Description

This Apple Tart with Soft-Pretzel Crust combines the chewy, salty texture of a classic pretzel base with the sweet, tender flavors of thinly sliced apples. The pretzel dough is carefully treated with a food-grade lye solution to achieve its signature crust, then baked with a beautiful arrangement of apples and a sprinkle of pearl sugar for a delightful dessert or snack.

Ingredients

Scale

Pretzel Tart Dough

3½ cups (422g) bread flour
2 tablespoons (25g) granulated sugar
1 teaspoon instant yeast
1 teaspoon fine sea salt
¾ cup (170g) warm water (about 95°F)
2½ tablespoons (35g) unsalted butter, at room temperature

Lye Solution

¼ ounce food-grade lye
¾ cup (170g) boiling water
½ cup (113g) cold water

Assembly

2 apples (such as Honeycrisp, Gala or Fuji), core removed and thinly sliced
2 tablespoons (56g) unsalted butter, melted
⅓ cup (66g) granulated sugar
Pearl sugar, as needed for finishing

Instructions

Make the Dough: In the bowl of an electric mixer fitted with the dough hook attachment, combine the bread flour, granulated sugar, instant yeast, fine sea salt, warm water, and unsalted butter on low speed. Mix for 3 minutes to incorporate, then increase to medium speed and continue mixing for 4 more minutes until the dough is smooth and elastic.
First Rise: Transfer the dough to a lightly greased bowl, cover it tightly with plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Lye Solution: Wearing appropriate safety precautions, pour the food-grade lye into a medium metal bowl without direct contact. Slowly pour the boiling water over the lye and stir with a metal spoon until dissolved. Then stir in the cold water. Label the bowl clearly to avoid confusion; set aside for use in the next step.
Shape the Tart: Once the dough has risen, line a baking sheet with parchment paper. Lightly flour a work surface and roll the dough out into a 12-inch circle. Carefully transfer the dough to the prepared baking sheet. Cover and let rise for 20 minutes.
Apply Lye Solution: Preheat the oven to 425°F (220°C). Wearing protective gloves, gently brush the entire surface of the dough with the lye solution four times to create the signature pretzel crust.
Arrange Apples: Evenly fan out the thinly sliced apples across the dough, overlapping the slices as necessary. Leave a 1-inch border of exposed dough around the edges.
Add Butter and Sugar: Drizzle the melted unsalted butter evenly over the apple slices. Sprinkle the granulated sugar uniformly on top, and scatter pearl sugar around the exposed dough border for a beautiful finish.
Bake the Tart: Place the tart in the preheated oven and bake for 20 to 25 minutes, or until the pretzel crust is deeply golden and the apples are tender.
Cool and Serve: Remove from the oven and allow the tart to cool for at least 20 minutes before slicing and serving to allow the flavors and texture to set.

Notes

Handle food-grade lye with extreme care, using gloves and eye protection, as it is caustic and dangerous if mishandled.
If food-grade lye is not available, a baking soda water bath can be used as an alternative, though the crust will be less authentically pretzel-like.
This tart is best enjoyed the same day but can be stored wrapped at room temperature for up to 2 days.
Any firm, crisp apple variety works well; Honeycrisp, Gala, and Fuji are recommended for their sweetness and texture.
Make sure the dough is well risen after the first proof and second rest to ensure a tender crumb.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: apple tart, pretzel crust, soft pretzel, lye crust, fruit tart, baking dessert, homemade tart, pretzel dough, apple dessert