burning.
- Cool completely: For clean, neat slices, let the tart cool completely before cutting.
Variations to Try
Sweet & Salty Pretzel Tart:
- Add 1/4 cup chopped pretzels to the apple filling for an extra crunch.
- Before baking, sprinkle extra coarse salt on top for a saltier kick.
Caramel Pretzel Apple Tart:
- Drizzle caramel sauce over the baked tart instead of the glaze for a rich, buttery flavor.
- You can even stir in 1/4 cup caramel bits with the apples to enhance the caramel flavor.
Spiced Apple Pretzel Tart:
- Add 1/4 teaspoon ground ginger and a pinch of ground cloves to the spice mix.
- Add 1 tablespoon crystallized ginger to the apple filling for an additional kick.
Frequently Asked Questions (FAQs) About Apple Tart with Soft-Pretzel Crust
Can I make this tart ahead of time?
Yes! The pretzel crust can be made up to a day in advance, and the apple filling can be prepped up to 4 hours ahead. Just assemble and bake on the day you plan to serve it.
What can I serve with this tart?
This apple tart pairs wonderfully with vanilla ice cream, a drizzle of caramel sauce, or even sharp cheddar cheese for a savory contrast.
How do I store leftovers?
Store any leftover tart in the refrigerator for up to 5 days. You can also store it at room temperature for up to 2 days, but the crust will stay freshest when refrigerated.
Can I freeze Apple Pretzel Tart?
While it’s best served fresh, you can freeze the tart for up to 2 months. To reheat, bake it in a 300°F oven for about 15 minutes to restore its texture.
Conclusion: Apple Pretzel Tart
This Apple Tart with Soft-Pretzel Crust combines the best of sweet and salty, providing a dessert experience unlike any other. The chewy, slightly salty pretzel crust paired with the spiced, tender apples is a match made in dessert heaven. With its unique flavor and impressive presentation, it’s sure to wow your guests every time. Plus, with easy-to-follow steps and plenty of room for customization, you’ll enjoy making—and eating—this tart. So go ahead and give it a try, and don’t forget to share it with friends and family for a truly special treat!
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Apple Tart with Soft-Pretzel Crust Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An apple tart with soft-pretzel crust is a creative, innovative dessert that takes the best of both worlds: the comforting sweetness of a traditional apple tart and the unique salty-sweet flavor of a soft pretzel. It features a chewy pretzel crust instead of the usual buttery tart crust, and the apples are spiced to perfection to complement the dough’s flavor.
Ingredients
For the Soft-Pretzel Crust:
- 1 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 1 teaspoon salt
- 1 tablespoon brown sugar
- 3/4 cup warm water (110°F)
- 2 tablespoons melted butter
- 6 cups water (for boiling)
- 1/4 cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt for sprinkling
For the Apple Filling:
- 6–7 medium apples (Honeycrisp, Granny Smith, or mix)
- 1/3 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cardamom
- 2 tablespoons butter, cubed
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
For the Glaze (optional):
- 1/2 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions
Making the Pretzel Crust:
- Activate yeast: In a large bowl, combine warm water, brown sugar, and yeast. Let sit for 5 minutes until foamy.
- Make dough: Add flour, salt, and melted butter to the yeast mixture. Mix until a soft dough forms.
- Knead: Turn onto floured surface and knead for 5-6 minutes until smooth and elastic.
- First rise: Place in greased bowl, cover, and let rise for 1 hour until doubled.
- Prepare for boiling: Bring 6 cups water and baking soda to a boil in a large pot.
- Shape: Roll dough into a 12-inch circle. Transfer to a greased 10-inch tart pan, pressing up the sides.
- Boil the crust: Carefully lower the entire tart pan into the boiling water for 30 seconds (this gives the pretzel flavor and texture).
- Prepare for baking: Remove, drain, brush with egg wash, and sprinkle with coarse salt.
Preparing the Apple Filling:
- Prep apples: Peel, core, and slice apples into thin wedges (about 1/4 inch thick).
- Mix filling: In a large bowl, toss apple slices with both sugars, flour, cinnamon, nutmeg, cardamom, lemon juice, and vanilla.
- Let macerate: Allow mixture to sit for 15 minutes to draw out juices.
Assembly and Baking:
- Preheat oven: Heat to 375°F (190°C).
- Fill tart: Arrange apple mixture in the pretzel crust in overlapping circles. Dot with butter cubes.
- Bake: Bake for 45-50 minutes until crust is golden brown and apples are tender.
- Cool: Let cool for at least 20 minutes before serving.
- Glaze (optional): Whisk together powdered sugar, milk, and vanilla. Drizzle over cooled tart.
Notes
This apple tart combines the sweet warmth of spiced apples with the salty, chewy goodness of a soft pretzel crust—perfect for those who love a sweet-and-salty twist. Serve warm with whipped cream or a drizzle of caramel sauce for an unforgettable dessert.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 4g
- Cholesterol: Moderate
Keywords: Apple Tart with Soft-Pretzel Crust
