Rye Berry and Apple Tart

Name: Rye Berry and Apple Tart
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Nordic
Ingredients: 1⅛ cup (125 g) Rye flour, whole grain; ½ cup (60 g) All-purpose flour; 6 oz (170 g) Unsalted butter, cold, cut into 1/2-inch cubes; ¼ tsp (1½ g) Fine sea salt; 1 Large egg yolk, cold; 3 to 5 tbsp (45 to 75 ml) Ice water, as needed; 1 cup cooked, drained (150 g) Rye berries, cooked, well drained; 4 (680 g) Medium apples, peeled, cored, sliced 1/4 inch thick; 3 tbsp (60 ml) Honey; 2 tbsp (25 g) Light brown sugar; ½ tsp (1 g) Ground cinnamon; 1 tbsp (15 ml) Fresh lemon juice; ½ tsp (1 g) Lemon zest; ¼ tsp (½ g) Ground cardamom (optional); 1 Large egg, for egg wash; 1 tbsp (15 ml) Water, for egg wash; 2 tbsp (40 ml) Honey, for brushing crust

From the MyKitchenBank Kitchen

A Nordic-inspired tart featuring a nutty, wholesome rye flour crust filled with tender apples and chewy rye berries, bound together with honey and warm spices. This rustic dessert celebrates the earthy flavors of whole grains with just enough sweetness to balance the complex grain nuttiness.

Prep: 35 min
Cook: 40 min
Wait: 1 hr 20 min
Total: 2 hr 35 min
Makes: One 9-inch tart (8 slices)

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Ingredients

8 servings

For the rye crust
1⅛ cup (125 g) Rye flour, whole grain
½ cup (60 g) All-purpose flour
6 oz (170 g) Unsalted butter, cold, cut into 1/2-inch cubes
¼ tsp (1.5 g) Fine sea salt
1 Large egg yolk, cold
3 to 5 tbsp (45 to 75 ml) Ice water, as needed
For the filling
1 cup cooked, drained (150 g) Rye berries, cooked, well drained
4 (680 g) Medium apples, peeled, cored, sliced 1/4 inch thick
3 tbsp (60 ml) Honey
2 tbsp (25 g) Light brown sugar
½ tsp (1 g) Ground cinnamon
1 tbsp (15 ml) Fresh lemon juice
½ tsp (1 g) Lemon zest
¼ tsp (0.5 g) Ground cardamom (optional)
For finishing
1 Large egg, for egg wash
1 tbsp (15 ml) Water, for egg wash
2 tbsp (40 ml) Honey, for brushing crust

Equipment (7)

9-inch (23 cm) tart pan with removable bottom
Mixing bowls (at least 2)
Whisk
Pastry cutter or two knives for cutting in butter
Rolling pin
Parchment paper
Wire cooling rack

Steps

Before you start

Cook 1 cup rye berries 1 hour ahead if not pre-cooked: cover with 3 cups water, bring to a boil, reduce to a simmer for 45-50 minutes until just tender, then drain and cool completely
Chill all crust ingredients (butter, bowl, measuring cups, water) for at least 30 minutes before starting
Preheat oven to 375°F (190°C) when you begin assembling the tart, about 15 minutes before baking

1
Make the rye crust
- In a bowl, whisk together rye flour, all-purpose flour, and salt.
- Add cold butter cubes and work them in using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized bits of butter still visible.
- In a small cup, lightly beat the cold egg yolk and add it to the mixture along with 3 tablespoons ice water.
- Mix gently with a fork just until the dough comes together; add more ice water 1 teaspoon at a time if it's too dry.
- Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
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Ready when: Dough comes together when pressed; no dry flour remains
Tip: Keep all ingredients very cold, especially the butter and water. A warm dough will be tough and won't yield a flaky crust.
2
Prepare the filling
- In a bowl, toss the sliced apples with lemon juice and lemon zest immediately to prevent browning.
- Add the honey, brown sugar, cinnamon, and cardamom (if using), then gently fold in the well-drained rye berries.
- Let sit for 5 minutes to allow flavors to meld and apples to release a bit of juice.
- You can prepare this while the crust chills.
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Ready when: Apples are coated evenly with honey and spices
Tip: Make sure the rye berries are completely drained before folding them in, or the filling will be watery and soggy.
3
Preheat oven and line panOven 375°F / 190°C
- Position a rack in the middle of the oven and preheat to 375°F (190°C).
- On a sheet of parchment paper, roll the chilled dough into an 11-inch (28 cm) round about 1/8 inch thick.
- Transfer it to the 9-inch (23 cm) tart pan with removable bottom, pressing gently into the corners and up the sides.
- Trim any overhang level with the pan rim with a knife.
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Ready when: Dough is evenly fitted in pan with no cracks or thin spots
Tip: If the dough becomes too warm and sticky while rolling, chill it on the parchment for 5 minutes before transferring to the pan.
4
Assemble the tart
- Spread the apple and rye berry filling evenly in the pastry-lined pan, mounding it slightly in the center if desired.
- In a small cup, beat the egg with 1 tablespoon water to make an egg wash.
- Brush the egg wash gently over only the exposed pastry edge, not on the filling itself.
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Ready when: Filling is evenly spread and egg wash coats the pastry edge
Tip: Brush egg wash only on the pastry edge, not on the fruit filling itself, to keep the filling from becoming soggy.
5
Bake the tartOven 375°F / 190°C
- Bake at 375°F (190°C) for 35 to 40 minutes, until the pastry crust is deep golden brown and the apple filling is bubbling slightly at the edges.
- Pierce one of the apple slices with a knife to check that it is tender.
- If the pastry edge browns too quickly before the apples are tender, loosely cover with foil for the final 10 minutes.
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Ready when: Pastry is deep golden brown, apples feel soft when pierced, and juices bubble at edges
Tip: Tent loosely with foil if the edges brown too quickly before the apples soften.
6
Finish and cool
- Remove the tart from the oven and immediately brush the warm pastry crust with the 2 tablespoons of honey, coating only the exposed rye crust.
- Let the tart cool in the pan on a wire rack for 15 minutes, then carefully remove the pan sides (leave it on the metal base, or slide onto a serving plate).
- Allow the tart to cool completely, about 30 more minutes, before slicing.
- Serve at room temperature or slightly warm.
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Ready when: Honey coating is set and tart has cooled to room temperature
Tip: Brush the honey while the tart is still warm so it sets into a light glaze; this adds both shine and subtle sweetness.

Good to know

Tips

For the flakiest, most tender crust, keep all ingredients as cold as possible and avoid overworking the dough once the liquid is added. Resist the urge to add extra water; a slightly shaggy dough is better than an overmixed one.
Macerating the apples with lemon juice and zest prevents browning while adding brightness that balances the earthy rye and honey notes.
Ensure the cooked rye berries are completely drained and even patted dry with a paper towel to prevent the filling from becoming soggy or weeping during baking.
This tart is best served at room temperature or slightly warm, allowing the apples' tartness, the rye berries' chewiness, and the crust's nutty flavor to shine.

Make ahead

Yes. Rye berries can be cooked up to 1 day ahead and stored in an airtight container in the fridge. The crust dough can be made up to 2 days ahead, wrapped tightly in plastic wrap and refrigerated, or frozen for up to 1 month. Thaw frozen dough in the fridge overnight before rolling. The baked tart can also be made 1 day ahead, covered loosely, and stored at room temperature.

Storage & reheating

Store the cooled tart loosely covered at room temperature for up to 2 days. For longer storage, cover and refrigerate for up to 4 days. The tart can be frozen (wrapped tightly in plastic wrap and then foil) for up to 2 months. Thaw in the fridge and warm briefly in a 300°F (150°C) oven for 10 minutes before serving to revive the crust texture.

Substitutions

Rye berries → Farro or spelt berries, cooked the same way. These offer a different earthy character and slightly different texture but maintain the whole-grain appeal and nutty notes.
Rye flour → Whole wheat flour or all-purpose flour. The tart will be less distinctively flavored but still delicious. If using whole wheat, increase the all-purpose flour to 1 cup total.
Honey → Maple syrup or agave nectar. Maple syrup will give a more assertive, woodsy flavor. Use the same volume (3 tbsp and 2 tbsp for the glaze).
Medium apples → Pears or a 50/50 mix of apples and pears. Pears are softer and more delicate. If using pears, reduce the baking time by 5 minutes and check for doneness earlier.